Studio Dining and Recipes

[roumic]

Here is another one I found that I cannot wait to try. The last time I made manicotti years ago I was so frustrated since the noodles kept tearing as I was trying to fill.

Filling Ingredients:
2 cups cottage cheese
1 1/2 cups mozzarella cheese
1 1/2 teaspoons Italian Seasonings
1/4 teaspoon salt
1/4 teaspoon pepper

Remaining Ingredients:
8 ounce package manicotti
1/2cup mozzarella cheese
1/4 parmesan cheese
A jar or can of your favorite marinara sauce
cooking spray

Instructions
Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed. Clip a small corner, about 1/2", of the bag. Spray crock pot. Spread 1/2 cup of sauce in the crock pot. Pipe all cheese and place in the crock pot. Pour the remaining sauce on top, be sur that sheels are completely covered. Cover and cook on high for about two hours or until fork tender. Make sure that it is not dry. Top with the remaining cheese during the last 30 minutes of cooking time.

I think that this might be supper on Sunday.

 

[roumic]

I think that this will be the other recipe that I will prepare next week. It is another find on Pinterest.

Ingredients
1 pound of chicken breasts
3 bell peppers, sliced
1 onion, sliced
1 package of taco seasoning
Tortillas (corn or flour - your choice)
Toppings such as sour cream, cheese, guacamole, etc.

Instructions
Slice peppers and onions then place them on the bottom of the crock pot. Put the chicken on top of the peppers and onions. Sprinkle taco seasoning on top. Cook on low for 6-8 hours or high for 3-4. The chicken will look burnt but it is just crispy. Shred everything up and mix in the juice. Serve with tortillas and serve with the toppings of your choice.

The recipe calls for using red, yellow, and green bell peppers but I already have green bell peppers sliced in the freezer so I plan on using those. Also, I will use plain non-fat Greek yogurt instead of sour cream to save a few calories while still having the flavor and creaminess. I also found a recipe for making your own taco seasoning which is low sodium so i will be using that instead of the package.

 

[dgaston]

Anyone know if renting a crock pot is an option? We fly and don't have an owners locker. So far we found that its cheaper for us to just pay for an extra suitcase.

I have taken my full size crockpot thru security in one of my WDW bags as a carry on! TSA didn't have a problem with it! In fact they just said I'm sure you'll be cooking some great meals for your family. I filled it with paper bowls for some of my recipes.

 

[diswish]

Thank you! We start our kitchen remodel next week and this will help me meet the sweets need without an oven for the next month.

Ingredients
1 box Angel Food cake mix
1 box cake mix (any flavor you choose)

Directions
Combine the two boxes of cake mix (I used a gallon sized plastic freezer bag). When yoou are ready for a mug cake, follow the 3-2-1 formula. Three tablespoons of the mix, two tablespoons of water, and one minute in the microwave.

We just finished eating my first one and we're already talking about what we are going to do next. We really wanted to use strawberry cake mix, but of course our local store was out so we ended up with lemon. We enjoyed it and tomorrow night we will top it with the fresh strawberries from the fridge along with a dusting of powdered sugar.

 

[roumic]

Here is another one I found that I cannot wait to try. The last time I made manicotti years ago I was so frustrated since the noodles kept tearing as I was trying to fill.

Filling Ingredients:
2 cups cottage cheese
1 1/2 cups mozzarella cheese
1 1/2 teaspoons Italian Seasonings
1/4 teaspoon salt
1/4 teaspoon pepper

Remaining Ingredients:
8 ounce package manicotti
1/2cup mozzarella cheese
1/4 parmesan cheese
A jar or can of your favorite marinara sauce
cooking spray

Instructions
Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed. Clip a small corner, about 1/2", of the bag. Spray crock pot. Spread 1/2 cup of sauce in the crock pot. Pipe all cheese and place in the crock pot. Pour the remaining sauce on top, be sur that sheels are completely covered. Cover and cook on high for about two hours or until fork tender. Make sure that it is not dry. Top with the remaining cheese during the last 30 minutes of cooking time.

I think that this might be supper on Sunday.

