Turning on your stove is not a requirement for delicious, healthy meals at home. Whether it is the last days of summer or you are awaiting the first days of autumn, use a few key kitchen gadgets to save time and keep things cool in the kitchen. Also consider cooking multiple servings that can be used throughout the week.

• Panini or sandwich press
• Rice cooker
• Microwave
• Slow cooker

Try using precooked ingredients, such as rotisserie chicken, canned beans (first, drain and rinse the beans to reduce sodium) and tomatoes, and canned chicken and tuna to create quick meals in minutes. Try these four kid-pleasing meals without using your stove.

Black Bean Salad

Mix up a Mexican-style meatless meal by tossing canned (drained and rinsed) black beans with fresh, frozen, or canned corn, a tomato, bell pepper and red onion. Add avocado, jicama, or diced mango for more adventurous eaters. Toss with lime juice and olive oil and serve over crunchy romaine lettuce with whole-grain tortilla chips.

Slow Cooker Double-Duty Roast

Prepare your favorite beef or pork roast in a slow cooker and serve half for dinner. Reserve the remaining roast to use as a filling for tacos or sandwiches later in the week. Try shredded pork tacos with salsa made with fresh pineapple, red bell pepper, jalapeno, cilantro and lime juice. Toss shredded beef with barbecue sauce and serve on toasted whole-grain hamburger buns with a fresh green salad or crunchy coleslaw.

Chicken Salad Sliders

Mix together chopped rotisserie chicken, toasted chopped pecans or walnuts, quartered seedless grapes, mayonnaise, chopped tarragon, and pepper to taste. Serve on whole-grain slider buns, dinner rolls or in pita pockets.

Microwave Stuffed Potatoes

Use a microwave for easy stuffed potatoes. Prick medium russet or sweet potatoes with a fork and microwave on high power for 6 to 8 minutes or until tender. Split the potatoes and scoop out some of the flesh. Add your favorite seasoning to the scooped out potato flesh, and spoon back into the potato shells. Try topping baked potatoes with guacamole, chopped tomato and cilantro, or stuff sweet potatoes with broccoli, walnuts, and dried cranberries.

Contributor: Jessica Cox, RD