Salsa Red Beans 'n' Rice

This very savory skillet meal goes together quickly when dinner needs to be fast and easy. The recipe was written without the addition of the sausage, and is served over rice, but when we had our leftover meal, I added the sausage for my hubbies benefit. We enjoyed the dish both ways. Blessings...

Recipe:

1 cup chopped green pepper
1/4 cup chopped onion
3 green onions, finely shopped
1 garlic clove, minced
1 tbsp. olive oil
1-1/4 cups salsa
1 can (16 oz.) kidney beans, rinsed and drained
hot cooked rice

1. In a skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the salsa and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until heated through.
3. Serve over rice.

Yield: 3 cups
117 calories per 1/2 cup w/o rice
6 gms. fiber
Note: If you want to add a sausage to the dish, simple slice the sausage and brown it along with the pepper, onion and garlic.

Turkey Salsa Skillet

Ground turkey is a great low-calorie, low-fat substitute for ground beef in this simple skillet meal. If you use mild salsa, as I do, this makes a good kid-friendly meal on a busy weekday night. Blessings...

Recipe:

3/4 lb. ground turkey
1/4 cup diced onion
1 clove garlic, minced
1 cup instant brown rice
1 16-oz. jar thick and chunky salsa
1/4 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon salsa salad seasoning or chili powder
1 16-oz. can black beans, rinsed and drained
1 cup frozen corn
1 cup water

1. In large skillet over medium heat, cook turkey, onion and garlic until turkey is no longer pink and onion is transparent.
2. Add remaining ingredients to skillet; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 15 minutes, or until rice and corn are tender.

Yield: 6-3/4 cups
249 calories per cup
6 gms. fiber

Tip: 1/4 teaspoon garlic powder can replace the fresh garlic.

Smoked Sausage and Beans

This is a favorite skillet recipe that goes together quickly and also is low in calories for added benefit. If your kids like sausage and beans it is also kid-friendly because it's very mild in flavor and is served over rice. Fresh corn-on-the-cob and broccoli are wonderful accompaniments.
Blessings...

Recipe:

2 cups chopped onion
2 garlic cloves, minced
1 tbsp. olive oil
1 pound fully cooked smoked sausage, cut into 1/4-inch slices (see note)
3 cups chicken broth, more if needed
1 can (16 ounces) red beans, rinsed and drained
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained (see note)
6 bay leaves
1 tsp. minced fresh parsley
1 tsp. ground cumin
dash hot pepper sauce, or to taste
hot cooked rice

1. In a large skillet, saute onions and garlic in oil until tender.
2. Add sausage; cook and stir until lightly browned.
3. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally.
4. Discard bay leaves. Serve over rice

Yield: 8 servings
247 calories per cup using my changes, see note below. Calorie count does not include rice.
10 gms. fiber
Note: Since there are only two of us, I cut the recipe in half and omit the can of garbanzo beans. I also use low-fat turkey sausage to keep the calories and fat at a minimum.
Note: I have frozen leftovers for a few weeks with good results.

Salsa Chicken over Lemon-Pepper Rice

Busy days don't need to keep us from putting a made-from- scratch meal on the table when it's an easy skillet meal like this one. The combination of a favorite salsa and chicken pieces are wonderful over the lemon-pepper rice. The rice can be made quickly in the microwave, if you like. The rice is also very good as a side dish with meat or fish. A simple fruit or vegetable salad go alongside this easy skillet meal very well. This recipe is another reader-contributed recipe to a Taste of Home cookbook. Blessings...

Recipe:

1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
oil for frying
1 medium green pepper, cut into thin strips (I used 1/4 cup chopped celery and 1/2 cup thinly sliced carrots instead)
2 cups salsa

1. In a large skillet, saute chicken in oil for 3 minutes. Remove to bowl.
2. Add green pepper; cook for 3 minutes or until peppers are crisp-tender.
3. Stir in salsa and chicken strips; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until heated through.

Lemon-Pepper Rice:

2 cups water
1 tsp. lemon-pepper seasoning
2 cups uncooked instant white rice (I use instant brown rice cooked in the microwave. If you do this, be sure to add a bit of butter or oil to the water to keep it from boiling over and making a horrible mess.)

