Has anyone got any easy dinner recipes to make with out the use of an oven?

my cooker has broken down so im stuck with ideas of what i can make for dinner. I have a camping stove though so your recipe ideas can be ones that can be cooked on a hob. I'm looking forward to hearing peoples ideas.Has anyone got any easy dinner recipes to make with out the use of an oven?
Beef Stroganoff


1 1/2 lbs. ground beef


1 can cream of mushroom soup


1 pkg. egg noodles


salt


pepper


1/2 cup onion


1 can mushrooms


1 can beef broth


Bread





Put ground beef %26amp; onion in crockpot, except bread OR noodles. Add beef broth, combine all ingredients together in crockpot. Add salt and pepper to taste.





Let sit for a few hours or overnight. Boil noodles on stove per package directions.





Toast bread in toaster. Put bread on a plate, cover w/noodles %26amp; then w/beef mixture. EnjoyHas anyone got any easy dinner recipes to make with out the use of an oven?
Stir fry - you can get the pre-mixed packet in the veggie section of the supermarket.





Any kind of curry





Stew





Spaghetti bolognese





Omlette





Anything in a saucepan or frying pan really!
couscous would be good i think, you just need to get the water to boiling and pour over the couscous and cover for 10 minutes and its done. so you could use a microwave to get the water ready for it too.


this sites got over 40,000 recipes


http://sharedrecipes.org


so hopefully you can find more ideas, must be tough without an oven, everything i keep thinking of uses an oven or stove at some point...even potato or pasta salads...gotta precook both of those things first..
I hope a camping stove has a least one burner. These are from some of my favorite sites. Hope you find one that you like.





http://www.foodnetwork.com/recipes/racha鈥?/a>


http://www.bettycrocker.com/recipes.aspx鈥?/a>


http://allrecipes.com/Recipe/Tropical-Tu鈥?/a>


http://www.tasteofhome.com/recipes/Stove鈥?/a>


http://vegetarian.betterrecipes.com/sesa鈥?/a>


http://beef.betterrecipes.com/ramen-stir鈥?/a>


http://allrecipes.com/Recipe/Skillet-Por鈥?/a>
you'd be surprised at how many things you can make without an oven. Marinate thinly sliced chicken breast over night (I prefer balsamic vinagrette marinade), pan sear it (usually just takes a few minutes on either side, depending on how thick the meat is). You could make mashed potatoes to go with it, a pot of green bean, or practically any canned veggies. You could also make mac and cheese, or boil a pot of noodles and serve the chicken over pasta.





As everyone else has said, stir-fry would be great. I also love making skillet fajitas. If you're worried you want make them right, you can by the frozen prepared fajitas and all you'd have to do is toss them around in the pan. Fried rice, burgers......my boyfriend even made pizza on a skillet once (using it as a grill).





Keep grilling in mind too. It's usually more of the guys forte, but everything tastes amazing on the grill! In the summer, my bf and I make literally just about everything on the grill (even apple cobbler!) You can find all sorts of recipes online, or you can simply by a frozen version and let it warm over the grill.





There are tons of no-bake desserts you can buy at the grocery store (I think Jell-o makes them?) They're actually really good, and my personal favorite is the peanut butter cup. Anyway, if all else fails, offer to make dinner at your house, or cook at home, put it in portable containers, and just heat the stuff over the skillet once you get to his house. it also wouldn't hurt to invest in a crockpot or a toaster oven (they're only about 20 bucks), and they do everything an oven does





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Southern Skillet Dinner





2 pounds ground beef


3 (15 ounce) cans sliced potatoes, drained


2 (10.5 ounce) cans cream of mushroom soup


1 (10 ounce) can whole kernel corn, drained


1 (10 ounce) can peas, drained


salt and pepper to taste





Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.





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Easy Greek Skillet Dinner





1/2 pound dried elbow macaroni


1 pound ground beef


2 cloves garlic, pressed or minced


2 medium carrots, quartered lengthwise and sliced


1 large zucchini, quartered lengthwise and sliced


1 1/2 tablespoons dried oregano leaves


salt and pepper


1 (10.75 ounce) can condensed tomato soup, plus


1 (10.75 ounce) can water


crumbled feta cheese (optional)





Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.


Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.


When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.





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Pork Chop Skillet Dinner





4 tablespoon olive oil or vegetable oil


4 bone-in pork chops, 3/4-inch thick


1 medium onion, chopped


1 cup uncooked regular long-grain white rice


1 (10.75 ounce) can Campbell's庐 Condensed Chicken Broth


1 cup orange juice


3 tablespoons chopped fresh parsley


4 orange slices





Heat oil in skillet. Add chops and cook until browned.


Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.


Top with orange slices and sprinkle with remaining parsley.





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Italian Skillet: Pasta and Beef Dinner





1 pound ground beef


1 (26 ounce) jar spaghetti sauce


2 cups water


8 ounces uncooked rotini pasta


2 cup shredded mozzarella cheese





Brown ground beef in 12-inch skillet; drain.


Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 12 minutes or until rotini is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.





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Easy Skillet Chicken a la King





1 pound chicken breast halves - cut into bite-size pieces


4 tablespoon olive oil


1 cup milk


1 (10.75 ounce) can condensed cream of chicken soup


1 cup fresh sliced mushrooms


2 tablespoons chopped pimento peppers


1 teaspoon onion powder


1/2 teaspoon ground black pepper





In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepp
Tex Mex Skillet Lasagne


Ingredients:


1 lb. lean ground beef


1 onion, chopped


3 cloves garlic, minced


2 cups uncooked mafalda (mini lasagna noodles)


16 oz. jar pasta sauce (2 cups)


12 oz. jar salsa (1-1/2 cups)


1 cup water


1 Tbsp. chili powder


1 (15 oz) cans black beans, rinsed and drained


1 cup small curd cottage cheese


1 (8 oz.) pkg. cream cheese, softened


1/2 cup shredded Pepper Jack cheese


2 Tbsp. chopped fresh cilantro


1/2 tsp. cumin


1/2 cup Parmesan cheese


1 cup shredded Pepper Jack cheese


1-2 avocados, sliced


1/2 pint cherry tomatoes, chopped





Preparation:


In heavy skillet, brown ground beef with onions and garlic. Drain well. Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans. Bring to a boil, then lower heat, cover skillet, and cook for 15-17 minutes until noodles are al dente, stirring frequently.


Meanwhile, combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.





Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese. Cover and cook 5 to 8 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. Garnish with sliced avocados and chopped tomatoes. 6 servings





Chicken Lo Mein


Ingredients:


2 packages chicken flavor ramen noodle soup mix


3 cups boiling water


2 tablespoons cornstarch


2 cups chicken broth


1 red bell pepper, sliced


1 yellow bell pepper, sliced


3 cloves garlic, minced


2 cups snow peas


2 cups sliced mushrooms


2 tablespoons olive oil


1-1/2 pounds boneless, skinless chicken breasts, sliced


2 tablespoons low-sodium soy sauce





Preparation:


Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.


Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.





Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.





Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened. 6 servings.





Skillet Paella


Ingredients:


1 onion, chopped


1 yellow bell pepper, chopped


1 Tbsp. olive oil


1-3 tsp. curry powder


14 oz. can ready to serve chicken broth


12 oz. pkg. frozen peeled cooked shrimp, thawed, tails removed


1 cup frozen peas


6 oz. pkg. couscous





Preparation:


In large saucepan saute onion and bell pepper in olive oil until crisp tender. Add broth, curry powder, shrimp, and peas. Bring to boiling, then add couscous and stir well. Cover and remove pan from heat. Let stand 4-6 minutes, covered, until liquid is absorbed and couscous is tender. Stir and serve. 4 servings





Skillet Goulash


Ingredients:


1 Tbsp. oil


1 lb. beef sirloin steak, partially frozen, sliced into thin strips


1 onion, chopped


1 green bell pepper, chopped


1-1/2 cups water


14 oz. can diced tomatoes, undrained


8 oz. can tomato sauce


1 tsp. sugar


1 Tbsp. smoked paprika


1/2 tsp. caraway seed


1/4 tsp. pepper


1-1/2 cups uncooked rotini pasta





Preparation:


