To go with prepared food. Rotisserie chicken from the market.
Slice and coat with hoisin sauce skin side up..and crisp up the broiler. Watch it it can burn quick.
Coat small flour tortillas with sesame oil. Place 'face to face' on a plate covered with a wet paper towel and warmed in the microwave for 10 seconds.
Serve with bowls of hoisin sauce, green onion and shredded cabbage or carrots (hit with rice wine vinegar and a touch of olive oil).

Side dish, a quick fried or steamed rice.

Left over chicken can be used to make a chicken salad for sandwiches or 'roll ups' using the remaining tortillas.

Pasta with egg: Cook the pasta as directed. I put a little cream or milk (whatever I have on hand) in the bottom of the bowl that I'm serving the pasta in, add a little cheese. When the pasta is done, take it out and put it in the bowl, leaving the water in the pot. Toss the pasta along with salt and pepper to taste. Poach an egg or two in the leftover pot of water. You want the egg yolk to still be runny. Top the pasta with egg. I drizzle on some lemon olive oil that I have, but it's optional. Before you start, break the yolk and let it coat the pasta. It's so easy, simple, but so amazing.

My instincts are roast chicken and baked fish, but my real go to easy dinner is boeuf bourguignon. Here's how it goes: buy chuck, cut into chunks. Brown in olive oil and a bit of butter or bacon fat and a few onion slices. Sprinkle with a bit of flour, stir and put in a 450 oven for 8 minutes, uncovered, stirring halfway. Turn oven down to 350, cover beef with a mixture of red wine and beef stock. Cover, and put in the oven. Saute some onions and mushrooms, set aside. Let the beef cook for about 2 hours, go watch something trashy. When it's bubbled down to a good consistency, stir in the onions and mushrooms, and that's it. It's my mom's recipe, it works every time, and it's my go to comfort food when I don't want to try too hard. Serve over pasta.

Gather 6 to 8 bone in and skin on chicken thighs, about 1/2 lb. Interesting mushrooms, shallots, garlic, Dijon mustard and cream. Brush the thighs with some olive oil and some mustard, salt and pepper. Clean the mushrooms (towel, do not rinse), and roughly chop. Finely chop a shallot and 2 cloves of garlic. Add to mushrooms. Film an ovenproof dish with olive oil and brush a bit of mustard on it. Add mushroom mixture. Brown thighs in a skillet. Add some cream to mushrooms and place thighs on top. Bake in 350 degree oven for 35 to 40 minutes. The mushrooms cook down and make a lovely sauce. Serve over roughly mashed Yukon Gold potatoes. Add a salad and this is good for company. Ridiculously easy and no watching of the stovetop.

Mussels! Saute sliced fennel and shallots in a pot, add some garlic, jamon serrano (or prosciutto) and olives. Add 1 cup white wine. Simmer for a few minutes. Add in mussels, cover and cook for about 5 min! Quick & easy & delish!

http://studiochefs.wordpress.com/2011/05/29/mediterraneanmussels/

You don't say if you want a main or dessert or what, but I also think of pasta, and no cook sauces are easy.

1) Dice tomatoes and marinate in olive oil, crushed garlic, plenty of salt and pepper and torn fresh basil leaves. Add cubed fresh mozzarella. Bring a pot of water to boil, cook pasta al dente, quickly drain and toss with the tomato marinade. You can sprinkle with grated parmesan cheese. Use best quality ingredients for best results.

2) Marinate a can of drained tuna in oil with olive oil, garlic, salt to taste, pepper, and capers or olives, red pepper flakes and lemon juice. Toss with hot pasta

Spaghetti with olive oil, garlic, and hot peppers. Put a weak 1/4 c. of best-quality olive oil in a pan, as much garlic as you can possibly stand (I usually use half a head, or thereabout), two cayenne peppers (or more, to taste) chopped, cook but don't let the garlic brown. You can make this while the pasta's cooking; take a couple of tablespoons of the pasta cooking liquid, add it to the olive oil mix. If you want, you can add a vegetable cube for more flavor. And a handful of flat-leaf parsley, chopped, if you want a little color.

We live on this.