1. In a saucepan, bring the water and lemon-pepper seasoning to a boil. Stir in the white rice.
2. Remove from the heat; cover and let the rice stand for 5 minutes. Fluff with a fork and serve.

Yield: 4 servings

Spicy Skillet Supper

This hearty skillet meal has full south-of-the-border flavor without all the fat and calories that usually go along with Mexican food. Ground turkey is so mild in flavor that the wonderful spices, chili beans and salsa are the ingredients that shine and the lack of fat is not noticed. The recipe can be made kid-friendly by using mild salsa and keeping the chili powder to a minimum, which is what I do for us because I don't care for strong spices at all. Blessings...

Recipe:

1 lb. ground turkey breast
1 can (15.5 oz.) chili beans in chili sauce, undrained
1-1/2 cups cooked brown rice
1 cup salsa
1 tbsp. lime juice
1 tsp. chili powder (the original recipe calls for 2 to 3 tsps.)
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup shredded light cheddar cheese, optional

1. In a skillet coated with nonstick cooking spray or a nonstick skillet, brown turkey over medium heat.
2. Add chili beans, rice, salsa, lime juice and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Sprinkle with cheese if desired and serve.

Yield: 5 servings
248 calories per 1-cup serving prepared without cheese
6 gms. fiber
Note: I have also used very lean ground beef with 4% fat making the calorie count 263 calories per cup.
I use instant brown rice when I make this dish so I cook 1 cup rice in the microwave according to pkg. directions and add it to the skillet at the end of the cooking time. Makes prep even easier!

Potato Kielbasa Skillet

The recipe for this tasty potato and sausage skillet is one that my niece posted in our recipe group awhile back and I've just gotten around to trying this week. The original recipe calls for baby spinach, which I didn't have, but I did have some cabbage and I knew from other recipes that cabbage works great with sausage and potatoes; it did with this recipe, as well. The spicy-sweet flavors of brown sugar, vinegar and Dijon mustard combined with the sausage, potatoes, bacon and cabbage is very good. I served the dish with cornmeal muffins; a new recipe that I will post tomorrow. This is simple comfort food for a chilly winter day. Blessings...

Recipe:

1 lb. potatoes (any kind will do), peeled and diced into bite-sized pieces
3 tbsp. water
3/4 lb. smoked Kielbasa cut into 1/4-inch slices (I used turkey)
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar, packed
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach or 3 cups thinly sliced cabbage
5 slices bacon crisply fried and crumbled

1. Place potatoes and water in a microwave-safe dish. Cover and micro-cook on high for 4 minutes or until tender; drain and set aside.
2. In a large skillet, saute Kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer until lightly browned.
3. In a small bowl, combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Simmer uncovered 3-5 minutes.
4. Add spinach and bacon; cook and stir until spinach is wilted. (See note if using cabbage).

Yield: 4 servings
Note: If using cabbage, add to skillet; cover and cook for about 3 minutes or until the cabbage is wilted.

Macaroni Chili

This easy skillet meal mimics a bowl of chili and is wonderful served with a simple salad and maybe some cornbread or corn muffins. The only chopping involved is some onion and garlic, everything else comes out of a can or bottle to hurry things along when time is short. This is my variation of a recipe that came out of our hometown paper many years ago. Blessings...

Recipe:

1 lb. lean ground beef (I used 7%)
1 cup chopped onion
1 clove garlic, minced
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and chilies
3/4 cup dry elbow macaroni
1/4 cup water
1-1/2 to 2 tsps. chili powder
1 tsp. ground cumin
1/2 to 1 tsp. salt
1/8 tsp. ground allspice
1/3 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic until juices are evaporated.
2. Stir in remaining ingredients, except cheese, and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes.
3. Stir well, cover and simmer for 5 minutes more or until macaroni is tender.
4. Sprinkle with cheese. Cover and heat until cheese is melted, about a minute more.

Yield: 7 cups
252 calories per cup
5.4 gms. fiber per cup

Oriental Anise Beef

This delicious Asian-style beef dish comes from The Good Housekeeping Illustrated Cookbook. The beef is simmered in a fragrant broth until it is fork-tender, the sauce is thickened and the beef is served over rice. The anise gives this dish a very special Asian taste. Blessings...

