Five dinners, zero chopping, and not a cutting board in sight.

As a Tasty contributor, I write test-driven stories about grocery store staples, viral recipes, and cozy comfort foods, focusing on what’s actually worth making at home.

1 package fully cooked Sweet Italian Chicken Sausage

Method: Preheat the oven to 425°F. Add the gnocchi and shaved Brussels sprouts to a parchment-lined sheet pan. Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss to coat.

Nestle the chicken sausages among the gnocchi and Brussels sprouts and bake for 20–25 minutes, tossing halfway through, until the gnocchi and Brussels sprouts are golden and the sausages are heated through. Finish with grated Parmesan.

No-chop shortcut: Shaved Brussels sprouts + packaged gnocchi + fully cooked chicken sausage.

Total cost: approximately $13.00Cost per serving (4 servings total): approximately $3.25

Method: Add the curry and green beans to a saucepan and cook over medium heat for about 6–8 minutes, stirring occasionally, until the curry is hot and the green beans are tender. Stir in the spinach for the final 1–2 minutes. Meanwhile, prepare the rice according to package directions. Divide the rice among bowls and top with the curry and vegetables.

No-chop shortcut: Trimmed green beans + prewashed spinach + prepared curry + frozen rice.

Total cost: approximately $12.75Cost per serving (4 servings total): approximately $3.20

Method: Cook the pasta according to package directions, adding the frozen peas for the final 2–3 minutes. Drain, return everything to the pot, and toss with the pesto. Flake the smoked salmon into pieces with your hands and gently fold it into the pasta. Finish with Parmesan.

No-chop shortcut: Fully cooked smoked salmon + frozen peas + prepared pesto.

Total cost: approximately $23.25Cost per serving (4 servings total): approximately $5.80

1 carton Organic Tomato & Roasted Red Pepper Soup

1 package refrigerated cheese tortellini

Method: Pour the tomato and roasted red pepper soup into a large pot. Drain and rinse the beans, add them to the soup, and bring to a gentle simmer. Add the tortellini directly to the soup and simmer for about 8–10 minutes, or until tender. (You can also boil the tortellini separately according to package directions, but I tossed mine straight into the soup to keep things easy.) Stir in the spinach for the final 1–2 minutes, until wilted. Ladle into bowls and finish with Parmesan and black pepper.

No-chop shortcut: Prepared soup + canned beans + refrigerated tortellini + prewashed spinach.

Total cost: approximately $10.85Cost per serving (4 servings total): approximately $2.70

Optional: shredded cheese or Greek yogurt

Method: Preheat the oven to 425°F. Drain and rinse the black beans, then add them to a parchment-lined sheet pan with the frozen roasted corn. Drizzle with olive oil, season with taco seasoning, and toss to coat. Bake for 15–20 minutes, tossing halfway through. Meanwhile, prepare the rice according to package directions.

Divide the rice among bowls and top with the roasted black beans and corn, coleslaw mix, salsa, and avocado scooped directly from the skin. Finish with shredded cheese or Greek yogurt, if using.

No-chop shortcut: Canned beans + frozen corn and rice + pre-shredded slaw + prepared salsa + spoon-scooped avocado.

Total cost: approximately $16.50Cost per serving (4 servings total): approximately $4.10