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.