Recipe: Skillet Recipes - 2000-08-13 (10)

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08-13-2000 - 10 Skillet Recipes

Victoria__Pa (11:39:55) : QUICK TURKEY SKILLET DINNER

1 lb. ground turkey
1 pkg. taco seasoning mix
1- 16 oz. can green beans, drained
1- 16 oz. can black beans, drained & rinsed
1- 16 oz. can low salt whole kernel corn, undrained
1- 16 oz. jar salsa of choice
8 oz. low-fat cheddar cheese

Add seasoning mix to turkey & brown. Drain off any fat. Add remaining ingredients & simmer for 15 min. Sprinkle with cheese and simmer till cheese melts.

Kelly~WA (06:31:03) :

Homemade Ground Beef "Helper"

(From Colorado State University Cooperative Extension)
2 cups nonfat dry "instant" milk
1 cup corn starch
1/4 cup unsalted chicken or beef bouillon powder
2 Tbsp. onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. black pepper
2 Tbsp. dried parsley
1 Tbsp garlic powder

Mix the ingredients together and store in an air tight container. Use the above "Helper" mix as a
base for the following dinners. (Each serves four to six people.)

Chili Tomato Mac

Brown one pound ground beef or turkey and drain off the fat. Add one cup water, one and
one-half cups of uncooked macaroni, two 15-oz cans chopped tomatoes, one tablespoon chili
powder and one-half cup of the "Helper" mix. Simmer covered 20 minutes or until macaroni is
tender.

Ground Beef Stroganoff

Brown one pound ground beef or turkey and drain off the fat. Add 2 cups water, one-half cup
"Helper" mix and two cups uncooked egg noodles and stir. Bring mixture to a boil, reduce heat
and simmer covered for 15-20 minutes or until noodles are tender. Top with one-half cup "light"
sour cream or plain yogurt. Serve immediately.

Hearty Potato Casserole

Brown one pound ground beef or turkey and drain off the fat. Add three-fourth cup water, six
peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and one-half cup plus
1 tablespoon seasoning mix. Simmer covered 20-30 minutes or until potatoes are tender. Stir,
uncover and cook until excess water is evaporated.

Skillet Lasagna

In a large skillet, brown one pound of lean ground beef, crumble. Drain off the fat and add:
one-half cup of the Homemade Ground Beef Helper Mix, one chopped onion, two cups water, 16
ounces of tomato sauce, three cups dry noodles and one-fourth cup Parmesan cheese. Bring to a
boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with two cups of
mozzarella cheese five minutes before serving; turn off heat, stop stirring and allow cheese to melt.

Kelly~WA (06:28:57) :

Mexican Skillet Rice

3/4 pound lean ground pork or lean ground beef
1 medium onion, chopped
1-1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 16-ounce can pinto beans, drained
2 4-ounce cans diced green chiles
1 medium fresh tomato, seeded and chopped (optional)
Fresh cilantro sprig for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to
crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and
salt; cook until onion is soft but not brown. Stir in rice, beans and chiles;
thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Microwave Oven Instructions
Combine meat and onion in 2- to 3-quart baking dish, stirring well. Cover
with wax paper and cook on HIGH 4 to 5 minutes, stirring after 2 minutes,
or until meat is no longer pink. Drain. Add chili powder, cumin, salt, rice,
beans and chiles. Cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or
until thoroughly heated. Top with tomato

Makes 6 servings.

Kelly~WA (06:28:29) :

Quick Skillet Sausage and Rice

1 pound bulk pork sausage
1 medium onion, chopped
3 cups cooked rice
1 15-ounce can pinto beans
1 to 3 tablespoons chopped jalapenos

Cook sausage in 10-inch skillet over medium-high heat until brown,
stirring to crumble. Spoon off fat, reserving 2 tablespoons. Add onion
and cook until soft but not brown. Stir in rice, beans and jalapenos; heat
thoroughly.

Makes 6 servings.

Kelly~WA (06:27:16) :

Fiesta Skillet Tacos

1/4 cup cider vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cumin
3 cups cooked rice (cooked in chicken broth)
1 15- to 16-ounce can kidney beans, drained and rinsed
1 15-to 16-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
1 medium-size green bell pepper, chopped
2 medium carrots, shredded
1 cup thinly sliced green onions
18 taco shells

Combine vinegar, oil, garlic, salt, chili powder, black pepper and cumin in
small bowl. Remove 1 tablespoon mixture; place in skillet. Reserve
remaining oil. Heat oil in large skillet over medium-high heat until hot. Add
rice, kidney beans, black beans, corn, green pepper, carrots, onions and
remaining oil mixture. Cook, stirring, 2 to 3 minutes or until well blended
and thoroughly heated. Serve immediately, spooning 1/2 cup mixture into
each taco shell.

Makes 6 servings.

Kelly~WA (06:26:48) :

Sausage Surprise
Serves: 4

4 hot or sweet Italian sausages (1lb or 500g)
1 large onion
1/2 small head cabbage
1 tsp dried basil
1/2 tsp leaf oregano
7 1/2 oz. can tomato sauce (1 cup)

Using a knife, split and remove sausage skins.
Crumble sausage into a large non-stick frying pan, set
over medium-high heat. Working sausage with a
fork, saut until crumbly and lightly browned,
about 10 minutes.

Meanwhile, thinly slice onion and shred
cabbage. You should have approximately
10 cups cabbage.

With a slotted spoon, remove crumbly
sausage from pan and drain on paper towels.
Pour off any fat remaining in pan and discard.

Return pan to heat, add onion and cabbage.
Sprinkle with basil and oregano. Pour tomato
sauce over mixture and lay sausage over top.
Cover, reduce heat to medium and simmer, stirring
occasionally, until cabbage is tender, about
20 minutes.

Covered and refrigerated, mixture will keep
well for at least one day. If frozen, cabbage texture will soften.

Kelly~WA (06:26:25) :

Country Skillet Hash
Serves 4 people

4 pork chops
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons butter
2 baking potatoes
14 1/2 ounces stewed tomatoes
1 green bell pepper, chopped
1/2 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper

In a skillet, cook pork chops until tender and cooked through.

In another large skillet over medium heat, cook chopped onion and crushed garlic cloves in butter
until tender. Add whole potatoes, stewed tomatoes, the cooked pork chops, chopped green bell
pepper, thyme, salt, and pepper. Cook for 5 minutes, stirring frequently.

Kelly~WA (06:25:40) :

Skillet Goulash

1 pound ground beef
1/2 cup chopped peeled onion
1 (14.5-oz) can whole tomatoes, undrained
1/2 cup chopped celery
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed dried basil, crushed
1/8 teaspoon crushed dried marjoram, crushed
4 ounces fine, dried egg noodles

Brown ground beef with onion in a large skillet; drain.

Stir in tomatoes, celery, water, salt, pepper, basil, marjoram and noodles,
stirring to break up the tomatoes. Bring to a boil, reduce heat and simmer,
covered, stirring occasionally, until noodles are tender, about 20 minutes.

Kelly~WA (06:25:00) :

THREE-EGG OMELET

1 tb Butter or margarine
3 Eggs, lightly beaten
Salt to taste
Freshly ground pepper to taste

----------------------------FILLING SUGGESTIONS----------------------------
Shredded cheese
Chopped ham
Shredded crabmeat
Cooked small shrimp
Shredded cooked chicken
Cooked chopped bell pepper
Cooked sliced mushrooms
Chopped tomatoes
Cook chopped onion
Cooked chopped asparagus,
-broccoli or other vegetable
Avocado slices

This omelet can be served plain or filled with one or more of the suggested
fillings.

Melt butter in 10" skillet over medium heat.

Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow
under cooked portion. Season with salt and pepper. Shake pan to loosen
omelet. Cook until set. Place desired fillings on 1/2 of omelet. Fold in
half. Turn out onto plate.

Kelly~WA (06:24:38) :

Low Fat Breakfast Omelet
(Diabetic)
Serving Size : 2

1/3 cup sliced mushrooms
1/4 cup chopped green onions
1/4 cup chopped bell peppers
1/3 cup chopped tomatoes
1/4 teaspoon dried basil leaves
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces fat free egg product
1/4 cup skim milk
1 tablespoon fat free margarine
1/2 cup shredded fat free cheese
3 ounces low-fat cooked ham

Spray non stick skillet with non stick cooking spray and heat over medium
heat. Add all vegetables, cook & stir for 2-3 minutes or until tender. Add
basil and ham, cook 1-2 minutes or until hot. Remove from skillet and set
aside. In small bowl combine egg product, milk, margarine, salt and pepper.
Spray skillet with non stick spray, pour mixture into skillet. Cook until
bottom is set, with spatula turn over. Spoon ham-vegetable mixture & cheese
on half of omelet; fold other half over top. Do not over cook, omelet
should be moist. Serve immediately ( yield 2 omelets).

Tips: * If you do not have egg beaters, may use 5 egg white and 1 egg
yolk(fat increases to 4 grams/half recipe or 1 omelet.) ** May use 98% fat
free or the lowest fat lunch meat available in package, or have deli slice
ham approximately 1/8 inch thick for chopped ham.

Kelly~WA (06:24:10) :

HASHED BROWN OMELET
Serving Size : 4

3 Medium potatoes*
4 Slices bacon
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 ts Salt
4 Eggs, beaten
1/4 c Milk
1/4 ts Dried thyme, crushed
1 c Shredded Swiss cheese

In a covered saucepan cook whole potatoes in enough
boiling salted water to cover for 20 to 25 minutes or
until almost tender. Drain and chill till cool enough
to handle. Peel potatoes; shred to make 3 cups. In a
10 inch skillet cook bacon till crisp; drain,
reserving 2 tbsp. drippings in skillet. Crumble
bacon; set aside. Combine potatoes, onion, green
pepper, and 1/2 tsp. of the salt, put into skillet.
Cook over low heat about 20 minutes or till underside
is crisp and brown. Combine eggs, milk, thyme, the
remaining 1/4 tsp. salt, and dash of pepper. Stir in
bacon and cheese; pour over potatoes. Cover; cook
over low heat 8 to 10 minutes or till surface is set
but still shiny. Loosen edges of omelet; cut into
wedges. Serves 4

Note: * Substitute 3 cups cooked packaged hashed brown potatoes.