Vegetable Skillet Food

RAINBOW VEGETABLE SKILLET

Steps:

• Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender., Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces. , In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.

ITALIAN CHICKEN AND VEGETABLE SKILLET

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
• 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

ROASTED VEGGIE TACO SKILLET

Steps:

• Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
• Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

20-MINUTE VEGETABLE BEEF AND RICE SKILLET

Steps:

• Brown meat with onions in large skillet; drain.
• Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
• Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

MIXED VEGETABLE SKILLET

Steps:

• Place potatoes in 1-1/2-qt. microwaveable casserole; cover. Microwave on HIGH 12 min. or until potatoes are almost tender, stirring every 4 min. Place broccoli in separate 1-1/2-qt. casserole; cover. Microwave on HIGH 5 min. or until broccoli is tender.
• Melt butter in large skillet on medium heat. Add bell peppers, onions and garlic; cook 5 min., stirring occasionally. Add potatoes; mix lightly. Cover; cook 3 to 5 min. or until potatoes are lightly browned, stirring occasionally.
• Add broccoli, black pepper and 1 cup cheese; cook 2 min. or until mixture is heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Let stand 5 min. or until cheese is melted.

VEGETABLE BEEF SKILLET

Steps:

• Cook ground chuck until browned in a large skillet, stirring to crumble. Drain.
• Return beef to skillet; add onion.
• Partially drain butter beans and add to skillet.
• Cut corn off cob and add kernels to skillet.
• Snap green beans (if desired) and add to skillet with garlic salt & pepper.
• Stir to mix well, reduce heat to low heat.
• Cover and cook for 20 minutes.
• Peel and coarsely chop tomatoes.
• Remove cover, add tomatoes and continue to cook 5 minutes.
• Serve immediately.