CloseWhen the summer weather gets too hot, the last thing you want to do is turn on the stove or oven. That’s where these 3-ingredient,no-cook dinnerideas come in handy. These dinners utilize pre-made and pantry-friendly ingredients like salad kits, beans andcanned fish, so you’ll have dinner on the table in no time. Each of the 6 recipes are packed with veggies for a fresh and delicious meal that the whole family will love. Keep these dinners in your back pocket for those extra hot weeks!3-Ingredient Pantry Dinners for When You Can’t Get to the Grocery Store3-Ingredient No-Cook Dinner IdeasSesame Slaw BowlsToss together two 12-oz. bags broccoli slaw with 2 cups shelled edamame and ½ cup sesame salad dressing, such as Annie’s Naturals Organic Dressing Asian Sesame or your favorite brand.Mediterranean FlatbreadsSplit an 8-oz. container roasted red pepper hummus between 2 toasted naan flatbreads. Top each with a handful of arugula.19 Flatbread RecipesSalmon Caesar Collard WrapsDivide 8 oz. flaked smoked salmon among 4 large chard leaves. Prepare a 10- or 12-oz. Caesar salad kit according to package directions. Spoon one-fourth of the mix onto each leaf; roll up burrito-style.Southwest Shrimp Lettuce CupsToss together 1 cup of black bean and corn-style salsa with 12 oz. cooked shrimp. Divide among 12 butter lettuce leaves.Tuna Zoodle SaladToss 2 lbs. fresh zucchini noodles with ½ cup Italian salad dressing; mix in two 5-oz. cans skipjack tuna, drained.How to Make Zucchini Noodles with or without a SpiralizerWhite Bean Pesto BaguetteMash a rinsed 15-oz. can of no-salt-added white beans; stir in ¼ cup prepared pesto. Spread onto 8 oz. of toasted whole-grain bread.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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When the summer weather gets too hot, the last thing you want to do is turn on the stove or oven. That’s where these 3-ingredient,no-cook dinnerideas come in handy. These dinners utilize pre-made and pantry-friendly ingredients like salad kits, beans andcanned fish, so you’ll have dinner on the table in no time. Each of the 6 recipes are packed with veggies for a fresh and delicious meal that the whole family will love. Keep these dinners in your back pocket for those extra hot weeks!3-Ingredient Pantry Dinners for When You Can’t Get to the Grocery Store3-Ingredient No-Cook Dinner IdeasSesame Slaw BowlsToss together two 12-oz. bags broccoli slaw with 2 cups shelled edamame and ½ cup sesame salad dressing, such as Annie’s Naturals Organic Dressing Asian Sesame or your favorite brand.Mediterranean FlatbreadsSplit an 8-oz. container roasted red pepper hummus between 2 toasted naan flatbreads. Top each with a handful of arugula.19 Flatbread RecipesSalmon Caesar Collard WrapsDivide 8 oz. flaked smoked salmon among 4 large chard leaves. Prepare a 10- or 12-oz. Caesar salad kit according to package directions. Spoon one-fourth of the mix onto each leaf; roll up burrito-style.Southwest Shrimp Lettuce CupsToss together 1 cup of black bean and corn-style salsa with 12 oz. cooked shrimp. Divide among 12 butter lettuce leaves.Tuna Zoodle SaladToss 2 lbs. fresh zucchini noodles with ½ cup Italian salad dressing; mix in two 5-oz. cans skipjack tuna, drained.How to Make Zucchini Noodles with or without a SpiralizerWhite Bean Pesto BaguetteMash a rinsed 15-oz. can of no-salt-added white beans; stir in ¼ cup prepared pesto. Spread onto 8 oz. of toasted whole-grain bread.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
When the summer weather gets too hot, the last thing you want to do is turn on the stove or oven. That’s where these 3-ingredient,no-cook dinnerideas come in handy. These dinners utilize pre-made and pantry-friendly ingredients like salad kits, beans andcanned fish, so you’ll have dinner on the table in no time. Each of the 6 recipes are packed with veggies for a fresh and delicious meal that the whole family will love. Keep these dinners in your back pocket for those extra hot weeks!3-Ingredient Pantry Dinners for When You Can’t Get to the Grocery Store3-Ingredient No-Cook Dinner IdeasSesame Slaw BowlsToss together two 12-oz. bags broccoli slaw with 2 cups shelled edamame and ½ cup sesame salad dressing, such as Annie’s Naturals Organic Dressing Asian Sesame or your favorite brand.Mediterranean FlatbreadsSplit an 8-oz. container roasted red pepper hummus between 2 toasted naan flatbreads. Top each with a handful of arugula.19 Flatbread RecipesSalmon Caesar Collard WrapsDivide 8 oz. flaked smoked salmon among 4 large chard leaves. Prepare a 10- or 12-oz. Caesar salad kit according to package directions. Spoon one-fourth of the mix onto each leaf; roll up burrito-style.Southwest Shrimp Lettuce CupsToss together 1 cup of black bean and corn-style salsa with 12 oz. cooked shrimp. Divide among 12 butter lettuce leaves.Tuna Zoodle SaladToss 2 lbs. fresh zucchini noodles with ½ cup Italian salad dressing; mix in two 5-oz. cans skipjack tuna, drained.How to Make Zucchini Noodles with or without a SpiralizerWhite Bean Pesto BaguetteMash a rinsed 15-oz. can of no-salt-added white beans; stir in ¼ cup prepared pesto. Spread onto 8 oz. of toasted whole-grain bread.
When the summer weather gets too hot, the last thing you want to do is turn on the stove or oven. That’s where these 3-ingredient,no-cook dinnerideas come in handy. These dinners utilize pre-made and pantry-friendly ingredients like salad kits, beans andcanned fish, so you’ll have dinner on the table in no time. Each of the 6 recipes are packed with veggies for a fresh and delicious meal that the whole family will love. Keep these dinners in your back pocket for those extra hot weeks!
3-Ingredient Pantry Dinners for When You Can’t Get to the Grocery Store
3-Ingredient No-Cook Dinner Ideas
Sesame Slaw Bowls
Toss together two 12-oz. bags broccoli slaw with 2 cups shelled edamame and ½ cup sesame salad dressing, such as Annie’s Naturals Organic Dressing Asian Sesame or your favorite brand.
Mediterranean Flatbreads
Split an 8-oz. container roasted red pepper hummus between 2 toasted naan flatbreads. Top each with a handful of arugula.
19 Flatbread Recipes
Salmon Caesar Collard Wraps
Divide 8 oz. flaked smoked salmon among 4 large chard leaves. Prepare a 10- or 12-oz. Caesar salad kit according to package directions. Spoon one-fourth of the mix onto each leaf; roll up burrito-style.
Southwest Shrimp Lettuce Cups
Toss together 1 cup of black bean and corn-style salsa with 12 oz. cooked shrimp. Divide among 12 butter lettuce leaves.
Tuna Zoodle Salad
Toss 2 lbs. fresh zucchini noodles with ½ cup Italian salad dressing; mix in two 5-oz. cans skipjack tuna, drained.
How to Make Zucchini Noodles with or without a Spiralizer
White Bean Pesto Baguette
Mash a rinsed 15-oz. can of no-salt-added white beans; stir in ¼ cup prepared pesto. Spread onto 8 oz. of toasted whole-grain bread.
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