Stay cool with skillet meals
When it’s too hot to turn on the oven and grilling isn’t an option, break out the skillet and make a meal or dessert on the stovetop.
- - - - -
Chili Bean Nacho Skillet
1 pound ground beef
1/2 cup chopped onion
1 15.5-ounce can chili beans, undrained
1 15-ounce can tomato sauce
1 11-ounce can whole kernel corn, drained
1 teaspoon granulated sugar
1 teaspoon chili powder
1/2 teaspoon dried oregano
3/4 cup shredded cheddar cheese
Tortilla chips, optional
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired. Makes 6 servings.
- - - - -
Veggie Chicken Skillet
8 4-ounce boneless skinless chicken breast halves
2 tablespoons cornstarch
1 14.5-ounce can reduced-sodium chicken broth
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 cups fresh broccoli florets
1 medium carrot, coarsely chopped
1 medium onion, chopped
Dash cayenne pepper
In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until juices run clear, about 10 to 15 minutes. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook until vegetables are crisp-tender, about 6 minutes. Makes 8 servings.
- - - - -
Skillet Peach Pie
1 10-ounce package pie crust mix
6 fresh peaches, pitted, skinned, and sliced
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 tablespoons butter and margarine
Preheat oven to 425 degrees. Make crust mix according to package directions. Roll dough out so that it fits an 8-inch skillet; make sure there is overhang.
Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven until fruit is bubbly and crust is browned, about 25 to 30 minutes. Makes 6 servings.
- - - - -
Pantry Pointers
If food is stuck to your skillet, try sprinkling it with baking soda, adding water, and letting it sit for a while.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Next entry: The perfect little black bean
Previous entry: Bring honey mustard to the grill