What do you serve for dinner when you are too burnt out to cook? - Page 3

[hasya]

Homemade Mac and cheese with spinach or broccoli thrown in.
Toast with hummus and cucumber slices.
Toast, hard-boiled egg, some raw veggie. If dressing is required, it is usually a dash of ACV or of lemon juice.
Rice and lentils, cooked with some veggies tossed in, seasoned with cumin and crushed black pepper.
Lentil soup.
Tortilla piled with mashed cooked beans, cheese and grated (some) veggies, baked until cheese bubbles.
Pasta with pesto.

I keep at least one or two kinds of lentils and beans cooked and frozen.

I do buy hummus and pesto in the store, though.

[newmamalizzy]

If it's just for my toddler, she loves raw tofu cut in cubes and shaken up with soy sauce.  I serve it to her with frozen broccoli, fresh if we have it. 

Parmesan couscous mixed with a pouch of salmon;

Pasta with pesto and a fried egg on top;
 

[*bejeweled*]

[Ragana]

Originally Posted by Smokering 

What's all this about beans and rice being a quick dish?? We're having beans and rice tonight and I'm very proud of myself! How do you guy do it..?

I have a rice cooker, so that means a minute or two of measuring rice and water, then let it cook. I buy a variety of Japanese brown rice that cooks quickly & tastes like white rice (we are not otherwise huge brown rice fans). On vacation where we have stayed in places w/ microwaves (no microwave at home), we have used the Whole Foods frozen brown rice packets.

As for beans, if I'm good, I will cook up a bag of dried beans in my crock pot & freeze what we don't use, so later I just have to heat frozen beans on the stove. Otherwise, we crack open a can of beans, dump in pot, cook for a minute or two.

I have tried to find frozen foods to use for quick meals, and do use frozen samosas and ravioli, but without a microwave, that stuff doesn't work too well. Besides it's usually pretty crappy and no one in my family loves it (frozen pizza, etc.) So that means cooking, even if it's minimal cooking. This thread reminded me of some things I've served in the past that I need to get back in the quick-meal rotation - taco salad, rotisserie chicken (but I still always need a veg option for DD1), omelettes, crostini/appetizer plate, etc.

[journeymom]

Too burnt out to cook means take-out or pizza delivered.  With a big serving of guilt on the side, usually because we do this entire too often.  A lot of what's described here is on my regular menu: taco salad, beans and rice, pasta and a jar of sauce, frozen ravioli and sauce.  Bag of lettuce or microwaved fresh broccoli on the side.  Home made mac and cheese is one of my 'got my act together early enough in the day', proper dinner dishes.

Hummus and veggies and crackers are snack food while I'm cooking dinner, they're not dinner. I tried it once, dh and ds later asked when dinner would be ready. 

I usually keep the ingredients for bean and cheese quesadillas on hand:  can of refried beans, pre-shredded cheese, tortillas, microwaved.  Sometimes I finish it off in the frying pan to crisp the tortillas. 

I think we're probably too picky.  I don't like most of the frozen foods at Trader Joes. The tamales are good.  I don't like most frozen mixed-veggie bags for stir-fry, so that means cutting up a lot of veggies.

I probably make things difficult for myself by limiting what I define as 'dinner', but I am seriously burned out on making dinner just generally.

[The4OfUs]

yeah, to me "too burnt out to cook" doesn't mean I have nothing in the house, it means that I procrastinated and holy crap it's 6:30pm and man I really don't want to do a damn thing about it, so what can I pull out of the fridge or freezer in the next 5 minutes to get these hungry children satisfied?  

If I have 30 min to stick rice in a rice cooker and wait for it to cook, that's already planned ahead enough that it's cooking. 

[dbsam]

Originally Posted by journeymom 

Too burnt out to cook means take-out or pizza delivered.  With a big serving of guilt on the side, usually because we do this entire too often.  A lot of what's described here is on my regular menu: taco salad, beans and rice, pasta and a jar of sauce, frozen ravioli and sauce. 

I can relate to the bolded.

Many of the items listed are our regular dinners too.

We used to order pizza or eat out Mexican food too often.  We have cut back...not because we do not like it, but because it was too expensive.

I wish I enjoyed cooking more than I do.  Some of the cooking threads inspire me - for a little while.

[journeymom]

Originally Posted by The4OfUs 

it means that I procrastinated and holy crap it's 6:30pm and man I really don't want to do a damn thing about it, so what can I pull out of the fridge or freezer in the next 5 minutes to get these hungry children satisfied?  

Exactly!

[Smokering]

As for beans, if I'm good, I will cook up a bag of dried beans in my crock pot & freeze what we don't use, so later I just have to heat frozen beans on the stove. Otherwise, we crack open a can of beans, dump in pot, cook for a minute or two.

I still don't get it. What kind of canned beans? You mean like Heinz-type baked beans with the tomato sauce? Or just plain haricot/kidney/pinto beans with no seasoning? Because before I could get DH to eat the latter I'd need to add onions, garlic, mustard, molasses, tomato paste, oregano, and so on and so forth... which would take it into the "cooking" realm to me. And he wouldn't eat "real" canned baked beans at all - which is a shame, because I rather like 'em.

