Tag Archives: toaster oven

Parmesan Crusted TilapiaPerfect for busy weeknights and the back-to-school season ahead, it only takes a few simple ingredients to make this quick and easy fish entree. The tilapia is baked with a mixture of parmesan, panko and Italian seasonings for a delicious crunch over a fish filet kept tender with the addition of mayonnaise. It’s baked in the Easy Reach Convection Oven to keep dinner speedy, and this recipe serves two, but easily doubles to accommodate a family of four. Serve it with a vegetable side dish and a couple lemon wedges, and you’ve got a foolproof, healthy dinner in no time.

Parmesan Crusted Tilapia

 


Parmesan Crusted Tilapia
SERVES: 2

Ingredients
1/4 cup Italian-seasoned panko
3 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 tablespoon mayonnaise
2 tilapia (or similar white fish) filets, about 4 ounces each
Instructions
Heat oven to 425°F. Spray baking pan with nonstick cooking spray.
In a large resealable plastic bag, add panko bread crumbs, Parmesan cheese, Italian seasoning and pepper. Seal and shake bag.
Spread mayonnaise on both sides of fish filets. Add fish to bag and shake until coated with crumb mixture.
Press remaining crumbs from bag onto fish. Place on prepared baking pan.
Bake 12 to 14 minutes or until fish flakes easily with a fork. Season with salt and pepper to taste. Serve with lemon wedges.
Notes
Tip: For a little kick or some added zip, add a pinch of pinch of cayenne pepper or some lemon zest to the panko coating.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Easy Reach Toaster Oven 31126Say hello to easy access and goodbye to hard-to-reach food. Small enough to fit on your counter but large enough to fit 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.



This post is courtesy of Heather from Heather’s French Press. She’s a wife, mom, and when she’s not walking dogs or wrangling chickens, she can be found in the kitchen. Heather says she prefers salty to sweet, but you’d never guess that from her blog. 
Cinnamon Chips with Apple Berry SalsaIt’s that time of year again: back-to-school. It seems to come faster and faster each year. Beach towels and picnic baskets are being traded for backpacks and lunchboxes. Moms everywhere are stocking up not only  on pencils and paper but also on lunchbox ideas and after-school snacks. Because no matter how busy we are, we know our kids come home from school HUNGRY!

It’s hard to top the classic cookies and milk as an after-school snack, but with school starting while temperatures are still HOT in many places, no one gets excited about heating up their kitchens or full-sized ovens. Cinnamon chips with fruit salsa is a fast and easy snack idea that’s ready in less than 30 minutes, no oven needed (just a toaster oven). More importantly, kids LOVE it.

Cinnamon Chips with Apple Berry Salsa

Toaster ovens are great for making small batch snacks, like these cinnamon chips. Brush flour tortillas with melted butter, about 1 tablespoon for 2 tortillas. Sprinkle each tortilla with cinnamon sugar, about 1 tablespoon of sugar combined with 1/2 teaspoon of cinnamon, so it sticks to the butter. Using a pizza cutter, cut each tortilla into 8 wedges.

Heat the toaster oven to 350°F, then bake the chips with the rack in the lowest position in the oven. Bake at 350 degrees for 8 minutes.

Cinnamon Chips with Apple Berry Salsa

While the chips are baking, dice 1 apple and 2 cups of strawberries. Mix with 1 cup of raspberries and 1–2 tablespoons of sugar, depending on the sweetness of the berries. Add chopped fresh mint just before serving.

Note: If you don’t have a toaster oven, the chips could be baked in a conventional oven at 350°F for 8–10 minutes.

The toaster oven baking pan will fit one large or two small tortillas, enough for one person. The salsa is best eaten fresh, but it can be stored in an airtight container in the refrigerator. Some kids may not get excited about fruit as an after-school snack, but when you add homemade cinnamon chips, it is sure to please even the pickiest of eaters.

Cinnamon Chips with Apple Berry Salsa



Quick & Easy Toaster Oven Pan PizzaWe all know the days when we don’t feel like cooking and just want to get dinner on the table as quickly and easily as possible. Often, that leads to a unanimous call for pizza, and more often than we’d like to admit, that call goes out to a pizza delivery service. While we truly enjoy making our own pizza dough, it’s not always realistic when schedules get hectic and everyday life takes over. This quick and easy toaster oven pan pizza is the perfect compromise for days when you don’t want to order takeout, but you don’t want to cook, either. 

This is a tried-and-true basic recipe adults and kids will love. It’s a good thing pre-packaged dough comes in two sheets because everyone will want seconds.

Quick & Easy Toaster Oven Pan Pizza


Easy Toaster Oven Pan Pizza
SERVES: 8

Ingredients
1 can (13.8 ounces) refrigerated pizza crust, cut in half
2 tablespoons extra virgin olive oil, divided
2/3 cup Slow Cooker Marinara Sauce, divided
2 cups shredded mozzarella cheese, divided
18 slices pepperoni, divided
1 small green pepper, sliced into rings, divided
2 large mushrooms, sliced, divided
Instructions
Heat oven to 425°F. Spray baking pan with nonstick cooking spray.
Press half of dough into pan. Brush with 1 tablespoon oil.
Bake 8 to 9 minutes or until light brown.
Top baked crust with 1/3 cup sauce, 1 cup shredded mozzarella cheese and half of the pepperoni, green pepper and mushrooms.
Bake an additional 11 to 13 minutes or until cheese is melted and crust is brown. Repeat to make second pizza.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Easy Reach Toaster Oven  31126Say hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.



Healthy Southwestern Stuffed Peppers

Stuffed peppers are so easy to make, and they are perfect for quick summer dinners or weeknight meals during the school year. They even store well, so if you have extras, you can always wrap them up and reheat later for a five-minute meal.

