Eight Disney Recipes for an Easy Last-Minute Meal

Sometimes cooking your next meal can seem like a daunting task, especially after a long day.

But the next time you’re dreading the meal-making ahead of you, we’ve got something to help. Don’t reach for that freezer meal just yet! Take a look at our list of low-maintenance Disney meals that you can make at home.

Here are eight Disney recipes for an easy last-minute meal!

1. Cheddar Cheese Soup from Le Cellier

Soup is a great go-to when you don’t want to worry too much about the actual act of cooking. You can make this absolutely delicious Cheddar Cheese Soup from EPCOT’s Le Cellier with the right ingredients and just a little bit of effort.

Yield: 8 servings

Ingredients:

5 cups milk, warmed
½ pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1 ½ cups flour
1 quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale

Method of Preparation:

1. Slowly heat milk.
2. Brown the bacon first, then render until crisp.
3. Add the butter and melt.
4. Add celery and onions, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for three minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese, and stir until melted.
10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.
11. Just prior to serving, add warm ale.
12. Garnish with cooked bacon and fresh chives.

Cook’s note: When re-heating soup, do not bring to a boil, as it will break down.

2. Cobb Salad with French Dressing from Hollywood Brown Derby

Salad is even easier than soup! There’s no cooking involved at all! All that’s required for the Cobb Salad with French Dressing is the right list of ingredients. Make it even easier, if a little less tasty, by using store-bought french dressing.

Serves 6

Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched & peeled
1 1/2 cups cooked turkey breast, diced
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives

Method:

Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.

Brown Derby Old-Fashioned French Dressing

1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoon ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil

Blend all ingredients except oils, then add olive oil and salad oils and mix well. Blend well again before mixing with salad.

3. Macaroni & Cheese from Jiko

Name a better quick and easy comfort food than mac and cheese? We’ll wait. We’ve got a great Macaroni & Cheese recipe straight from Jiko. Trust us, this one will wow you based on how easy it is and on flavor!

Ingredients:

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)

2 pounds elbow macaroni

Method:

1. Prepare the macaroni according to the directions on the package.

2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.

3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.

4. Monte Cristo Sandwich from Blue Bayou

Disneyland’s Blue Bayou Restaurant is pretty famous for its Monte Cristo, and we’ve got the official recipe on how to make them. It might be higher maintenance than your average sandwich, but it’s still a pretty low-maintenance meal overall!

Ingredients:

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Preparation:

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.

Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.

Cook one at a time, and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

5. William Penn Pasta from Liberty Tree Tavern

If you’re looking for something that comes off as a little more put-together than mac and cheese but still want the minimal work that pasta provides, look no further than this William Penn Pasta recipe from Liberty Tree Tavern!

Recipe:

12 oz. rigatoni pasta
32 oz. Pink Sauce (recipe below)
2 oz fresh spinach
4 oz. smoked bacon (diced)
4 to 6 oz. chicken breast

Render bacon in saute pan. Add pasta, pink sauce and spinach to pan. Toss and place in pasta bowl. Grill chicken and place on top of the pasta.

William Penn Chicken Marinade

4 to 6 oz. Chicken Breast
1 ounce Basil
1/2 ounce Thyme
1/2 cup Canola oil
Kosher salt and pepper to taste

Mix together until the chicken is evenly coated with herbs and oil.

Pink Sauce

1 qt. Tomato Sauce
2 qt. Heavy Cream
3 oz. Fresh Garlic (chopped)
To Taste Kosher Salt & Pepper

Put tomato sauce in pot. Add garlic and heat up. When marinara sauce comes to a boil add heavy cream, salt and pepper.

6. Tomato Mozzarella Sandwich from BoardWalk Bakery

We’ve got another sandwich! The beauty of this bite is that it can be adjusted to be easier or fancier depending on your mood. Don’t feel like oven roasting those tomatoes? Use ’em raw and you’ll still have a tasty Tomato Mozz Sandwich.

Makes 4 sandwiches

Ingredients:

4 each Foccaccia Rolls
16 ounces Fresh mozzarella cheese
4 teaspoons Pesto mayonnaise
¼ pound Fresh arugula

Method of Preparation:

1. Split foccaccia bun.
2. Spread 1 teaspoon pesto mayonnaise on each bun bottom.
3. Place 1 ounce Arugula on top of mayo.
4. Arrange 3 slices mozzarella cheese and top with 2-3 oven dried tomato slices.
5. Top with bun and Enjoy!

Pesto Mayonnaise

Ingredients:

½ cup Mayonnaise
3 teaspoons Basil Pesto (found in your local supermarket)

Method of Preparation:
In a small mixing bowl place mayo and pesto. Mix until well incorporated.

Oven Dried Tomatoes

Ingredients:

3 each Vine ripe tomatoes
1 clove garlic, minced
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper to taste

Method of Preparation:

1. Preheat oven to 200 degrees.
2. Wash tomatoes and dry well, remove core.
3. Slice tomatoes into ¾ inch slices and place on baking sheet.
4. Combine garlic and olive oil and brush tomatoes with it. Season to taste with salt and freshly ground pepper.
5. Roast for about 1 hour (note: tomatoes should be browned and juicy).

7. Four Cheese Flatbread from Spoodles

This restaurant may be long-extinct from the BoardWalk (Spoodles used to be where Trattoria al Forno now stands), but it lives on with a simple and delicious recipe right here on the AllEars site.

Yield: 2 Servings

Ingredients:

2 7-inch wheat flatbread or pizza shells (you may purchase or make using your favorite recipe)
3 Tablespoons mascarpone cheese
1 Tablespoon pureed roasted garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
2 Tablespoons boursin Cheese
2 Tablespoons parmesan cheese
1 teaspoon olive oil
Dash kosher salt
Dash freshly cracked black pepper

Method:

1. Prepare flatbread shells according to favorite recipe, or purchase 2 seven-inch shells. (you may also use pita bread as a substitute.)

2. Spread mascarpone and garlic on top of flatbread shell.

3. Sprinkle cheeses on top.

4. Bake the Flatbread in 375-degree oven until dough is crisp and cheese is melted. Brush edges with olive oil. Season with salt and pepper cut into desires pieces, and serve immediately.

Which of these recipes sounds best to you? Tell us in the comments!

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