CHICKEN VEGGIE STIR-FRY

3 skinless, boneless chicken breasts
1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

file photo for reference only 

CHEESY SAUSAGE AND TORTELLINI SKILLET WITH SPINACH

1 pkg (13-14 oz) smoked sausage, cut into 1/4-inch thick slices

1 medium red bell pepper, sliced

1 medium onion, chopped (around 1 cup)

3 medium (1 tbsp) cloves garlic, minced

1 pkg (5-oz) baby spinach

1 pkg (12-oz) refrigerated cheese tortellini, cooked according to pkg directions

1 jar (24-oz) less-sodium marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tbsp chopped fresh oregano, plus more for garnish

Crushed red pepper for garnish

Preheat oven to 375-degrees. Heat a very large oven-safe skillet over medium-high heat. Cook sausage, stirring occasionally, until browned, about 5 minutes. Add the bell pepper, onion, and garlic. Reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add spinach, cook, stirring frequently, until wilted, about 2 minutes.

Stir in the cooked tortellini, marinara sauce, 1 cup mozzarella, 1/4 cup Parmesan and the oregano. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

Transfer skillet to oven and bake until cheese is melted and bubbly, 15 to 20 minutes. Garnish with crushed red pepper and oregano.

Yield: 8 servings

file photo for reference

HOT LINKS AND POTATOES SKILLET MEAL

1 tbsp butter

1 bag (20-oz) refrigerated potatoes and onions
1 green bell pepper, chopped
1 pkg (1 lb) beef hot links. sliced
1/2 cup your favorite bottled bbq sauce

In a large skillet melt the butter over medium-high heat.  Stir in the potatoes and onions along with the bell pepper.  Place lid on skillet and cook for 12 to 15 minutes.  Add the sliced hot links to the skillet and cook another 4 minutes or so until the hot links are heated through.  Stir in the barbecue sauce and serve while hot.

Serves 4

file photo for reference only

QUICK AND EASY GROUND BEEF STROGANOFF

1 lb lean ground beef

1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream

In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.

Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard.  Place lid on skillet and simmer for 15 minutes.

Combine the flour and cold water blending until smooth.  Gradually stir the flour mixture into the meat mixture.  Cook and stir until mixture thickens and boils.  Reduce the heat and stir in sour cream.  Cook mixture just until heated through.

To serve, place hot noodles or rice on serving platter and top with the meat mixture.

Yield: 4 servings

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CHUCK WAGON SKILLET

 1 tbsp butter

1/3 cup chopped onion

1 lb ground chuck

1 tsp salt

1/8 tsp black pepper

2 cups cheddar cheese, cubed

1 cup celery, chopped

1/2 cup black olives, sliced

1 (16-oz) can chopped stewed tomatoes

1/2 cup water

2 cups medium egg noodles, uncooked

In a large skillet that has a lid, melt butter. Sauté onion in the butter until tender. Add the meat, sprinkle with the salt and pepper; brown slowly. Drain fat from the mixture.

Mix into the skillet with the drained onion and meat, cheese, celery, olive and noodles. Pour tomatoes and water overall. Cover and bring to a boil, lower heat to simmer. Simmer 25-30 minutes.

file photo for fun - no picture of this recipe

MEATBALLS AND VEGETABLES SKILLET MEAL

1 bag frozen meatballs, partially thawed OR your own cooked meatballs you have made ahead

1 can (10 1/2-oz) cream of mushroom soup
1/2 cup milk
1 pkg (9-oz) frozen French-style green beans
1 pkg (10-oz) frozen corn

In a large skillet, stir the soup and milk together until smooth. Place the frozen beans and corn in the skillet; add the meatballs. Place lid on skillet and heat to boiling over medium heat. Reduce the heat to low and cook 5 minutes. Stir and cook another 5 to 10 minutes until heated through.

file photo - not this exact recipe

PENNE PASTA SKILLET DINNER

1 lb ground beef
1/2 cup chopped onion
2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1 can (14 1/2-oz)beef broth
1 can (14 1/2-oz)Italian-style diced tomatoes
2 tbsp tomato paste
1 1/2 cups penne pasta, uncooked
1 1/2 cups frozen leaf spinach, thawed and drained
3/4 cup shredded mozzarella cheese

In a large skillet, brown the ground beef with the onion until the beef is no longer pink and the onion is transparent. Stir while cooking to break up beef. Drain thoroughly. Return to skillet.

Add the oregano, garlic powder, and basil to the beef/onion mixture in the skillet; mix together well. Stir in the beef broth, diced tomatoes, and tomato paste; bring to a boil. Stir in the pasta; reduce heat to medium, cover and cook for 10 minutes or until the pasta is almost tender. Stir in the spinach and 1/2 cup of the mozzarella cheese. Cover and cook 5 more minutes or until the pasta is of the desired tenderness.

