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Skillet Sweet Potatoes

Skillet Sweet Potatoes

1 large onion, chopped

2 cloves garlic, minced

1 tsp. dried rosemary

1/4 tsp. crushed red-pepper flakes

2 medium sweet potatoes (1 1/2 lb.), peeled and cut into 1/4″-thick slices

1/2 C. vegetable broth

pinch of salt

In a large, deep nonstick skillet over medium heat, warm the oil. Add the onion and garlic and cook, stirring often, about 6 minutes, or until tender. Stir in the rosemary and crushed red pepper. Add the sweet potato slices and toss gently to coat with the onion mixture. Add the broth and salt. Bring to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.

Chipotle Chicken & Corn Skillet

Chipotle Chicken & Corn Skillet

1 T. vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
4 ears fresh corn, cut into 2-inch pieces
2 medium zucchini, sliced crosswise 1/4 inch thick
1/2 medium onion, thinly sliced
3 plum tomatoes, cut lengthwise in thin wedges
1 chipotle pepper from a can or jar of chipotle peppers in adobo sauce, pepper chopped plus 1 T. adobo sauce
1/2 tsp. salt

In a large nonstick skillet, heat oil on medium-high. Add chicken; cook and stir about 5 minutes or until browned. Add corn, zucchini and onion. Cover and cook 6 to 8 minutes, stirring occasionally until vegetables are softened. Stir in tomatoes, chipotle pepper and salt. Cook 2 to 3 minutes, covered, or until corn and chicken are cooked through. Serve in shallow soup bowls.

Yield: 4 servings
Calories: 273
Fat: 7g
Fiber: 4g

Caribbean Skillet Sweet Potatoes

Caribbean Skillet Sweet Potatoes

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 tsp. vegetable oil
1/4 C. finely chopped red bell pepper
1/4 C. finely chopped onion
1/4 C. firmly packed brown sugar
1/4 C. orange juice
2 tsp. lemon juice
1 tsp. lime juice
1 1/2 tsp. Caribbean Jerk Seasoning

Cook sweet potatoes in boiling, salted water until just tender. Drain well and set aside. Heat oil in large skillet. Add sweet potatoes, peppers and onions to pan and mix well. Allow vegetables to caramelize in pan. Combine sugar, juices and seasonings in a small bowl. Add juice mixture to pan with vegetables and cook over medium heat to reduce liquid until syrupy.

Yield: 5 servings
Serving Size: 3/4 C.

Calories: 129
Fat: 1g
Fiber: 3g

Southwest Skillet Fillets

Southwest Skillet Fillets

3 T. Flour
Dash each Salt and Pepper
2 Fish Fillets (1/4 lb. each)
2 tsp. Olive OIl
1 tsp. whipped Butter
1/2 C. thinly sliced Onion
1/2 C. thinly sliced Mushrooms
1 T. minced jalapeño (or other chili pepper, depending on taste)
2 lg. Plum Tomatoes, blanched, peeled, seeded and chopped
1/8 ripe Avacodo, pared and diced
4 pimiento stuffed Green Olives, sliced
1 T. fresh chopped Cilantro or Parsley
1 T. drained Capers
1 T. Dry Vermouth

On sheet of waxed paper or paper plate, combine flour, salt and pepper. Pat fillets dry and dredge in flour mixture, coating both sides and being sure to use all of the flour. In nonstick 9″ skillet heat oil. Add fish and cook over medium high heat, turning once, until browned on both sides, about 2 minutes each side. Transfer to serving platter and keep warm. In same skillet melt butter; add onion, mushroom, jalapeño and garlic and sauté until vegetables are tender-crisp, 2-3 minutes. Add remaining ingredients, stir to combine and cook until flavors blend and mixture is heated through, 5 minutes. Spoon over fish and serve.

Yield: 2 servings
Calories: 264
Fat: 10g
FIber: 2g

Orange-Ginger SKillet Chicken

Orange-Ginger SKillet Chicken

1 C. chopped Orange Sections
1/2 C. Orange Juice
1/4 C. chopped Scallions
1/4 C. low sodium Soy Sauce
3 T. fresh Lemon Juice
2 T. Olive Oil
1 T. Honey
2 tsp. grated peeled fresh Ginger
1 tsp. ground Coriander
1 1/2 lc. Chicken Breast Tenders
8 C. cooked Rotini Pasta (about 1 lb. uncooked)

Combine first 9 ingredients in a non reactive container and mix well. Add chicken to marinade and allow to marinate for 3 hours (do not over-marinate, the citrus will break down the chicken) in the refrigerator. Heat large skillet over medium high heat. Add chicken mixture and cook 15 minutes. Add pasta and simmer and additional 5 minutes, until chicken is cooked and pasta is heated through.

Yield: 6 servings
Serving Size: 2 C.

