No oven and limited cooking facility

[reneeinnorthwes]

My husband and I are finishing our new house. We are moving in before it is completely done because we now have the occupany permit! The issue is that part of the house is going to be blocked off so we are not going to be able to actually access the kitchen.

The area where we will stay has a sink, a mini refrigerator and we are going to purchase a portable cooktop with two burners. I'm looking for one dish dinner ideas that don't contain beef or pork (basically Chicken or turkey only). 100% veggies is fine too! Does anyone have any T & T recipes that are pretty easy.

I just tried Bob's lental soup and that is a perfect example of an easy dinner to prepare. It is going to be for 3 or 4 weeks though so I'm hoping to gather more ideas.

I really don't want to eat out a lot because I tend to eat less healthy in restaurants.

Thanks in advance!

Renee

[Judy/AZ]

Do you have a crockpot? That would be easy to use for chicken or turkey and veggies.

[Chelle D]

Creamy Spinach-Mushroom Skillet Enchiladas



2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Preheat broiler.
Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.

Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

CALORIES 273 (29% from fat); FAT 8.7g (satfat 3.6g, monofat 2.9g, polyfat 1g); PROTEIN 10.1g; CARBOHYDRATE 39.4g; FIBER 6.7g; CHOLESTEROL 15mg; IRON 2.7mg; SODIUM 806mg; CALCIUM 330mg;
Cooking Light, OCTOBER 2001

[reneeinnorthwes]

We do have a slow cooker... I haven't had much luck with it though. It is a big oval one.. and things tend to get really cooked. My husband works really close to our new house so he could plug it in mid day instead of having it cook all day. Perhaps that would help my slow cooker luck!

I appreciate any recommendations you can make!

Thanks!

[KristaMB]

I make the following recipe quite a bit on busy nights, using a precooked grocery store chicken. Copied from the recipe finder:

"Barbecued" Chicken-and-Black Bean Burritos
From Cooking Light 12/99


"This dish is one that everyone--including my three children--loves, and it has plenty of good nutrients." --CL Reader

1 tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecue sauce
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low-fat sour cream

Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with 1 tablespoon sour cream, and roll up.

Yield: 4 servings (serving size: 1 burrito)

NUTRITION PER SERVING
CALORIES 458(26% from fat); FAT 13.3g(sat 4.1g,mono 5.6g,poly 2.4g); PROTEIN 34.9g; CHOLESTEROL 65mg; CALCIUM 243mg; SODIUM 744mg; FIBER 4.8g; IRON 3.9mg; CARBOHYDRATE 49.1g


Beckms has posted a Taco Rice recipe that is also a quick and easy one dish dinner. I found it on this thread which will have some other ideas, too. http://community.cookinglight.com/sh...ight=taco+rice

[Aubergine]

Originally posted by reneeinnorthwes
We do have a slow cooker... I haven't had much luck with it though. It is a big oval one.. and things tend to get really cooked. My husband works really close to our new house so he could plug it in mid day instead of having it cook all day. Perhaps that would help my slow cooker luck!

congrats on your new house project! how exciting!

i was thinking slow cooker, too... but when you say, "he could plug it in..." i trust you don't mean you'd leave it sit half the day not cooking.

a few thoughts: the newer crockpots do cook "hotter" than the older ones. i have a newer, larger oval one, too, and part of your problem may be that you're not filling it up enough; if it's less than 3/4-full, it will "overcook." ('file' this info for future reference.)

however, there's two of you, a mini-fridge, and what would you do with leftovers? actually, it's not real practical. no microwave, hmm? i ask, because i do a lot of vegetable cooking in mine. but there are only a gazillion stove-top recipes -- how do you feel about RR? many of her recipes would work well in your situation. i'm also thinking pastas and risottos.

i'll get back with a recipe or two. i really respect your desire to avoid the take-out, eating-out, convenience food route.

[reneeinnorthwes]

Aubergine,

Thanks for the slow cooker tip! No worries... I don't have intentions of leaving the slow cooker on the counter filled with food (and not plugged in)! We could prepare it in the morning (or night before) and he can take the food out of the mini frig if he comes home for lunch! He can then put it in the slow cooker and.. plug it in! I was just being lazy and left out details.