In 12'; skillet, heat oil and cook steak strips over medium high heat, until browned, about 3-5 minutes. Stir in all remaining ingredients except for pasta. Stir well, then bring to a boil. Add rotini pasta. Reduce heat to medium and cook, covered, for 10-15 minutes until pasta is tender, stirring frequently. 4 servings





All-in-one


Ingredients:


1 pound lean ground round, browned and drained


1 package (7 ounces) elbow macaroni, cooked and drained


1 cup finely chopped celery


1 cup chopped green pepper


1 cup finely chopped onion


2 cups thinly sliced carrots


1 can (28 ounces) diced tomatoes, undrained


1 can (8 ounces) tomato sauce


1 teaspoon chili powder


1/4 teaspoon pepper





Directions:


Combine all ingredients in a saucepan; bring to a boil over medium heat.


Reduce heat; cover and simmer for thirty minutes.


Add water to thin if desired.


Recipe makes 6
Skillet Chops with Mushroom Gravy





Ingredients





1/2 cup dry bread crumbs


2 tablespoons grated Parmesan cheese


4 pork chops


1 tablespoon vegetable oil


1 (10.75 ounce) can condensed cream of mushroom soup


1/2 cup milk








Directions





Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.





Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.





Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet.


Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.





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Skillet Chicken





Ingredients





1-1/2 cups hot water


1/4 cup non-hydrogenated margarine, melted


1 pkg. (120 g) Stuffing Mix for Chicken


4 small boneless skinless chicken breasts (1 lb./450 g)


1 can (284 mL/10 oz) condensed cream of mushroom soup


1/3 cup sour cream





Directions





Mix hot water, margarine and stuffing mix; set aside.





Cook chicken in nonstick skillet on medium heat 5 min. on each side.





Mix soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (170潞F).





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Southwestern Beef Skillet





Ingredients





1 lb. extra lean ground beef


1 Tbsp. chili powder


1 cup medium chunky salsa


1 cup water


1 cup frozen corn


1 cup frozen cut green beans


1-1/2 cups instant white rice, uncooked


1 cup Tex Mex Shredded Cheese








Directions





Brown meat with chili powder in large deep skillet.





Add salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 min.





Remove from heat. Top with cheese; cover. Let stand 5 min. or until liquid is absorbed and cheese is melted.





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All-In-One Pot Saucy Pasta





Ingredients





1 lb. (450 g) extra lean ground beef, Or 4 chicken breast halves, cubed, Or 1 lb. Hot or mild Italian sausage (browned then sliced)


1 onion, chopped


4-1/2 cups rotini pasta, uncooked


3-1/2 cups water


1 can (680 mL) pasta sauce


1 cup sliced fresh mushrooms


1 red pepper, chopped


1 cup 4 Cheese Italiano Shredded Cheese





Directions





Brown meat in large deep skillet; drain. Add onions; cook until tender, stirring occasionally.





Add pasta, water and sauce. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Add vegetables; cook 5 min., stirring frequently.





Sprinkle with cheese.





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BarBQ Chicken Supper





Ingredients





4 small boneless skinless chicken breasts (1 lb.)


1 tsp. oil 1/2 cup Chicken %26amp; Rib BarBQ Sauce


3 cups frozen hash browns


3/4 cup thinly sliced carrots


1/2 cup water


1 cup each: chopped green beans and red peppers





Directions





Cook chicken in hot oil in large nonstick skillet on medium-high heat 3 min. on each side or until lightly browned on both sides. Add barbecue sauce.





Push chicken to one side of skillet. Add potatoes and carrots to other side of skillet; cook 3 min., stirring frequently. Stir in water.





Spread chicken out in skillet; spoon potato mixture evenly over chicken. Top with the beans and peppers; cover with lid. Reduce heat to medium-low; simmer 10 to 12 min. or until vegetables are crisp-tender and chicken is no longer pink in centres and juices run clear.








Check out this site for many more! Good luck!





http://www.kraftcanada.com/en/Dinner/Mea鈥?/a>