Mind you, beans - canned or dried - aren't much of a thing in New Zealand. Maybe you have a better variety of canned ones in the US...? I'm not trying to be obnoxious, I promise. :p I just can't imagine eating plain beans on rice.

I will say, living in the country has cut down on our takeout a fair bit. We used to live down the road from a fish and chip shop. Now, we're just far away enough from town that any takeout is unappetisingly cold by the time we get it home. A good thing... I guess... :p

[LitMom]

Originally Posted by Smokering 

I still don't get it. What kind of canned beans? You mean like Heinz-type baked beans with the tomato sauce? Or just plain haricot/kidney/pinto beans with no seasoning? Because before I could get DH to eat the latter I'd need to add onions, garlic, mustard, molasses, tomato paste, oregano, and so on and so forth... which would take it into the "cooking" realm to me. And he wouldn't eat "real" canned baked beans at all - which is a shame, because I rather like 'em.

Mind you, beans - canned or dried - aren't much of a thing in New Zealand. Maybe you have a better variety of canned ones in the US...? I'm not trying to be obnoxious, I promise. :p I just can't imagine eating plain beans on rice.

I will say, living in the country has cut down on our takeout a fair bit. We used to live down the road from a fish and chip shop. Now, we're just far away enough from town that any takeout is unappetisingly cold by the time we get it home. A good thing... I guess... :p

I do a quinoa and chickpea thing, and I add black beans or canned refried to quesadillas. Quesadillas is easy. Refried are already seasoned, and black beans just get added under the layer of cheese and the only seasoning is a good jarred salsa I set on the table and let people use as they wish. The chickpeas I just microwave for 30 sec for the kids (I eat it that way too, honestly.) If I'm "not cooking," DH is probably a) overseas or traveling; b) out at something that's feeding him dinner, c) knows I'm not cooking and is grateful for anything edible and not fussy about if it's spiced appropriately.  

I do have an awesome Moroccan seasoning in a bottle though that I put over basic chickpeas and rice for DH and I to make it more of a "real meal." No measuring, no mix of spices, just grab n' shake. I think that's more of a full meal, but it's still fast and mindless. We tend to do that when the kids eat chickpeas and quinoa as an early dinner and we use the leftovers for to make a more grown up meal with some nice cheese, bread, and wine. 

[jaam]

scrambled eggs and spinach salad, pb&j, quesadillas, frozen or takeout pizza, pasta with cheese grated on top, rice (if already cooked) and beans... my kids aren't big on raw veggies unless its carrot sticks or the occasional salad, so that's what I usually do for a veg with whatever else.

And if I don't feel like cooking, I certainly won't feel like washing dishes. I keep paper plates on hand for such occasions. 

[EmbraceLife]

Love the ideas!  Great question and post.

One of my no cook nights ends up being considered a treat ...

Snack type tray to share with hummus, cheeses, crackers, whatever fresh fruit or vegetables are around ... and if we're really lucky a good bread and then jello!

[Mama505]

We totally do the bizarre platters of food for meals as well.  It usually starts innocently enough, with me thinking that I'll set out some nut butter and apples while I figure out a meal... and then I remember there is a little hard cheese left in the fridge, while I am in there I find the rest of the hummus and a little cream cheese or chevre (we have goats, thusly we usually have chevre), well, if there is all of this cheese I will look in the pantry for bread/crackers/pretzels... by this time I am opening jars of pickles or dilly beans, pulling out frozen blueberries, and turning the stove off for the rest of the evening!

I have been really into rice lately.  I cook a big pot in the morning to have with breakfast, then use the rest for lunch or supper.  I have an overabundance of summer squash right now, as well as a variety of greens (mostly chard).  So our easy (cooked) meals have consisted of sauteed garden veggies with a little garlic and whatever herbs sound appealing that evening, and rice.  Often I will start with some chicken then add the veggies, alternately I will cook a few eggs over easy and serve those over the rice with the veg.

Beans and rice is a favorite of mine, but I am used to it being a drawn out affair complete with greens and cornbread!  To make a quick meal of it (the kind where you use canned beans) I recommend andouille or in a pinch kielbasa sliced and heated with the beans (throw in some thyme, celery seed, and a bay leaf if you have them- but you're cooking now, then again, if you are heating up the beans you might as well impart a little flavor, right?).

Another quicky is grilled cheese or quesadilla and tomato soup cut with milk (from a box- I think we like the Imagine, or maybe it's Pacific... they are right next to each other on the shelf at the store, ha!).

We also do tostadas or tacos, because those can be as involved as you feel like being.  Warm tortillas in a pan, or brush them with oil and crisp them in the oven.  Meanwhile open a can of refried beans, shred some cheese, pickled jalapenos, salsa, sour cream, lettuce, tomato, leftover meat/rotisserie chicken... this is already way more involved than we usually get!

