What to Cook When You Don't Feel Like Cooking

We’ve put together a list of easy, quick and nutritious ideas for what to make when you don’t feel like cooking.

Most people have days when they just don’t feel like cooking. Deciding what to eat, shopping for ingredients, prepping, cooking and cleaning… it can just feel like too much. 

If that rings true for you, you’re not alone. A recent Australian survey found that half of millennials and a third of gen z are too tired to cook most nights.

But, if you’re trying to eat wholesome, nutritious meals - and want to avoid takeaways and junk food - then homemade dinners are still the best option. 

The good news is that there are lots of meals that are easy and quick to prepare, while still being nutritious and containing all your main food groups. We’ve put together a list of ideas for what to cook when you don’t want to cook - we hope it’ll give you that extra bit of inspiration. 

‘Rules’ for meals when you don’t feel like cooking

There are all kinds of convenience foods out there which are designed to give you a filling meal with minimal fuss. But when planning this article, we wanted to set a few ground rules:

• Meals should be nutritious: Any meal here should include most - if not all - of the main food groups (carbs, proteins, fats, fruit & veg and dairy).
• Mainly use whole foods: The meals should avoid pre-prepared sauces and mixtures as far as reasonably possible.  
• Only use common ingredients: We’re assuming you’ve got some common basics in your kitchen - things like onions, garlic, tins of beans, pasta, tomato puree and other store cupboard staples.
• Should be quick and easy: This is food for when you don’t want to cook. So prep, cooking and cleaning should be minimal. 
• Versatile and flexible: These meals should be versatile, letting you switch out ingredients depending on what you already have in the house (so you can avoid trips to the shops). 
• Use food you don’t have to cook (much): As far as possible, we use ingredients that require as little prep as possible (beyond peeling or opening tins!).

What to cook when you don’t feel like cooking

Here are some reliable, healthy and easy ideas for what to eat when you don’t feel like cooking. 

Homemade beans on toast

This is a quick and easy classic. The beans provide loads of plant-based protein, while the rich tomato sauce is speedy to make and full of flavour. 

Ingredients:

• 1 tbsp oil
• 1 small onion, finely diced
• Other veg, finely chopped (carrot, leek, courgette, pepper etc.) - optional
• 2 tbsp tomato puree
• ½ tsp paprika
• ½ tsp cayenne pepper
• 1 tsp dried herbs
• 1 tin of beans (use whatever’s in your cupboard, though butter and cannellini beans work best)
• 1 tin tomatoes
• Slice of toast
• Cheddar cheese (optional)

Method:

Gently cook the onion in the oil for 5-10 mins. If using other veg, stir in after 5 mins and cook for a further 10 mins until soft. Add the tomato puree, spices and herbs and cook for 30 seconds. Pour in the beans with their liquid and the tin of tomatoes. Cook on medium high until reduced to a thick sauce. 

Serve the beans on toast with cheese sprinkled on top. 

Mix and match minestrone

This take on the classic Italian bean and pasta soup is ultra flexible. Most of the ingredients will be in your store cupboard or freezer already - or can be switched with something similar. 

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• Any mixed veg, chopped (e.g. carrot, celery, courgette, red peppers, green beans etc.)
• 2 tbsp tomato puree
• Tin chopped tomatoes
• 500 ml veg stock
• Tin of beans or chickpeas
• 50g dried pasta
• 100g leafy greens (spinach, cabbage, kale etc.) of frozen peas
• 1 tbsp parmesan cheese

Method: 

Fry the onions, garlic and any veg you have in your fridge/freezer in the oil until softened. Stir in the tomato puree, followed by the tinned tomatoes, stock, beans and pasta. Bring to the boil and simmer for 10 mins. Stir in the leafy greens or peas and cook for a further two minutes. Serve in a deep bowl with parmesan sprinkled over the top. 

Cook quick quesadillas

Again, this one’s super versatile - mix and match ingredients based on what you have in your cupboard, fridge or freezer.

Ingredients:

• 1.5 tbsp oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 bell pepper, deseeded and chopped
• 1 tsp cumin
• ½ tsp paprika
• 1 tbsp tomato puree
• 1 tin black, kidney or pinto beans, drained and rinsed
• Small tin sweetcorn
• 2 tortillas (or any other flatbread in your cupboard)
• Handful grated cheddar
• Avocado
• Soured cream

Method: 

Gently fry the onion, garlic and bell pepper in 1 tbsp of the oil until softened. Stir in the spices and tomato puree - stir constantly to avoid catching. Mix through the beans and sweetcorn and simmer on low for five minutes (add a splash of water if needed).

To make the quesadillas, sprinkle the cheese on one half of a tortilla, then spoon half the bean mix on top of the cheese. Add a little oil to a frying pan over a medium heat, and place the tortilla flat in the pan, then fold the ‘empty’ half of the tortilla over the bean mix. Cook on one side until  browned, then gently flip over to the other side. Repeat with the second tortilla, and serve with sliced avocado and soured cream.