Calories: 473
Fat: 7.3g
Fiber: 3.7g

Beef Skillet Oriental

Beef Skillet Oriental

1 lb. flank steak, all visible fat removed
6 oz. snow peas
vegetable oil spray
1 T. vegetable oil
1/2 C. chopped onions
3 cloves garlic, minced
4 C. small cauliflower florets
2 C. beef broth
1 3/4 C. red bell peppers
2 T. cornstarch
2 T. light soy sauce
1/4 C. cold water
1/4 C. sherry
1 T. grated ginger
1/4 tsp. hot pepper sauce

Place flank steak in the freezer for 30 minutes. Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide. Rinse snow peas, trim ends and set aside. Heat a nonstick electric skillet to 400F. Spray skillet with vegetable oil. Add half of beef and stir-fry just until browned. Remove and set aside. Repeat procedure with remaining beef. Heat oil in skillet and add onion and garlic. Sauté until onion is translucent. Add cauliflower and broth. Cook, stirring gently, about 2 minutes. Add bell pepper and snow peas. Cook, stirring gently, about 2 minutes. Add bell pepper and snow peas. Cook 1 minute longer. In a bowl, combine last six ingredients. Stir to mix well; pour into skillet. Add beef and cook, stirring constantly, until sauce thickens. Serve with rice if desired.

Yield: 8 Servings
Calories: 169
Fat: 7g
Fiber: 1g

Skillet Okra

Skillet Okra

8 oz. canned whole tomatoes undrained
3/4 cup Fresh okra, sliced
8 oz. canned whole-kernel corn undrained
1/4 cup Onion, chopped
1/4 cup Celery, chopped
1/8 cup Green pepper chopped

Combine all ingredients in a large skillet, stirring well. Cover and bring to a boil. Reduce heat, and simmer 15-20 mins.

Yield: 4 servings
Serving Size: 1/2 cup
Calories: 43

Turkey Pasta Skillet

Turkey Pasta Skillet

8 oz. uncooked tricolor rotini pasta
1/2 pound ground turkey breast
1 cup chopped onions
3 cloves garlic, minced
1 tsp. Italian herb seasoning
1 tsp. basil
8 oz. mushrooms
6 oz. tomato paste
1 cup water
1 tsp. Worcestershire sauce
1/4 tsp. salt
2 T. grated Parmesan cheese
2 T. finely chopped parsley

Cook pasta according to package directions, omitting salt, and set aside. Wipe mushrooms with a clean, damp cloth. Slice and set aside. Place turkey, onion, garlic, herbs and mushrooms in a skillet. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes or until mushrooms have released all their juices and are fully cooked. In a small bowl, whisk together tomato paste, water, Worcestershire sauce, salt, cheese and parsley. Add to skillet. Add pasta to skillet and heat thoroughly before serving.

Yield: 6 Servings
Calories: 232
Fat: 2.2g
Fiber: 2.1g

Skillet Sweet Potatoes

Skillet Sweet Potatoes

1 tsp. Olive oil
1 cup Onions, sliced or chopped
2 Sweet potatoes (1 lb)
1/2 cup Vegetable stock
salt and pepper to taste
1/2 T. Honey (optional)

In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened. Meanwhile, peel potatoes; cut into 1/2-x 1/2-inch thick strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until potatoes are tender. Stir in salt and pepper. Toss with honey if you like. Honey included in nutritional information.

Yield: 4 servings
Calories: 102
Fat: 1.5g
Fiber: 1.2g

Skillet Swiss Steak

Skillet Swiss Steak

1 T. all-purpose flour
1/4 tsp. black pepper
1 shoulder steak (12 oz.), 1/2 inch thick
1 medium yellow onion, chopped (about 1 cup)
1/2 cup diced celery
1-1/2 cups reduced-sodium beef broth, divided
2 cloves garlic, minced
2 medium tomatoes, seeded and chopped (about 2 cups)
1-1/2 cups no-salt-added crushed tomatoes
1 bay leaf
1/4 tsp. dried thyme
1/2 tsp. garlic powder

Preheat broiler. Line a broiler pan with foil. On a sheet of waxed paper, combine flour and pepper. Mix well. Dredge steak in flour mixture, turning to coat. Place steak on prepared broiler pan. Broil, turning once, until browned, about 8 minutes. Transfer steak to a cutting board; trim off fat. In a large skillet, combine onion, celery, 1 T. broth, and garlic. Cook over medium heat, stirring, until softened, about 3 minutes. Add steak, chopped tomatoes, crushed tomatoes, remaining broth, bay leaf, thyme, and garlic powder. Bring mixture to a boil; cover. Simmer steak over low heat until cooked through and sauce thickens, about 35 minutes. Spoon sauce on a serving platter. Place steak on top. Serve immediately.

Yield: 4 Servings

Calories: 230
Fat: 7g

Skillet Chicken with Wine

Skillet Chicken with Wine

2 jumbo onions (about 1 pound each)
1 pound medium-size red potatoes
9 medium-size chicken thighs (about 3 pounds)
1 T. olive or salad oil
1 cup chicken broth
1/3 cup dry white wine
1 tsp. dried thyme leaves
1/2 tsp. coarsely ground black pepper
8 Kalamata olives or ripe olives
1 small bunch spinach

Slice onions. Cut potatoes into 2-inch chunks. Remove skin and fat from chicken thighs. In nonstick 12-inch skillet over high heat, in hot olive or salad oil, cook chicken thighs until browned on both sides. Add onions, potatoes, chicken broth, white wine, thyme, black pepper, and olives; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until juices run clear when chicken is pierced with a knife and vegetables are tender. Stir in spinach; cook 1 to 2 minutes until spinach just wilts.

