​Electric skillets cook boneless chicken breasts much the same as a conventional skillet on the stove top, but the electric frying pan can better regulate the desired temperature and prevent overcooking. On the stove top, the skillet might be at the correct temperature when you add the chicken, but the pan can continue to heat up, which can burn the outside of the chicken breast before the inside cooks through. Rather than guessing at the temperature with vague settings such as "medium" or "medium-high," electric skillets allow you to set an exact cooking temperature, much like the temperature controls for your oven.

Place the electric skillet on a level surface clear of anything that could be damaged from the heat. Turn the dial near the cord to preheat the skillet to between 325 degrees Fahrenheit and 350 F.

Add oil to the skillet as needed to prevent the chicken from sticking. Electric skillets with non-stick surfaces require little to no oil at all, but some skillets require a generous coating of oil.

Season the chicken breast with your choice of seasonings and spices. If desired, place the chicken between two sheets of plastic wrap and pound it to an even thickness with a meat mallet so the chicken cooks evenly and faster. Chicken breast is naturally thick at one end and tapers to a thin point; the tapered end is done and dries out before the thicker end if you don't first flatten the breast.

Place the chicken breast in the skillet with the flatter side facing down. This is the side that was cut to remove the breast from the chicken while the other side is smooth and rounded. Cook the chicken, covered, for about 10 to 12 minutes; the chicken should develop a golden-brown color. While you don't need to flip the chicken constantly, it helps to move it around the pan to prevent sticking.
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Flip the chicken breast over with a pair of tongs and cook the other side for another 10 to 12 minutes or until the internal temperature reaches a minimum of 165 F. Insert a meat thermometer into the thickest part of the breast. Exact cooking times vary greatly depending on the size and thickness of the breast, so a meat thermometer is the best way to determine when the breast is done. For example, if you pound the chicken breast into a thin cutlet before cooking, it will cook much faster than a breast left in its original shape.

Even if you’re not booked into a room with a fully equipped kitchenette, hotel room meals can be a satisfying, healthy and economical alternative to eating out, but they come with their own set of difficulties. Careful planning helps hotel-room chefs avoid relying on frozen microwave meals and delivery services.

When on vacation, steak sales can be had anywhere. The key is to find the right one, and then the right cooking technique so everyone can enjoy a healthy meal.  

​1-2 pds. of your favorite, on sale steak
salt
pepper
oil
Montreal Steak seasoning, or other favorite rub

Sprinkle steak with salt and pepper.  Let sit 20 min.

Sprinkle with your favorite rub.

Preheat electric skillet, preheat skillet to 375°- 400°. Add 1-2 tab. of oil. 

Cook on one side until browned. It will loosen as it browns.

Turn and cook until other side is browned. And lower temperature to 275°-300°, and cook with cover ajar for approximately 5 - 10 minutes longer, or to desired doneness.

For desired doneness cook according to the following recommendations (steak, boneless, 1-inch thick):

Rare/red in center - 4 minutes on 1 side, 3 minutes on other side
Medium rare-pink in center - 5 minutes on 1 side, 4 minutes other side
Medium- slightly pink in center- 6 minutes on 1 side, 5 minutes other side
Well-done/no pink in center - 7 minutes on 1 side, 6 minutes other side

Pair with a delicious side. 

One of the best investments I ever made in traveling was purchasing an electric hot pot.  You can pick one up for approximately $13.  I've had mine for 15 years.  

​This is my favorite small appliance, hands down, to use when traveling. It’s a workhorse! Best of all it doesn't need much room and will fit in a corner under the seat of the car.  

This is my go-to side cooker.  I can't imagine completing a hotel meal without it.  It has cooked hot cereal, vegetables, and packaged sides whenever I need to complete a meal.

There is a heat gauge right on the side, so you can decide which degree works best depending on your side.  Increase it to high, and you'll have an outright bowl.  Move it a bit to the left, 4-5 notches, and you've got a slow simmer until those packaged noodles are tender.  

So what type of packaged side meals work best in a hot pot?

