The Lazy Girl's Guide to No-Cook Meals

One-Dish Dinners

Make whole wheat pasta according to package directions. While it's still warm, toss in large chunks of ripe tomatoes, cubes of fresh mozzarella, and a mix of chopped herbs, such as thyme, basil, chives, and oregano. Drizzle with olive oil and balsamic vinegar and season with salt and pepper.

Peel, seed, and cube half of a fresh papaya. Combine with a can of lump crab and a half bunch of finely chopped chives. Fold in fresh-squeezed lime juice, a spoonful of olive oil, and salt and pepper to taste. Serve on a bed of baby greens.

Chop a head of broccoli into bite-size florets and place in a bowl. Stir in olive oil, minced garlic, a drizzle of soy sauce and rice wine vinegar, a pinch of red pepper flakes, and salt to taste. Pat extra-firm tofu dry with a paper towel, cut into cubes, and add to the bowl. Let marinate for at least 1 hour.

Combine greens with flaked smoked trout, rinsed canned white beans, and halved cherry tomatoes. Drizzle with soy sauce, lemon juice, olive oil, and salt and pepper to taste.

Combine bite-size chunks of rotisserie chicken with precut coleslaw mix, chopped mint, cilantro, and lightly salted roasted peanuts. Make a dressing of Asian fish sauce, fresh lime juice, a pinch of sugar, and a pinch of red-pepper flakes. Toss with chicken and season with salt.

Halve a small whole wheat baguette lengthwise; spread with soft goat cheese. Top with thinly sliced ripe tomatoes, drained marinated artichoke hearts, and arugula or baby spinach leaves.

Mix bite-size chunks of rotisserie chicken with chopped sage leaves, fresh lemon zest, and light mayonnaise. Season with salt and pepper and place the salad into avocado halves. Dust with paprika if desired.

Peel and seed a cucumber, then grate into a bowl. Whisk in plain yogurt, a drizzle of extra virgin olive oil, white-wine vinegar, and salt and pepper. Garnish with chopped tarragon and cubed avocado.

Originally published in FITNESS magazine, July 2008.