Sprinkle with the remaining cheese. Replace cover and let stand a couple minutes allowing cheese to soften over the top before serving.

 

Kraft file photo

TEX-MEX HAMBURGER BEANS

1 lb lean ground beef

1/2 cup chopped yellow onion
1 can (approx 16 oz) chili beans
1 can (10-oz) enchilada sauce, mild
3/4 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder

In a large skillet cook the ground beef with the onion over medium heat until meat is no longer pink. Drain in a colander and rinse with hot water; drain and return to skillet.

Add the chili beans, enchilada sauce, salt, chili powder, and garlic powder to the meat and onion mixture. Simmer over low heat for 20 minutes or until heated through.

Serve with warm tortillas, if desired.

 Clipart for fun

QUICK SKILLET MEAL SUBS FOR STUFFED PEPPERS

1 lb lean ground beef
3 cloves of garlic, minced
3 cups chopped bell peppers
2 cans (14.5-oz each) Italian-style diced tomatoes
2 cups water
1 can (6-oz) tomato paste
8 tbsp shredded Parmesan cheese, divided
1 tsp salt
2 or 3 twists of fresh ground black pepper
1 cup uncooked instant brown rice

Spray a large, deep nonstick skillet with nonstick cooking spray. Add beef to saucepan and cook until browned through. Drain the meat to remove excess fat. Return the meat to the skillet with the garlic, cooking for about a minute. Add the bell peppers and cook approximately 3 more minutes until peppers are crisp tender. Stir in the tomatoes, water, tomato paste, two tablespoons of the Parmesan cheese, salt, and black pepper. Bring the mixture to a boil; stir in the rice. Remove from the heat, cover, let stand for five minutes. Sprinkle the remaining 6 tablespoons of Parmesan cheese over the mixture before serving.
 

  File photo for reference

SWANSON'S CHICKEN VEGETABLE STIR-FRY

Another recipe clipping from my late mother's shoebox collections. It is hard to read so I will type it in below the picture.

2 tbsp cornstarch

1/4 tsp ground ginger

1 can (14.5-oz) Swanson's ready to serve Clear Vegetable Broth

1 tbsp soy sauce

2 tbsp vegetable oil

1 lb. skinless, boneless chicken breasts, cut into strips

5 cups cut-up vegetables (broccoli, mushrooms, carrots, celery and green onions)

1 clove garlic, minced

Vegetable seasoned rice (see recipe on back of can)

1. Stir together cornstarch, ginger, broth and soy until smooth, set aside.

2. In skillet, over medium-high heat, in 1 tbsp. hot oil, stir-fry half of the chicken until browned. Remove, set aside. Repeat with remaining chicken.

3. In remaining tbsp hot oil, over medium-high heat, stir-fry vegetables with garlic until tender-crisp.

4. Add the reserved cornstarch mixture. Cook until mixture boils and thickens, stirring often. Return chicken to skillet. Heat through, stirring often. Serve over rice.

4 servings

ITALIAN TORTELLINI SKILLET DINNER

1/2 cup chopped onion
2 tsp dried basil
1 tsp dried oregano
1 tsp garlic salt
2 tbsp olive oil
1 can (15-oz) crushed tomatoes
1 cup hot water
1 pkg (9-oz) refrigerated cheese tortellini
1 carton (15-oz) lowfat ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 pkg (10-oz) frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella cheese

In a large skillet, cook onion, basil, oregano, and garlic salt in oil for two minutes. Add the tomatoes and hot water; bring to a boil. Add tortellini; cover and cook 5 minutes, stirring occasionally. Stir together the ricotta cheese, egg, and Parmesan cheese. Drop spoonfuls of spinach and then ricotta mixture over the pasta. Top with mozzarella. Cover; cook 10 minutes longer or until the ricotta mixture is set. Let stand 5 minutes before serving.

file photo for reference

HALF-HOUR SKILLET DINNER

This is an old recipe clipping from my late mother's shoe box collections.

click on photo to enlarge for easier reading

RANCH BEEF SKILLET SUPPER

1 lb lean ground beef
1 box (8-oz) seasoned rice & black beans
1 can (14.5-oz) diced tomatoes with green chilies
1 box (10-oz) frozen corn kernels
1/2 cup packed cilantro
1 cup (4-oz) shredded sharp Cheddar cheese

Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps with a spoon. Cook about 4 minutes or until beef in no longer pink in the center. Stir in the rice and beans, tomatoes, corn, and 2 1/2 cups water. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed. Meanwhile, chop the cilantro. When serving, sprinkle the cilantro and cheese over the top.

