Recipe Ideas: Can't stand the heat!

[Consecrated]

I wonder if a lasagne could be made in the crock pot?

I don’t know if it would work in the crock pot…but I do have a recipe for Skillet Lasagna Intended for a 12in. skillet with a tight fitting lid.

**1 28 oz can of diced tomatoes
Water
1 T olive oil
1 med. onion, minced
Salt
3 cloves garlic, minced
1/8 t. red pepper flakes (I don’t use these)
1 lb meatloaf mix (I just whatever ground stuff I have: all beef, or part beef, part sausage)
10 lasagna noodles (regular kind, NOT no boil), broken in ~2 in. lengths
1 8oz can tomato sauce
1/2 cup plus 2T parm. cheese
pepper
1 cup ricotta
3T chopped fresh basil (I hardly ever have this, so I add dried basil with the rest of the sauce ingr.)

1: pour tomatoes with juices into a qt. measuring cup, add water til it measures a quart

2: Heat oil in skillet over med. heat, add onion and 1/2 t. salt and cook until onion begins to brown. Stir in garlic and pepper flakes, add meat and cook til no longer pink.

3: Scatter uncooked pasta over meat, but DO NOT STIR. Pour tomatoes with juices, and tomato sauce (with any dried herbs) over pasta. Cover and simmer on low, stirring occasionally til pasta is done ~20 mins.

4: Remove from heat and stir in 1/2 c. parm. Season as desired with s&p, dot with heaping tbls. ricotta, cover and let stand off heat for 5 mins. Sprinkle with fresh basil and remaining parm.**

You said pasta turns your house to a sauna, but just maybe, since this is covered on low, you could pull it off.

The more I look at this, the more it looks like it prolly won’t work for your situation… but I’m gonna post it, just in case!

 

[Appleby]

Heat??? I am headed out to a frolic held on a boat that will be traversing Lake Ontario today. I am wearing long pants, a shirt with sleeves, and socks, and I am taking a sweatshirt along. It is 58 degrees this morning and will probably struggle up to about 68 today with rain and wind in the offing.

On July 1 I left for my Canada Day party wearing long pants, knee sox, and a jacket.

Last night I had the heater on for about two hours.

If there is a place that has heat this summer, please tell me where it is and I will go there at once.

 

[cdanison]

I cannot live without my George Foreman grill. I do not grill outdoors. I cook steak, hot dogs, brats, pork chops, chicken, and even frozen french fries on my Foreman grill. The fries come out crispy, and no fat added, as well as no or little fat from the meats. I have never tried this, but what about cooking up pasta on cool days, and freeze in portions for salads, spaghetti, etc.

I think most of us can benefit from all the ideas on this post.

C

 

[4elise]

Here is one we are having tonight:

Tofu Salad

1 large package extra firm tofu drained and crumbled
1/4 cup Veganase (vegan mayo)
1 small bell pepper diced
1 small red onion diced
3 stalks of celery diced
Season salt and pepper to taste
(my hubby likes to add some curry powder too… but I guess that wouldn’t be to everyone’s taste)

Great on lettuce or with crackers!

 

[purplesunshine]

Easy Refried bean burritos.

Use black refried beans-look in the etnic foods section. They are much meatier tasting than “red” refried beans and just allover better.

Take a regular flour tortill and put a couple large tablespoons in. Add a few squirts of hot sauce and some chedder cheese. Fold in half.

Use a bit of butter in the frying pan and then toast it. A toasting will be enough to melt the cheese, warm the beans and crisp the tortillia. I’d serve it with lettuce salads or something green. Of course, I love green veggies

 

[Appleby]

I recommend the Farmers Supper! I had it tonight. Thank you for a great idea.

 

[jilly4ski]

This sounds like a husband please-er. What sort of pork would you use? I don’t cook with pork very often, I’m not that good with it.

We usually just use whats cheap-pork chops, ribs (boneless), shoulder roast, loin chop. really anything, as putting it in the crockpot with the water for that length of time makes it just fall apart. Oh, I would generally stay away from bones as they can get really soft in the crockpot unless you debone the meat first.
my dh comes home from work at 4 on the weekends and he put the barbeque sauce on the pork and then we go to 5:10 mass and come home and have dinner ready for us.

 

[dulcissima]

I suppose that you could make one of my favorite stove top recipes in the crock pot. It’s called chicken aegean. Essentially it is bite sized piece of chicken in a tomato sauce with marinated artichoke hearts and olives, with a little sherry. Normally I coat the chicken breast piece in flour before browning in a little olive oil. But if you wanted to, I am sure that you could use the rotisserie chicken. I serve it with couscous, which can easily be cooked in the microwave.

My bf really likes it. He thinks it is similar to his mom’s chicken cacciatore.

 

[churchsecretary]

These are from Tawra Kellam, livingonadime.com Her cookbook is great! :yup:
Turkey breast made in the crockpot is really good, not dry. My mom made it a lot.

Today’s Recipes:
You can experiment with the seasonings in the following recipe if you like. Instead of the soup mix, you might try Italian seasoning or just keep it simple with salt and pepper.

*Crock Pot Turkey Breast

1 (6 lb.) turkey breast
1 package onion soup mix
Butter or
Water*

Rinse and pat turkey breast dry. Rub soup mix all over skin and under skin. Place in crock pot. Cover and cook 1 hour on high and 7 hours on low. You can just put it on low if you are going to be gone all day and it will be ready after 8 hours.

*If you have a newer crock pot you can cook this dry, but if you have an older one or just want the flavor, add a couple of tablespoons of butter or water on the bottom. This will make lots of juice.

*Cottage Cheese Spinach Salad

1 (10 oz.) bag fresh spinach
1 (12 oz.) container cottage cheese
1/2 cup pecans, chopped and roasted

Place all in a bowl.

Dressing:

1/2 cup sugar (may adjust to taste)
3 Tbsp. vinegar
2 tsp. prepared horseradish
1/2 tsp. salt
1/2 tsp. ground mustard

Mix and drizzle on salad, tossing until well coated. Serve immediately.

*Frosty Orange Creme Dessert

2 cups orange sherbet, softened
1 (8 oz.) pkg. cream cheese, softened
1 can sweetened condensed milk
1/2 cup orange juice
1 (8 oz.) container whipped topping

Line a 9x5 loaf pan with foil. Spread sherbet on bottom of pan evenly. Freeze 10 minutes. While that is freezing, beat cream cheese until creamy. Then add milk and juice, mixing well. Fold in whipped topping. Pour over sherbet in pan. Freeze 3 hours. To unmold, turn upside down on plate and remove foil.