We enjoyed this one and it was so much easier than the previous traditional recipes I tried in the past.

 

[roumic]

I think that this will be the other recipe that I will prepare next week. It is another find on Pinterest.

Ingredients
1 pound of chicken breasts
3 bell peppers, sliced
1 onion, sliced
1 package of taco seasoning
Tortillas (corn or flour - your choice)
Toppings such as sour cream, cheese, guacamole, etc.

Instructions
Slice peppers and onions then place them on the bottom of the crock pot. Put the chicken on top of the peppers and onions. Sprinkle taco seasoning on top. Cook on low for 6-8 hours or high for 3-4. The chicken will look burnt but it is just crispy. Shred everything up and mix in the juice. Serve with tortillas and serve with the toppings of your choice.

The recipe calls for using red, yellow, and green bell peppers but I already have green bell peppers sliced in the freezer so I plan on using those. Also, I will use plain non-fat Greek yogurt instead of sour cream to save a few calories while still having the flavor and creaminess. I also found a recipe for making your own taco seasoning which is low sodium so i will be using that instead of the package.

We loved this. It was so good and so easy!!!!!

 

[Nanajo1]

We have a full kitchen but like easy meals. We'll get cooked chicken at Pollo at DTD then we will cook(microwave) potatoes. We add salsa and cheese to the potatoes and serve with the chicken.

 

[roumic]

We have a full kitchen but like easy meals. We'll get cooked chicken at Pollo at DTD then we will cook(microwave) potatoes. We add salsa and cheese to the potatoes and serve with the chicken.

That's a great idea! I had thought about the pork shank and turkey leg but I didn't know about the chicken at Pollo. Plus we get a discount there.

 

[roumic]

This is another pinterest find. I modified it slightly by adding some ranch dressing seasoning mix to the yogurt.

Serves 4 sandwiches

Ingredients:
3 chicken breasts
1/2 cup water
1/2 cup buffalo sauce, divided
2 tbls greek yogurt
4 whole wheat buns

Directions:
1. Spray the inside of the crock pot with cooking spray or olive oil.
2. Place chicken breasts and water in the pot. Then pour 1/4 cup buffalo sauce over the chicken breasts.
3. Turn the crock pot to low.
4. Cover and cook for 2-3 hours. My crock pot seems to be hotter than others so the chicken only needed 2 hours.
5. Meanwhile, combine remaining buffalo sauce and Greek yogurt in a small bowl.
6. Once the chicken has cooked through, remove and empty the crock pot of all the juices. Add the chicken breasts back in the crock pot, shred using two forks, and stir in the buffalo/yogurt mixture. Serve on toasted buns.

 

[Chim Chiminy]

Not too much involved here, but one of the favorite things I have made in a studio was BLT's, using microwave bacon. Served with a side salad.

 

[roumic]

Another find from my recent Pinterest slow cooker recipe search that we tried last week and enjoyed. We had this on whole wheat hoagies with cole slaw on the side but next time I think that we will have them as a wrap rather than a sub.

Ingredients
2 tablespoons butter
1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless,skinless chicken breasts, sliced
2 tablespoons Steak Seasoning
sliced Mozzarella or Provolone cheese
hoagie rolls (4-6)

Instructions
Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat. Add butter, onions and green peppers. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker. Cover and cook for 5 hours. Serve on hoagies with a slice of cheese melted on top.

 

[roumic]

Last night we had another Pinterest find and this one was a big hit! We love loaded tater tots from Hooters and this recipe reminds us of them.

Ingredients
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper

Directions:
Spray slow cooker with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker. Sprinkle with 1/3 of the bacon pieces. Now top with 1/3 of the shredded cheese. Add diced chicken on top. Season with salt & pepper. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese. Put the rest of the frozen tater tots on top. Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces. Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours.

I sprinkled green onions on top of mine. I served with a green salad. I use creole seasoning instead of salt and pepper but next time I think I will just use some paprika, cayenne and black pepper since the tots, cheese, and bacon are already salty.

 

[RSWA2]

I tried out a simple recipe last night, just to see how it would turn out...hopefully this will help others, like me, who are flying in and won't use an online grocer, car or taxi for groceries.