POLISH KIELBASA SKILLET MEAL

 

1 bag (24 t0 28-oz) frozen O'Brien potatoes

1 bag (16-oz) California Blend frozen vegetables
1 pkg (16-oz) Polish Kielbasa, sliced
1/2 tsp seasoned salt
1/4 cup grated Parmesan cheese

Place the potatoes and California Blend vegetables in a large nonstick skillet, cover, and cook about 8 minutes; stir occasionally. Add a tablespoon of water, if necessary.

Add the sliced Kielbasa to the skillet, replace the lid and cook for another 10 minutes or until vegetables are tender and dinner is heated through.

Turn off heat and stir in the seasoned salt.  Sprinkle with the Parmesan cheese before serving.

Yield: 4 servings

file photo

Note: File Photo

QUICK AND EASY CHICKEN PASTA SKILLET

6-oz whole-wheat penne pasta
1 tbsp canola oil
4 cloves garlic, minced
1/4 tsp crushed red pepper
2 cups fresh broccoli florets
12-oz boneless, skinless chicken breast, cut into bite-sized pieces
1 can (14 1/2-oz) diced Italian-style tomatoes
1 tbsp snipped fresh basil
Parmesan cheese, if desired

Cook pasta according to package directions; drain.

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and red pepper, cook and stir a few seconds. Add the broccoli; cook 3 minutes. Remove broccoli and add chicken pieces to the skillet. Cook, stirring, for another 3 to 4 minutes or until the chicken is no longer pink. Return the broccoli to the skillet with the chicken. Add the tomatoes and the cooked, drained pasta. Cook, stirring, until mixture is heated through. Remove to four individual bowls or one large serving bowl and sprinkle with the fresh basil. Sprinkle with Parmesan cheese, if desired.

 

Note: File Photo w/o chicken used for reference only.

BEEF AND ZUCCHINI SKILLET

1 lb lean ground beef

1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

file photo

QUICK AND EASY TURKEY STIR-FRY

1 tbsp canola oil

1 bag (16-oz) Asian-style frozen vegetable combination, thawed
1 can ( 10 3/4-oz) condensed gold mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey (or chicken)
4 cups hot cooked rice

In a medium skillet, over medium heat, heat the canola oil. Add the thawed vegetables; stir-fry until crisp tender. Add the soup, soy sauce, and garlic powder. Heat to boiling; add the turkey (or chicken) and heat through. Serve over the hot cooked rice.

This is a file photo of a similar recipe.

QUICK CHICKEN RICE SKILLET

1 pkg (12-oz) frozen mixed vegetables

2 tbsp olive oil, divided
2 eggs, lightly beaten
4 tbsp sesame oil, divided
3 pkgs (8.8-oz each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed; shredded
1/4 tsp salt
1/4 tsp freshly ground black pepper

Prepare vegetables according to package directions.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Pour in the eggs and cook, stirring, until the eggs are thickened and no liquid egg remains. Remove from the pan.

In the same skillet, heat 2 tablespoon of the sesame oil over medium-high heat. Add the rice; cook and stir 10-12 minutes or until the rice begins to brown.

Stir in the chicken, salt and pepper; add eggs and vegetables. Heat through, breaking eggs into small pieces and stirring to combine. Drizzle with the remaining sesame oil.

Yield: 6 servings

file photo

SAUSAGE HASH

1 lb bulk pork sausage

1 medium onion, chopped
1 medium carrots, grated
1 medium green bell pepper, chopped
3 cups diced potatoes
1/2 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, brown the sausage with the onion. Drain, preserving 2 tablespoons of the drippings. Add the carrots, potatoes, bell pepper, and seasonings to the skillet. Reduce the heat to medium-low and cook, stirring frequently, about 20 minutes or until potatoes are lightly browned.

Yield: 4 servings

File Photo

CHEESY BEEF-CORN CHIP SKILLET

1 lb ground beef

1 small onion, chopped
3/4 cup water
1 packet (1 1/4-oz) taco seasoning mix
2 cups corn chips
4-oz Velveeta-type cheese, cubed
2 cups shredded lettuce
2 tomatoes, chopped
Sour cream for topping each serving, optional

Brown the ground beef with onion in a large skillet; drain off excess fat. Add the water and taco seasoning mix. Cook as directed on the seasoning packet.

Cover mixture with the chips and cheese; cover and cook on low heat for 5 minutes or until the cheese is melted. Top with the lettuce and tomatoes.

When serving, add a dollop of sour cream to each serving, if desired.

file photo