After reading the information about being 3/4's full... well.. it makes sense why everything I've made (3-4 dishes) has been horrid! I stopped after my 3rd or 4th try. Maybe I should get on the garage sale posting and see if I can trade something for a smaller slow cooker!

Actually - we do have a microwave. My husband loves it but I hardly use it. I typically use it to heat up food I have already cooked and have never really considered actually cooking something in it! I just lack experience using the microwave.

Regarding RR.... maybe now is the time for me to start paying attention to her recipes. I hope I don't offend anyone because I know she has a big following. I find her incredably annoying during her show so I've never actually tried a RR recipe (and pick up the remote when she appears on Food TV). Maybe if I check out her recipes in typed form (and not on TV) it might help. Again, I have not intention of hurting anyones feelings.. that is just my point of view about her.

The other two recipes look great also. I can't wait to try the enchilada one!

I looking forward to your recipe posts later!

Thanks!

[Aubergine]

renee, you are kind and thoughtful to reply so directly. don't quickly trade off the large oval slow cooker; a time will come when you'll be glad you have it (like, maybe, the housewarming?). besides, if you go out and buy a smaller one--or any smaller appliances--eventually you'll find uses for them, too.

lol, i'm wondering what you mean by a "mini-fridge;" i'm thinking of what i see i hotels, but if yours can hold a slow cooker crock, then it's way larger than any mini-fridge i've ever encountered. while we're on the topic, what will this area of your house eventually be? guest quarters? i'm too curious.

re: micro, for 3 years my first one (1983) was used for warming baby bottles and as $350 kitchen timer. then i met a gal who had written a micro cookbook, and it changed my thinking.

[acginkc]

My boyfriend used to live in an apartment (really a recording studio with offices used for bedrooms) and it had a little countertop range (2 burners). We learned very quickly that whatever you make needs to be quick cooking. We did a lot of ground meats (since you don't want beef I would use ground chicken or turkey), thinner meats (pounded or butterflied). We ate a lot of salads, and did some fish that can be seared/sauteed.

As for the RR recipes, she offers a lot of options with minimal prep work. I feel the same way about Emeril (he drives me nuts on his shows). But the food tv website is a good resource to get the recipes without watching the shows.

COngrats on your house, and good luck.

[Sami]

That's great about your house. Congratulations.

You can buy canned salmon and tuna and eat them with fresh vegetables. Fish cooks very quickly in the microwave. Start with 4 minutes and check it.

Sami

[deniseannsc]

Here's a good chicken recipe. You could add some frozen veggies to make it a full meal. You can buy a small crockpot at walmart for less than $15. I agree that you shouldn't get rid of your large crockpot. I have a family of 5 and own a large and small crockpot. The big one is great for soups, chili's and sauces. The small one is great for the smaller recipes.

* Exported from MasterCook *

Skillet Chicken Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9-ounce) package fresh linguine
1 pound chicken breast tenders
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1 tablespoon butter
1 cup presliced mushrooms
1/2 cup sliced onion
1/2 cup dry sherry
1 cup fat-free less-sodium chicken broth
1/2 cup 1/3 less-fat cream cheese



Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, sprinkle chicken with salt and pepper.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done.

Remove from pan; keep warm.

Add sherry to pan, scraping to loosen browned bits.

Stir in broth and cheese; bring to a boil.

Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly.

Return chicken mixture to pan, and cook until thoroughly heated.

Serve over pasta.

Source:
"Cooking Light - June 2003"

NOTES : Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup pasta).

[deniseannsc]

Here's a several more that could work for you. You didn't say not to suggest seafood, so I added a couple of recipes with shrimp along with the rest.


* Exported from MasterCook *

African Sweet Potato Stew with Red Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock Pot Low-Fat
Main dish Make Ahead
One Pot Potatoes & Rice
quick & easy Slow Cooker
Soups & Stews Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 1/2 cups chopped onion -- (used 2 onions)
1 garlic clove -- minced
4 cups (1/2-inch) cubed peeled sweet potato -- (about 1 1/2 pounds or 2 good sized potatoes)
1 1/2 cups cooked small red beans -- (used one can)
1 1/2 cups vegetable broth -- (used one can)
1 cup chopped red bell pepper -- (use whole pepper)
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 can diced tomatoes -- (14.5-ounce) drained
1 can chopped green chiles -- (4.5-ounce) drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts -- (did not use)
6 lime wedges -- (a must)

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.

Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

Yield: 6 servings (serving size: 1 1/3 cups stew, 1 1/2 teaspoons peanuts, and 1 lime wedge)

CALORIES 308 (26% from fat); FAT 8.8g (sat 1.5g, mono 4.2g, poly 2.3g); PROTEIN 11.1g; CARB 49.9g; FIBER 10.2g; CHOL 0.0mg; IRON 2.7mg; SODIUM 574mg; CALC 64mg;

Source:
"Cooking Light, OCTOBER 2004"

NOTES : Vivid colors and fragrant spices are the hallmarks of this thick stew, which is garnished with crunchy peanuts. A squeeze of lime juice at the table brightens the rich, earthy flavors.

Notes: Do not forget the fresh lime!!


* Exported from MasterCook *

Black Bean Soup

Recipe By :Carolyn Blanchard, Aberdeen, SD "Reader Recipes"
Serving Size : 12 Preparation Time :0:00
Categories : Make Ahead Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans
2 bacon slices -- chopped
1 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
2 garlic cloves -- minced
1 jalapeño pepper -- seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes -- undrained
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream.

Serving size: 1 cup soup and 1 tablespoon sour cream.

CALORIES 215 (20% from fat); FAT 4.8g (sat 2.1g, mono 1.6g, poly 0.7g); PROTEIN 12g; CARB 32.5g; FIBER 7.7g; CHOL 8mg; IRON 3mg; SODIUM 570mg; CALC 95mg



Instead of using dried beans I used 3 (15 oz) cans of drained/rinsed black beans. I also used my immersion blender instead of the blender

Source:
"Cooking Light Magazine, June 2004, page 174"

NOTES : "I devised this recipe after a restaurant I loved closed and took with it my favorite soup."


* Exported from MasterCook *

Crockpot Black Bean Mushroom Chili

Recipe By :EW Winter 2004
Serving Size : 0 Preparation Time :0:00
Categories : Beans Crock Pot
Main dish One Pot
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried black beans (2 1/2 cups) rinsed
1 T extra virgin olive oil
1/4 C mustard seeds (I used the dark brown) -- (yup it is a quarter cup)
2 T chili powder
1 1/2 t cumin seeds or ground cumin
1/2 t cardamom seeds or ground cardamom
2 medium onions -- coarsely chopped
1 lb mushrooms trimmed and sliced (4 1/2 cups)
1/2 lb tomatillos -- husked and coarsely chopped
1/4 C water
5 1/2 C broth (I prefer thick chili and used only 32oz of broth)
1 can tomato paste -- (6 ounce)
1 T minced canned chipotle peppers in adobo sauce -- (1 to 2)
1 1/4 C grated Monterey Jack or Pepper Jack cheese
1/2 C reduced fat sour cream
1/2 C chopped fresh cilantro
2 limes cut into wedges

Soak beans overnight in 2 qts water. (Alternatively, place beans and 2 qts water in a large pot. Bring to boil & boil for 2 mins. Remove from heat and let stand 1 hour) Drain beans, discard soaking liquid.

Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5-6 qt Dutch oven. Place over high heat and stir until the spices sizzle, about 30 secs. Add onions, mushrooms, tomatillos and 1/4 cup of water. Cover and cook, stirring occasionally until veg. are juicy, 5-7 minutes. Uncover and stir often until the juices evaporate and vegs. are lightly browned 10-15 mins. Add broth, tomato paste and chipotle chili (with sauce) mix well.

Place the beans in a 5-6 qt slow cooker. Pour the hot sauce over the beans. Turn heat to high. Put the lid on and cook until beans are creamy to bite, 5 to 8 hours.

To serve, ladle chili into bowls and garnish with cheese, sour cream and cilantro & lime wedges.

Makes 10 servings, generous 1 cup each.

