Busy-day easy-dinners when you’ve been working hard and just don’t want to cook. I’m talkin’ NO COOK meals. THIS is what we all need once in awhile. I found these ideas in an old issue of Fitness Magazine (2008). Melissa Clark wrote an article that answered the question, “I don’t want to cook tonight, so what are we going to eat?” In a nutshell, here are her suggestions for non-cooked, yet still delicious meals:

STUFFED TOMATOES. Mix drained tuna mixed with a little mayonnaise, a little fennel seed, and some chopped nuts. But any combination of tuna fixings will work well. Just hollow out a tomato and fill it with your choice of tuna salad. Garnish with additional fennel seed.

WHITE BEAN SALAD WITH SHRIMP OVER ARUGULA. Combine rinsed canned white beans with a drizzle of olive oil, a squeeze of lemon juice, and salt and black pepper. Mix in halved cooked shrimp and halved cherry tomatoes. Serve over baby arugula that’s been tossed with olive oil and lemon juice.

HUMUS WITH ROASTED PEPPER AND RED ONION ON A WHOLE WHEAT PITA.

This popular idea shows up a lot in various magazines and on many websites—it’s that good! In a blender, combine rinsed canned chickpeas with a clove or two of minced garlic, tahini, olive oil, fresh lemon juice, a pinch of cumin, a pinch of cayenne, and salt and pepper. Puree until smooth. (Or skip this step and use your favorite brand of hummus.) Put the hummus in a whole wheat pita layered with roasted red peppers, sliced cucumbers, and thinly sliced red onions.

EGG SALAD. Well yes, technically, this idea does call for a little cooking—the eggs need boiling. But if you do this once a week so you have hard-cooked eggs on hand to work with throughout the week, then you’re set. Any recipe you like will work. With cooked eggs available, you can make an egg salad sandwich, stuff a tomato, or place them atop a bed of greens along with chopped tomato.

CHICKEN, PESTO, WALNUT, AND SPINACH WRAP. Place chunks of rotisserie chicken in a bowl. Toss with prepared pesto, chopped walnuts, and chopped celery. Cover tortilla with chicken salad, then top with a handful of fresh baby spinach leaves. Roll up, burrito-style.

CORN BREAD “TOSTADO.” (Plan ahead so you’ll have leftover cubed and toasted cornbread on hand.) Cut some ripe tomatoes cut into chunks; mix them with grated jalapeno jack cheese, and chopped cilantro. Layer this mixture over the cornbread cubes. Top with rinsed canned black beans. Place cubed avocado over the beans. Whisk together fresh lime juice, salt, pepper, and a pinch of cumin. Pour juice mixture over cubed avocado. Drizzle all with a smidge of olive oil.

SPINACH SALAD WITH HAM, PECANS, AND DRIED CHERRIES. Slice ham into 1/4-inch strips. In a bowl, whisk together two parts orange juice to one part olive oil. Season with a pinch of salt and pepper; drizzle with balsamic vinegar. In a large bowl, toss together baby spinach leaves, chopped pecans, prosciutto, and dried cherries. Add just enough vinaigrette to lightly coat the greens. (NOTE: leftover turkey can be substituted for the ham.)

CRAB SALAD WITH PAPAYA, CHIVES, AND BABY GREENS. 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.

AVOCADO STUFFED WITH CHICKEN AND EGG SALAD. Mix bite-size chunks of rotisserie chicken with chopped sage leaves, fresh lemon zest, and mayonnaise. Season with salt and pepper and place the salad into ripe avocado halves. Dust with a little garlic powder if desired.

COLD YOGURT-CUCUMBER SOUP WITH CHOPPED TARRAGON AND AVOCADO. Cold soups are quick and easy and always a summer hit. Peel and seed a cucumber, then grate into a bowl. Whisk in plain Greek yogurt (it’s creamier), a drizzle of extra virgin olive oil, a tiny smidge of white-wine vinegar, and salt and pepper. Garnish with chopped tarragon and cubed avocado.

Oh, the freedom and joy these no-cook ideas can mean when you’ve had an extra hectic day!