This brings up a question - do I dislike waffles, or do I dislike Eggo waffles? I like the waffles at Waffle House
Homemade waffles are always better than frozen… but sometimes I don’t have the time or energy. That and I don’t know what happened to my waffle maker when I moved. 
The only time we eat waffles is when my gf requests them for a Sunday breakfast. I make them from scratch, adding either diced banana or blueberries.
The problem is, my recipe serves six people. So, I cool the leftover waffles and freeze them in a ziplock bag with a paper towel between each waffle.
I eat the leftovers. My gf insists frozen waffles suck.
I know this is not a thread for judging. But you may have cooked a meal too many times when your parrot is asking for it by name.
I’m a sucker for those inexpensive tubes of chorizo. The ones that are like a buck for an 8 oz. tube and according to the ingredients list are about 50% pork fat mixed with ground-up lymph nodes and salivary glands (not joking; that’s the actual ingredients list on the tube.) Squeeze half of the tube into a skillet and fry it until the fat melts and it’s brown and crumbly. Meanwhile, beat two eggs in a small bowl. Pour them into the skillet with the chorizo, scramble the meat into the eggs as they set, toss on a microwaved flour tortilla with some shredded cheese, a spoonful or two of salsa, and (if I’m feeling ambitious) some tater tots out of the air fryer.
Roll it up, wrap it in foil, let it sit for a few minutes before unwrapping and you’ve got an easy breakfast burrito.
That sounds pretty ambitious to me …
Just be careful to read the label whenever buying Ro-Tel tomatoes. They have a habanero flavor, and it’s a tongue-scorcher!
I just grabbed a few cans off the shelf a while back, and saw it was habanero when I decided to open the can. I did eat it anyway.
Bachelor food: One package Rice a Roni, six or whatever chicken drumsticks. Toast the RaR in a dutch oven, add liquid, toss all the drumsticks in. Heat until meat is fall-off-bone, prob 25 minutes. Consume.
I haven’t made that in prob 15 years, now I’m craving it.
Is my breakfast burrito too ambitious for you? Fine.
Brown a pound of ground beef. Drain. Add a cup of water and a packet of McCormick’s taco seasoning. Mix and cook on medium-low until the water dissolves. Add a can of Manwich, bring to a boil, and serve on toasted hamburger buns with sliced jalapenos.
I call it “sloppy Jose”.
No that’s po’folks quesadilla. Little bit of cheap salsa (Pace) and you got a good lunch.
p.s. I won’t be eating Chorizo. Ick!
Honestly, MOST of these sound way too ambitious for me. Any recipe that requires grating, poaching, browning, or even using two pans/bowls is “out of category” for me.
Yeah. I like to cook, and I’m willing to do all those things. But none of them qualify as “unambitious” to me.
I’m with you. I cook quite a bit, though at am amateurish level, and even chopping up 4-5 veggies and chicken to throw in a slow cooker is “ambitious” to me.
Ramen noodles with a can of corn dumped in.
I dump a can of corn into Manwich sauce, too.
My slightly more ambitious lazy cook is hot dish.
At one point, a regular “dinner” was a plate covered in round tortilla chips, with a spoonful of salsa on each and a generous amount of shredded cheese on top, and then the whole thing microwaved. Very plain nachos, in other words. I haven’t done that in well over a decade, though describing it, I’m tempted to.
I did this exact same thing earlier this week! I patted some of the grease off and left out the tater tots, but it was really tasty.
Reheated leftover rice with an egg fried over-easy on top, and a dollop of oyster sauce on top of that.
Lucky! I live in white-bread-topia (Colorado Springs) despite living from 6-18 in southern NM. I can’t find the hab in the local stores, and even then, don’t find it particularly spicy. Then again, I make my own hot sauce USING habaneros, so, well… 
Back to unambitious home cooker, couple of cans of HOT Ro*tel again, brick of store-brand velveeta equivalent, and a bunch of extra dried chiles (for me) to bring up the heat - into pot or small slow cooker until melted. Serve with scoopable Fritos (or store brand), tortilla chips, or tortillas and you’ve got a meal
A few days ago I cooked some lentils. and made a pot of rice. This is really not ambitious cooking. Then I put them in the fridge. For lunches I’ve been eating a dollop of lentils, a dollop of rice, and some shredded sharp cheddar, two minutes in the microwave. Moderately healthy, very filling vegetarian lunch in three minutes (one minute for grating the cheese and dolloping).
Anyone else heat Fritos for a pie?
I set the oven on low, about 150F. Spread a single layer of Fritos in a round pan. Takes about 10 to 12 minutes to heat.
Add shredded cheese, heated chili, and top with more shredded cheese.
The heated Fritos keeps the chili warm longer. The cheese melts better.
In college we just made the Frito Pie in the opened bag. That works too. It’s a little more messy.