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2 Servings
Pasta Italian
Quick Fry Vegetables Main Dish Pasta Italian
1/2 pound Lean und beef
1/3 cup on chopped
1 cup hrooms sliced
1 clove lic minced
2/3 cup Water
1 cup Beef th
1/3 cup ato paste
1/8 teaspoon per
1/2 teaspoon gano
1/2 teaspoon il
2 teaspoons mesan cheese grated
3 ounce Spaghetti uncooked and broken in half
PREP TIME: 15 min COOK TIME: 20 min In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese or any cheese of choice.
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Showing posts with label Skillet. Show all posts
Showing posts with label Skillet. Show all posts
Southwest Chicken Skillet
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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Southwest Chicken Skillet
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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4 Servings
Chicken American-South
Summer Quick Main Dish American-South Chicken Dinner Savory
1 tablespoon etable oil
4 Boneless, skinless cken breasts cut in 1 inch chunks
1 cup Long grain e uncooked
2 10 ounce Ro-tel Diced atoes in sauce Use mild to hot according to your tastes
1/2 cup Water
3 en onions thinly sliced
1 cup Shredded ddar cheese
r cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired. For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.
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Beefy Pasta Skillet
4 Servings
Ground Beef American
Ground Beef Main Dish American
1 pound und beef lean
1 medium on chopped
1 can Campbell's ato Soup
1/4 cup Water
1 tablespoon cestershire sauce
1/2 cup ddar cheese shredded
2 cups Elbow Macaroni Noodles cooked
PREP/COOK TIME: 15 min. In a medium skillet cook the ground beef and onion until browned; drain off fat. Add the ? cup of water, soup, Worcestershire, shredded cheddar cheese and cooked macaroni; heat through. Serve immediately and add more shredded cheddar cheese to top, if desired.
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Ground Beef American
Ground Beef Main Dish American
1 pound und beef lean
1 medium on chopped
1 can Campbell's ato Soup
1/4 cup Water
1 tablespoon cestershire sauce
1/2 cup ddar cheese shredded
2 cups Elbow Macaroni Noodles cooked
PREP/COOK TIME: 15 min. In a medium skillet cook the ground beef and onion until browned; drain off fat. Add the ? cup of water, soup, Worcestershire, shredded cheddar cheese and cooked macaroni; heat through. Serve immediately and add more shredded cheddar cheese to top, if desired.
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Skillet Chicken Paella
6 Servings
chicken American
Skillet Chicken Paella Skillet Chicken Paella chicken American
1 1/4 lb skinless boneless cken breast
1 tablespoon ve oil
1/2 cup chopped on
2 cloves lic minced
2 1/4 cups cken broth
1 cup long grain e
1 teaspoon dried gano crushed
1/2 teaspoon rika
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon ground saffron or ground meric
1 1 14 1/2 ounce can stewed atoes
1 medium red sweet per cut into strips
3/4 cup frozen peas ery leaves (optional)
Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet; cook till tender but not brown. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling. Reduce heat and simmer, covered for 15 minutes. Add undrained tomatoes, sweet pepper strips, and frozen peas to skillet. Cover and simmer about 5 minutes more till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Garnish with celery leaves, if desired.
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chicken American
Skillet Chicken Paella Skillet Chicken Paella chicken American
1 1/4 lb skinless boneless cken breast
1 tablespoon ve oil
1/2 cup chopped on
2 cloves lic minced
2 1/4 cups cken broth
1 cup long grain e
1 teaspoon dried gano crushed
1/2 teaspoon rika
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon ground saffron or ground meric
1 1 14 1/2 ounce can stewed atoes
1 medium red sweet per cut into strips
3/4 cup frozen peas ery leaves (optional)
Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet; cook till tender but not brown. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling. Reduce heat and simmer, covered for 15 minutes. Add undrained tomatoes, sweet pepper strips, and frozen peas to skillet. Cover and simmer about 5 minutes more till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Garnish with celery leaves, if desired.