Per serving with garnishes: 311 calories; 10G total fat; 20MG chol; 41G carb; 18G protein; 13G fiber; 414 MG sodium

Source:
"CLBB - Jen"


* Exported from MasterCook *

Drunken Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 cup chopped onions
2 garlic cloves -- minced or pressed
1/4 teaspoon salt
1 teaspoon ground cumin
12 ounces amber beer
2 teaspoons brown sugar -- packed
1 1/2 cups pinto beans -- (15-ounce can rinsed and drained)
1 3/4 cups tomatoes with juice -- chopped (14.5-ounce can)
2 teaspoons chipotle adobo sauce -- (2 to 3)
2 teaspoons soy sauce

Heat the oil in an 8- or 9- inch frying pan. Add the onions, garlic, and salt and sauté on medium-high heat until the onions are translucent, about 10 minutes.

Dust the onions with the cumin and continue to cook stirring continuously, for another minute or two.

Stir in the beer, brown sugar, pinto beans, tomatoes, adobo sauce, and soy sauce. Bring to a boil then reduce the heat and simmer gently, uncovered, for about 20 minutes to allow the flavors to mingle and the alcohol to mellow.

Stir occasionally.

Ladle into small bowls and serve.

PER 7.25 ounce serving: 156 calories, 6.1 g protein, 2.9 g fat; 24.1 carbs, 5.4 grams fiber.

Source:
"Moosewood New Classics"


* Exported from MasterCook *

Hot Garlic Shrimp and Asparagus

Recipe By :Lorrie Hulston Corvin and Robyn Webb "Superfast"
Serving Size : 4 Preparation Time :0:00
Categories : fish and shellfish main dishes
quick & easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 (1/2-inch-thick) French bread baguette slices -- diagonally cut
2 tablespoons olive oil
2 1/2 cups (1-inch) sliced asparagus -- (about 1 pound)
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 1/2 pounds large shrimp -- peeled and deveined
1 cup Chardonnay -- or other dry white wine
2 tablespoons lemon juice

Preheat oven to 400º.

Place bread slices in a single layer on a baking sheet. Bake at 400º for 6 minutes or until toasted.

While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.

Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices.

Serving size: 1 1/2 cups shrimp mixture and 2 bread slices.

Calories 324 (25% from fat); Fat 9.1g (sat 1.5g, mono 5.6g, poly 1.4g); Protein 30.6g; Carbohydrates 20.3g; Fiber 2.7g; Cholesterol 242mg; Iron 5.5mg; Sodium 747mg; Calcium 97mg

Notes: cooked asparagus couple minutes longer than suggested. Also used slender asparagus. Served over bowtie pasta and with garden pea salad.

Source:
"Cooking Light Magazine, January/February 2003, page 187"


* Exported from MasterCook *

North Woods Bean Soup

Recipe By :Susan Dosier and Julia Dowling Rutland
Serving Size : 5 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 cup baby carrots -- halved
1 cup onion -- chopped
2 garlic cloves -- minced
7 ounces turkey kielbasa -- halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, canned -- drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Serving size: about 1 1/2 cups.

Calories 227 (15% from fat); Fat 3.9g (sat 1.2g, mono 1.3g, poly 1.2g); Protein 18.1g; Carb 30.8g; Fiber 6.7g; Chol 26mg; Iron 3.5mg; Sodium 750mg; Calc 112mg

Cuisine:
"Jan/Feb 2002"
Source:
"Cooking Light Magazine, January/February 2002, page 143"

NOTES : Pureeing some of the soup lends body to the dish. Stir in fresh spinach after the soup is removed from the heat so it won't overcook and lose
its bright color.


* Exported from MasterCook *

Rich Creamy Mushroom Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mushrooms -- sliced (try 1#)
1 medium onion -- chopped
1 garlic clove -- minced
1/4 teaspoon tarragon -- try 1/4 tsp next time
1/4 tsp nutmeg
3 T butter
1/4 cup flour
2 cups beef broth, Swanson -- 1 can
2 cups vegetable broth, Swanson -- 1 can
1 cup sour cream, light -- (8 oz)
1/2 cup half and half, fat free
1/2 cup milk, 1% lowfat
1 tsp lemon juice
1 dash hot pepper sauce
salt and pepper

In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it's smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings

Source:
"MISSINDI"

Per Serving (excluding unknown items): 370 Calories; 36g Fat (84.9% calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Rigatoni & Cheese

Recipe By :Women's Day
Serving Size : 8 Preparation Time :0:10
Categories : Crock Pot Main dish
Pasta Slow Cooker
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (28 oz) tomatoes -- reserving 1 cup liquid
1 can cream of mushroom soup, condensed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon crushed black peppercorns
3 cups rigatoni -- cooked until barely tender (7 min) and drained
2 1/2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup fine fresh breadcrumbs
2 tablespoons butter -- melted

Lightly grease slow cooker insert.

