The Lazy Girl's Guide to No-Cook Meals

Effortless Lunches
Tomato Stuffed with Tuna, Capers, Basil, and Pine Nuts
Drain a jar or can of tuna. Flake into a bowl and toss with capers, toasted pine nuts, and chopped basil. Drizzle with olive oil and season with a pinch of salt and black pepper. Hollow out a tomato, then fill it with tuna salad. Garnish with additional basil.
White Bean Salad with Shrimp and Pickled Peppers Over Arugula
Combine rinsed canned white beans with a drizzle of olive oil, a squeeze of lemon juice, and salt and black pepper. Mix in halved cooked shrimp and a few chopped pickled peppers. Serve over baby arugula that s been tossed with olive oil and lemon juice.
Hummus with Roasted Peppers and Red Onion in a Whole Wheat Pita
In a blender, combine rinsed canned chickpeas with a clove or two of minced garlic, tahini, olive oil, fresh lemon juice, a pinch of cumin, a pinch of cayenne, and salt and pepper. Puree until smooth. (Or skip this step and use your favorite brand of hummus.) Put the hummus in a whole wheat pita layered with roasted red peppers, sliced cucumbers, and thinly sliced red onions.
Whole Wheat Pasta Salad with Blue Cheese, Fresh Corn, and Arugula
Slice the kernels from a cob or two of sweet corn. Prepare whole wheat pasta; when it's almost done, add corn, cook for 20 seconds, then drain pasta and corn and briefly run under cold water. Drain well. Place arugula in a large salad bowl, add pasta and corn, and coat lightly with olive oil and a drizzle of balsamic vinegar. Season with salt and pepper; toss well. Crumble some blue cheese over the top.
Couscous with Cucumber, Mint, Feta, and Watermelon
Prepare whole wheat couscous according to package instructions. Meanwhile, peel, seed, and thinly slice a cucumber and cut a wedge of seedless watermelon into small chunks. Toss the couscous, cucumber, and watermelon in a bowl. Throw in some crumbled feta, slices of scallion, and torn mint leaves. Whisk together one part red-wine vinegar to four parts olive oil and fold into the mixture just before serving. Season with salt and pepper.
Egg "Shooters" Topped with Greek Garlic-Cucumber-Yogurt Sauce
Peel, seed, and chop a cucumber. Stir it into a little Greek yogurt; add a minced garlic clove, some chopped fresh dill, and salt and pepper to taste. Peel hard-cooked eggs and slice in half lengthwise. Arrange egg halves on a platter. Spoon yogurt mixture over the top. Garnish with sliced olives if desired.
Whole Wheat Crostini with Tapenade and Hard-Cooked Eggs
Peel and slice a few hard-cooked eggs and pile them on slices of toasted, lightly buttered whole wheat baguette. Top each with a spoonful of prepared tapenade or olive paste. Garnish with a basil sprig or chives.
Chicken Pesto, Walnut, and Spinach Wrap
Place chunks of rotisserie chicken in a bowl. Toss with prepared pesto, chopped walnuts, and chopped celery. Fill wraps with chicken salad, then top with a handful of fresh baby spinach leaves. Roll up, burrito-style.
Tabbouleh and Parsley Salad with Cantaloupe and Pecans
Prepare tabbouleh according to package directions. Wash, dry, and mince a bunch of parsley and stir into tabbouleh along with chopped red onion, olive oil, lemon juice, salt, and a pinch of cayenne. Gently mix in cubed cantaloupe and chopped pecans.
Shrimp Salad, Ceviche-Style, with Lime Vinaigrette, Orange, and Radicchio
Finely chop a shallot and whisk with one part lime juice to three parts olive oil. Place cooked shrimp in a bowl with sliced orange segments and toss with vinaigrette. Season with salt and black pepper. Put sliced radicchio in the bottom of a cocktail glass and place shrimp mixture on top.
Zucchini Carpaccio with Olive Oil, Chopped Olives, and Shaved Parmesan Cheese
Trim a zucchini or two, then use a vegetable peeler to slice lengthwise into strips. Arrange zucchini ribbons on a plate and scatter chopped pitted olives over them. Drizzle with oil and fresh lemon juice; sprinkle with salt and black pepper. Top with curls of shaved Parmesan.
Corn Bread Panzanella with Jalapeno Jack Cheese, Cilantro, Black Beans, and Avocado
Cube a loaf of stale or toasted corn bread; cut a few ripe tomatoes into chunks. Combine with grated jalapeno jack cheese, chopped cilantro, and rinsed canned black beans. Whisk together fresh lime juice, salt, pepper, and a pinch of cumin. Pour juice mixture over a cubed avocado, then gently mix into the panzanella. Drizzle with olive oil.
Spinach Salad with Prosciutto, Pecans, and Dried Cherries
Slice prosciutto into 1/4-inch strips. In a bowl, whisk together two parts orange juice to one part olive oil. Season with a pinch of salt and pepper; drizzle with balsamic vinegar. In a large bowl, toss together baby spinach leaves, chopped pecans, prosciutto, and dried cherries. Add just enough vinaigrette to lightly coat the greens.

by fitness magazine