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Recipes for the Non-Cook

Updated on August 27, 2019

Quick, Easy and Healthy Meal Ideas

I know a lot of people that can't cook and have no interest in learning how so, instead of watching them choke down McDonalds and other barely food fast foods, I decided to give them some recipes that were fool-proof, simple and quick as well as being delicious and healthy.

Roasted Vegetables

Foil baked potatoes and other vegetables
Foil baked potatoes and other vegetables

Roasted Mixed Grill

This recipe is absolutely, one hundred perfect fool-proof, I promise you. Short of setting the kitchen on fire and burning your home to the ground, there is no way you can fail to make a healthy and delicious dish that is incredibly satisfying. You can use just a few ingredients or many, anything goes with a recipe this strong and this flexible. Easy to make, it offers a busy person or just someone that doesn't enjoy cooking very much, a fast and simple way to eat healthy and extremely cheaply.

A Great Use For Leftovers

Just like my calzone recipe, this mixed grill recipe is a perfect use for left overs from other meals. Just about anything works in this dish. Got spare cauliflower from making cauliflower mashed potatoes? Great, throw that in there too. On that note, cauliflower mashed potatoes is a fantastic accompaniment to this meal, give it a try.

Kids Love This Recipe

Find it hard to get your children to eat vegetables? Not any more. Whether you put these foil baked vegetables with mashed cauliflower or with baked beans, your kids will eat up every last vegetable on the plate. You can also add macaroni and cheese as a special reward for them eating well.


  • Potato
  • Carrot, (rainbow carrots adds a blast of color to the plate)
  • Onion
  • Asparagus
  • Mushroom
  • Radish
  • Garlic
  • Lemon juice
  • Salt
  • Pepper (black)
  • McCormick Grill Mates Mesquite spice
  • Zucchini
  • Squash
  • Beans (optional)

Vegetables and Beans

Baked Vegetables and Beans
Baked Vegetables and Beans

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 1 Person

How to Make Potatoes and Mixed vegetables

  1. Cut the potatoes into bite sized slices of cubes. If you use baby potatoes you can just cut them in half and they make the perfect mouthful.
  2. Cut up the rest of your vegetables into roughly the same physical size as your potatoes. This is to ensure that all of your ingredients cook at the same rate, otherwise some will be over-cooked and mushy while others are cooked perfectly.
  3. Mix all of the chopped vegetables together in a bowl.
  4. Douse them with lemon juice and sprinkle on a little salt, pepper and a good amount of the Mccormicks Grill Mates Mesquite spice. Stir until all the vegetables have a covering of the spice mix. Note: you can also use butter or oil (e.g. coconut oil) instead of the lemon juice if you prefer.
  5. Preheat the oven to 400F (200C).
  6. Wrap the vegetables into a sheet of aluminum foil, forming a bag that will keep the vegetables steaming juices inside.
  7. Put the bag into the oven and cook for 35-40 minutes.
  8. Serve the vegetables on a plate with either mashed cauliflower or beans. Don't forget to sprinkle the cooked vegetables with a little fresh lemon juice to help sharpen their flavors.

Onion Steaks

Delicious Onion Steak Recipe
Delicious Onion Steak Recipe

Onion Steak


Onion Steak Recipe

I live on a boat and all live aboards (that's what they call people that live on boats) obey a cardinal rule, NO WASTE. Because getting supplies aboard is so difficult and time consuming, we value every morsel of food and make use of everything. left overs are re-cycled into other meals. That's how this onion steak recipe came about. I had a few things left in my galley (that's what they call a kitchen on a boat) and I was hungry. This meal is extremely simple to make, is cheap, healthy and is packed full of flavor.


Onion, tomato, cucumber, radish, lemon juice, salami (optional)


  • Dice up the cucumber and radish and marinate the pieces in a little lemon juice with salt and pepper. I like to add paprika (but then I like paprika on everything).
  • Cut a round of onion about as thick as your finger and pan fry it in either a non-stick pan or in a regular pan with a little cutter or oil. Cook the onion until it has some color and flip it to cook on the other side too. Don't cook it too long because you want some firmness and some crispness when you bite into it.
  • When the onion is done, top it off with a slice of tomato, some slices of salami and the diced radish and cucumber.
  • Eat, enjoy.

Although I first made this dish because I needed to use some random ingredients I had left over, I liked it so much that I have made it many times since. I add cheese over the top of the onion slice and, when it melts, it keeps the rings together when you cut it. Also try adding some cilantro or green onions.

Bean & Potato Wrap

Bean and Potato Burrito
Bean and Potato Burrito | Source

Spiced Potatoes


Bean and Potato Burrito

This recipe as wonderful and can literally be made in 15 minutes. With less than 5 ingredients it delivers a staggering amount of taste that will keep you coming back for more.

Ingredients: Baked beans, French fries (chips) and wrap.

Notes: Instead of pre-packaged french fries you can also use tater tots or even hash browns. You can even make your own spiced potatoes if you want. just dice a potato, douse liberally with lemon juice, throw on some garlic, salt, pepper, turmeric and a tiny amount of chili powder and you will have an amazing tasting meal.


1. Preheat the oven and cook the french fries according to the instructions on the pack. This is usually about 15 minutes.

2. While the fries are baking in the oven, start cooking the beans. The longer you let them simmer, the better they will taste because they need a while to get their canned taste out of them.

Note: You can use baked beans, chili or there are some great 'Mexican' options such as black beans and jalapenos in one can so don't be afraid to experiment.

3. Heat your tortilla and melt some cheese on it if you like. Melted cheese also helps keep the wrap closed. You can use a tortilla or nan bread or lavash bread, anything you prefer.

