Cooking with limited appliances and resources does not have to be boring! In this article, I’m sharing some really delicious and comforting meals you can make using only 1 appliance to cook and heat like a toaster oven, microwave or Betty Crocker Pizza Maker. Incorporating fresh herbs and/or a fresh salsa is a great way to bring brightness to a dish without working too hard. These recipes can also be great for traveling, granted you have access to refrigeration and fresh produce.

BBQ Chicken Tacos

I’m a huge fan of tacos. I find it really essential to warm up the tacos to take them from meh to delicious. The mango salsa in this recipe is versatile, lasts for a few days, and also goes great with tortilla chips for between-class snacking!

Tortillas:

Store-bought rotisserie chicken or leftover cooked chicken, shredded
Glicks BBQ sauce

tortilla wraps, for serving

Mango Salsa:

1 ripe mango, diced
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about 1/4 cup lime juice)
1/8 to 1/4 teaspoon salt, to taste

Prepare In The Toaster:

1. Warm BBQ sauce until hot and bubbling.

2. Toss with cooked shredded chicken.

3. Warm the tortillas in the toaster until warmed through.

Prepare In The Betty:

1. Pour BBQ sauce onto the Betty and cook for 2 to 3 minutes, until bubbling.

2. Toss with shredded chicken.

3. Wipe down the Betty and warm the tortillas for 2 minutes.

Prepare In The Microwave:

1. Pour the BBQ sauce in a microwave-safe bowl and microwave for 2 minutes or until hot and bubbling.

2. For the tortillas, pile up to 5 at a time on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warmed through.

Assemble the tacos by placing shredded chicken in a tortilla and topping it with mango salsa.

Vodka Sauce Shakshuka

I love the little twist on classic shakshuka here using vodka sauce and Parmesan cheese instead of the usual tomato and feta. Of course the fresh herbs are optional, but I highly recommend them for a burst of freshness if you have access to them.

Ingredients:

4 large eggs
2 cups Tonnelli Vodka Sauce
1 tablespoon parsley (or basil), finely chopped, for garnish
Grated Parmesan, for garnish
Sourdough bread or pita, to serve

Prepare In The Microwave:

1. Pour sauce into a microwave-safe dish like a 9-inch glass pie pan.

2. Microwave the sauce for 8 minutes.

3. Use the back of a large spoon to make 4 deep wells in the sauce. Crack 1 egg into each well.

4. Cover tightly with plastic wrap and microwave on high until the egg whites are just set but the yolks remain runny, about 2 minutes and 30 seconds to 3 minutes.

5. Garnish with Parmesan cheese and fresh herbs if desired.
*TIP: if you’re not a fan of runny yolks, simply keep the dish uncovered and cook until the eggs are set.

Prepare In The Betty:

1. Heat up the Betty and pour the sauce into it.

2. Cook, with the cover open, for two to three minutes or until the sauce bubbles.

3. Use the back of a large spoon to make 4 deep wells in the sauce. Crack 1 egg into each well.

4. Cover and bake for 2 to 3 minutes until the whites are set and the yolk is still runny.

Prepare In The Toaster:

1. Pour the sauce onto the toaster tray and make 4 wells (we used a spoon) for the eggs.

2. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees Fahrenheit– until the eggs are just set.

Veggie Ramen

What would a dorm room article be without a ramen recipe?? This vegetarian recipe is so comforting and really kicks ramen up a notch. Feel free to add your favorite cooked protein to it to really round out the meal.

Veggie Ramen:

2 cups store-bought stir fry veggies blend
2 packages Gefen ramen noodles
Sesame seeds, for garnish

Sauce:

1/3 cup low sodium soy sauce
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 cube frozen minced garlic
1 tablespoon honey (optional, for a sweeter variation)

Prepare In The Microwave:

1. Put 2 cups of water in a microwave-safe bowl making sure the ramen is fully submerged.

2. Microwave 5 to 7 minutes.

3. Strain the water and set the noodles aside in a new bowl.
4. In the microwave-safe bowl, microwave the veggies on high for 4 to 5 minutes.

5. Transfer the cooked veggies to the same bowl as the noodles.
6. Whisk sauce ingredients together.

7. Heat in the microwave for 2 to 3 minutes, or until thickened.

8. Toss with cooked noodles and veggies.

9. Garnish with sesame seeds if desired.

Prepare In The Betty:

1. Start by whisking together the sauce and set aside.
2. Heat up the Betty and spray with cooking oil.

3. Add the veggies and cook for 5 minutes, covered, opening and stirring 1 to 2 times during cooking.

4. Remove the veggies from the Betty. Add 2 cups of water and the ramen noodles, breaking up as many of the noodles as you can into the water.

5. Cover the Betty and cook for 2 minutes.

6. Stir and cover and cook for an additional 1 to 2 minutes until all or most of the water is absorbed and the noodles are cooked.

7. Pour the sauce in with the noodles and cover and cook for 1 to 2 minutes until thickened.

8. Add in the veggies and toss together in the Betty.

9. Garnish with sesame seeds if desired.

For other recipes that could be made in the microwave, click here.

For other recipes that could be made using the Betty Crocker, click here.