lazy cooking

With just 4 ingredients and less than 30 minutes, dinner is served.

4-Ingredient Kielbasa and Sauerkraut Skillet

onion

store-bought sauerkraut

kielbasa sausage

unsalted butter

vegetable oil

brown sugar

spicy brown, whole-grain, or Dijon mustard (optional)

black pepper

thyme leaves

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Kristina Razon

Step 1

Thinly slice 1/2 large red onion if using. Drain 1 pound sauerkraut. Cut about 14 ounces kielbasa sausage crosswise into 1/2-inch-thick rounds.

Step 2

Heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a large skillet over medium heat until the butter is melted and the oil is shimmering. Add the kielbasa in an even layer. Cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the second side, about 3 minutes more. Transfer to a bowl or plate using tongs or a slotted spoon, leaving the fat in the skillet.

Step 3

Add the sauerkraut, red onion if using, 2 tablespoons packed light brown sugar, and 1 tablespoon spicy brown, whole-grain, or Dijon mustard if using to the skillet. Cook, stirring constantly, until the sauerkraut is heated through and onion is softened, 5 to 8 minutes. Taste and season with freshly ground black pepper as needed.

Step 4

Return the kielbasa to the skillet and toss to combine. Garnish with fresh thyme leaves or finely chopped parsley leaves if using.

Make a cozy chicken pot pie with just 4 store-bought ingredients and one dish.

4-Ingredient Dump Chicken Pot Pie

boneless, skinless cooked chicken (about 1 1/2 pounds)

frozen peas and carrots (8 ounces)

condensed cream of chicken soup,

(8-inch) tube refrigerated crescent roll dough

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Rachel Perlmutter

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Add the following to a 9x13-inch baking dish: 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots.

From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining to the baking dish. Gently stir to combine and spread into an even layer.

Carefully unroll 1 tube of crescent roll dough and lay over the filling. (It’s OK if the dough doesn’t quite reach the edge of the filling.) Rub the reserved cream soup over the dough.

Step 5

Bake until golden-brown and bubbling, 25 to 40 minutes. Tent with aluminum foil, if needed, if the dough is browned but the filling isn’t warmed through. Let cool for 5 to 10 minutes before serving.

Everything you love about spaghetti and meatballs made so much easier in this one-pot, no-chop dinner.

Creamy One-Pot Beef Orzo

Parmesan cheese (1/2 packed cup freshly grated

olive oil

red pepper flakes (optional)

beef

kosher salt,

onion powder

garlic powder

Italian seasoning

black pepper, plus more as needed

tomato sauce

orzo pasta (about 6 1/4 ounces)

heavy cream

basil leaves,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Add more broth or water to return to desired consistency when reheating.

Patty Catalano

Finely grate 1 ounce Parmesan cheese on the small holes of a box grater if needed (about 1/2 cup), or measure out 1/4 cup store-bought grated. Grate more for serving if desired.

Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

Meet the anytime meal of our dreams — it just takes 10 minutes.

Scallion Fried Eggs

scallions

neutral oil,

sesame oil

eggs

salt

soy sauce

white rice

sesame seeds,

James Park

Trim and thinly slice 2 medium scallions; reserve about 1 teaspoon of the dark green parts for garnish.

Heat 1 tablespoon neutral oil and 2 teaspoons toasted sesame oil in a medium nonstick frying pan over medium-low heat until shimmering. Add the remaining scallions and cook until tender and fragrant, about 2 minutes.

Crack 2 large eggs into the pan and season with 1/8 teaspoon kosher salt. Cook undisturbed until the whites are set but the yolks are runny, about 3 minutes. About 1 minute before the eggs are ready, drizzle 1 teaspoon soy sauce or tamari around the egg whites.

Remove the pan from the heat. Place about 1 cup hot cooked rice in a serving bowl. Sprinkle with the reserved scallions, then slide the fried eggs onto the rice. Sprinkle with toasted sesame seeds.

This comforting soup uses canned corn to deliver a sweet-and-savory taste in a pinch.

3-Ingredient Corn Soup

corn kernels

oat milk or whole milk

chives,

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

Drain and rinse 2 (15-ounce) cans corn kernels. Place in a medium saucepan. Cook over medium heat, stirring occasionally, until the moisture from the corn evaporates and there is some browning at the bottom of the saucepan, about 8 minutes.

Reserve 1/2 cup of the corn. Transfer the remaining corn to a blender. Add 2 cups unsweetened oat milk or whole milk and blend until smooth.

Melt 2 tablespoons unsalted butter in the same saucepan (no need to clean) over medium-high heat. Add the reserved corn and cook until corn kernels start to brown and pop, about 1 minute. Pour in the blended soup, add 1/2 teaspoon kosher salt, and simmer until slightly thickened, 2 to 3 minutes.

Taste and season with more kosher salt as needed. Serve topped with freshly ground black pepper and finely chopped fresh chives if desired.

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Top 5 lazy cooking recipes from across the web

The most viewed lazy cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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4-Ingredient Dump Chicken Pot Pie

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The most viewed lazy cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine