Monday, September 03, 2007
Make dinner on the stovetop
When time is short, skillet meals save the day. These all-in-one meals cook up quickly, and cleanup often is a snap.
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Ground Beef Zucchini Skillet
1 pound ground beef
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 15.25-ounce can whole kernel corn, drained
1 14.5-ounce can diced tomatoes, undrained
1 medium zucchini, halved and sliced
1 4.5-ounce jar sliced mushrooms, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, zucchini, mushrooms, basil, oregano, salt and pepper. Cover and simmer until heated through and zucchini is tender, about 10 to 15 minutes. Sprinkle with Parmesan cheese. Makes 6 servings.
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Kielbasa with Baked Beans
1/2 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons vegetable oil
1 pound smoked kielbasa, regular or reduced fat, cut into 1/8-inch slices
1 28-ounce can pork and beans
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
In a large skillet, sauté the onion in butter and oil until tender. Add sausage; cook for 2-3 minutes, or until browned, stirring occasionally; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until heated through, about 10 minutes. Makes 4 servings.
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Skillet Bayou Shrimp Rice
1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 tablespoon butter or margarine
1 cup water
1/2 cup cubed fully cooked ham
1/2 cup tomato sauce
1-1/2 teaspoons white wine vinegar
1/8 teaspoon pepper
3/4 cup uncooked instant rice
1/4 pound uncooked medium shrimp, peeled and deveined
In a skillet, sauté the onion, green pepper and garlic in butter until crisp-tender. Stir in the water, ham, tomato sauce, vinegar and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the rice; cover and cook for 5 minutes. Add the shrimp; cook until shrimp turn pink and rice is cooked, about 3 to 5 minutes. Makes 2 servings.
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Pantry Pointers
A 12-inch skillet is a good general size for meal preparation.
If food is stuck to or burnt on your skillet, put in a drop or two if dish detergent and enough water to cover the bottom of the skillet. Bring the water to a boil on top of stove and allow to cool for easier cleanup.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com