60+ 3-Ingredient Recipes That Don’t Require a Trip to the Store
Updated: Apr. 01, 2020These simple 3-ingredient recipes come together in a snap! (Note: We didn't include basics like salt, pepper and oil into the ingredient count!)
Flourless Peanut Butter Cookies
When my mother (who’s now a great-grandmother) gave me this no-flour, gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour). But since then I’ve never had a failure. For these gluten-free peanut butter cookies—three ingredients are all you need! —Maggie Schimmel, Wauwatosa, Wisconsin
Special Pork Chops
I work nine hours a day, so I need delicious and simple recipes like this one. My husband thinks I work hard fixing meals, but these chops are good and easy. In summer, I can my own salsa and use some to top these chops. —LaDane Wilson, Alexander City, Alabama
Oven-Baked Asparagus
I like to use recipes that call for fresh produce I’ve grown in my garden. Here’s a simple way to make baked asparagus to bring out the flavour while maintaining that bright green colour. —Robert Foust, Indianapolis, Indiana
Baked Sweet Onions
Onion recipes are some of my favourites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavourful side dish. —Norma Durham, Rogersville, Tennessee
Chili and Jelly Meatballs
The secret ingredient in this sassy sauce is the grape jelly. It’s a sweet contrast with the chili sauce. —Irma Schnuelle, Manitowoc, Wisconsin
Cast-Iron Skillet Steak
If you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Taste of Home Deputy Editor
Old Bay Cauliflower
Ready in 10 minutes, this bowl of veggies has three ingredients and a whole lot of flavour. It’s the perfect cauliflower side dish. —Elizabeth Bramkamp, Gig Harbor, Washington
Quinoa Breakfast Bowl
Quinoa has been around for a while and I’m just now jumping on the quinoa breakfast bowl bandwagon. I’ve made it several times as a savoury side or salad, but never as a warm breakfast cereal. I finally gave it a try last weekend and loved it! —Erica Schmidt, Kansas City, Kansas
Rainbow Gelatin Cubes
These perky gelatin cubes are fun to serve and to eat! I vary the colours to match the occasion—pink and blue for a baby shower, school colours for a graduation party, etc. Kids of all ages snap them up. —Deanna Pietrowicz, Bridgeport, Connecticut
Ice Cream Bread
Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. —Katherine Kuehlman, Denver, Colorado
Lemon Salmon with Basil
At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon
Grilled Garlic Naan
Indian food is my all-time favourite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro. —Jerry Gulley, Pleasant Prairie, Wisconsin
Dijon Pork Chops
A crumb coating is all you need to turn pork chops into a wow-worthy family dinner. Try the breading on chicken breasts, too. —Chris Rentmeister, Ripon, Wisconsin
Oven-Roasted Asparagus
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green colour, too. They’re so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Grilled Ribeyes with Browned Garlic Butter
Use the smoke of the grill to flavour the ribeyes, then pass them with garlicky butter for a standout entree your friends and family always remember. —Arge Salvatori, Little Ferry, New Jersey
Quick Mango Sorbet
Last summer, I decided to try my hand at making a passion fruit and mango sorbet. But fresh fruits require more prep and are difficult to find ripened at the same time. So I experimented using frozen fruit and juice, and voila! Both are readily available and inexpensive, too. —Carol Klein, Franklin Square, New York
Grilled Cajun Green Beans
This is a perfect way to use up your garden’s green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota
Salsa Rice
It’s a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It’s a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
Corn on the Cob with Lemon-Pepper Butter
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it’s a favourite! —Allene Bary-Cooper, Wichita Falls, Texas
Oven-Roasted Salmon
When I’m starving after work, I want a fast meal with no-fail technique. Roasted salmon is super tender and has a delicate sweetness. It’s also an easy wowza for company. —Jeanne Ambrose, Milwaukee, Wisconsin
Garlic Roasted Brussels Sprouts
My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio
Roasted Radishes
Radishes aren’t just for salads anymore. This abundant springtime veggie makes a colourful side to any meal. —Taste of Home Test Kitchen
Southwest Pork Tenderloin
When living in Europe, I missed classic Southwestern flavours. Using what I had, I made spicy pork tenderloin and it’s been a staple ever since. —John Cox, Seguin, Texas
Old-Fashioned Applesauce
We had all kinds of apple trees in the yard when I was growing up, so I don’t know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn’t darken. —Doris Natvig, Jesup, Iowa
Roasted Broccoli & Cauliflower
When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana
Freezer Sweet Corn
People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have “fresh” corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Jalapeno-Lime Chicken Drumsticks
Bottled hot sauce isn’t my thing, so I developed a fresh pepper glaze for grilled chicken. These drumsticks practically fly off the plate. —Kristeen DeVorss, Farmington, New Mexico
Scottish Shortbread
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favourite recipes—she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Slow-Cooked Potatoes with Spring Onions
I love the simplicity of this recipe, as well as the ease of preparation with my slow cooker. And everyone always likes roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida
Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it’s hard to go wrong. The springy flavours in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Shredded Pork with Beans
A friend gave me this recipe, which my sons say is a keeper. For a change of pace, spoon the tasty filling into soft tortillas. —Sarah Johnston, Lincoln, Nebraska
Bacon-Wrapped Corn
After one bite of this grilled corn on the cob, you’ll never go back to your old way of preparing it. The incredible flavour of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
Roasted Brussels Sprouts with Cranberries
There’s nothing to this recipe—the preparation and cooking are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end…even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York
Peanut Butter Fudge
This peanut butter fudge is a favourite “never fail” quickie recipe. —Eleanore Peterson, Fort Atkinson, Wisconsin
Tarragon Asparagus
I grow purple asparagus, so I’m always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any colour of asparagus tastes when it’s grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Grilled Teriyaki Salmon
The super-fast marinade for this salmon recipe combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. The salmon stays extremely moist and is really yummy. —Lenita Schafer, Ormond Beach, Florida
Slow-Cooked Cajun Corn
My husband loves corn on the cob, and I love this slow cooker recipe because I don’t have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Scott City, Kansas
Balsamic-Glazed Pork Tenderloin
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. —Lisa Moriarty, Wilton, New Hampshire
Parmesan Asparagus
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Parmesan Butternut Squash
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. —Jackie O’Callaghan, West Lafayette, Indiana
Maple Cranberry Chicken
With just four ingredients, these moist and flavourful chicken breasts are a cinch to prepare. The tart cranberry sauce contrasts nicely with the sweet maple syrup. —Margaret Wilson, San Bernardino, California
Pesto Twists
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. —Jaye Beeler, Grand Rapids, Michigan
Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favourite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