Recipe:

1 bunch green onions
1/2 cup dry sherry (not cooking sherry)
1/4 cup soy sauce
1 tbsp. sugar
2 tsps. anise seed
1/2 tsp. ground ginger
water
1 boneless beef chuck shoulder steak , cut 1-1/2 inches thick (about 2 pounds)
2 tsps. cornstarch
hot cooked rice

1. Cut off roots from onions; cut onions into 1-inch pieces.
2. In 10-inch skillet, place half of the onion pieces; stir in sherry, soy sauce, sugar, anise seed, ground ginger and 1/4 cup water. Add the steak. Over high heat, heat to boiling. Reduce heat to low; cover and simmer steak 1-3/4 hours or until fork-tender, turning steak once.
3. When steak is done, remove to platter and cover with foil to keep warm.
4. In cup, combine 1/4 cup water and cornstarch until blended. Gradually stir cornstarch mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened. Stir in remaining half of onion pieces. Spoon sauce over steak. Cut steak into thin slices to serve. Serve over rice with sauce.

Yield: 6 to 8 servings

French Onion Burgers

When time is tight there is nothing easier than a skillet meal like these pan fried burgers. This recipe from CampbellsKitchen.com uses a can of French Onion Soup to enhance the flavor of the traditional cheeseburger. The recipe for the Frozen Cherry Salad was posted on 12/30/2013 and I cheated with the baked beans and opened a can of our favorite steakhouse beans. Blessings...

Recipe:

1 lb. ground beef
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
sliced cheese of choice
4 hamburger or sandwich buns

1. Shape the beef into 4 patties
2. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides, about 5 minutes per side. Remove the burgers from the skillet. Pour off any fat.
3. Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for a minute or two until desired doneness. Top each burger with cheese and allow to melt. Serve the burgers on the buns with the soup mixture for dipping.

Note: I put the cheese inside very lean (4%) beef. This way the beef doesn't dry out and the cheese doesn't melt off and end up in the pan or if your grilling, down in the coals. I also topped the cooked beef patties with some of the soup mixture rather than having soggy buns. This worked great for us.

Yield: 4 burgers
Prep: 5 minutes
Cook: 15 to 20 minutes

Chicken Skillet Dinner Ole'

Skillet dinners are wonderful for busy days when there isn't much time to prepare a meal. This recipe is like a Mexican stir-fry with salsa that is served over rice to make a very filling and satisfying meal, and it is not spicy, so it could be kid-friendly. I clipped this recipe out of the hometown newspaper where we used to live. I made just a few adjustments to our liking. Maybe you and your family will also enjoy it. Blessings...

Recipe:

1/2 lb. cubed chicken breast
1 tbsp. olive oil
1/2 cup each, chopped onion, bell pepper, sweet red pepper and celery
2/3 cup salsa
2-4 tbsps. canned chicken broth, as needed
1/2 tsp. dried thyme
1/2 tsp chili powder
1/2 tsp. dried oregano
1 16-ounce can black beans, rinsed and drained
chopped fresh cilantro, as desired
cooked rice

1. In a large skillet, saute' chicken in oil until no longer pink. Add vegetables and saute' until crisp-tender.
2. Combine salsa with spices and black beans. Stir into chicken and vegetable mixture. Add chicken broth, as needed, if the mixture seems too dry. Heat through.
3. Sprinkle with cilantro, if desired. Serve over rice.

Yield: serves 4
Note: This recipe would be easy to double for a larger family.

Porcupine Meatballs

This recipe for meatballs is one of my favorites. As the meatballs simmer and cook in the tomato sauce, the rice pokes out of the meatballs like porcupine needles, hence the name. Why not try this easy skillet meal for your family soon, it just may become one of your favorites, as well. Blessings...

Recipe:

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
    1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
    1 lb. lean ground beef
      oil for browning
    1 can (15 oz.) tomato sauce
    1 cup water
    2 tbsps. brown sugar
    2 tsps. Worcestershire sauce

1. In a bowl, combine the first 7 ingredients. Add beef and mix well. Shape into 1-1/2-inch balls.
2. In a large skillet, brown meatballs in oil; drain.
3. Combine sauce ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Yield: 4-6 servings

Bruschetta Chicken Skillet

I made this dish last week after clipping the recipe out of our local paper. The fresh basil and the Mozzarella cheese add wonderful flavor to chicken breasts, tomatoes and rice. With the addition of a salad, dinner is ready. Blessings...

