I'm another fan of rice salads. They're very popular also in parts of Spain during hot summers. The ones I've had and made include chopped vegetables such as red and green peppers, cucumbers, raw onions, flaked tuna or chicken, corn niblets, snipped chives or green onions, plenty of S & Pepper and perhaps a bit of a light creamy dressing to hold it together. Good as a lunchbox item too, together with some sliced ham and lettuce! Other room temperature dishes: Ratatouille, Spanish potato & onion tortilla, Russian Salad (ensaladilla rusa), Cold Salmon, Red Potato Salad. Here are some recipes of the above: Ingredients: Sauce: 4 TBS olive oil 4 medium sized ripe tomatoes, blanched, skinned and chopped 1/2 onion chopped 1 teasp salt The rest: 2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown. 4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick. 5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces 3 cloves garlic - smashed a sprig of chopped flatleaf parsley oil for frying - I use sunflower oil clean newspaper and kitchen towels Sauce - Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking. The Rest - 1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers. 2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches. 3) When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper. 4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - 5) Arrange half the eggplant in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. and add a bit of chopped parsley. 6) Put into medium oven for about 20 minutes until all is reheated. This is also good served at room temperature and the next day. ******************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sautuntil soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ******************************* 4 servings as a side dish, or 6 servings for a good sized tapa. Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas - (I used frozen steamed) 1 tin tuna steak drained - 1/2 lb tin (225 grams) 1 small jar green pitted olives - I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4) Decorate with the strips of pepper, olives and the rest of the eggs. 5) It will keep in the fridge for a few days, improving with taste. 6) Serve with crusty bread. Again - - Seen from above. My notes: You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise. I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently over the salad. ****************************** Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist **************************** Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes  see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. Source: Adapted from Rick GallopÂs Glycemic Index Diet Green-Light Cookbook *************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Eric Akis Victoria Times Colonist SharonCb

Lynn, this is a huge favorite of ours, and it seems to meet all your requirements. It's a great make-ahead dish, is easy to do, and it's made and reheated on the stovetop, so that eliminates the oven problem. And one of the things I like best is that it tastes authentically Italian but doesn't seem 'heavy' at all. It goes by several different names (and spellings), but the recipes don't vary much. The one untraditional ingredient here is the balsamic vinegar. (Idea stolen from Marcella Hazan, and it's wonderful!) This is supposed to be enough for 1 lb. of pasta, but I double everything because we like it saucy. All'Amatriciana Sauce 2 T. olive oil 1 red onion, quartered and thinly-sliced (at least 1 cup -- a little more is fine) 1 - 2 cloves garlic, minced 4 - 6 oz. pancetta, chopped fine (I've substituted Genoa salami with good results, and pepperoni works okay. Lots of recipes say regular bacon can be used, but I'd be hesitant to try that.) 1/2 tsp. crushed red pepper flakes or 2 small hot chilies, minced 1 T. tomato paste 1 (28-oz.) can tomatoes, preferably San Marzano (I like to use whole and crush by hand, but diced will be fine) 1/4 cup wine, optional (I prefer to drink it instead. Less chance of my family being poisoned, doncha know. :) But if you're willing to risk it, either red or white is okay.) 1 T. balsamic vinegar (needs to be good quality!) 1 T. brown sugar salt and pepper, to taste 1/2 c. fresh basil leaves, chopped 1/2 c. freshly-grated cheese (Romano is traditionally used, but it's a little sharp for us, so I sub Parmesan) Heat oil in a large pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until they begin to caramelize (approx. 6-7 minutes). Add garlic, pancetta and pepper flakes; cook, stirring constantly, another 6 or 7 minutes, until pancetta is golden. Add tomato paste, stirring a couple of minutes to allow it to brown. Add tomatoes, including juice, vinegar, sugar and wine, if using. Reduce heat and allow mixture to simmer until thickened to desired consistency. (This should take about 15 minutes -- maybe 20 if you added wine.) Season to taste with pepper and salt, if needed. If making in advance, cover and refrigerate at this point. Shortly before serving, boil pasta while gently reheating sauce. (Bucatini is the most traditional choice, but penne is a close second.) Mix drained pasta with sauce, and put in serving bowl. Sprinkle with basil and cheese and serve immediately. Note: Since you seem to be leaning towards a chicken dish, adding it to this sauce is apparently a common variation. I found quite a few recipes online that all called for the same method. Dip chicken cutlets (pounded thin) in beaten egg, then roll in seasoned breadcrumbs. Fry in olive oil until crust is well-browned on both sides. Slice thinly and then add to sauce while it simmers to finish cooking. As far as roasting the vegetables, asparagus should only take 10 minutes or so. The lasagna will need to sit that long so it will slice nicely. Timing should be just about right. Good luck! sm

I also have one of those coolers guaranteed to keep ice for 5 days. It works well when it's 80F or lower, but I can only get 2 or 3 days out of it when it's over 80F. Still, that's a pretty long time. I also use a styrofoam cooler that some of that online Omaha Steaks beef was sent to me in. The cooler is great, the beef was very underwhelming. So, I think either would work. My suggestion was baked beans, not something that could be easily overcooked, IMO. Annie

I've done my potatoes-8 pounds' worth of the pioneer woman recipe and stashed them in my slow cooker for easy warm up and transportation, made brownies, have a turkey breast thawing and eggs slow simmering for the deviled eggs. That's my only oops; I already slow simmered 18 eggs last night-and left them at our house when we came down to the weekend place. Oh well, no biggie. I'll make a batch of stuffing tomorrow, roast the turkey breast and make gravy. Then take it all to my dad's house! It's still worlds easier than hosting everyone at our house, plus I can take a nice plate over to our elderly neighbor who just had his cataract surgery today.