[flytofreedom]

anything with garlic butter just tossed and then steamed..just a squash or a carrot or a peice of fish or even jsut some boiled rice or pasta....any veg really. always tastes good to me..i always have lentils and rice in teh cupboard cos hey are so filling and jsut need a ncie veg on top to make them nice. sometiems jsut boile the tow together with a stock cube and throw the garlic veg on top...youve got your fibre your carbs yoru protien and whatevers in the veg...its anobrainer a tasty no brainer.

[beachymommaof2]

When I don't feel like cooking I turn to fruits and veggies. I fix cucumber, tomato, and onion in Italian dressing with feta cheese as the starter. I finish with sliced apples and strawberries with a cinnamon vanilla yogurt dip. Awesome, easy, and healthy! My boys love it!

[Mama505]

Oh yeah... I forgot... smoothies!  It is totally smoothie season. 

[Bad Mama Jama]

I keep Trader Joe's organic vegetarian chili in stock all the time for those late nights when I have to just throw something on.  Just spice it up, throw in  dollop of sour cream and some cheese and BAM!  Dinner is served.

[lunarlady]

Cereal with milk and a side of fruit.

[nyssaneala]

Originally Posted by The4OfUs 

yeah, to me "too burnt out to cook" doesn't mean I have nothing in the house, it means that I procrastinated and holy crap it's 6:30pm and man I really don't want to do a damn thing about it, so what can I pull out of the fridge or freezer in the next 5 minutes to get these hungry children satisfied?  

If I have 30 min to stick rice in a rice cooker and wait for it to cook, that's already planned ahead enough that it's cooking. 

Exactly! 

Originally Posted by Smokering 

I still don't get it. What kind of canned beans? You mean like Heinz-type baked beans with the tomato sauce? Or just plain haricot/kidney/pinto beans with no seasoning? Because before I could get DH to eat the latter I'd need to add onions, garlic, mustard, molasses, tomato paste, oregano, and so on and so forth... which would take it into the "cooking" realm to me. And he wouldn't eat "real" canned baked beans at all - which is a shame, because I rather like 'em.

Mind you, beans - canned or dried - aren't much of a thing in New Zealand. Maybe you have a better variety of canned ones in the US...? I'm not trying to be obnoxious, I promise. :p I just can't imagine eating plain beans on rice.

I will say, living in the country has cut down on our takeout a fair bit. We used to live down the road from a fish and chip shop. Now, we're just far away enough from town that any takeout is unappetisingly cold by the time we get it home. A good thing... I guess... :p

This is my easy 'recipe' for rice and beans, using black beans.

I always have a homemade sofrito on hand in the fridge, as well as minced garlic (which I mince myself, and then keep in a container with a squirt of lemon juice to keep it from changing color). I add a bit of ACV to the sofrito when I make it so it lasts longer in the fridge. FYI, cilantro, which is called for in the recipe, is the exact same thing as coriander.

So, to make the beans and rice, I cook the rice in a rice cooker. While that's going, I simmer the sofrito for a few minutes, usually 2-3 tbsp of sofrito, then add in the beans and a little bit of vegetable stock (not too much, or you'll have soup, maybe 1/2 cup). If you used canned beans, it only cooks for about 10 minutes. I usually buy a low sodium can of black beans and don't drain the juices. If I plan far enough in advance, I'll use dried beans, already cooked. Sometimes I add in a Goya seasoning packet, but I never saw Goya products when we lived in Australia, so not sure if you can get them in New Zealand. It's not necessary, and adds MSG, which I try to avoid anyway. 

At the very end I take an immersion blender and do a very quick puree just to break up some of the beans, but not all of them. You don't want it to be smooth. Serve over the rice, or mix it all together, either way works.

Most types of rice work, but we usually use basmati brown rice, since it's what we always have on hand.

I do not count this as a too burnt out too cook meal. 

Originally Posted by LitMom 

I do have an awesome Moroccan seasoning in a bottle though that I put over basic chickpeas and rice for DH and I to make it more of a "real meal." No measuring, no mix of spices, just grab n' shake. I think that's more of a full meal, but it's still fast and mindless. We tend to do that when the kids eat chickpeas and quinoa as an early dinner and we use the leftovers for to make a more grown up meal with some nice cheese, bread, and wine. 

That sounds delicious! Where do you get your Moroccan seasoning?

Originally Posted by Mama505 

Oh yeah... I forgot... smoothies!  It is totally smoothie season. 

We haven't been doing smoothies for dinner....I think my DD would stage a protest since it is often our lunch 3 or 4 days of the week! I'm completely in love with peach raspberry smoothies this summer.

[LitMom]

Originally Posted by nyssaneala 

That sounds delicious! Where do you get your Moroccan seasoning?

Fresh Direct: http://www.freshdirect.com/category.jsp?catId=gro_spice_seaso_blend&prodCatId=gro_spice_seaso_blend&productId=spe_fd_rub_moroccan&trk=srch