Best Garden Skillet Supper Recipes

HEARTY SKILLET SUPPER

Hearty Skillet Supper image

When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 cup chopped carrots
1 cup cubed peeled potatoes
1 cup water
1/2 cup uncooked long grain rice
2 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1140mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

GARDEN SKILLET

Garden Skillet image

This is a recipe that my grandma would always make for us for dinner. We always used green peppers and fresh tomatoes as a topping for this but you can easily add in any vegetables to this dish. You can replace the peppers and tomatoes in this recipe with 1 1/2 cups of whatever vegetables you like. I have used corn, black...

Provided by Darell Bell

Categories Turkey

Number Of Ingredients 10

Ingredients

1/2 lb lean ground beef
1 small onion
1 c long grain white rice, uncooked
2 c water
2 beef bouillon, cubes
1 1/2 tsp dry mustard
6 slice american cheese
1 green pepper
1 medium tomatoes
1 1/2 tsp ground black pepper

Steps:

1. Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
2. Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
3. Add the rice and stir.
4. Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
5. Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
6. Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
7. After rice has cooked for 20 minutes add in two slices of cheese and stir.
8. Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
9. Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).

FRESH FROM THE GARDEN SKILLET

Fresh from the Garden Skillet image

A friend gave me this recipe and I tweaked to meet my family's tastes. Mind you they do not like plain zucchini but mixed with breads, other veggies, and soups--well let's just say kitchen Witchery. Super easy to make and smells great.

Provided by Chef1MOM-Connie

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 small zucchini
1 small yellow squash
1 red onion
1 head garlic (I use more because we love garlic)
1 teaspoon kosher salt
2 teaspoons pepper
3 -5 medium tomatoes
1/2 lb mozzarella cheese, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil (can use vegetable or any kind oil)
fresh herb (I use basil, chives, Greek oregano)

Steps:

Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
In electric skillet melt butter and blend in oil.
Crush garlic and brown slightly, add in and.
Sauté veggies until al dente.
Add herbs, salt and pepper to taste.
Top with mozzarella until just melted.
Serve and enjoy.
*** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
Can easily be a main meal for vegetarians.
Cooking time varies as I do the prep ahead of time and then cook for the dinner.