My oven is broken and not getting replaced anytime soon, and I kinda like it. The heat index has reached 103 this summer, and the last thing I need is a sweaty kitchen.
I may change my tune next month when the brownie withdrawals set in. But in the meantime, here are a few recipes if you find yourself in the same position.
Taco Salad
Ingredients:
chopped lettuce (I like Romaine best.)
1 diced tomato
1 can of light red kidney beans, drained
2 cups grated cheddar cheese
½ cup diced red onion
1 lb. ground beef, cooked, drained, and seasoned with packet of Taco seasoning according to directions on packet
½ bag of Fritos
Mix the first 5 ingredients for the salad and the Fritos together. Place in individual bowls. Spoon taco meat on top of each.
Variations:
Salsa – pour a heaping helping of salsa on top.
Thousand Island dressing – pour a heaping helping of the salad dressing on top.
Catalina dressing – pour a heaping helping of Catalina dressing on top.
Guacamole – I think you know where I’m going with this.
Chicken Bacon Quesadillas
Ingredients:
2 cups rotisserie chicken, diced in small pieces
½ red onion, diced
½ red pepper, diced
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
8 strips of bacon, cooked and diced
Brown bacon then set aside to drain on a paper towel. Use some of the bacon grease and sauté the diced red onion and red pepper.
Spray top and bottom of the quesadilla/grill. Place one flour tortilla on it. 
Sprinkle cheeses, chicken, bacon, onion and red pepper on the tortilla. Top with another flour tortilla and press until lightly browned. Cut into 6-8 triangles and serve with sour cream, tomatoes and lettuce, and black beans*.
*Sauté some garlic, red onion, and red pepper in the leftover bacon grease and add to canned black beans. Salt and pepper to taste. So good!
Note: If you don’t have a quesadilla maker, you can use a Panini press/grill. You can also use a non-stick pan on the stove, but remember to flip it to brown both sides.
I usually save the crock pot for soups and stews in the colder months, but desperate times call for new crock pot recipes.
Crock Pot Chicken Tortillas
Ingredients:
2 large chicken breasts
1 package of frozen Italian mix veggies (this is in the freezer case at Publix)
1 small can of diced green chilis
1 packet of fajita seasoning
Place the above ingredients in a crock pot and cook on low for 5-6 hours. Put a heaping helping in a warmed flour tortilla and top with lettuce, tomatoes, black beans, and cheese.
Crock Pot Barbecue
Ingredients:
2 lbs pork
1 bottle of good barbecue sauce
1/2 onion, diced
Cook the ingredients together on low for 6-7 hours. Use 1/2 of the barbecue sauce at the beginning, and add as needed. Shred the meat with two forks and serve on toasted buns.
Remove from pan. Prepare soup according to package, but use three cups of chicken stock and five cups of water. 
Over medium heat, whisk the soup until smooth. Pour in the sausage and vegetables.
There’s something about morning glories.
momslifeponderings 