• Macaroni and cheese
• Creamy garlic shells
• Cheddar and broccoli shells
• Teriyaki noodles
• Buttered noodles
• Chicken noodles
• Beef noodles
• Cheesy cheddar noodles
• Parmesan noodles
• Stroganoff noodles
• Mashed potato Baby Reds Roasted Garlic & Parmesan
• Mashed potatoes
• Loaded baked mashed potatoes
• Four cheese mashed potatoes
• Golden select mashed potatoes
• Sour cream and chive mashed potatoes

All of the above can be picked up for $1.

Cooking hot dogs in a rice cooker is very easy, and if you're on vacation trying to save a few pennies, you can't go wrong.  You can either steam cook them with the basket, or boil them directly in water.  Both are equally good. 

Not only are hot dogs thrifty when traveling, but  you can spruce them up a bit and make quite a display for those in your hotel room to feast on.

If you like your hot dogs boiled, nothing could be simpler.  Literally, you throw your hot dogs in the rice cooker, add water, cover them, and wait for about 11 minutes or so. Since we like our hot dogs juicy, we prefer hot dogs that have not cooked so long that they have cracked open.  If so, they will lose some of their wonderful juicy flavor.  I don’t warm up the rice cooker prior to cooking, nor do I wait for the water to boil before adding the hot dogs. 

​Place your hot dogs in the rice cooker (do not use the steamer basket).  Add about 1 cup of water to the rice cooker; more water will need to be added if you are cooking more than one packet of hot dogs.  Put the rice cooker lid on, and flip the switch to start the cooking process.  

Cook in the rice cooker for approximately 11 minutes.  Obviously, this time could vary with your particular rice cooker.  Cooking for an excessive time will cause the hot dogs to crack and lose flavor.

Simply place dogs in buns and surround with your favorite sides.  I usually pick up a bag of chopped salad and  dressing to complete the fare.  

Side toppings to consider: (just open bags/cans and place in small bowls or paper cups)

• mustard
• ketchup
• mayonaise
• onions
• canned chili
• shredded cheese
• onions
• sauerkraut
• coleslaw
• pickles
• tomatoes
• jalapenos

After the first few blissful days of staying in a hotel, summer savings can dwindle, and I start to get tired of local eatery bargains and begin craving the simple, comforting foods I make for myself at home. So when a reader asked for advice about cooking real meals while staying in a hotel, I had to share a favorite recipe.
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Whether you're headed to a hotel, motel, or even a dorm room this summer, here is one great recipe for cooking a satisfying, healthy meal without a kitchen.  I'll let you in on a secret.  Of all the appliances I bring when dodging home, one is a rice cooker.  You can set the timer on "white rice" and your spaghetti will be done to a "T". Reset it on "white rice" and homemade meat sauce will be done perfectly.  This white rice setting takes a little over 30 minutes, much less time than a conventional crock pot. 

1/2 - 3/4 pd. spaghetti noodles
1 can 24 oz. spaghetti sauce
1 pd. ground beef 85-90% lean
seasonings
salt 
pepper 
oil
onion, pepper, garlic (optional)
Parmesan cheese 

Fill rice cooker 3/4 full of tap water.  Break spaghetti noodles and place in pot.  Add 1 teaspoon of salt.  Cook on "white rice" setting.  When complete, drain.  I have a "motel bag" that contains a small sieve, cooking utensils, larger bowl, and a can opener. Place in small bowl, top with a bit of oil, and toss. Move to the side to reheat in microwave when spaghetti sauce is done.

Add canned spaghetti sauce to rice cooker.  Break raw meat into sauce.  Chunks should be about 1 -2 inches in length. Add favorite seasonings: salt, pepper, Italian herbs, some chopped onion, garlic, and peppers- if desired).  Cook on "white rice" setting.  Stir when through.

Heat noodles in microwave and top with sauce.  Then sprinkle a bit of Parmesan cheese on, if available.  I will usually purchase a microwaveable bag vegetable.  Just 'zap' in the microwave while putting together everyone's plate.  

