Quick Microwave Meal Ideas for Your Next Show - No Stove Needed!

[prissylovescooking]

I finally confirmed a show for this Friday - I've been waiting for this for like forever and a day. Anyways I don't have much to work with only a microwave. No stove/oven just a microwave and a sink. Any suggestions I could do beside the Molten Lava Cake in the micro? Thank you.

 

[maldvs]

Grilled Chicken Penne al Fresco in DCB
10-minute Pork Tenderloin in DCB (I did this and then we made "sliders" with Hawaiian Rolls

 

[prissylovescooking]

Grilled Chicken Penne al Fresco in DCB
10-minute Pork Tenderloin in DCB (I did this and then we made "sliders" with Hawaiian Rolls

Where would I cook the chicken breast? I usually use the grill pan/press.

 

[maldvs]

I actually cook it right in the DCB and say "I know this recipe says "grilled chicken" but it can also be made right in the DCB!" It shows the versatility of the DCB and then I always let them sample the chicken to show how moist it really does come out.

 

[Jolie_Paradoxe]

Warm lemon pepper chicken salad is yummy and rush hour fajitas are always a hit. Do use fcb or round covered baker to cook chicken. Definite wow factor

 

[prissylovescooking]

Ok that sounds doable...ok here's another dumb question...how long do I cook the chicken? I might use the small dcb to cook the chicken or i also have the small ridged stone.

 

[maldvs]

Ok that sounds doable...ok here's another dumb question...how long do I cook the chicken? I might use the small dcb to cook the chicken or i also have the small ridged stone.

It depends on the size of the chicken breast but I usually cook 2 of them for 6 minutes and then check the temp with the thermometer and increase as necessary.

 

[Jolie_Paradoxe]

In the Round Covered Baker, with lid - 4 minutes per breast. Let sit for about 2-3 minutes to finish cooking. If you decide to use the ridged baker, it's about 3 minutes per breast and cover with wax paper. Also let sit for 2-3 minutes. Obviously, if they are larger pieces or thick, the cooking time will be more.

I'd suggest you use the round covered baker. Better results, higher price tag and more versatile. It'll allow you to talk about the Deep Covered Baker for those in need of larger portions.

Have an awesome show!

 

[SPAMSTIME]

Where would I cook the chicken breast? I usually use the grill pan/press.

You can also make the chicken in the Ridged Baker in the microwave :love:

 

[prissylovescooking]

Thanks so much for the ideas Ladies!!

 

[salywa]

All of my shows so far I have made chicken fajitas in the DCB. LOVE IT! (thanks to my fabulous director for giving me this!)
Fast and Easy Chicken Fajitas
4 Boneless Skinless Chicken Breasts, cut into strips
4 Bell Peppers (preferably with red, yellow, green and orange), rinsed
1 large Onion, peeled
1 lime
Pantry Southwestern or Chipotle Seasoning Mix
6-inch Flour Tortillas (try to have at least one tortilla for each guest!)
Optional Toppings: Guacamole, Salsa, Sour Cream, Shredded Cheese

Directions:
Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with @ 1 Tablespoon of Pantry Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze half of lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon of SW Seasoning. Cover with the lid and microwave for 15 minutes.
When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), either cut it up in the baker using the Salad Choppers – or - take it out of the DCB and place it on your cutting board and shred it (I use the Hold 'N Slice and a fork to shred the chicken). Push the veggies to one side of the DCB and put the chicken back in on the other side. Set the DCB, and the Mini Baker, on the Woven Round Tray or on top of the Round Up from the Heart Trivets. Use the Small Bamboo Tongs for serving.

 

[prissylovescooking]

All of my shows so far I have made chicken fajitas in the DCB. LOVE IT! (thanks to my fabulous director for giving me this!)
Fast and Easy Chicken Fajitas
4 Boneless Skinless Chicken Breasts, cut into strips
4 Bell Peppers (preferably with red, yellow, green and orange), rinsed
1 large Onion, peeled
1 lime
Pantry Southwestern or Chipotle Seasoning Mix
6-inch Flour Tortillas (try to have at least one tortilla for each guest!)
Optional Toppings: Guacamole, Salsa, Sour Cream, Shredded Cheese

Directions:
Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with @ 1 Tablespoon of Pantry Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze half of lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon of SW Seasoning. Cover with the lid and microwave for 15 minutes.
When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), either cut it up in the baker using the Salad Choppers – or - take it out of the DCB and place it on your cutting board and shred it (I use the Hold 'N Slice and a fork to shred the chicken). Push the veggies to one side of the DCB and put the chicken back in on the other side. Set the DCB, and the Mini Baker, on the Woven Round Tray or on top of the Round Up from the Heart Trivets. Use the Small Bamboo Tongs for serving.

OMG!! This is AMAZING!! :love: Thank you so much! I think I will try this out today with the family and see how it goes! :chef:

 

[smama07]

The Chicken Fajitas are always a huge hit at my shows! It's a great recipe!

But, since you don't have a sink you may want to consider purchasing (or having the host purchase) precooked chicken. I had to do that earlier this month for a show in a church clasroom (I made the Mexican Chicken Lasagna in the DCB this time). All I had were tables and a microwave, but no sink. I had some antibacterial wipes to use in between prep, but I chose to use precooked chicken to avoid any contamination issues. Just a thought!

Edited to add: sorry I just re-read your post...you do have a sink! Oh well, consider this an idea for any time in which you don't have a sink!

 

[sherri lynn]

Prissy, please be sure and let us know how it goes!

 

[frugalchef]

micro potato chips or old bay garlic steamed shrimp...1lb = 5 min

 

[terimayo]

micro potato chips or old bay garlic steamed shrimp...1lb = 5 min

Can you share the recipe for the shrimp! I just put 20 lbs in my freezer so this would be great timing! : )T

 

[prissylovescooking]

Prissy, please be sure and let us know how it goes!

Well after all these ideas the host only wanted me to take a few veggies to show off the chopper and utility knife and just do a cake in the dcb but it was still a success I sold two grill pan sets and got 3 booking so it was great!:love:

Thank you all for the ideas!

 

[pampered1224]

Nice sales there! Good for you!