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Tuscan Beef Skillet
Take an inexpensive cut of beef, add a medley of colorful vegetables, then top with Parmesan cheese for a healthy, tasty meal.
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Italian Sausage Skillet Slop
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4
Pasta Italian
Main Dish Side Dish Saute Pasta Italian
1 pound Italian sage
1 on chopped
1 l pepper chopped
4 cloves lic minced
1 can Italian seasoned atoes
1 pound Rigatoni or other ta
2 teaspoons Dry il
1/4 cup sley chopped
3/4 cup mesan cheese shaved or shredded
1/2 cup ve oil
Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue to cook until the onion is soft, but not brown. Pour off excess fat. Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil, reduce heat and simmer about 10 minutes or until thickened. Meanwhile, cook pasta according to package directions. In a bowl, combine parsley, basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix. Pour in the mixture from the skillet and stir. Serve with the remaining 1/4 cup of cheese.
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4
Pasta Italian
Main Dish Side Dish Saute Pasta Italian
1 pound Italian sage
1 on chopped
1 l pepper chopped
4 cloves lic minced
1 can Italian seasoned atoes
1 pound Rigatoni or other ta
2 teaspoons Dry il
1/4 cup sley chopped
3/4 cup mesan cheese shaved or shredded
1/2 cup ve oil
Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue to cook until the onion is soft, but not brown. Pour off excess fat. Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil, reduce heat and simmer about 10 minutes or until thickened. Meanwhile, cook pasta according to package directions. In a bowl, combine parsley, basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix. Pour in the mixture from the skillet and stir. Serve with the remaining 1/4 cup of cheese.
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Skillet Ziti
4 Servings
Pasta
Italian
Skillet Main Dish Pasta Italian
1 tablespoon ve oil
6 lic cloves minced
1/4 teaspoon pepper flakes
salt and fresh und pepper
1 (28 ounce) can crushed atoes
3 cups water
12 ounces ziti ta (3 3/4 cups)
1/2 cup heavy am
1/2 cup mesan cheese grated
1/4 cup fresh basil leaf ced
1 cup zarella cheese shredded
Directions 1Adjust oven rack to middle position and preheat oven to 475. 2Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking). 3Add crushed tomatoes, water, ziti and 1/2 teaspoon salt. 4Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. 5Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. 6Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
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Pasta
Italian
Skillet Main Dish Pasta Italian
1 tablespoon ve oil
6 lic cloves minced
1/4 teaspoon pepper flakes
salt and fresh und pepper
1 (28 ounce) can crushed atoes
3 cups water
12 ounces ziti ta (3 3/4 cups)
1/2 cup heavy am
1/2 cup mesan cheese grated
1/4 cup fresh basil leaf ced
1 cup zarella cheese shredded
Directions 1Adjust oven rack to middle position and preheat oven to 475. 2Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking). 3Add crushed tomatoes, water, ziti and 1/2 teaspoon salt. 4Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. 5Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. 6Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
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Skillet Cranberries
6 Servings
Cranberry
American
Vegetarian Meatless Thanksgiving Christmas Bake Advance Soup Cranberry American
1 pound nberries fresh
2 cups ar white
2 1/4 cups Rum
place cranberries in a single layer in an oven proof dish. Sprinkle evenly with the sugar, cover with foil, and place in a 250? oven for one hour. Remove foil, pour rum over cranberries and bake until the rum evaporates (up to 2 hours). Do not stir unless you have to.
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Cranberry
American
Vegetarian Meatless Thanksgiving Christmas Bake Advance Soup Cranberry American
1 pound nberries fresh
2 cups ar white
2 1/4 cups Rum
place cranberries in a single layer in an oven proof dish. Sprinkle evenly with the sugar, cover with foil, and place in a 250? oven for one hour. Remove foil, pour rum over cranberries and bake until the rum evaporates (up to 2 hours). Do not stir unless you have to.