This is simply a wonderful recipe that takes little preparation and will be ready and delicious when your return home.  It is also an easy peasy crowd pleaser if you are having company over.

All you need to do is shuck corn, break into halves if desired, and place in your favorite slow cooker,  Turn that knob on low, and you'll have slow simmered fragrant corn when you pull one out.  

6 medium ears sweet corn, husks removed
1 1/2 quarts of water
1/2 cup of whole milk
1/4 cup sugar

Halve corn if desired and place all in slow cooker. Turn on crock pot to low setting.  Allow to cook for at least 4 hours or up to 6.

Remove corn and place in bowl.  Dot with good portions of butter and sprinkle on salt and pepper before serving.  

​Happy Fourth of July!  I happened to receive a bag of mixed cabbage in my food pantry bag. Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly.  

​Often, these items are handed out on the expiration date.  You can just tell they won't be any good the following day.  This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.  

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".


1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

I was shopping at Save A lot and noticed they had Pollock, a clean fresh tasting fish for only $3.99 for 12 oz.  I've been stocking up there lately when they have a good fish sale for future dinner menus.  They also had chicken breasts for .99 cents a pound.  You can get deals at this place that make family dinners a bit easier on the budget.

I decided to make one of my favorite recipes for fried fish.  This recipe can be used on meat as well; it's basic but allows the flavors to come through without many spices.  Topped with some french fries, and I might add, at my local DEEP discount store(DDS), I can get these for $2.99 a 3 lb. bag.  If you haven't found such a store, you need to go perusing so that you are able to enjoy better fare at a better price.

12 oz. fish fillet
1 cup flour
1 tsp. salt
1/2 tsp. pepper
oil for frying

I left the recipe at the one cup portion because it is easier to remember that way.  Should it not be enough to bread the remaining fish, just make up another batch. 

Wash and pat dry fish leaving a bit of moisture on each.  In a bowl, mix flour, salt, and pepper.  Heat about 1/2 inch of oil in a pan.  Be sure your oil is ready.  Dip fish fillets in flour and place in a ready fry pan.  Fry for about three minutes on each side.  Add some fries when your done, and dinner is served! 

It seems that anytime a Jewish holiday passes, I can be sure to find several boxes of items, in my bag, that have been overstocked commemorating the event. This particular item is one of my favorites.  By tweaking it a bit you've got quite a scrumptious brownie cake mix.  

I keep a packet of chocolate pudding mix on hand when I receive these just to douse the mix with a bit of moist flavor. Now, if you read up on this mix at the Manischewitz site, you will note they add pudding to their mix already.  But we're going to kick it up another notch by making this cake taste a bit more like a moist brownie.  

1 cake mix
1/2 pack of chocolate pudding
1 egg
1/2 cup cold water

Preheat oven to 350 degrees F. Grease enclosed baking pan. Empty large bag of mix into mixing bowl. Add cold water, pudding mix, and egg. Mix by hand gently. Spread batter evenly in greased pan. Bake: Bake at 350 degrees F for 25-30 minutes.

Cool in pan on rack for 15 minutes. Frosting prep: Empty small bag of frosting mix into small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1 tablespoon boiling water until desired spreading consistency is reached. Stir until smooth and spread on completely cooled cake.

I know this is not a typical meal you'll see at Living on Food banks do to the addition of delectable shrimp.  But, with shrimp sales going on like crazy, you can pick up a bag for $4.99 at Save a Lot.  All you need to do is add a pound of noodles for 79 cents, and an iceberg lettuce salad.  

Before you know it, you've got a meal for four for under $8.  So, don't give up on your love of shrimp just because the economy may be squeezing your budget a bit.  

1 pound of shrimp
1/2 stick of butter
2 -3 cloves of garlic chopped
salt and pepper to taste
1 pound of pasta
parsley optional
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Put butter in medium saucepan with garlic and sauté on med./low until just softened.  Add peeled shrimp and cover with lid.  Let cook until shrimp just turns pink (this is the key).  Remove lid and add salt and pepper.  Toss with one pound of pasta cooked to manufacturers directions.  Yum!