Healthy Southwestern Stuffed Peppers

Often, sweet bell peppers are stuffed with a hearty beef mixture, but sometimes we want to lighten things up a bit. Here, we offer a healthier version by substituting ground turkey, which is a leaner meat, and adding lots of veggies and spices to create a southwestern, Tex-Mex style pepper. When we add plenty of spices, like the ones in the jar of salsa used in this recipe, we get tons of flavor without having to use much fat.

Healthy Southwestern Stuffed Peppers

Once the meat, veggie and salsa mixture cooks through, the peppers get stuffed. We have them laying directly on a toaster oven tray, and while ours laid flat on their own, you can cut a little sliver off the bottom if yours start wobbling or falling over.

We are making these in our toaster oven so we don’t have to turn on our big oven and heat up the entire kitchen. They will cook just as quickly and the kitchen will stay nice and cool.

Healthy Southwestern Stuffed Peppers

Topping the stuffed peppers with shredded cheese before they go into the toaster oven gives these southwest peppers the perfect melty topping they need. How good does that look?

Healthy Southwestern Stuffed Peppers

After the peppers cook through to your liking, pull them from the toaster oven. Serve them with any toppings you desire, such as sour cream, more cheese, cilantro or extra salsa. These southwest stuffed peppers offer the spicy, colorful kick dinner needs to stay exciting, and there’s not an ounce of guilt involved with this healthy version.

Healthy Southwestern Stuffed Peppers


Healthy Southwest Stuffed Peppers
SERVES: 6

Ingredients
1 tablespoon oil
1 small onion, chopped
1 garlic clove, minced
1/2 pound ground turkey
1/2 cup drained black beans
1/2 cup whole kernel corn
1 jar (16 ounces) medium salsa, divided
1/2 cup cooked white rice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
3 medium peppers, halved lengthwise leaving stem on, seeded
1/3 cup shredded Monterey Jack cheese, divided
Sour cream
Chopped fresh cilantro
Instructions
Heat oven to 350°F. Spray baking pan with nonstick cooking spray.
In a large skillet over medium-high, heat oil. Add onion and garlic, cook for 2 to 3 minutes.
Add turkey to skillet, cook, stirring frequently, for 6 to 8 minutes or until turkey is cooked through.
Stir black beans, corn, 1/2 cup salsa, rice, chili powder, salt, cumin and pepper into turkey mixture.
Fill each pepper half with turkey mixture, dividing mixture evenly among peppers.
Top each pepper half with remaining salsa.
Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until heated through.
Top with sour cream and cilantro.
Notes
TEST KITCHEN TIP: Use mild salsa for a less spicy stuffed pepper.
Everyday Good Thinking http://everydaygoodthinking.com/

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Lightened-Up Baked Eggplant Parmesan Stacks

Eggplant parmesan is a delicious Italian meal, but in the summertime it can feel a little heavy. When the weather is hot and humid, sometimes it’s better to opt for something lighter and healthier over something fried and served on a bed of pasta.

Lightened-Up Baked Eggplant Parmesan Stacks

This recipe for a healthier take on the traditional eggplant parmesan is the perfect opportunity to take advantage of the season’s beautiful eggplants. The vibrant purple color looks enticing next to the red marinara sauce, white mozzarella and vivid green basil.

Lightened-Up Baked Eggplant Parmesan Stacks

The stacks are easy to build and children will enjoy helping out in the kitchen; this is a meal the entire family can prepare together. Each person can even assemble their own stack since they are made in individual servings. Or, if cooking for just one or two, extra stacks can be wrapped up and saved for later, when they can easily be heated for a quick lunch or weeknight meal.

Lightened-Up Baked Eggplant Parmesan Stacks

Once the layers of eggplant, sauce, mozzarella, parmesan and basil are assembled, they are baked in the toaster oven until heated through. The gooey cheese is delicious and the marinara sauce with the baked eggplant imparts all the flavors of traditional eggplant parmesan – without the additional calories.

Lightened-Up Baked Eggplant Parmesan Stacks

This summer, make the most of seasonal produce and enjoy a “lightened-up” version of Italian favorites by making these individual servings of baked eggplant parmesan. Use your toaster oven or countertop oven instead of your full-size oven and keep the kitchen cool. This fun family-friendly meal will become a healthy summer classic.

Lightened-Up Baked Eggplant Parmesan Stacks


Lightened-Up Baked Eggplant Parmesan Stacks
SERVES: 5

Ingredients
1 medium eggplant, cut into 1/2-inch thick slices
1 1/2 teaspoons salt
1 cup Slow Cooker Marinara Sauce
1 ball (8 ounces) fresh mozzarella, cut into 10 slices, divided
1 bunch (about 0.75 ounces) fresh basil, leaves only, divided
1/4 cup grated Parmesan cheese, divided
Instructions
Sprinkle eggplant with salt and place in a colander to drain for 1 hour.
Heat oven to 375°F. Spray baking pan and 5 (4-inch) ramekins with nonstick cooking spray.
Rinse eggplant thoroughly with water to remove salt. Press each slice between paper towels to remove excess water and salt. Place on paper towels to dry. Arrange a single layer of eggplant slices in baking pan.
Bake 25 to 30 minutes, or until eggplant is tender. Remove slices to cooling rack. Repeat, baking remaining eggplant. Reduce oven temperature to 350°F.
In each ramekin, layer 1 slice eggplant, 1 tablespoon sauce, 1 slice mozzarella, 1 basil leaf, 1 additional tablespoon sauce and a sprinkle of Parmesan cheese. Repeat layers ending with a sprinkle of Parmesan cheese.
Bake 20 to 25 minutes, or until cheese is melted and eggplant layers are heated through.
Everyday Good Thinking http://everydaygoodthinking.com/

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http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.htmlSay hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.