Did you know that turning on the oven can raise the temperature of your kitchen by almost 10 degrees? In fact, if your kitchen doesn’t have doors, the temperature throughout the house also rises as heat dissipates.
It’s summer and as much as we love roasts and baked goods, it’s just too hot to cook in the oven.
In an effort to keep cool yet enjoy delicious meals, we’ve put together this quick and easy no-oven recipe list. Whether you’re looking for a fresh morning breakfast or a savory side dish, we’re sure you’ll find something tasty to sink your teeth into – all effortlessly.
Breakfast Recipes Without Oven
Beat the heat and the hassle with an oatmeal breakfast at night. Start your day with a sweet variety or energize before your morning workout with the protein version.
Ingredients: 1/3 cup each oats, yogurt and milk, 1 teaspoon chia seeds (optional extras: protein powder, honey, agave syrup, or liquid sweetener)
Tools: Mason jar or glass bowl with lid
Mix all ingredients until well blended.
Cover the mixture with a lid or plastic wrap and refrigerate overnight.
Egg bites for breakfast
Instead of sweating over a hot stove to make your morning omelet, try this cool and easy alternative with hard boiled eggs.
Ingredients: 2 hard-boiled eggs, 1/2 ripe avocado, 1/2 cup fresh tomatoes, 12 pitted Kalamata olives, 1 oz crumbled goat cheese, crostini or multigrain crackers, freshly ground pepper to taste
Tools: Avocado Slicer, Egg Slicer, Pepper Mill
Chop the hard-boiled eggs and carefully set them aside so they retain their shape along with the yolk.
Dice and mix together the diced avocados, fresh tomatoes and kalamata olives. If you like, add some olive brine to add some moisture and spiciness.
Arrange 12-16 crackers on a plate, topping them with the ingredients, starting with the egg slices and then the avocado, tomato, and olive mixture.
Sprinkle the egg slices with goat cheese crumble and then with freshly ground pepper.
Dinner Recipes Without Oven
Looking for an easy vegetarian treat? Enjoy a hearty bowl of gazpacho, cold tomato soup, and a few pantry items.
Ingredients: 1 1/2 pounds ripe tomatoes, 1/2 cup chopped onion, 1 cucumber, 1 shallot, 1 tablespoon minced garlic, 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 16-ounce can roasted red pepper (drained), 1 teaspoon sugar, 1/2 teaspoon salt, 1/8 teaspoon white pepper
Tools: Blender or food processor
Combine all ingredients with roasted red peppers in a blender or food processor until the consistency is runny with a slightly grainy texture.
Add sugar, salt and pepper, adjusting the amount to taste, and mix well.
Cover the mixture and let it sit in the refrigerator for at least four to six hours.
Dinner Recipes Without Oven
Believe it or not, sushi doesn’t have to be expensive or difficult to make at home. With the right tools and the right ingredients, it’s easy to make sushi for dinner.
Ingredients: 6 sheets nori (sushi seaweed), sushi rice, 1 avocado, 4 oz cream cheese, 1/2 lb raw salmon, sesame seeds, garlic soy sauce, pickled ginger
Tools: Sushi mat set, avocado slicer, rice cooker
Cut the salmon, avocado, and cream cheese into even-sized thin slices.
Lay the bamboo mat on a clean, flat surface and cover it with plastic wrap.
Place one sheet of nori on top of it and then a thin, even layer of rice, smoothing it out with a sushi spatula or spoon.
Spread the salmon, avocado, and cream cheese on the nori and roll up, being careful not to crush the ingredients.
While holding the sushi roll, remove the mat and foil and transfer the roll to a plate.
Cut the sushi roll into neat and even pieces, then garnish with sesame seeds and pickled ginger. Serve with soy sauce.
Pasta salad with chickpeas
Enjoyed cold, this staple summer pasta dish will not only delight gourmets, but will also grab attention, especially when you tell your guests you’re using chickpea pasta.
Ingredients: 1 box chickpea paste, 4 medium zucchini, 6 radishes, 1 lb halved cherry tomatoes, 3/4 cup freshly grated parmesan cheese, 2 tablespoons olive oil, 10 fresh basil leaves, salt and freshly ground pepper to taste
Tools: 4 liter saucepan, spiralizer, colander, cheese grater
Bring water to a boil in a saucepan and add a whole box of chickpea paste. Boil for 10 to 12 minutes.
