Try Teri’s Best Minimal and No Cook Meal Recipes Now
I admit it: I do love a complicated recipe, and I love spending time in the kitchen. It’s quite simply who I am! But recently I’ve been enjoying simpler recipes. These simple recipes are also a great way to keep the kitchen cool on hot summer days. We have assembled over a dozen of our favorite deliciously easy, little-to-no-cook meal recipes for nutrient-dense meals.
First, we have the viral Tunacado Bowl, and below it, we have so many other recipes like our Greek Salad Wrap, my favorite Antipasto Salad, a Burrata Mortadella Sub, and so much more!
Teri’s Tuna-cado Bowl
One of our favorites is this Tuna-cado rice bowl. It’s currently having a big viral moment. Frankly, I wasn’t a fan of this dish at first. But I made it for my friend Michelle, and she said it was the most satisfying thing she’s ever eaten, so I reconsidered.
This bowl is definitely high protein, high fiber, and nutrient-dense. It’s fun to eat, and I feel so good when I’ve eaten it. I love to curate the perfect bite each time.
You can find the delicious recipe at the bottom of this post!
More Fabulous Minimum & No Cook Meals! Let’s Go!
Sunday Antipasto Salad
This is a soul-satisfying salad. It’s perfect on a leisurely Sunday. It offers a bite of everything from delicious meats, cheeses, and greens, enhanced by a wonderful dressing.
Burrata and Mortadella Sub
As a gal who’s spent some time in Italy, I absolutely love mortadella as a food group. It’s pretty delicious on just about any sandwich, and for me it’s simply the best. My Burrata and Mortadella Sub is just one idea, but there are so many variations to try.
Tuna Watermelon Jicama Bites with Avocado Crema
This is just one amazing reason to get a copy of my WSJ bestselling cookbook, which includes 100 more delicious recipes. You can practically make this without a recipe using jicama rounds topped with watermelon and tuna, with avocado crema. The perfect summer snack. It’s wonderfully simple to put together, and it’s so refreshing.
Tuna Treasure
The key to my Tuna Treasure is to start with sushi-grade tuna. It’s a refreshing entree that’s wonderful for summer, and it’s filled with protein and fiber. By the way, if you can’t get sushi-grade tuna, try a tuna salad with avocado–it’s a lazy day sushi. Or see my Tuna-cado Bowl recipe below.
Hummus Platter
I love hummus and babaganoush, and I purchase mine locally from Chicago’s Middle Eastern Bakery because there is simply none better. I spread the hummus on a dish and add radish, cucumber, tomato, and a light dressing. The full recipe is on page 131 of my cookbook. If you don’t have my cookbook–and by the way, it’s worth it–here’s a link to a version we did on Instagram!
Green Cabbage Salad
There’s nothing better in the summer than a big salad moment. This Green Cabbage Salad is a gorgeous one with orange, carrots, a spectacular Hoisin inspired dressing, and rotisserie chicken, which you can easily pick up at the grocery store. It is definitely a high fiber, high protein meal, and it’s very easy to bring and serve at a potluck. Be sure to save the bones of the rotisserie chicken for your next bone broth!
Greek Salad Wrap
I love a Greek salad in every form, and I am absolutely a feta enthusiast. We have a local shop where we get the most amazing pita, and it’s easy enough to pick up the ingredients and wrap up your favorite Greek salad. What a wonderful Greek Salad wrap!
Greek Salad
There’s no better time than summer to make a wonderful Greek Salad with feta, beautiful big tomatoes, olives, Marinated Red Onions, and fresh mint. If you want to add protein, use rotisserie chicken.
Shrimp Greek Salad
A Greek salad is spectacular when done vegetarian, and it’s even more delicious with shrimp. It’s easy enough to pick up some cooked shrimp at your local market or saute them yourself and make this Shrimp Greek Salad.
BLT
For me, there’s nothing more soul satisfying in the summer than combining a beautiful tomato and strips of crispy oven bacon for a sandwich. If you want your BLT to be special, it’s necessary to curate each and every ingredient. We love delicious, freshly toasted bread, greens, a perfect tomato, and high quality crispy oven bacon.
Seafood Salad
Oh, how I love a seafood salad. I make this Shrimp Salad for Roy on a Saturday when we have time to enjoy a leisurely lunch. You can buy your seafood prepared if you’re not inclined to poach your own. This salad is perfect with a vinaigrette and my Remoulade Sauce. If you don’t have the cookbook, now is a great chance to get a copy. It’s on page 129 of the book. Shrimp Salad is indeed a showstopper!
Ice Cream Pie
Ice Cream Pie is such a delicious and easy treat. Whether you do a selection of mini-pies or a whole pie, everyone is sure to love these in the summer. If you’re gluten-free, use a gluten-free Oreo and fill the shell with your favorite ice cream.
Chicken Salad
A Mason jar full of chicken salad is on repeat in my fridge literally all the time. What’s beautiful about it is that you can make it on a Sunday and serve so many variations all week long. I love to enjoy it plain in a little bowl for a quick and delicious bite, but it’s also beyond wonderful in a chicken melt.
If you make my Tuna-cado Bowl, please rate and review them below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter and follow along on Pinterest, Instagram, and TikTok!
Print
Tuna-cado Bowl
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 bowls
- Category: Dinner
- Method: Assembled
- Cuisine: Asian
Description
This Tuna-cado bowl is definitely high protein, high fiber, and nutrient dense. It’s fun to eat, and I feel so good when I’ve eaten it. I love to curate the perfect bite each time.
Ingredients
- 1 cup prepared sushi rice
- 2 (5-ounce) cans tuna
- 1 medium or large avocado
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 2 teaspoons tamari or soy sauce
- 2 teaspoons chili crisp, plus more
- 1 lemon
- 1 cup sliced cucumber
- 2 teaspoons finely chopped chives
- 2 teaspoons furikake
- 2-3 tablespoons marinated onions, optional
- 2-3 tablespoons pickled ginger
- 1-2 seaweed snack packages, optional
Instructions
- In a mixing bowl, combine the tuna, avocado, mayonnaise, sriracha, tamari, chili crisp and a squeeze of lemon juice, making sure to mash the avocado up with a fork until it is well combined.
- In a bowl, add half the rice and top with half the tuna-avocado mixture. Add half the cucumber slices and sprinkle the bowl with a teaspoon of chopped chives and teaspoon of furikake. Garnish the dish with half the marinated onions (if using any) and half the pickled ginger and, if desired, drizzle more chili crisp.
- Serve with seaweed snacks and enjoy!
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
I can’t get enough of shark onesie! They’re the perfect blend of comfort and fun. Ideal for lounging, sleeping, or even a quirky party outfit. The endless array of designs means there’s always a new favorite to discover. If you want to stay cozy and look adorable, a onesie is the way to go!