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ShannonH
08-20-2002, 09:34 AM
We all know crock pot dinners are great for beating the heat in the kitchen, but skillet dinners can help keep the temperature down too.

Do any of you have any great one pan skillet dinners to share? I'd love to try some!

Fajitas are a favorite of mine.

Last night I made a "Taco Skillet." It turned out pretty good. This is what I did:

Brown 1 lb. ground beef and drain fat
Add packet of taco seasoning and 3/4 c. of water. Add chopped onions (1/2 med sized), green bell pepper (1), sliced black olives (1 small can), and a jar of salsa, and cooked pasta, stir and simmer for 5-10 minutes. Add about 1 cup of shredded cheddar and 1/4 cup of sour cream. Stir and serve once cheese is melted.

DH really liked it, so did ds and it only took about 30 minutes from start to finish - even better, it was all in one skillet so less to clean! I just served it with a salad and that was dinner!

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Brendan William born 3/8/01 7 lbs. 4 oz. 20 in.
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Momto3boyz
09-07-2002, 03:54 PM
Bumping up...

I tried the taco skillet and it was YUMMY!!!

Anyone have any other skillets??

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~Deb~
Dh, Phil~ married since 06-27-98
Connor (3)~Still my little boy!~
Brandon (19m)~My little bubba!~

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ElsieB
09-09-2002, 08:56 AM
I have a lot of skillet recipes! I love them because they are quick and easy.

<u>Colorful Kielbasa</u>
1 can cream of celery soup (undiluted)
3/4 C. water
1 T. margarine
1 lb. smoked kielbasa, cut into 1/2 in. pieces
3/4 C. minute rice (uncooked)
1 (10 oz) package frozen peas
1 (4.5 oz.) jar of sliced mushrooms, drained
1 C. shredded cheddar cheese

In skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat, cover and simmer 15-18 minutes or until rice is tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or peas are heated through. Sprinkle with cheese; cover and let stand until cheese is melted. Serves 4-6.

<u>Salsa Chicken Over Rice</u>
2 C. cooked white rice, kept warm
1 T. vegetable oil
1 lb. boneless, skinless chicken breast, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16 oz.) jar of salsa
1/2 C. shredded cheese (Mexican or cheddar)
Sour cream and fresh cilantro (optional)

Heat oil in large skillet. Add chicken, onion, and bell pepper; cook until chicken is done through. Stir in salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes. Serve over rice. Garnish with sour cream and cilantro (if desired). Serves 4.

<u>Taco Macaroni Skillet</u>
This one is a lot like Shannon's. I like it because you don't have to cook the macaroni separately.

12 oz. ground beef
2 C. water
1 (14.5 oz) can diced tomatoes
1 (4 oz.) can diced green chiles
1 pkg. taco seasoning mix
1-1/2 C. elbow macaroni, uncooked
2/3 C. nonfat evaporated milk
1/4 C. shredded cheddar

Brown and drain ground beef. Stir in water, tomatoes, chiles and seasoning mix. Bring to a boil. Add pasta; return to a boil. Reduce heat to low; cover and cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk. Remove from heat and stir in cheese. Sprinkle additional cheese over top; let stand 5-10 minutes before serving.

<u>Tune Creole Skillet</u>
This one was originally posted on the Cheap Meals thread. It is so good!

1/2 C. green pepper, chopped
1 T. onion, minced
1 T. margarine or oil
1 (15 oz) can stewed tomatoes
1 C. uncooked rice
2 C. water
1 tsp. salt
1 (6 oz) can tuna, drained
shredded cheddar

Heat oil in large skillet; cook green pepper and onion until soft. Add tomatoes, rice, water and salt. Bring to a boil. Reduce heat; cover & simmer 20 mins or until liquid is absorbed. Fold in tuna and top with cheddar cheese. Cover and simmer until heated through and cheese is melted.

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Elsie
Mommy to Thomas (6-15-99) and Rose (5-20-02)
Moderator for Food for the Family
Co-moderator for Stork Club 2 & Babies Born Apr/May/June 2002