4. Put the beans and fries on the wrap, roll it up and enter the heavenly gates of taste bliss.

You can further enhance the flavor by adding a salty cheese and or some sour cream.

Mushroom and Salad Wrap

Vegan Wrap
Vegan Wrap | Source

Mushroom & Salad Wrap Recipe

Ingredients: Mushrooms (portabello), onion, cilantro, tomato,cucumber, bellpepper, tortilla (or nan bread or pita bread or whatever)

Instructions: Pan fry the mushrooms in a non-stick pan or a normal pan with some butter or oil. You want to do this over a relatively high heat, just before the smoke point of the butter or oil if you are using one of those. Do NOT put a lid over the fry pan or skillet while cooking or you will steam the mushrooms into a mushy consistency instead of something toothsome and hardy.

While the mushrooms are browning, slice up some onion, bell peppers and cucumbers. Foods in wraps are easier to eat if they are in long strips so keep that in mind when you are cutting up the ingredients.

Cut the tomato into wedges.

Dice up the cilantro.

Once the mushrooms are golden brown, mix all of the ingredients together in a bowl, salt them and add pepper to taste.

Wrap them in the tortilla

Adding Extra Taste

I like to add hummus or tahini sauce or even tzatziki sauce. Sriracha is also an excellent choice for those that like things a little spicy. If you REALLY want to add some incredible flavor to this meal, add some kimchi. You can get it at most grocery stores pre-made and ready to love. It's a pickled cabbage dish that is captivating in it's deliciousness.

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Cooking Made Easy

Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity
Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity
Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week's worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it. She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more! In this book you'll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more. Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy to assemble meals: Honey Mustard Pork Sheet Pan Dinner Enchiladas Verde Casserole Sloppy Joe Stuffed Potatoes This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2014 Dale Anderson


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    • Peggy W profile image

      Peggy Woods 

      8 months ago from Houston, Texas

      I am sure your wife appreciates your cooking just as I do when my husband cooks. As to your reasoning, I'll have to ask my husband if it gels with his motivation. Haha! Somehow, I think it is merely because he enjoys doing it. He is also very good at it!

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      8 months ago from The High Seas

      Peggy I hope that's the case! She's a wonderful woman and I cannot ever do enough to be worthy of her. So I cook to try and make up for my many shortcomings.

    • Peggy W profile image

      Peggy Woods 

      8 months ago from Houston, Texas

      Once people get used to making frittatas, they become an excellent vehicle for many flavor combinations of items people may have on hand. Your wife was proudly affirming your expertise as an excellent cook to that chef. It must have made you feel happy. (Smile)

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      9 months ago from The High Seas

      Peggy that sounds delicious to me! My wife was not a fan of fritatas at first but we had breakfast at a French cafe this last weekend and got quiche. She tasted it and told the chef "My husband's fritatas are better than your quiche." She's right but she didn't really have to say it lol.

    • Peggy W profile image

      Peggy Woods 

      9 months ago from Houston, Texas

      So many meals can be made quickly and easily. Those who think it difficult should read articles like this one. I'll be making a mushroom, spinach, egg, and cheese frittata for our lunch today. The mushrooms were cooked ahead of time, so it will be simple to assemble this dish.

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      17 months ago from The High Seas

      Luis you are most welcome. I hope that you try this recipe and enjoy it!

    • Luis G Asuncion profile image

      Luis G Asuncion 

      17 months ago from City of San Jose Del Monte, Bulacan, Philippines

      This is a great recipe. I love vegetables. Thanks for sharing.

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      20 months ago from The High Seas

      Hi again Peggy! I am always trying to think of simple, easy but tasty and nutritious recipes for my wife (and a lot of people I know) because she hates cooking. It is good to see that she now often says "I'll cook dinner, I feel like that thing with the potatoes and corn. It's easy and I can do it."

    • Peggy W profile image

      Peggy Woods 

      20 months ago from Houston, Texas

      Roasting vegetables does bring out the sweetness and enhances the flavor. All of your recipes sound very simple to make giving people little reason to avoid doing some of their own cooking. Good job!

      Waste not, want not was an old motto when I was growing up and I still take that to heart today. So, like you, many of my concoctions are initiated when using up leftovers.

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      2 years ago from The High Seas

      Share some of your recipes with us! Folk like me are always looking to try new food experiences.

    • profile image


      3 years ago

      A great line up start to finish. Easy and delish really are important features. We love roasted veggies. Looking forward to trying the Mushroom Salad Wrap soon.

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      6 years ago from The High Seas

      Thank you. Looks like you have some wonderful recipe articles yourself.

    • sadstill22 profile image


      6 years ago from Singapore

      you have made a great list of homecook meal that i love

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      6 years ago from The High Seas

      That is remarkably true! Neither my wife nor her sister can cook and only about two ladies I know even bother to try.

    • aethelthryth profile image


      6 years ago from American Southwest

      This is what I learned in when I was in a singles group and there were many good male chefs and no good female ones: Men like to eat good food, and will cook it for themselves if they have to. Women often can bake, and would cook for someone else, but don't care enough about good food (especially meat dishes) to cook for themselves. So until and unless they get serious about getting married, women don't bother learning to cook and men do.

    • GetitScene profile imageAUTHOR

      Dale Anderson 

      6 years ago from The High Seas

      LOL! It's funny because, I didn't want to say it, But the only people I know that can't cook are all ladies. WTH?!

    • weezyschannel profile image


      6 years ago from Central USA

      Thank you for sharing this I will have to print it out and leave it for my husband who hates to cook


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