Somehow lazy folks and procrastinators always continue to get ahead, and that's because they're clued in. They always happen to know the right tips at the right time to help them conquer any task or, at the very least, skate by.

Christmas eve or Christmas dinner, for instance, is no different. Some people slave for weeks, days or even hours attempting to perfect the ideal Christmas feast to share with their families. While others choose a different, simpler route. Rather than spending hours peeling and slicing potatoes, some have opted to give lumps of potatoes clean chops before tossing them in olive oil, salt, pepper, garlic and thyme before cranking up the oven to a fiery 400 degrees and letting it hang in there for 20-30 minutes.

Some spend endless moments beating eggs and whipping cream for a flawless pie or bounteous cake, while a few others make the faultless decision to simply serve up sliced berries with whipped cream or offer up tortillas that's been lightly fried in a skillet, using butter, then seasoned with cinnamon and sugar.

It's all relative, but when relatives are racing through your home attempting to capture your attention and the primos and abuelos are sitting and talking about the way things were, you'll be glad that Latin Post has shared some "lazy girl and boy tips for Christmas Eve and Christmas prep" to keep you from spending the entire day wading over a hot stove due to a large, taxing meal.

So, turn the to 400 degrees and relax. Get ready to serve up dishes that are very good but won't detract too much time from your clock.

Easy Chicken-Mushroom Quesadillas (foodnetwork.com)

Mmm, cheesy, melty quesadillas are always enjoyed, and they're quite easy to prepare. And while the dish may not seem to be the healthiest for you, it doesn't have to quite as devilish as some other dishes.

Level of Difficulty: Easy

Prep: 12 mins

Cook: 16 mins

  • 1 tablespoon canola oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 (10-inch) whole-grain flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream

Directions:

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

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Hasselback Sweet Potatoes (foodrepublic.com)

The skin-left-on potato dish, where sweet potatoes are sliced, stuffed with bayleaves, and then roasted, is amazing. And the dressing that's made using maple syrup, chili, lime and sour cream is nothing to bat your lash at either.

Level of Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour

  • 6 large sweet potatoes
  • 2 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup, or more if you like
  • 1 teaspoon dried chili flakes, or more if you like
  • 1 lime
  • 6 tablespoons sour cream
  • sea salt and freshly ground black pepper

Directions:

1. Preheat the oven to 400ºF. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato.

2. Finely chop the rosemary leaves. Put the potatoes into a roasting pan. Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper. Try and get as much of the rosemary into the potatoes as you can.

3. Bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out.

Just before serving, drizzle the hot potatoes with the maple syrup and sprinkle with the chili flakes. Add spoonfuls of sour cream or yogurt, then dig in, with the lime wedges for squeezing.

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Breakfast Potatoes (or Lunch Potatoes...or Dinner Potatoes -Latinfood.about.com)

Pan-roasted potatoes are sooo easy to make, taking minimal ingredients, and so very little time. This is the perfect go-to dish if you want to spend less time watching water boil, and spend more time watching basketball.

Level of Difficulty: So Very Easy

Prep Time: 6 minutes

Cooking Time: 1/2 hour

  • 6 large potatoes
  • Salt and pepper to taste
  • Oil
  • 6 Tbsp thinly sliced green onions, white and green parts

Directions:

1. Peel potatoes and cut into 1/2-inch dices.

2. Add potatoes to a pot and cover with water. Cover pot and bring to a boil; when the pot comes to a boil, add salt to taste and cook until potatoes are fork tender (about 2 - 3 minutes).

3. Drain potatoes well and set aside.

4. Coat the bottom of a cast iron skillet with oil - about 2 tablespoons and heat until hot but not smoking.

5. Toss in potatoes and spread into an even layer to ensure the potatoes are touching the bottom of the pan. Sprinkle some freshly ground black pepper.

6. Cook the potatoes on one side until is it starts to brown. Toss using a flat spatula, to brown the other side. Add another sprinkling of salt along with the green onions. Cook until golden brown. Serve very warm or at room temperature.

Alternative potato recipes:

Easy Pan Roasted Potatoes: https://www.foodrepublic.com/2011/12/23/easy-roasted-potatoes-garlic-recipe

Spicy Potatoes: https://www.foodrepublic.com/2011/05/23/spicy-potatoes-recipe

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Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules -theLatinKitchen.com)

This delicious and flavorful tradition dish can be a showstopper when done right. And right does not have to mean it has to be time consuming.