Yield: 6 Servings

Calories: 285
Fat: 8g

Barbecue Pork Skillet

Barbecue Pork Skillet

4 top loin pork chops
1/4 C. low-fat Italian dressing
1/4 C. barbecue sauce
1 tsp. chili powder

In large non-stick skillet, brown pork chops on one side over medium-high heat; turn chops and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes.

Yield: 4 servings
Calories: 170
Fat: 7g
Fiber: 0g

Skillet Jicama

Skillet Jicama

1 tsp. Butter
1 tsp. Oil
4 C. cubed, pared Jicama
1 C. Sliced Red Onion
1 C. Red Bell Pepper Strips
1/4 C. Chicken Stock
Dash Crushed Red Pepper

Combine oil and butter in skillet and heat until butter melts. Add jicama and cook over medium high heat, stirring frequently until lightly browned, about 5 minutes. Add onions and bell pepper and cook until onions are soft. Stir in remaining ingredients, cover and cook over high heat until jicama is tender, 6-7 minutes.

Skillet Turkey & Potatoes

Skillet Turkey & Potatoes

Chicken Broth for sautéing
1 C. Thinly sliced, peeled potatoes
5 oz. Ground Turkey Breast
1/2 C. Diced Onion
1/2 C. Diced Green Bell Pepper
1/2 C. Sliced Carrot
1 Garlic Clove, minced
1 C. Canned Tomatoes, chopped, liquid reserved
1 T. Chopped Parsley
1/4 tsp. Thyme
1/4 tsp. Pepper

In nonstick skillet, heat chicken broth. Add potatoes and turkey. Cook over high heat, stirring constantly, until turkey is cooked through. Transfer to plate and set aside for now. Add chicken broth to pan. Add onion, bell pepper, carrot and garlic and sauté over high heat until tender crisp, about 2-3 minutes. Return meat-potato mixture to the pan. Add remaining ingredients; bring to a boil. Reduce heat to low, cover and let simmer, stirring occasionally, until flavors blend and potatoes are tender, about 10 minutes.

Skillet Stroganoff

Skillet Stroganoff

1 (3/4-pound) flank steak
1 T. cornstarch
1 tsp. olive oil
2 C. thinly sliced onion
8oz. mushrooms, sliced
1/2 C. low-salt beef broth
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. fat-free sour cream
2 T. finely chopped fresh parsley
2 C. hot cooked long-grain rice

Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 5 minutes. Add onion, and sauté 1 minute. Add mushrooms; cover and cook 2 minutes. Add broth, salt, and pepper. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in sour cream and parsley. Serve with rice.

Ravioli Skillet Lasagna

Ravioli Skillet Lasagna

2 C. purchased pasta sauce

1/3 C. water

1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli

1 egg, lightly beaten

1 15-ounce carton ricotta cheese

1/4 C. grated Romano or Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed and well drained

Grated Romano or Parmesan cheese

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Greek Beef and Pasta Skillet

Greek Beef and Pasta Skillet

8 ounces dried rotini pasta

12 ounces boneless beef sirloin steak or top round steak

1 T. cooking oil

1 26-ounce jar ripe olive and mushroom pasta sauce, ripe olive and green olive pasta sauce, or marinara pasta sauce

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1/3 C. crumbled feta cheese

Cook pasta according to package directions; drain. Meanwhile, trim fat from meat. Thinly slice beef across the grain into bite-size strips. In a large skillet cook and stir beef in hot oil for 2 to 3 minutes or until desired doneness. Add pasta sauce, salt, and cinnamon. Cook and stir until sauce is bubbly. Add cooked pasta and spinach. Cook and stir until heated through. Sprinkle individual servings with feta cheese.

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

Olive Oil Cake with Fennel Pollen

 

3 eggs

1 1/2 c. sugar

1 1/2 c. extra-virgin olive oil

1 1/2 c. milk

2 c. whole wheat flour

1 tsp. baking powder

1 tsp. sea salt

2 T. fennel pollen (fiore di finocchio)

 

Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.

Grandaddy’s Skillet Cornbread

Grandaddy’s Skillet Cornbread

Grandaddy’s Skillet Cornbread

 

2 C. self-rising cornmeal mix

2 T. butter, melted and cooled slightly

2 C. buttermilk

2 eggs, beaten

2 T. mayonnaise

1 T. shortening

 

In a bowl, combine all ingredients except shortening. Stir until creamy. Grease a cast-iron skillet well with shortening. Pour batter into skillet. Bake at 425 degrees for 15 minutes, or until a toothpick inserted in the center tests clean. Cut into wedges; serve warm. Makes 8 servings

Skillet Spanikopita

Skillet Spanikopita

Skillet Spanikopita

 

8 T. unsalted butter (1 stick)

2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ C. chopped fresh parsley leaves

½ C. chopped fresh dill

½ C. freshly grated Parmesan

2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)

8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel

 

In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.