271 no cook recipes

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Fresh peach ice cream with sun-ripe peaches blanched, peeled, and pureed into a no-cook custard of milk, cream, sugar, and vanilla. The simplest summer ice cream maker recipe.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Chicken goulash with ground chicken breast, paprika, tomato sauce, Worcestershire, and brown sugar over egg noodles. A lighter take on classic goulash ready in 35 minutes.

Baked mostaccioli and ground turkey casserole layered with tomato sauce, cinnamon, nutmeg, and a light bechamel topped with mozzarella. Greek pastitsio meets weeknight dinner.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Lighter chicken Parmesan with breaded chicken breasts baked in marinara, topped with mozzarella and ricotta, finished with crispy breadcrumbs. Italian-American comfort with less fat.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.