Don’t feel like cooking  but still want something delicious to eat? We love the recipes from the “I Don’t Want to Cook Book!” by Alyssa Brantley. The book contains 100 quick and easy recipes that require minimum effort and can be prepared in just minutes!

Korean-Inspired Beef and Rice Bowls with Cucumbers and Kimchi

Combine a simple yet flavor-packed Korean-inspired sauce, ground beef, rice, sliced cucumber, store-bought kimchi, and scallions for a fast and tasty meal that everyone will think is better than takeout. Save time by reheating leftover or frozen rice. If you are feeling extra fancy, sprinkle some toasted sesame seeds on top of the ground beef right before serving.

PREP TIME: 5 MINUTES l ACTIVE COOK TIME: 10 MINUTES l HANDS-OFF COOK TIME: N/A

SERVES 4

For Sauce

1⁄4 cup tamari

2 tablespoons granulated sugar

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

1 tablespoon rice vinegar

1 teaspoon ground ginger

1⁄8 teaspoon ground black pepper

4 cloves garlic, peeled and crushed

1. To make Sauce: In a small bowl or measuring cup, combine all ingredients. Set aside.

For Beef

1 tablespoon avocado oil

1 1⁄2 pounds 80% lean ground beef

3 cups cooked white rice, reheated

1 cup store-bought kimchi

1 large English cucumber, cut into 1⁄8″ half-moons

2 medium scallions, thinly sliced

1. To make Beef: Heat a 12″ skillet over medium- high heat. Once hot, add oil and ground beef. Sauté́ 5 minutes, stirring frequently and breaking up beef with a wooden spoon or spatula, until most of the pink is gone.
2. Pour Sauce over Beef and continue cooking 5 minutes, stirring occasionally, until Sauce is thickened and meat is cooked through.
3. Remove from stove top. Divide rice, beef, kimchi, cucumber, and scallions into four bowls and serve.

PER SERVING

Calories: 645 | Fat: 24g | Sodium: 1,591mg | Carbohydrates: 62g | Fiber: 3g | Sugar: 12g | Protein: 37g

Shrimp and Avocado Salad with Sweet Corn

Save time and prep work by using frozen, uncooked, peeled, and deveined shrimp and frozen sweet corn kernels. Boil them together and toss with fresh avocado, red onion, basil, and a simple lemon olive oil dressing for a showstopper salad that is practically effortless.

PREP TIME: 7 MINUTES l ACTIVE COOK TIME: N/A l HANDS-OFF COOK TIME: 4 MINUTES

SERVES 3

1⁄3 cup extra-virgin olive oil

2 tablespoons freshly squeezed

lemon juice

1 teaspoon kosher salt

1⁄2 teaspoon ground black pepper

1 pound frozen, uncooked, peeled, deveined large shrimp

1 cup frozen yellow sweet corn kernels

1⁄2 medium red onion, peeled, halved, and thinly sliced

1 ounce (about 1 cup packed) thinly sliced fresh basil leaves

1 large avocado, peeled, pitted, and diced

1. In a large mixing bowl, combine oil, lemon juice, salt, and pepper. Set aside.
2. Bring a medium pot of salted water to a boil over high heat. Once boiling, add shrimp and corn. Continue boiling 3–4 minutes until shrimp are cooked through and pink.
3. Immediately drain shrimp and corn and add to bowl with oil mixture. Toss to coat.
4. Add onion, basil, and avocado to shrimp mixture. Gently toss to combine and serve immediately.

PER SERVING

Calories: 446 | Fat: 31g | Sodium: 1,830mg | Carbohydrates: 18g | Fiber: 5g | Sugar: 2g | Protein: 23g

Lasagna Soup with Italian Sausage, Fresh Basil, and Grated Parmesan

Homemade lasagna is a true labor of love. With this easy lasagna soup, you will get all the flavor and goodness of homemade lasagna but without all the work. Whip up a batch about 30 minutes ahead of time and impress your family with a dinner they will absolutely love.

PREP TIME: 5 MINUTES l ACTIVE COOK TIME: 10 MINUTES l HANDS-OFF COOK TIME: 15 MINUTES

SERVES 8

2 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and chopped

6 cloves garlic, peeled and crushed

1 tablespoon Italian seasoning

2 teaspoons kosher salt

1⁄2 teaspoon ground black pepper

1 pound bulk uncooked mild Italian sausage

1 (28-ounce) can unsalted crushed tomatoes, including juice

1 (14.5 ounce) can unsalted diced tomatoes, including juice

8 cups low-sodium chicken broth

1⁄2 pound uncooked lasagna noodles, broken into small pieces

16 ounces full-fat ricotta cheese

8 tablespoons grated Parmesan cheese

8 teaspoons thinly sliced fresh basil leaves

1. Heat a large soup pot over medium heat. Once hot, add oil, onion, garlic, and spices. Sauté 5 minutes, stirring occasionally.
2. Add sausage to pot and continue cooking 5 minutes, stirring occasionally and breaking up sausage with a wooden spoon or spatula, until most of the pink is gone.
3. Add crushed tomatoes, diced tomatoes, and broth. Raise heat to high and bring to a boil.
4. Once boiling, add lasagna noodles. Reduce heat to medium-low and cook uncovered 15 minutes. Gently stir in ricotta until well incorporated.
5. Serve topped with Parmesan and basil.

PER SERVING

Calories: 532 | Fat: 3g | Sodium: 1,730mg | Carbohydrates: 37g | Fiber: 5g | Sugar: 6g | Protein: 24g

Excerpted from The “I Don’t Want to Cook” Book by Alyssa Brantley. Copyright © 2022 by Simon & Schuster, Inc. Photographs by Kelly Smith. Used by permission of the publisher. All rights reserved