Great No-Cook Recipes for Fall

The days are getting shorter; there's a nip in the air; and some of us experience that instinctive need to cuddle under a blanket with some hearty comfort food. It's also the time of year where our electricity bills can sky-rocket from being home more and having the oven on more. So, why not find some no-cook meals that are healthy, hearty and also help to save money on your energy bill by keeping the oven off?

As a family of six, including four children, we're always trying to find ways to save a few dollars in our house. By including certain ingredients on grocery day (such as one or two roasted chickens from the deli section) or making some of them ahead of time (such as rice or pasta) you'll be able to save yourself preparation time and make no-cook meals a few days a week with ease.

These have a fall theme but you can use them all year long! Remember you can always switch around ingredients, add spices you like better or cut things out. Be creative and have fun!

Pumpkin Shake

This is our version of the basic recipe. Feel free to add different spices, ice cubes for a slushier drink, ice cream, or even yogurt. We often have this as either a bedtime snack or breakfast.

4 ounces chilled canned pumpkin
1 1/2 cups cold skim milk
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon vanilla
1. Combine all ingredients in a blender.
2. Makes two servings.

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Pasta With Fresh Tomato Sauce

Most people think of piping hot pasta sauce when we say "PASTA!" Even I had apprehensions at first. But this is actually a great cold sauce.

A great tip to make peeling fresh tomatoes easier is to boil them. Gently place the tomatoes a few at a time in boiling water and watch the peels shrink away from the fruit after only a few seconds! (You've got to keep your eye on them or you'll have watery tomato soup!) Your local deli may have pre-prepared sides, like pasta. Or you can prepare a huge batch of pasta a few days in advance and keep it in the refridgerator until required. Just cook it slightly under el dente and run it under hot water in a strainer to get it eatable again! This is our version of the original recipe. Don't be afraid to add spices or your own personal flair. I like to use fresh garlic in recipes but if you don't like chomping on the garlic bits-like my daughter-use the powder version instead.

1 pound fresh tomatoes, peeled, cored and chopped
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
1/4 to 1/3 cup fresh basil, sliced thinly (dried basil works too)
1 pound pasta of your choice
Freshly grated Parmesan, for serving

In a medium bowl, combine the chopped tomatoes with the olive oil, salt, pepper, and basil. Set aside at room temperature and allow the flavors to blend.
Cook pasta according to package directions and drain. Toss the hot pasta with the tomato sauce, sprinkle with the Parmesan and serve.
To add some extra protein add some chicken, beef , beans or some low-fat cheese!

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Another no-cook idea is a rice salad packed with lots of goodies. You can start with either the ultra-easy frozen brown rice (like the one from Rice Expressions or Whole Foods store brand), or pick some up at the deli. This is my favorite version of this recipe. Rice is an awesome base to get some of those leftovers used up in the fridge. Be creative!

Mediterranean Rice Salad

2 cups cooked brown rice (white is fine but brown or wild is healthier)
1 tablespoon extra virgin olive oil
½ cucumber, de-seeded, peeled and diced
½ cup cherry tomatoes, halved
½ cup black olives
1/3 cup crumbled feta
A squeeze of fresh lemon
1 tablespoon flat leaf parsley, chopped

Directions: Simply stir ingredients together in a large bowl. Either serve at room temperature, or cover and chill for 2 hours before serving.
We've also chopped up spinach for this too.

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Big Fat Sandwich

Martha Stewart did a version of this on her show. It's perfect for those who can't or don't want to cook. It's ideal for an end of summer picnic and the leftovers are yummy too. This is our favorite version but anything goes!

A large, crusty bread, such as Italian or, our favorite, pumpernickel
Extra-virgin olive oil for drizzling on bread
An 8-ounce log of goat cheese, at room temperature
A jar or tub of black olive tapenade
A 7-ounce jar of roasted red peppers, drained and chopped
A 6-ounce jar of marinated artichoke hearts, drained and quartered
8 ounces of thinly sliced prosciutto (any sort of meats will work here)
2 cups arugula leaves
Salt and pepper to taste

Slice the bread in half, lengthwise. Tear out a little bit of the soft, doughy center to make room for the other ingredients. Set the top part of the bread aside. Place a large sheet of wax or parchment paper under the bottom of the bread.

Drizzle a little olive oil on the bottom half of the bread. Then use a silicone spatula to spread the goat cheese across the bread in an even layer. Next, spread a thin layer of the tapenade (most are pretty strong) over the cheese.

Then scatter the roasted red peppers over the surface of the bread, followed by the artichoke hearts. Finally, layer the sliced prosciutto evenly over the surface, and follow with the arugula leaves.

Now you're ready to place the top of the bread back on the giant sandwich. Wrap the sandwich tightly in the wax or parchment paper. Tie with some string if you have any. Then, place the sandwich in your fridge (might need to clear some space first) and top with a really heavy book.

Let the sandwich sit and compress for 2-3 hours. Remove from the fridge, cut into quarters, and either wrap and take to your picnic, or eat immediately.

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Reeses' Squares

I'll be honest, I can't eat this recipe because I'm allergic to chocolate (and my husband has a nut allergy.) But my best friend swears by this easy, easy no bake five ingredient recipe! Try it and let me know what you think!

Makes 36 bars
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets rock hard.)

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Chicken Cheddar Wraps

This originally came from Quick Cooking magazine, with a couple changes. You can add heat to this recipe or leave it mild. Also, make it super easy by picking the chicken up at the deli. We usually buy a roasted chicken or two and freeze them for future use! It's also great to use up leftover chicken.

SERVES 6
1/2 cup sour cream
1/2 cup chunky salsa
1 tablespoon mayonnaise
2 cups cooked chicken, shredded
4 ounces sharp cheddar cheese, shredded
4 ounces portabella mushroom caps, diced (remove and discard stem and gills)
1 cup shredded lettuce
1/2 cup guacamole (optional)
hot sauce, to taste (optional)
6 whole wheat tortillas

In a bowl, combine the sour cream, salsa, mayonnaise, and hot sauce (if using). Stir in chicken, cheese, and mushrooms. Divide lettuce and guacamole (if using) between tortillas. Place about 1/2 cup chicken mixture on each tortilla. Fold sides over the filling.