Sun Oven Lunches for Busy Days

Stuffed Golden Nugget

As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.

Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.

Here’s how I prepared mine today.

Sun Oven Stuffed Squash

Ingredients

2 golden nugget squash

1 tablespoon olive oil

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July’s Solar Cooking Recipe: Solar Pesto Lasagna

 

This lasagna can be as easy or as labor intensive as you want it to be. The pesto and tomato sauce can be purchased or homemade. I like using my solar roasted tomatoes (click here for recipe) but a chunky store-bought sauce works just fine. I much prefer homemade pesto to the commercial kind, but again, if pressed for time, go with high-quality store-bought. 

Ingredients:

3 cups ricotta cheese

1 cup freshly grated Parmesan cheese   Solar Lasagna

1 lage egg, beaten

2 10-oz packages frozen chopped spinach, thawed, squeezed dry

1 7-0z package prepared, or 3/4 cup homemade

4 cups purchased chunky tomato sauce or chopped

solar roasted tomatoes (from about 3 pounds fresh tomatoes)

12 no-boil whole-wheat lasagna noodles

1 cups shredded mozzarella cheese

Preparation: 

 

Set Global Sun Oven out to preheat

 

Mix together ricotta, parmesan, egg in a large bowl. Add salt and pepper to taste. Stir spinach and pesto into the cheese mixture. Spread 3/4 cup of the the tomato sauce on the bottom of a 11 x 7 x 2-inch baking dish. Arrange three lasagna noodles on top of sauce. Top noodles with more tomato sauce then the cheese and spinach mixture. Repeat with remaining ingredients. Top last layer of noodles with tomato sauce. Place baking dish in a large oven bag and bake in GSO until noodles are soft, about 1 hour. Cut bag open and sprinkle mozzarella cheese on top of lasagna. Continue baking until the cheese has melted, about 10 minutes. Let lasagna rest 10 minutes before serving.

 

July, 2011 Every Needful Thing

Honey Roasted Solar Chicken

Half Solar Baked

Be sure to spread all of the glaze over the chicken before putting it in the Sun Oven. Unlike with a conventional oven there’s no need to baste the bird during cooking. And if you have a probe thermometer now’s the time to dig it out of the kitchen drawer.

Sun Oven Honey Glazed Chicken

Ingredients

1 whole chicken

1 tablespoon honey

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Solar Autumn Soup

New Sun Oven

Fall flavors, sunny days, and cooler evenings. The prefect combination for this delicious soup.

Sun Oven Leek and Apple Soup

(adapted for the Sun Oven from the L.A. Times)

Ingredients

4 leeks, white and pale green parts only, halved lengthwise and thinly sliced

4 teaspoons olive oil, divided

1 small onion, thinly sliced

2 cloves garlic, minced

1 Granny Smith apple, peeled and chopped

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Solar Breakfast Mini Muffins

Mini Muffin Pans

These mini egg muffins can be frozen for convenient weekday breakfasts. They are also a great party food. And, mini muffin pans fit perfectly on the Sun Oven baking racks.

Sun Oven Mini Egg Muffins

Ingredients

2 small zucchini, finely chopped

1 onion, finely chopped

3 ounces freshly grated Parmesan cheese

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Solar British Comfort Food

Bubble & Squeak

If your household is anything like mine, the only way to have leftover mashed potatoes for a recipe is to make a very large batch and set aside (hide) the needed amount before serving. Any kind of leftover vegetables can be used instead of cabbage, but if they were not cooked with bacon you might want to fry some up to throw into the mix.

Sun Oven Baked Bubble and Squeak

Ingredients

About 2 cups leftover mashed potatoes

3 or 4 wedges Sun Oven Braised Cabbage with Bacon or other left over cooked vegetables

2 tablespoons butter, divided

Preparation

Set Sun Oven out to preheat.

Roughly chop the cabbage and combine it with the mashed potatoes. Melt 1 tablespoon of the butter in a pot over medium heat. Press the potato mixture into the pot. Dot with the remaining tablespoon butter, cover, and bake in the Sun Oven until nicely browned. Serve warm.

Makes 4 servings.

 

Solar Lime Chicken

AA Oval Roasting Pan

Use the lime juice from yesterday’s veggie chips for this easy to prepare chicken dish.

Sun Oven Lime Chicken

Ingredients

5 bone-in, skinless chicken breast halves

1/2 cup soy sauce

1/4 cup lime juice

1 tablespoon Worchestershire sauce

2 cloves garlic, minced

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Super Easy Solar Soup

New Sun Oven

Don’t let the simplicity of this recipe fool you, it’s packed with flavor. And don’t let the amount of garlic scare you, it mellows as it cooks and melds perfectly with the beans. If you can’t find cranberry beans use cannellini or great northern instead.

Sun Oven Smooth and Garlicky Bean Soup

Ingredients

1 pound dried cranberry beans, picked over, rinsed, soaked overnight, and drained

10 cups water

1 large garlic bulb

10 stems flat-leaf parsley

6 sprigs fresh thyme

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Fun Solar Hummus

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Easy Solar Thai Chicken

Thai chicken

I’ve had a jar of Trader Joe’s Thai curry simmer sauce in the cupboard for a few months now.

Every time I’d think about using it I’d face a dilemma, cook the chicken first or not?

The instructions on the jar say to cook it until done and then add the sauce.

With other packaged foods, especially things like rice mixes that are added to boiling water, I just combine all the ingredients (without bringing the water to a boil) put it in the Sun Oven and call it a day. It always seems to work just fine. But this time I choose to cook the chicken first.

Once it was done, I cut it up in to chunks before mixing it with the sauce. And that worked just fine too.

corin