Prepare the vegetables by slicing the zucchini in a spiral, slicing the radishes, halving the tomatoes, and cutting the basil into ribbons.
Drain the pasta in a colander in the sink and rinse with cold water until cool.
Return pasta to saucepan. Add olive oil, remaining ingredients and freshly grated Parmesan. Mix well.
Snack Recipes Without Oven
Cool down and relax with this fruity non-alcoholic watermelon smoothie. With its bright pink color and refreshing taste, it’s the perfect choice for an after-dinner refreshment.
Ingredients: 2-3 cups pitted watermelon chunks, 1/2 medium pitted cucumber (sliced), 1 cup Greek yogurt (lime flavored if possible), 1 1/2 cups skimmed milk, sweetener to taste
Tools: Blender, freezer drinkware
Add all ingredients to a blender (except sweetener) and blend well, adding more Greek yogurt or milk as needed to achieve desired consistency.
Taste and add a sweetener to achieve your desired sweetness, such as stevia, honey, or coconut sugar.
Serve immediately in a chilled glass.
This Caprese-inspired package is a simple yet flavorful combination of the rich ingredients that form the basis of Italian cuisine.
Ingredients: 3-4 oz fresh mozzarella, 1 large ripe tomato, 1 wrap, 6-10 fresh basil leaves (chopped), a pinch of salt and freshly ground pepper, balsamic vinegar to taste
Tools: Serrated knife, pepper grinder
Slice the mozzarella and tomatoes into one-eighth-inch thick slices and arrange across the wrapper.
Fold the basil leaves between the mozzarella and tomatoes.
Drizzle with balsamic vinegar and add a pinch of salt and freshly ground pepper.
Fold over the cling film, tucking in the edges if possible, and serve immediately to keep the ingredients cold.
Dessert recipes without oven
Chocolate pudding with chia
Satisfy your sweet tooth with this delicious chocolate chia pudding. Fragrant, with a good texture, it will quickly become your favorite dessert in summer (and probably the rest of the year).
Ingredients: 1/4 cup unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1 1/2 cups chocolate almond milk, and 1/2 cup chia seeds (optional extras: honey, agave syrup, stevia or coconut sugar to taste)
Tools: Mixing bowl, whisk, glass container with lids
Whisk cocoa powder, cinnamon, vanilla extract and chocolate almond milk until smooth.
Add your preferred sweetener and mix well.
Continue whisking and gradually add the chia seeds until the mixture becomes thicker and more viscous.
Refrigerate overnight in a covered glass container.
homemade ice cream
Can’t go out in the heat, even to an ice cream shop? Save yourself a trip and invest in an ice cream maker to make your own batch whenever you want.
Ingredients: Ice cream mix, heavy whipped cream, halved (optional: cookies or chocolate chips, chocolate chips, nuts, dried fruit, caramel)
Tools: Ice cream maker, hand mixer with whisk, mixing bowl
Follow the instructions on the ice cream mix box, adding the ingredients to the ice cream maker in the correct order to achieve the desired consistency.
Once the mixture is well shaken, add any additional ingredients you wish.
Depending on your ice cream maker, you can enjoy ice cream for anywhere from 20 minutes to two hours.
Strawberry ice cream cake
Give a classic cooler cake a fun summery twist by trying this strawberry swirl variety. With less than five ingredients, including two waffle flavors, you’ll love how easy this dish is to make.
Ingredients: 3 cups heavy cream, 1/2 cup powdered sugar, 1/2 pound fresh strawberries, peeled and chopped, 1/2 pack each of strawberry and vanilla flavored wafers
Tools: Hand mixer with whisk, mixing bowl, split mold
Whip the heavy cream and sugar in a bowl until the consistency thickens or peaks form.
Crush both flavors together or separately in a resealable plastic bag and set aside.
Pour the cake into a springform pan, starting with a thin layer of the cream and sugar mixture.
Add a thin layer of crumbled waffles. Alternate layers until the shape is filled. The top and last layer should be a mixture of cream and sugar.
Arrange sliced strawberries randomly on top.
Cover and refrigerate the cake for four to six hours before serving.
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