8 No-Cook Dishes That Will Make Weeknights Way Easier to Handle

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Because no one wants to turn the oven on when it’s hot out
8 No-Cook Dishes That Will Make Weeknights Way Easier to Handle
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Want to bolster a no-cook meal? Add a pre-cooked rotisserie chicken or a loaf of crusty bread.

Summer is officially here this week, which means the days are longer and sunnier — and the last thing that most of us want is to be cooped up in the kitchen, sweating over a home-cooked meal. Luckily, there are lots of delicious, easy, no-bake recipes that you can make instead.

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One of the common complaints about no-cook dinners is that they lack the protein or carbohydrates to keep you full. To some extent, this can be true, since starches and most animal proteins need to be cooked before they can be eaten. But before you give up on the idea of a hearty and delicious no-cook dinner, consider these facts: there are many sources of plant-based protein that can be eaten raw (nuts and seeds, for example) and heart-healthy fats like avocado can help you feel fuller longer.

If you want to bolster your no-cook meal further, you can always buy a few pre-made items (or cook a few ingredients on the weekend and have them ready to go on weeknights) for convenience. Many no-cook meals could easily be bulked up by the addition of items like shredded, pre-cooked rotisserie chicken or cold canned beans. In other cases, you can simply serve a loaf of crusty bread alongside your no-cook entrée for a complete meal.

Whatever you decide, you’ll be glad you have these recipes on hand for hot summer nights.

Avocado Tartines

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The great thing about avocado tartines (aka avocado toast) is that the creative possibilities are near-endless. Top yours with thin slices of roast beef and red onion or with slices of hard-boiled egg and juicy heirloom tomatoes. You can even set out a variety of toppings and let everyone create their own.  

Ceviche

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If you’re looking for an easy, no-cook seafood recipe, then you have to try making ceviche. It’s as easy as combining some ingredients in a bowl, waiting, and then spooning the citrus-“cooked” fish onto tostadas or into an avocado half.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

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