Anything goes ‘Mediterranean’ traybake

This easy traybake is ultra healthy, uses common store cupboard ingredients and requires minimal attention once it’s in the oven. What’s not to like? 

Ingredients:

• 500g baby/new potatoes
• 3 tbsp olive oil
• 1 small red onion, quartered
• 1 tsp dried herbs (oregano, thyme, mixed Italian herbs etc.)
• 2 whole garlic cloves, unpeeled
• ‘Firm’ veg, cut into bite sized chunks (squash, broccoli, cauliflower, carrots etc.)
• ‘Soft’ veg, cut into bite sized chunks (bell pepper, courgette, aubergine etc.)
• 1 400g tin of beans or chickpeas
• 1 tbsp capers
• Juice of 1 lemon
• 10 olives
• Halloumi or feta cheese

Method:

Preheat your oven to 200C. 

Par boil the potatoes for 5-10 mins until starting to soften then drain and add to a large bowl with 2 tbsp of the olive oil, the onion, garlic, dried herbs and firm veg. Mix everything together then transfer to a large baking dish and roast for 20 mins (until the veg are starting to soften). 

Remove from the oven and mix through the soft veg and beans/chickpeas. Return to the oven for a further 15-20 mins. 

Make a quick dressing with the remaining oil, capers and lemon. Remove the dish from the oven and stir the dressing through. Add the olives and feta. If using halloumi, fry separately and then place on top after serving. 

Coconut curry in a hurry

Curries don’t always need to be super complex - this one’s quick, easy, and you can switch out ingredients depending on what you have in. That said, the coconut milk, ginger and garlic are essential. 

Ingredients: 

• 1 tbsp oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 2cm piece ginger, finely chopped
• 1 tbsp curry powder
• ½ tsp chilli powder
• 500g chopped mixed veg (whatever you have in the kitchen - carrots, peas, green beans, aubergine, sweet potatoes all work well)
• 100 g red or yellow lentils (or a tin of drained chickpeas)
• 500 ml water
• 1 tin coconut milk
• Yoghurt and flabreads/rice to serve

Method: 

Fry the onion, garlic and ginger in the oil until softened. Stir in the curry powder then add the mixed veg and a splash of water. Throw in the pulses and pour in the water, bring to a boil, then simmer until the veg and pulses are softened. Now, pour in the coconut milk and continue to simmer until you have a thick sauce. Serve with rice or flatreads and a dollop of yoghurt. 

What to eat when you don’t feel like cooking at all

The five recipes above make for quick, easy and versatile meals which require minimal planning, prep, cooking or cleaning. 

But, we get it - there are days you just don’t have a moment spare to cook a healthy and nutritious meal. And that’s where Huel comes in. Our delicious powders, hot & savoury meals and no cook snacks are nutritionally complete. This means they contain everything you need to thrive - but without requiring any cooking at all. 

To make a meal with Huel powder, you simply mix two scoops with 500 ml water, shake, and have a filling meal in seconds. Our hot & savoury meals can be prepared in moments - just pour over boiling water, stir, leave to stand for five minutes then enjoy. And our no cook snacks are super delicious, healthy, and take no time at all to prepare. 

While we always encourage people to cook as much as they can from scratch using whole foods, using Huel means you know you’ve always got a healthy alternative available when you need. Explore our range of nutritionally complete meals and find healthy food you don’t have to cook. 

Frequently asked questions about what to eat when you don’t feel like cooking

Here are some of the common questions people ask about what to eat when they don’t feel like buying food, chopping ingredients, keeping an eye on the hob and washing up after. 

What to cook when nothing sounds good?

When nothing sounds good to cook, go for simple but healthy classics. Things like baked beans on toast (choose low salt and sugar options), vegetable soups with wholemeal bread, veggie-packed omelettes or simple lentil stews require minimal preparation, but will still be nutritious, filling and satisfying. 

What kinds of foods are quick to cook when you aren’t in the mood?

If you’re not in the mood for cooking complicated meals, then choose ingredients and cooking styles that are typically quick and easy to prepare, but still nutritious. These include many pasta and noodle based dishes, stir fries, soups and simple stews. Some powdered meals, such as Huel, also provide all the macronutrients and micronutrients your body needs, but require no cooking at all. 

What to do if you don’t feel like cooking in the week?

If you have lots of work and social commitments in the week, it can be difficult to cook nutritious meals each night. 

One strategy is to prepare meals in advance and then reheat them in the microwave or in the oven. Many kinds of stews, curries, pasta dishes, and chillies can easily be made in bigger batches then divided into portions. 

Another strategy is to use a slow cooker - put ingredients in the device in the morning, then leave to cook gently all day and come home to a healthy meal in the evening. 

You could also try stocking up on store cupboard and freezer essentials (tins of beans, onions, chopped carrots, frozen spinach etc.) so you know you’ll always have the basics for making most kinds of dishes. 

Another option is to use powdered meals like Huel - these are long lasting and keep well in your cupboard. You can then make nutritionally complete meals in moments on weekday evenings.