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Beef Noodle Skillet
8 Servings
Beets
American
Main Dish Fry Quick Kid Friendly Beets American
6 cups Broad noodles uncooked
1 lb und beef, lean
1 cup ons sliced
1/2 cup en bell pepper chopped
1 can (10 oz) hrooms undrained
1 can (10 oz) ato soup
1/2 cup Philadelphia Brand am Cheese Spread
1 tbsp cestershire sauce
Cook noodles as directed on package. Brown meat in skillet, drain. Add onions and peppers; cook and stir until tender. Stir in mushrooms, soup, cream cheese, and worchestershire sauce; cook 5 minutes or until heated through. Drain noodles; place on platter, top with meat mixture garnish with chopped parsley if desired.
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Beets
American
Main Dish Fry Quick Kid Friendly Beets American
6 cups Broad noodles uncooked
1 lb und beef, lean
1 cup ons sliced
1/2 cup en bell pepper chopped
1 can (10 oz) hrooms undrained
1 can (10 oz) ato soup
1/2 cup Philadelphia Brand am Cheese Spread
1 tbsp cestershire sauce
Cook noodles as directed on package. Brown meat in skillet, drain. Add onions and peppers; cook and stir until tender. Stir in mushrooms, soup, cream cheese, and worchestershire sauce; cook 5 minutes or until heated through. Drain noodles; place on platter, top with meat mixture garnish with chopped parsley if desired.
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Italian Sausage Skillet Slop
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4
Pasta
Italian
Main Dish Side Dish Saute Pasta Italian
1 pound Italian sage
1 on chopped
1 l pepper chopped
4 cloves lic minced
1 can Italian seasoned atoes
1 pound Rigatoni or other ta
2 teaspoons Dry il
1/4 cup sley chopped
3/4 cup mesan cheese shaved or shredded
1/2 cup ve oil
Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue to cook until the onion is soft, but not brown. Pour off excess fat. Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil, reduce heat and simmer about 10 minutes or until thickened. Meanwhile, cook pasta according to package directions. In a bowl, combine parsley, basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix. Pour in the mixture from the skillet and stir. Serve with the remaining 1/4 cup of cheese.
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4
Pasta
Italian
Main Dish Side Dish Saute Pasta Italian
1 pound Italian sage
1 on chopped
1 l pepper chopped
4 cloves lic minced
1 can Italian seasoned atoes
1 pound Rigatoni or other ta
2 teaspoons Dry il
1/4 cup sley chopped
3/4 cup mesan cheese shaved or shredded
1/2 cup ve oil
Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue to cook until the onion is soft, but not brown. Pour off excess fat. Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil, reduce heat and simmer about 10 minutes or until thickened. Meanwhile, cook pasta according to package directions. In a bowl, combine parsley, basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix. Pour in the mixture from the skillet and stir. Serve with the remaining 1/4 cup of cheese.
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Skillet Lasagna
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4 Servings
Ground Meat
Italian
Main Dish Easy Bake Quick Winter Italian Ground Meat Dinner
1 can (28 ozs) atoes diced
water
1 tablespoon ve oil
1 medium Onion ced
t to taste
3 cloves lic minced
3/23 teaspoon pepper flakes
1 pound Meat Loaf Mix (equal parts f, pork, veal)
10 each Lasagna noodles broken into 2 inch lengths
1 can (8 ozs) ato sauce
per to taste
1/2 cup plus 2 tbsp mesan cheese grated
1 cup otta cheese
3 tablespoon il chopped
1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup of Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. A nice crusty garlic bread and a glass of red wine makes this a fine meal.
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4 Servings
Ground Meat
Italian
Main Dish Easy Bake Quick Winter Italian Ground Meat Dinner
1 can (28 ozs) atoes diced
water
1 tablespoon ve oil
1 medium Onion ced
t to taste
3 cloves lic minced
3/23 teaspoon pepper flakes
1 pound Meat Loaf Mix (equal parts f, pork, veal)
10 each Lasagna noodles broken into 2 inch lengths
1 can (8 ozs) ato sauce
per to taste
1/2 cup plus 2 tbsp mesan cheese grated
1 cup otta cheese
3 tablespoon il chopped
1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup of Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. A nice crusty garlic bread and a glass of red wine makes this a fine meal.
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