Quick, Zero Effort Dinners For Busy Adults


Calling all people who like to eat but hate cooking. You’ve found your safe space…

Grab a can of biscuits (I prefer Pillsbury Flaky Layers!) and cut each biscuit into fours. Place them in a greased, oven-safe dish. Next add in some shredded ham, shredded cheddar cheese, and chopped green onions. Then, in a bowl, whisk together a couple of eggs, some milk, and melted butter. Pour the mixture onto the biscuit, ham, and cheese mix and thoroughly coat. Bake at 350 degrees Fahrenheit for about 30 minutes until biscuits are golden brown. It’s DELISH!


Butter one side of a tortilla and sprinkle it with garlic powder, Italian herb seasoning, and shredded mozzarella cheese. Then take another tortilla and repeat with butter, seasoning, and cheese! Pop it in the air fryer at 400 degrees Fahrenheit for about three to four minutes max — you don’t wanna burn it!


Season some chicken breasts with garlic powder, salt, and pepper and place them in a greased, oven-safe dish. Next, pour a jar of Trader Joe’s Hatch Valley Salsa (or jarred salsa verde sauce) over the chicken. Bake at 425 degrees Fahrenheit for about 30 minutes, then top with shredded Monterey Jack cheese and bake for another 10–15 minutes. Serve each chicken breast on top of a bed of rice or lettuce and top with diced tomatoes and more Hatch Valley salsa (or salsa verde)!

Shred a rotisserie chicken and put it in a large pan or wok on medium heat on the stove top. Add in a can of red enchilada sauce, diced-up red and yellow bell peppers, a drained can of black beans, light sour cream, and shredded-up corn tortillas. Cover and cook for about 15 minutes. Then add shredded Mexican cheese and some fresh cilantro on top. Serve on top of shredded lettuce or corn chips!


Brown some ground beef with diced onions. While that’s cooking, boil some spaghetti noodles. After the meat is cooked and the grease is drained, add in a jar of your favorite spaghetti sauce. Remove from heat and set aside. In a separate bowl, mix together some shredded Parmesan cheese, cottage cheese, and one egg. Set aside. When the noodles are done and drained, add about a half block of softened cream cheese and evenly coat the noodles. Spray an oven-safe dish and start layering with the meat mixture, then the Parmesan cheese mixture, and the noodles last. Repeat this until all ingredients are in the dish. Top with shredded mozzarella cheese. Bake at 350 degrees Fahrenheit for 25–30 minutes.

In a slow cooker, place one to two packets of Knorr Chicken Fried Rice, a bag of frozen pre-chopped peppers and onions, a can of cream of chicken soup (two cans if you did two packets of rice), chicken broth, salt , pepper, minced garlic, and chicken breasts. Cover and cook on low for four to six hours or on high for two to three hours. When it’s done, shred the chicken and top with your favorite shredded cheese.


Throw some chicken breasts in a slow cooker and add in a can of green enchilada mix, a packet of taco seasoning, cream of chicken, a can of diced green chiles, and a splash of chicken stock. Cook on low for four to six hours or on high for two to three hours. When it’s done, shred the chicken with a hand mixer and place portions of it in your choice of flour or corn tortillas with some shredded Monterey Jack or your favorite cheese. Roll them up in a pan and pour the juice from the slow cooker over them. Top with more shredded cheese and bake at 425 degrees Fahrenheit for about 15–20 minutes.

Brown some ground beef, drain, and add in a can of Ro-Tel Diced Tomatoes & Green Chilies and a packet of taco seasoning. Let simmer for about 10 minutes. While that is simmering, grease a muffin tin and grab some crescent rolls. Put the dough inside each muffin cutout so it forms a crust. Next, place the meat mixture into each crescent roll boat and top with Mexican shredded cheese. Place it in the oven at 375 degrees Fahrenheit for about 20 minutes until the edges of the dough are golden brown. Once done, top each taco boat with shredded lettuce, sour cream, and chopped tomatoes or salsa.


Pour a whole container of your favorite BBQ sauce and a generous amount of Olive Garden Italian dressing into a slow cooker. Next add in some brown sugar, Worcestershire sauce, and jarred chopped banana peppers. Place boneless chicken breasts in and coat them well. Cook on low for four to six hours or on high for two to three hours. When the chicken is done, shred it up and place it on top of a buttered, toasted bun (I love using Hawaiian rolls), and add coleslaw if you want!


