The seasonal flurry of studying and long library sessions is upon us. The pre-finals marathon tends to exacerbate the already pressing need among burnt-out, impoverished law students for a quick, inexpensive, and, most importantly, satisfying meal. To make matters worse, our classmates all become too busy studying to plan the “lunch provided” events that we all know and love. We hear you, and we’re here to help. We have painstakingly recorded the recipes for our favorite lazy weeknight dinners—think low cost and high flavor-to-effort ratio. From hearty chili to vegan stir-fry, these recipes will give you the fuel you need to crush this finals season—or at least some culinary inspiration, if you’re more of a gourmet than a gunner.
Andrew’s (Stolen) Riff on Box Mac & Cheese
• 1 box of Annie’s Shells & White Cheddar Mac and Cheese
• 1 cup of frozen peas
• Chili crisp, to taste
This has been my go-to lazy meal since early in the pandemic when I was desperate for new cooking ideas. Just in time to treat my fomenting cabin fever, celebrity chef Samin Nosrat made a guest appearance on Wait Wait…Don’t Tell Me![1] When asked about what she had been cooking for herself during quarantine, Nosrat said that she had recently made a box of Annie’s white cheddar mac and cheese with peas and chili crisp.
As a lover of all things carby, cheesy, and/or spicy, I thought I’d give it a try. Honestly? I have never been the same. I’m sure this sounds like an exaggeration. It is not. This simple variation adds maybe a minute or two of time to the usual eight minutes of work for boxed mac and cheese. What it adds in flavor? Immeasurable.
You can find Lao Gan Ma chili crisp in most grocery stores. Or if you want to be really extra, you could make your own.[2] And for those with Sam’s Club memberships, you can get a big ol’ twelve pack of Annie’s for just $12.98. You could buy a different brand if you prefer, but don’t let me hear about it. I will judge you. Most of all, don’t skip the peas! You’ll need some veggies to pretend it’s healthy. This could probably feed two, but I highly recommend—as Nosrat herself prefers—eating the whole thing.
Ethan’s Tuna Pesto/Avocado Toast Duo
Toast is the world’s easiest and purest food, and zhuzhing it up is my go-to recipe in a pinch. This recipe combines lean protein, tasty herbs, and creamy avocado to make a satisfying meal with diverse flavor portfolios in each bite. And for someone like me, who often forgets that protein is a necessary component of a healthy diet because I subsist solely on coffee and tortilla chips, this one’s a game changer.
• One 12 oz. can of tuna in extra virgin olive oil
• 1 tablespoon pesto, preferably Kirkland brand
• 1 ripe avocado
• ½ tablespoon plain yogurt
• Everything bagel seasoning[3]
• 2 slices seeded bread
• Heaping handful of arugula, spinach, or other greenery (I’m partial to arugula just since it’s a little bitter)
First, toast the two slices of bread. (Or don’t, if you’re some sort of freak who likes cold bread.) Mix the tuna and pesto in a small bowl, and then spread it on top of the bread. Avocado toast portion is next: Mash the avocado, mix in a little yogurt to make it creamy, and sprinkle in a liberal portion of seasoning to your liking. Spread it on top of the second piece. Then, put some arugula on top of both, and ta-da: a perfect mix of protein, fat, and carbohydrates that can do either as a snack or light meal.
Dana’s Grandma’s Shrimp and Rice
This meal is the definition of easy comfort, while still incorporating a decent portion of veggies and protein. Don’t let the part where you have to blend the sauce scare you off—if you don’t have a stick blender and don’t want to get tomatoes in your margarita maker, you can just give everything a vigorous mashing with a wooden spoon. Trust me, it’s cathartic.
• Large yellow onion
• 1 large can whole tomatoes (San Marzano if possible)
• 3 green bell peppers
• Garlic (go with what your heart tells you is the right amount)
• 1 bag large frozen shrimp
• 1 can coconut milk
• Paprika (essential)/garlic powder/salt/pepper/bit of cayenne/whatever other seasonings feel right
• Rice
Chop your onion, garlic, and peppers. Sauté the onion and peppers until they start softening up, then throw in the garlic and cook for another minute. Add the tomatoes and coconut milk. Bring to a simmer, and let it all cook together for at least thirty minutes, or until all the veggies are soft. Blend the whole thing into a smooth sauce, and let it keep simmering while you make the rice. Add your seasonings. When your rice is almost done, throw your frozen shrimp into the sauce, and let them cook through—you’ll know they’re ready when they are pink and curled slightly into a “C.” Plate it up, and enjoy.
“Pickles an’ Cheese” (possibly cursed)
This lazy meal was submitted to the Law Weekly by a student who is existing on a separate culinary plane. We’ll let the recipe speak for itself. Write us with a review if you try it (assuming you survive).
1. Slightly burn some American cheese on a skillet
2. Put pickles in the middle of the cheese
3. “Eat it like a tiny taco”
Chef’s note: “Why are you disgusted? It’s the same thing that’s on a cheeseburger.”
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[1] Samin Nosrat—if you don’t already know—is kind of a big deal. She is probably best known for her cookbook-turned-Netflix-series, Salt Fat Acid Heat. Her interview on Wait Wait is delightful. Please go listen to it. It’s the episode from April 11, 2020. Also, just want to acknowledge that I am a caricature of myself for sourcing my lazy meals from NPR.
[2] This arguably takes the recipe outside of “lazy” territory, but you can make a big batch in advance and have it at the ready in the fridge. This really does elevate it. I like Sohla El-Waylly’s recipe in Serious Eats.
[3] Or just black pepper, salt, garlic powder, and onion powder, if you lack the Trader Joe’s creation.