SOUTHWEST CHICKEN SKILLET DINNER
An easy Southwest chicken skillet dinner that comes together in just 15 minutes!
Provided by Kathryn
Categories Chicken
Time 15m
Number Of Ingredients 14
Steps:
- Heat a large saute pan over medium heat. Add olive oil then the onion and peppers. Saute for 4-5 minutes, until softened. (Prep your other ingredients while that's going in the pan.) Then add the garlic and saute for another 30 seconds or so, until fragrant.
- Add the black beans, corn and chicken to the pan. Add all of the seasonings (chili powder through black pepper). Stir to combine and let everything warm through for 2-3 minutes.
- Add the lime juice and turn off the heat. You're ready to serve with your favorite toppings!
Nutrition Facts : Calories 388 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 11 grams fat, Fiber 11 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1167 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SOUTHWESTERN PORK CHOPS
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
SOUTHWEST CHICKEN SKILLET
Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
- Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 115 mg, Fat 3, Fiber 12 g, Protein 49 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g
SOUTHWESTERN PORK CHOP WITH STUFFING
Classic Southwest-style ingredients and cornbread stuffing give this easy pork chop skillet its family-pleasing appeal.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat large heavy nonstick skillet on medium-high heat. Season chops with chili powder. Add chops and onions; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
- Cook and stir onions 5 min. or until golden brown; stir in salsa. Return chops to skillet. Spoon onions over chops.
- Mix stuffing mix, corn and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 810 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 32 g
SOUTHWEST SKILLET SCRAMBLE
Ready, Set, Cook! Special Edition Contest Entry: This Southwest Skillet Scramble is great for breakfast, brunch, lunch, or dinner. It's a quick, easy, one pot meal that comes together in a flash! Using the Simply Potatoes Diced Potatoes with Onions makes this so easy and simplifies the prep work. If you wanted to spice this dish up, you could use pepper jack cheese. You can serve it with sour cream and/or salsa if you wish.
Provided by pulverc
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Beat eggs with milk until incorporated. Set aside.
- In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
- In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
- Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
- Stir in spinach and cook about one minute to wilt it.
- Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
- Top with remaining cheese, scallions, and cilantro.
WW SOUTHWESTERN PORK CHOPS - 4 PTS.
Out of an old 1998 WW cookbook called "15 Minute Cookbook" I have this marked as "great". If you don't care for the strong lemon like flavor of cilantro you can substitute parsley if you prefer. This is great served with black beans, pineapple wedges and fresh strawberries. Hope you enjoy!
Provided by teresas
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Coat a large nonstick skillet with cooking spray; place over high heat until hot.
- Press chops with palm of hand to flatten slightly; add to skillet and cook 1 minute on each side or until browned.
- Reduce heat to medium-low.
- Combine salsa and lime juice; pour over chops.
- Simmer, uncovered, 8 minutes or until chops are done.
- If desired, sprinkle chops with cilantro.
Nutrition Facts : Calories 183.6, Fat 7.9, SaturatedFat 2.8, Cholesterol 76, Sodium 184.4, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 24.8
SOUTHWEST PORK CHOPS & RICE
Keep this Southwest pork chop recipe in mind for a hearty 30-minute dinner. Southwest Pork Chops and Rice features rice, beans and diced tomatoes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook peppers and onions in large nonstick skillet on medium-high heat 5 min. or until crisp-tender, stirring frequently. Meanwhile, rub both sides of chops with combined seasonings.
- Add chops to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Add beans and tomatoes; cover. Cook on medium-low heat 5 min.
- Top chops with cheese; cook, covered, 2 to 3 min. or until chops are done (145ºF) and cheese is melted. Remove from heat. Let stand 3 min. before serving chops and vegetable mixture over rice.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 33 g
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