Brown some ground beef (or turkey) and add Italian herb seasoning, salt, and pepper. While that’s cooking, boil your favorite noodles, ravioli, or tortellini. When the meat is cooked and you’ve drained the grease, add in some cream cheese and your favorite jarred pasta sauce. Stir over low heat until the cheese melts. When your noodles are done and drained, dump them in the sauce mix and stir. Serve with some Parmesan cheese on top!


Put some sesame oil in a skillet and pour in a bag of frozen cauliflower rice (I like the medley one that has carrots and peas). Cook on medium heat. Add in some extra frozen veggies if you want. Then add in chopped green onions, butter, salt and pepper, and minced garlic. While that is cooking on medium heat, whisk together two eggs and some melted butter. Create an opening of the cauliflower rice mix in the skillet and pour the whisked egg and butter blend in the middle. Mix everything up until the rice is crispy and the eggs are cooked. Add in soy sauce or tamari sauce if you want a gluten-free version! I top with sriracha!


Put a block of cream cheese in a saucepan and add in some freshly shredded Parmesan cheese, butter, and a little bit of water or milk. After adding in salt and pepper, cook on low-to-medium heat, continuously stirring until it reaches a creamy consistency. Boil some fettuccine noodles and sear some salt-and-peppered chicken breasts. Chop up the chicken when cooked. When the noodles are done, top with the chicken and sauce!


Salt and pepper some russet potatoes and brush with olive oil. Then stick them in the air fryer at 400 degrees Fahrenheit for 45 minutes. When the potatoes have about 15 minutes left, chop up some green onions and mix with some softened cream cheese, Parmesan cheese, minced garlic, sour cream, salt, pepper, a drained can of artichoke hearts, and shredded baby spinach. Then grab the potatoes and cut them in half, scooping the inside out so the skin is like a boat. Mix and mash the potato insides with the cream cheese mixture and stuff the new mixture inside the potato skin boat. Stick them back in the air fryer for about five more minutes until the cheese melts.

Grab some frozen garlic bread and top each with pizza sauce and your favorite pizza toppings! Bake at 375 degrees Fahrenheit for 15 minutes. It’s a super-easy and yummy alternative to mini pizzas!

Brown ground beef or turkey, drain, and add in a packet of taco seasoning. Simmer according to taco packet directions. While the meat is simmering, add a bag of shredded romaine lettuce to a large bowl. Pour in a drained can of dark red kidney beans and add chopped tomatoes, Mexican shredded cheese, and Fritos or Doritos chips, and top with the meat when it’s done. Toss in Catalina dressing and enjoy! Add sour cream if you like.

(Because this one rises, I DID add measurements!) Add four eggs, half a cup of self-rising flour, 1½ cups of milk, 3 tablespoons of melted butter, and a lot of shredded cheese (your choice) to a bowl and whisk. Then add in your favorite shredded deli meat and a bag of frozen mixed veggies. Mix well and pour mixture into a circular baking pan. Bake at 350 degrees Fahrenheit for about 40 minutes. (If you want to add crescent roll dough to the bottom to make a flaky crust for this dish, that would taste amazing!)


Chop up some green onions and sauté them in butter. In a separate bowl, mix some cream of chicken soup and some sour cream. Spread the mixture on a greased, oven-safe pan. Then shred a rotisserie chicken and some Monterey Jack and pepper jack cheese. Take tortillas and assemble each with the shredded chicken, green onions, cheese, and a little bit of the sour cream mixture. Roll them up and lay them in the pan. Once they are all in the pan, coat the tortillas with the remaining sour cream mix and some more cheese. Bake at 375 degrees Fahrenheit for about 20 minutes.

Shred a head of romaine lettuce and add in some feta cheese crumbles, walnuts, and a ton of chopped pears. For the dressing, you’re going to mix together minced garlic, olive oil, apple cider vinegar, Dijon mustard, and salt and pepper. (Play around with the dressing ingredients until it’s how you like it!) Toss in the dressing and serve. (You can also add dried cranberries!)


Whisk two eggs in a bowl, and in another bowl pour in some Italian bread crumbs. Take frozen or prepacked cheese ravioli and dunk each one in the egg wash, then coat with the bread crumbs. Line up all of them on a greased baking sheet. Bake at 400 degrees Fahrenheit for about 15–20 minutes until the edges look crisp. Serve with some dipping marinara sauce!


And those are some of my go-to dinners on a busy schedule! If you want to see more recipes, hang out with me on TikTok or Instagram!

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