1 16 oz box of macaroni
2 jars (24 oz each) of spaghetti sauce
1 container of spam
some spices like salt, pepper, chili flakes, etc
1 cup of water

Chopped up the spam, and I put everything in a 4 qt. crock pot, mixed it, set it to high and cooked it overnight.

In the morning, it was all done and ready to eat and pretty good. A little gooey, kinda like a baked casserole. However, the bottom was burned...I think I probably shouldn't have set it to high. I will try again with the low setting. I only have 3 settings (keep warm, low, high).

I'm pretty sure a 1.5 or smaller crock pot won't have that many temperature settings either, so there aren't many options.

 

[rusafee1183]

Subbing! So glad this thread is here

Here are a few ideas I had for studio cooking. I purchased a griddle and a small crock pot to keep in our Owner's Locker! Can't wait to try some of these out, along with a few I will steal from this thread!

Breakfast sandwiches with egg (griddle)/turkey sausage patties (microwave) /sandwich thins (toaster)/cheese

Shredded beef sandwiches (Small roast, beefy onion soup, italian season packet in crock pot)

Grilled cheese (or "toasted" cheese if you don't have a griddle) /tomato soup

"Beenies and weenies" (Baked beans and hot dogs in either microwave or crock pot)

Microwave stouffers Lasagna

Meatball subs (frozen meatballs or hot sausauge?, marinara sauce in crock pot)

Steak/chicken (griddle or crock pot) salads

Salsa Chicken (chicken, beans, jar of salsa, can cream mushroom soup in crock pot served over a microwave bag of Uncle Ben's ready rice)

ETA:

I haven't tried this one from Pinterest yet - but it looks amazing!

"Crock Pot Sweet Garlic Chicken"

"4-6 chicken breasts
"1 cup packed brown sugar
"2/3 cup vinegar (I used apple cider vinegar)
"1/4 cup lemon-lime soda (diet or regular)
"2-3 Tablespoons minced garlic
"2 Tablespoons soy sauce
"1 teaspoon fresh ground pepper
"2 Tablespoons corn starch
"2 Tablespoons water
"Red pepper flakes (optional)

 

[wishicouldgomoreofte]

12 corn or flour tortillas, 8 inch size
24 ounces of enchilada sauce
1 can of refried beans thinned out with salsa to taste
1 pound of browned ground meat
2 cups of shredded cheese of your choice

Preheat oven to 350 and grease two quart baking pan. Spread three-fourths of a cup of enchilada sauce in the baking pan and cover with four of the tortillas. Cover with 1/3 of the grounded meat, one cup of enchilada sauce, and 3/4 cup of cheese. Repeat the process two more times ending with enchilada sauce on the last layer. Cover with foil and bake for 20 minutes. Remove the foil and sprinkle with the last of the cheese, then bake for another 10 to 15 minutes. Let stand for about 10 minutes before serving.

I usually serve this with salsa rice which I use instant rice and replace half the amount of water that the instructions on the box call for with salsa and mcrowave according to the package directions. We also like mexican corn with it.

The lasagna can be topped with sour cream, black olives, cilantro, chopped onion or scallions, avocado, or shredded lettuce but with the limited space in a studio, I never have these things.

What do you do with the refried beans?
Also, if you use flour tortillas, don't they get gummy or some undesirable texture?
Is there some way to do this in the studio? It sure sounds good.

 

[VLee]

Also subscribing to this thread--there some great ideas here for Disney---as well as home. We usually stay in a studio and this summer will have a much longer trip so probably can try some of these out away from home as well.

From Louisiana too!

 

[roumic]

I use the refried beans in the layers, usually before the meat layer. The original recipe did not include the beans, but we like with the beans. It helps to keep the tortillas from getting too much moisture. I am picky about texture so I prefer the flour tortillas to the corn. If concerned about them becoming gummy, you could try crimping them prior to using or use tortilla chips instead. I usually make and cut into individual servings which are then frozen for our trip. You could do in a small casserole dish in the microwave if you precooked the meat or try it without the meat since the beans are a protein.