Recipe: 

1/4 cup zesty Italian salad dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked
1 cup shredded low-moisture part-skim Mozzarella cheese
1 large tomato, chopped
2 tbsps. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic, cover. Cook 10 minutes, or until chicken is done (turning after 5 minutes.) Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 minutes.
3. Combine cheese, fresh tomato and basil in a bowl.
4. When rice is tender, return chicken to skillet; top with the cheese mixture. Cook, covered, 5 minutes or until chicken is heated through and cheese is melted.

Serves: 4
Note: This recipe provides enough rice to easily use 6 chicken breasts. We have had leftover rice with two additional meals this week.

Honolulu Chicken-Skillet Version

Yesterday I posted the slow cooker version of this recipe, and after I left the computer and went to the kitchen to start our dinner, I got to thinking that maybe I should post the original recipe for those who would rather use a skillet than a slow cooker. So either way, I think this is a very good way to prepare chicken for dinner. Have a wonderful meal time with your family. Blessings...

Recipe: 

1 chicken, cut up
1/4 cup flour
salt and pepper
oil for frying
1 jar (10 oz.) peach jam, about 1 cup
1/2 cup barbecue sauce (I use hickory flavor)
1/2 cup chopped onion
2 tbsps. soy sauce
1 green or red pepper, chopped
1 can (6 oz.) sliced water chestnuts, drained
1 can (8 oz.) chunk pineapple, drained
Rice

1. Combine flour, salt and pepper in a zip-lock bag. Shake chicken pieces in seasoned flour.
2. Heat a 12" skillet over medium heat, add a small amount of oil and brown chicken pieces.
3. Combine jam, barbecue sauce, onion and soy sauce together in a bowl; pour over chicken. Cover skillet and simmer for 30 minutes.
4. Add pepper, water chestnuts and pineapple to skillet; cover and simmer another 10 minutes or until chicken is tender.
5. Serve over rice, yummy!

Serves 4 - 6

Skillet Jambalaya

This recipe is for another easy meal that goes together very quickly when time is short and the family is hungry. It can also be made in advance and reheated in the microwave at dinner time. I love Cajun seasoning. It is a wonderful blend of flavors without being strong or over powering, so if you have not tried it before, this recipe would be a good one to start with. I hope your family meal time is a wonderful time of connecting with those you love. Blessings...

Recipe:

1 pkg. (14 oz.) fully cooked turkey sausage, sliced 1/4" thick
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper (red also works very well, if you prefer)
3 cups chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsps. Cajun or Creole seasoning (or more, to taste)
1 garlic clove, minced (or more, to taste)
1/8 tsp. hot pepper sauce
1 bay leaf
1 can (15 oz.) red beans, rinsed and drained
1-1/2 cups uncooked Minute instant brown rice
Olive oil

1. In a 12" skillet, lightly coated with olive oil, saute' sausage slices until lightly brown. Remove to bowl.
2. Add a little more oil to the pan and saute' celery, onion and green pepper until tender.
3. Add sausage back to the pan along with the remaining ingredients. Stir to combine and bring mixture to a boil.
4. Lower heat; cover and simmer for about 15 minutes or until rice is tender. Stir, remove bay leaf and serve.

Serves:  6
Note: I made this dish last evening, 12/10/13, and found that the can of tomatoes I purchased were more juicy than normal making the dish "soupy" after the 15 minutes of cooking time. What to do? I removed the lid and allowed it to simmer for another 10 minutes or so, until the extra liquid cooked away. Worked great and dinner no longer was Cajun soup.

Sweet and Spicy Chicken

This recipe is a very good and easy meal to prepare when you are short on time. Why not bring the children in to help as you visit about the days events? Blessings...

Recipe:

1 lb. boneless skinless chicken breast, cut into 1/2" cubes
3 tablespoons taco seasoning
a little vegetable oil for frying
1 jar (11 oz.) chunky salsa
1/2 cup peach or apricot jam
hot cooked rice

1. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
2. In a skillet, brown chicken in oil.
3. Combine the salsa and jam; stir into skillet and bring the mixture to a boil. Reduce heat; cover and simmer for 2 - 3 minutes or until meat is cooked through.
4. Serve over rice.

Yield: 4 servings