Minute Meals

Minute MealsMINUTE MEALS (Pre-packaged, cooked food)

SERVINGS: Vary per-package and brand

Time: 10-20 min.

DIRECTIONS: DON’T break the seal or puncture packaging. Simply place the air-tight package directly on the metal trivet or on the rack with a baking tray in the Sunflair® Solar Cooker, or in the black pots. The trivet and racks/trays provide air circulation and heat boost.

Depending on quantity, food will be hot and ready to eat in 10-20 minutes.

Philly Cheese Steak Sandwich

Philly Cheese SteakServes 2

Cook time: 10min

This is a quick and delicious sandwich. I will not call this an authentic Philly Cheese Steak as they are held to high standards. But this a yummy variation just the same.


1⁄2 lb (227 g.) deli roast beef, rare, sliced thin, of which Rib-Eye roast is authentic
1 white onion, thinly sliced
1 green bell pepper, thinly sliced (authentic does not use peppers)
2 teaspoons (6 g.) garlic, minced (authentic does not use garlic)
extra virgin olive oil
1 loaf French bread, or 2 large hoagie rolls, or 2 large sub rolls
1⁄2 lb (227 g.) provolone cheese, thinly sliced
salt and pepper, pinch
marinara sauce (optional topping) or ketchup (optional topping)


Roll the pre-sliced deli roast beef and slice cross grain about 1” thick. Place in pot along with the onion, green bell pepper, and garlic. Drizzle and toss with olive oil until evenly coated. Sprinkle with salt and pepper.

Cover and cook until onions and peppers are tender. About 10-15min.

Serve on rolls and top with cheese.


Jujube Tea

Jujube TeaJujube tea is comforting hot and refreshing when served cold. It is said to aid in a multitude of ailments. Jujubes are packed with goodness and have been used medically for centuries in many cultures. They contain calcium, copper, iron, niacin, phosphorus, potassium, magnesium, and manganese. And they have 20 times more vitamin C than citrus fruits. Ginger too, has proven health benefits that are used in traditional and alternative medicines.

There isn’t a right or wrong way to make Jujube Tea, as it depends on how concentrated you want the flavor to be. Some prefer a strong taste, others more subtle. Jujubes also go by the name Chinese dates, Korean dates, and Indian dates.
The quantities below are a nice way to start and can be adjusted to ones preference.

6 cups (1.4 liters) water
20 Jujubes, split open
1 ginger, finger length, cut appox. 1/2” (1cm)
1 Asian Pear is Chinese. Or 1/2 cup (118 ml.) honey for Korean variation.

Place in preheated solar oven for 1/2 hr – 3 hrs, the longer the better.

Can be served hot or cold. Refrigerate unused portion.


Tacos screenshotThis is an easy go to recipe that’s flexible for the portions needed. Just keep increasing ingredients equally for larger servings.

Servings vary


1 chicken breast
1/2 cup salsa

taco shells (hard or soft)
shredded lettuce
shredded cheese
diced tomatoes


Preheat oven. Set up Sunflair® facing the sun. Now go prepare food. Place chicken in pot and pour salsa over the top. Cover and cook for 45 to 90 min. depending on quantity.

Once cooked through, shred with a fork. Add to taco shells (hard or soft). Add your favorite toppings such as lettuce, cheese, and tomatoes.

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Apricot Cornish Hens with Fruited Cornbread Stuffing

Cornish Hens Solar OvenCornish hensServes 2
Cook Time: 2 1/2 hours.

Making a lovely dinner for two is easy, and the stuffing is exquisite with apples and brandy soaked golden raisins.

1/4 cup (38 g.) golden raisins
1 tablespoon (15 g.) brandy
2 Rock Cornish hens, thawed if frozen
1 small lemon
1/8 teaspoon (1 g.) onion powder
1/2 cup (90 g.) diced tart apple, unpeeled
1 tablespoon (3 g.) fresh, minced Italian parsley
1 teaspoon (3 g.) fresh minced thyme or 1/3 teaspoon (1 g.) dried, crushed thyme
salt and freshly ground white pepper to taste
1 teaspoon (5 g.) butter, melted
1 cup (59 g.) cornbread crumbs
2 tablespoons (28 g.) apricot jam


1) Soak raisins in brandy in a separate cup for 1 hour.

2) Preheat Sunflair® Solar Oven. Set up oven outside with cooking chamber facing the sun.

3) Rinse hens inside and out with water. Pat dry.

4) In a bowl, grate 1/2 teaspoon rind from lemon and set aside. Cut lemon into a couple of wedges and rub the insides and outsides of hens with cut side of the wedges. After, discard lemon halves.

5) In the reserved lemon rind bowl, combine onion powder, apple, parsley, cornbread crumbs, thyme, soaked raisins, and any brandy left in the cup. Stir. Add onions and butter remaining in the skillet. Stir well. Season with salt and white pepper.

6) Divide stuffing between the two cornish hens. Spread apricot jam on the top outside of the hens. Place the hens in the roaster, covered.

7) Cook for 2 1/2 hours.

Serve hot and enjoy!

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