lazy cooking 2025

Meet the easy, extra flavorful dinner that will never leave my weeknight rotation.

Chili Crisp Salmon (Only 3 Ingredients!)

mayonnaise

chili crisp

salmon

Lemon wedges,

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

The Kitchn

Kristina Razon

Step 1

Arrange a rack in the lower third of the oven. Line a rimmed baking sheet with aluminum foil, place on the rack, and heat the oven to 500°F.

Step 2

Stir 1/4 cup mayonnaise and 2 tablespoons chili crisp together in a small bowl.

Step 3

Pat 4 (6-ounce) salmon fillets dry with paper towels. Divide the mayonnaise mixture between fillets and spread into an even layer on the top and sides.

Step 4

Place the salmon skin-side down on the hot baking sheet. Return to the oven and reduce the temperature to 275°F. Bake until the salmon is opaque and flakes easily with a fork, 9 to 13 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Serve with lemon wedges if desired.

This incredibly flavorful stir-fry comes together with just three ingredients.

3-Ingredient Ground Pork Stir-Fry

pork chicken

salt

freshly black ground pepper

coleslaw mix

sweet Thai chili sauce,

scallions, (optional)

sesame seeds (optional)

jasmine rice,

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

Ali Domrongchai

Heat 1 tablespoon olive oil in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound ground pork and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking the meat up into small pieces with a wooden spoon, until cooked through and browned, 7 to 8 minutes.

Stir in 1 (14-ounce bag) coleslaw mix and 1/2 cup sweet Thai chili sauce. Cook, stirring occasionally, until the vegetables are crisp tender, about 3 minutes. Garnish with 3 thinly sliced medium scallions and 1 tablespoon of toasted sesame seeds if desired. Serve with steamed rice if desired.

This comforting soup is the ultimate low-effort, high-reward dinner.

Easy Dumpling Soup

sesame oil

scallions, thinly sliced (about 1/2 cup)

garlic,

ginger

kosher salt,

low-sodium chicken or vegetable broth

soy sauce

baby spinach (about 3 packed cups)

carrots

Serving options: chili crisp, sliced scallions, chopped fresh cilantro leaves, toasted sesame seeds

Kelli Foster

Heat 2 tablespoons toasted sesame oil in a Dutch oven or large pot over medium heat until shimmering. Add 4 thinly sliced scallions, 4 minced garlic cloves, 1 tablespoon peeled and minced ginger, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until very fragrant, about 1 minute.

Stir in 6 cups low-sodium chicken broth and 3 tablespoons soy sauce. Bring to a boil over medium-high heat. Add 16 ounces frozen dumplings and cook according to package instructions until cooked through.

Remove the pot from the heat. Stir in 3 ounces baby spinach and 1 cup shredded carrots until the spinach is just wilted, about 30 seconds. Taste and season with more kosher salt as needed.

This is a great super easy recipe! I added broccoli and spinach. Sesame oil definitely makes a huge difference in taste. I will definitely be making again. 

This was delicious!  I followed the recipe except I never add extra salt.  Even the low sodium chicken broth and soy sauce has plenty of salt.  The only other thing I did was to use the potato peeler and slice some very thin and narrow extra slices of ginger into the hot soup after it was done cooking.  This soup reminds me of the Pho soups we had in Vietnam and Cambodia.

This soup is one of the best things I&#39;ve ever tasted.  It&#39;s deceptively easy, yet the return in your investment is huge.  The only thing I changed was adding some shredded leftover roast chicken breast.  Why?  Because I had it on hand.  This will be on our weekly rotation all winter, and possibly forever.  It&#39;s that good 👍 

This one-pan dinner cooks in less than 30 minutes — and packs in a ton of flavor.

