Any ideas for a low-carb fajita recipe without using the microwave?

[makeawhisk]

Anyone have any ideas for a replacement recippe? I was going to make the Rush Hour Fajitas at Sunday's show, but found out today that the host's microwave is too small. The baker won't even fit. Glad I know now, but she's seen the DCB before and was really excited about showcasing it, so I'm kind of stuck on what to do now.

We were going to do fajitas and fresh salsa. She doesn't want to turn the oven on, since it's been so hot here. She's eating low-carb, and with the fajitas, liked that her guests could eat regular food, but she could just skip the tortilla and still stick with her diet. I'm just not sure what would be a good replacement recipe. I'd like to avoid pizza and dough because of the low carb thing.

Any ideas? There's still time for a test run tomorrow or Saturday, so it's okay if it's a recipe I'm not familiar with.

TIA!

 

[chefsteph07]

I always bring my microwave when I know a host's is too small. I hate not featuring that baker.

 

[wadesgirl]

Do you have the grill pan or one you could borrow? I know she doesn't want to heat up the oven but 15 minutes on the stove top shouldn't be too bad.

 

[Dotty]

What about the square stoneware pan? If you have that and the medium bar pan for a lid (I think that is the right size), you can still do the recipe. You won't have as much room.

 

[pchockeymom]

How about making the fajitas in the 12" skillet? I do that sometimes and it's just as quick as the dcb. Plus you'll be showing off the skillet! Use chicken strips, put the lid on and let the skillet work while you make the salsa in the mfp. Then use the salad choppers to chop the chicken in the skillet (non-stick bottom won't scratch the pan).

 

[mountainmama74]

Featuring cookware was going to be my suggestion too! I did this on Tuesday - my host's microwave was too small also.

 

[Brenda.the.chef]

or make them in the DCB before you go! That's what I do (and what I'm doing next Thursday) I'll just cook them, place them in a ziploc, wash out the DCB and put the ziploc back inside. Once guests arrive, just pour the ziploc back into the DCB and serve.Or, since next month is cookware savings, you could use cookware instead. Still take the DCB and explain how you could make the same fajitas in the microwave so that you don't heat up the house.

 

[Intrepid_Chef]

I, too, would focus on the cookware. Or on the Cool and Serve, making a Skinny Dipping show.

 

[jla8279]

I keep an extra microwave just for such instances. I have used it a few times. Also, you can cook the chicken in the grill pan and do the peppers and onions in the large or small micro cooker. Just a thought.

 

[Teresa LM]

How about making the fajitas in the 12" skillet? I do that sometimes and it's just as quick as the dcb. Plus you'll be showing off the skillet! Use chicken strips, put the lid on and let the skillet work while you make the salsa in the mfp. Then use the salad choppers to chop the chicken in the skillet (non-stick bottom won't scratch the pan).

I just found out that my host for the end of the month doesn't have a microwave and her husband won't allow one in the house, so I am going to the 12" skillet option, since I don't have the grill pan. Do you cook the peppers and onions right in with the chicken? How hot? About medium heat with the lid on and a quick stir part way through?