Fresh From The Garden Skillet Food
GARDEN PORK STIR-FRY
From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmers market. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 196 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 471mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
FRESH FROM THE GARDEN SKILLET
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
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.
SAUTEED GARDEN FRESH GREEN BEANS
This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.
Provided by Cookin Ray
Categories Side Dish Vegetables Green Beans
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g
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