In a food processor, combine tomatoes plus reserved liquid, soup, oregano, salt and peppercorns. Pulse three or four times, until tomatoes are coarsely chopped and misture is combined.

In slow cooker stoneware, combine rigatoni, cheddar cheese and tomato mixture.

In a bowl, mix together Parmesan cheese and bread crumbs. Sprinkle evenly over rigatoni. Drizzle with butter.

Cover and cook on High for 4 hours or on Low for 8 hours, until hot and bubbling.


* Exported from MasterCook *

Shrimp Creole Mrs. Wilkes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Shellfish Main dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 large onion
1/2 cup minced green bell pepper
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried rosemary
1/8 teaspoon paprika
2 cups canned tomatoes
1 pound shrimp -- cooked, cleaned
3 cups cooked rice

Melt butter in saucepan.

Add onion, green pepper, garlic, salt, pepper, rosemary, and paprika.

Saute for 10 minutes, or until tender.

Add tomatoes.

Bring to boil; reduce heat and simmer for 15 minutes.

Add the shrimp and heat thoroughly.

Serve over hot rice.

Source:
"Mrs. Wilkes p.102"


* Exported from MasterCook *

Spinach and Mandarin Orange Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad
8 cups spinach leaves -- torn
1 medium red onion -- thinly sliced and separated into rings
1/2 cup mandarin orange -- canned and drained
2 tablespoons toasted almonds -- sliced
Honey-Mustard Dressing
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon orange juice

Salad

In a large bowl, combine the spinach, onions, oranges and almonds

Honey-Mustard Dressing

In a small bowl, whisk together the mustard, honey, lemon juice and orange juice

Pour the dressing over the salad and toss gently to combine

Source:
"Preventions: The Healthy Cook"

NOTES : In a pinch, use fat-free honey-mustard dressing


* Exported from MasterCook *

White Beans w/Smoked Sausage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crock Pot One Pot
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds smoked turkey sausage -- cut into 1 1/2-inch pieces
1 tablespoon vegetable oil
1/3 cup shallots -- minced
3 garlic cloves -- minced
2 cups dried flageolets (or other dried white beans) -- about 1 pound
2 cups water
1/4 cup fresh thyme -- minced, or 1 T dried thyme
1 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
2 cans chicken broth -- 14 1/2 - ounce ff, low sodium

Heat a large nonstick skillet over medium heat

Add sausage; saute 5 minutes or until browned

Remvoe from pan, and place in crock pot

Heat oil in pan over medium heat

Add shallots and garlic, cook 1 minute, stirring constantly

Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to crock pot.

Cover and cook on HIGH 8 hours or until beans are tender

Source:
"Cooking Light"
Yield:
"1 1/4 cups"

[reneeinnorthwes]

Thanks for all the great recipes! This adventure is starting to be more and more fun. Some of the recipes sound so good we will likely use them even after we can use the full kitchen!

It sounds like keeping the big oval crockpot is a good idea for the future. We do often have guests.. and hopefully some day our family will be larger! Perhaps I'll get to purchase a new toy!

Aubergine,

The area where we are living will be the guest area once the house is completed. It is pretty exciting for us - especially since we live in the Pacific Northwest and my family (immediate & extended) live in New England and my husbands family lives in Southern California. Hopefully the guest area will encourage them to come and visit one things are finished!

Also the mini-fridge is a hotel/college size frige but in the basement we will have a full fridge. While the prepared items can't sit in the 'mini' in the crockpot - we can just pull them and put the cold food in a room temp. crockpot.

I can't wait to try some of these receipes!

Thanks again!