Easy Recipes Without Turning on the Oven

Here are a few easy recipes that don't require a lot of time or effort. Best of all, you can make these meals without turning on the oven, and they take less than thirty minutes each to prepare. Each recipe is for four people. You can make this for a meal, with the shrimp as an appetizer and the chicken as the main course. It couldn't be easier!

SHRIMP AND CRAB BASKETS

You will need:

4 large iceberg lettuce leaves

3 tbsp mayonnaise (light or regular)

5oz low-fat or regular yogurt

1 tbsp tomato ketchup

Grated rind of half a lemon

Freshly ground black pepper

9oz frozen extra-large peeled shrimp or prawns, defrosted

One medium can of white crab meat in brine, drained

Paprika, to garnish

Arrange the large iceberg lettuce leaves on four individual serving plates. Mix the mayonnaise, yogurt, ketchup, lemon rind and black pepper together. Put the shrimp/prawns into a sieve, rinse them with cold water, then drain well. If necessary, flake the crab meat with a fork, then add both to the mayonnaise mixture and toss together. Spoon the shrimp and crab mixture into the lettuce baskets and sprinkle with a little paprika. Serve immediately.

ROSEMARY AND ORANGE CHICKEN

You will need:

4 boneless, skinless chicken breasts, each about 6oz

1 ? tbsp clear honey

1 ? tbsp orange rind (lemon rind and juice may be substituted if you prefer)

? pint orange juice

2 sprigs of fresh rosemary

Orange wedges and extra rosemary sprigs to garnish (optional)

Lightly rinse the chicken breasts and pat dry with a paper towel. Make three diagonal slashes across each breast and place in a shallow dish. In a bowl, blend together the honey and orange rind and juice, then pour over the chicken. Strip the rosemary leave off the stalks and sprinkle over the chicken. Cover loosely and leave to marinate in the fridge for at least 30 minutes.

When ready to cook, drain the chicken breasts, reserving the marinade. Heat a non-stick frying pan until moderately hot, then add the chicken breasts and seal on all sides. Pour in the marinade and bring to a boil. Reduce the heat to a simmer, cover and cook for 18-20 minutes or until the chicken breasts are thoroughly cooked. Place on plates, garnish with orange wedges and rosemary sprigs, and serve with freshly cooked potatoes (over roasted or mashed) and a green salad.

By The Abacus