Level of Difficulty: Moderate

Prep Time: 30 mins

Cook Time: 45 mins

  • *bacon
  • 1medium chopped onion
  • 1/2cup sofrito
  • 1can tomato sauce
  • 1can pigeon peas
  • 1tablespoon Manzanillo olives
  • 1teaspoon capers
  • 1can chicken broth
  • 1pound white rice
  • *garlic powder, to taste
  • *salt and pepper to taste

1. In a saucepan cook the bacon until crispy.

2. Remove and chop in small pieces.

3. In same bacon fat, stir fry onions till tender.

4. Add sofrito for about 2 to 3 minutes.

5. Add chopped bacon, tomato sauce, drained beans, the raw rice and chicken broth and stir well.

6. Add enough water to cover the rice, about 1 and 1/2 inch above rice line.

7. Let boil (uncovered) on medium high heat until water evaporates.

8. Lower heat to low and cover with aluminum foil and cook for about 35 to 45 minutes. Serve.

Tip: Using aluminum foil to cook rice is a secret so all the rice cooks quickly.

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Party Cheese Ball (kraftrecipes.com)

This holiday classic is one of the fastest and tastiest appetizers to make in a flash, and it can be enjoyed by so many people.

Level of Difficulty: Moderate

Prep Time: 15 mins

Cook Time: Done

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
  • 1 Tbsp. finely chopped onions
  • 1 Tbsp. chopped red bell peppers
  • 2 tsp. Worcestershire sauce
  • 1 tsp. lemon juice
  • Dash ground red pepper (cayenne)
  • 1cup chopped PLANTERS Pecans, toasted

1. BEAT cream cheese and cheddar in small bowl with mixer until blended.

2. ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.

3. SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

Tip: If you don't want to use fresh veggies, but you still want to zest, mix in Hidden Valley The Original Ranch Salad Dressing Mix instead.

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Black Bean Flautas (ohmyyveggies.com)

Flautas are TASTY, and they're so very difficult to turn down. Often served up with shredded chicken, this dish is also very good when filled with veggies.

Level of Difficulty: Moderate

Prep Time: 15 mins

Cook Time: 30 mins

  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 large lime
  • 1 (16-ounce) can spicy vegetarian refried black beans
  • 16 white corn tortillas, warmed (see note)
  • Grapeseed, vegetable, or canola oil for pan frying
  • Avocado Dipping Sauce (see recipe below)
  • Chopped lettuce, cilantro, Cojita cheese, hot sauce, and lime wedges for serving

1. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.

2. In a large heavy skillet, heat ¼-inch of oil over medium heat. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the flauta so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so I rolled 4 flautas then placed them in the hot pan and rolled 4 more while the others were cooking until they were all finished.)

3. Place the prepared flautas seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch. Continue to cook the rest of the flautas in batches, adding more oil as needed. Remove the toothpicks after you have fried them and serve with Avocado Dipping Sauce, lettuce, cilantro, cheese, hot sauce, and lime wedges.

Note: Corn tortillas will often tear if they're not warmed before you roll them. To heat them up, simply wrap them in a damp paper towel and heat them in the microwave for 30-45 seconds at a time until they're pliable.

If you'd prefer to bake your flautas, soak the toothpicks in water while you're doing the prep work and preheat your oven to 400ºF. Spray a baking sheet with an oil mister. Prepare the flautas as described in the recipe, then place them on the baking sheet. Spray them with oil and bake for 15-20 minutes, until crisp.

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Oven Baked Sweet Plantains (food.com)

Level of Difficulty: Easy

Prep Time: 5 mins

Cook Time: 15 mins

Yassssss, platanos are delicious and easy to execute.

  • 4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
  • Cooking spray

1. Preheat oven to 450°F.

2. Coat a nonstick cookie sheet with cooking spray.

3. Cut the ends off of the plantains and peel.

4. Cut each plantain on the diagonal into 1/2 inch slices.

5. Arrange in single layer and coat tops with cooking spray.

6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

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Zesty Chicken Sauté (food.com)

This recipe was built for ease and time preservation. It also has enough flavor and crunch to get the relatives asking the important question, "How did you make this?"

Level of Difficulty: Easy

Prep Time: 5 mins

Cook Time: 10 mins

1. Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).

2. Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).

3. Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.

4. Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.

5. Transfer the chicken to a platter and serve.

Also, try Traditional Portuguese Piri Piri Sauce for the chicken, which only takes five minutes to prepare.

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Five Layer Mexican Dip (foodnetwork.com)

Little need be said, this dish is the original party starter.

Level of Difficulty: Easy

Prep: 15 mins

Cook: 8 mins

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup chopped cilantro leaves
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp Cheddar

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

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