One-Pan Harissa Orange Chicken and Broccoli

navel orange

honey

harissa paste

cornstarch

kosher salt, divided

chicken

black pepper

olive oil, divided

broccoli

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

Finely grate the zest of 1 medium navel orange into a small bowl. Juice the zested orange into the bowl (about 1/3 cup). Whisk in 3 tablespoons honey, 2 tablespoons harissa paste, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon of the kosher salt until the cornstarch is suspended.

Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the pan, 3 to 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

Step 5

Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets to the skillet. Cook, stirring occasionally, until the broccoli is browned in spots, about 2 minutes.

Step 6

Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium-high. Re-whisk the sauce, then pour into the skillet. Cook, stirring occasionally and spooning some of the sauce over the chicken and broccoli, until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened slightly and reduced by about half, 3 to 4 minutes.

I thought it was good but it needed more of a sauce. Enjoyed using harissa, liked the flavor.

What are navel oranges? I&#39;ve never heard of them. 

Used skinless breast meat so they didn’t brown up very well, but this was still a good dish. The WOW flavor was all in the broccoli. I did not have Harissa Paste so made some with smoked paprika, ground cumin, sriracha sauce and olive oil. It is indeed a one pot meal and pairs well with couscous or white rice. Good use of that stray single orange you found in the back of the frig. 

We live in an area of SE Wisconsin that is a culinary wasteland and that is being kind.  We have taken to cooking at home most of the time and we love lots of flavor with fairly quick week night recipes.  This Orange Chicken is a keeper.  We added mushrooms and red pepper along with the broccoli for more veg and used chicken thighs.  With some jasmine rice, this is dinner complete and everyone is happy.

This was excellent. We seem to have gotten where we can&#39;t handle any &#34;heat&#34; in our food (old, I suppose:) so I used a few red pepper flakes and left out the harissa paste. I did cheat and used cooked chicken I had from a previous meal, but it all came out well in the end. What is best about this recipe is the amount of ideas it gave me to experiment. Love ideas. My brain gets tired of thinking of things to cook now &amp; then.

This was delicious and easy. Followed recipe exactly, but added mushrooms. Made harissa paste from harissa powder + olive oil. Served over rice.

I really wanted to like this dish, but I didn&#39;t care for this recipe.  Cooking the chicken made a mess of my stove and the chicken breasts were dry, the flavor of the sauce (which there wasn&#39;t much of) wasn&#39;t anything special and since I don&#39;t have harissa, using another pepper sauce only added heat to the taste of the other ingredients.  I see that several users added mushrooms and additional spices.  I always attempt a new recipe as written and then if it appeals to me, I might tweak it a bit.  Not too sure about this one as it was rather disappointing.

Loved this recipe. Delicious and easy to make.  I made a few tweeks. I read that someone said their wasn&#39;t enough sauce, so I added a cup of chicken broth to the pan when I cooked the broccoli. I also put a lid on the pan to steam the broccoli before adding the chicken and sauce back in. I added a few green onions to the broccoli also. I&#39;ll make this again.

The method was fine but I didn&#39;t care for Harissa, thinking it was going to be very unusual. It wasn&#39;t what I thought it would be. More like the one-note stuff they squeeze all over (all) Torchy&#39;s Tacos here. I&#39;m sorry I purchased it, as it will languish in my fridge, a waste. Some fresno or other pepper, spices I had on hand, and vinegar would have been preferable and I suspect fresher-tasting.

Top 4 lazy cooking 2025 recipes from across the web

The most viewed lazy cooking 2025 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chili Crisp Salmon (Only 3 Ingredie...

3-Ingredient Ground Pork Stir-Fry

Easy Dumpling Soup

One-Pan Harissa Orange Chicken and ...

Top 4 lazy cooking 2025 recipes from across the web

The most viewed lazy cooking 2025 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Crisp Salmon (Only 3 Ingredie...

3-Ingredient Ground Pork Stir-Fry

Easy Dumpling Soup

One-Pan Harissa Orange Chicken and ...

The most viewed lazy cooking 2025 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine