Best Garden Skillet Recipes

GARDEN VEGETABLE & CHICKEN SKILLET

Steps:

• In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

CHICKEN AND GARDEN VEGETABLE SKILLET

Steps:

• In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
• Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
• Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
• To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

SKILLET GARDEN VEGETABLE ENCHILADAS

Steps:

• Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
• Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
• Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

GARDEN SKILLET

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).

GARDEN SKILLET SUPPER

Steps:

• Cook rice according to package directions. In a large skillet. Saute garlic, onion and peppers in oil until tender. Stir in browned beef, tomatoes and rice; cook until heated through.

FRESH FROM THE GARDEN SKILLET

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.

GARDEN SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the zucchini, carrots, bean sprouts, onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender. Add the tomato, garlic, salt and cumin. Cook 2 minutes longer or until heated through.