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150 Best Toaster Oven Recipes

Gone are the good-ole-days when our tribe would gather at the dinner table, gormandize some food and share their day’s events. Our lives have become so hectic, that our schedules rarely allow us to break bread with our family. Time is a significant factor, but, that doesn’t presuppose we can’t enjoy a healthy meal. You just need the right appliance and an inspiring cookbook. A simple toaster oven and 150 Best Toaster Oven Recipes Cookbook will have you creating quick meals without sacrificing health and taste.

150 Best Toaster Oven Recipes

At one time the toaster oven was deemed no more than an exalted toaster, but all of that has changed thanks to the ingenuity and expertise of some clever and creative chefs. But why the toaster oven? Toaster ovens are versatile, compact and convenient, and they can bake, broil, brown and keep foods warm. Plus, they use less energy and take up less space, making them a great addition to any kitchen.

So you may be thinking, aside from toast, what can we make in a toaster oven? 150 Best Toaster Oven Recipes offers a variety of meals from basic – Fish Taco, to more elaborate – Ratatouille. These recipes were developed to make the most out of your toaster oven and they range from two to six servings.

The onset of the book shares toaster oven recommendations and some practical tips. Then you are introduced to The Basics, a group 24 recipes that are hearty and easy to make. Some of these recipes include Deli Tuna Melt, Oven-baked Sloppy Joes, Chicken and Noodle Bowl, Vegetable Bean Chili and even Small Batch Cookies.

Vegetable Bean Chili

Vegetable Bean Chili

There are never enough chili recipes and ideas. This quick and easy version is a substantial one-dish meal. Serve condiments alongside, such as fresh cilantro, chopped green onion, corn chips or sour cream. Cornbread is an excellent accompaniment that can be prepared ahead.
Course: Main Course
Cuisine: American
Servings: 3

Ingredients

  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 small zucchini, diced
  • 1 red pepper, seeded and diced
  • 1 19 oz can stewed tomatoes, chopped
  • 1 cup fresh or frozen corn kernels
  • 1 cup black beans or chickpeas - drained and rinsed
  • 1 cup tomato juice or sauce
  • 1 1/2 tsp chili powder
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Chili can be prepared a day ahead, covered and refrigerated. Reheat, covered in preheated oven 375° toaster oven for 25 minutes, stirring a few times, until hot.
  • In an 8 cup ( 2 L) shallow casserole or baking dish, combine garlic, onion, celery, zucchini, red pepper, tomatoes, corn, beans, tomato juice, chili powder, oregano, salt and pepper.
  • Bake, covered in a preheated 400° toaster oven for 35 minutes. Remove cover and bake for another 20 minutes, or until celery and zucchini are tender and chili is bubbling. 
  • Stir a few times during cooking. Serve.

The rest of the cookbook targets specific ingredient or course recipes which include Appetizers and Snacks, Fish and Seafood, Poultry, Meat, Meatless Main Courses, Vegetables and Side Dishes,  Bread Muffins Cookies & Bars, Breakfast and Brunch, and Desserts.

I was really surprised by the diversity of recipes including a vegetarian section. There are also several mouth-watering images sprinkled throughout the book that will compel you to look for and make the recipe. They’re perfect for students, seniors, singles and even a growing family. It’s a great addition to my culinary collection.

Disclaimer: I received product to facilitate a review. All opinions express are my own, yours may differ.

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