I only have a 2 burner stove, and a microwave.

Kelly - posted on 07/06/2010 ( 6 moms have responded )

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I only have a 2 burner stove, and a microwave. I can't cook a regular meal! Can anyone help?

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Nicole - posted on 07/26/2010

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for lunches, you can make quick meals.

i have a favorite thats yummy and quick! also very healthy.

i boil some broccolli (i put garlic powder and a tiny bit of butter in the pan while it boils), warm up some turkey with cheese melted on top of it and throw it in a tortilla wrap. it's easy and quick.

you can really put whatever you want in a wrap.

you can also make quesadillas by frying the chicken, chopping it and putting some cheese in it.

any kind of soup works too. you'd be surprised what you could make with a stove top and a microwave [:

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Mollie - posted on 07/11/2010

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I second the crockpot idea. I love mine! You can find lots of recipes online for crockpots. You can use it for just one item or for a onedish meal and it costs less to run than the even and won't heat up the house.

Annamariaa - posted on 07/08/2010

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invest in a crock pot look at garage sales or even new you can catch one at walmart for 20-40.00. This will help with everything. prep meals and cook while you sleep or while you work.

Eva - posted on 07/08/2010

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pasta!....
Put some brocolli to boil on salty ,and when they´re soft, take them out of water and smash them with a fork.
Boil your pasta (any kind you like) on salty water with a bit of olive oil.
Put some olive oil into a pan and some garlic (with tree or four cloves of garlic sliced) , friyed them a little and add the smashed brocolli...
When pasta is ready , take it aou of the wather and add the brocolli with garlic on top.
Mix and enjoy with pamesan cheese and some black pepper.

Chris - posted on 07/07/2010

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Kelly,

I forgot about this one--we even had last night! I usually only use skim milk, and I skip the peppers. My picky eater eats just the ravioli, but everyone else loves it!!

Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Chris - posted on 07/06/2010

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Kelly,

Here are two great recipes from The Pampered Chef. They are set up in a way that you can prep and freeze them if you want. If you have any questions, please let me know.

Enjoy.. .
Make-Ahead Chicken
1 lbs boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil

Cut chicken into ½-in. cubes using Chef’s Knife.

Heat oil in 12-in Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.

Greek Chicken and Orzo Skillet
To prepare and freeze:
1 portion “Make-Ahead Chicken”
2 medium zucchini, cut into ¼-in pieces
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 tbs Greek Rub

In Bag 1, combine chicken and zucchini In Bag2, combine beans, tomatoes, and rub.

To finish and serve:
2 cans (14 oz) each chicken broth
½ cup water
1 lb uncooked orzo
2 oz crumbled feta (optional)
black olives (optional)

To cook and serve immediately:
Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat.

Reduce heat to medium, add orzo. Cover and cook 5 minutes (or halfway through cooking time according to package directions), stirring occasionally.

Add contents of Bag 1. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat; top with feta and olives, if desired.

To cook and serve from freezer:
Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes, breaking contents apart as necessary.
Proceed as directed above.


Chicken Dijon Chicken Noodle Toss
To prepare and freeze:
1 portion “Make-Ahead Chicken”
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of chicken soup
2 tbsp Dijon mustard
In Bag 1, combine chicken and peas. In Bag 2, combine ham, soup and mustard.
Seal Bag 2 and place into Bag 1; seal

To finish and serve:
12 oz uncooked rotini pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese
(optional)
¼ cup snipped fresh parsley

To cook and serve immediately:
Cook pasta according to package directions; drain.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally.

Add sour cream to Skillet. Reduce heat to medium; add contents of Bag 1. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally.

Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.

To cook and serve from freeze:
Cook and drain pasta as directed above.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking
contents apart as necessary using Bamboo Spatula.
Proceed as directed above.

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