February 26, 2018 at 10:37 a.m.
I’m going for skillet meals!
The pork sausage used is a nice change from ground beef many chili recipes call for.
30-MINUTE CHILI
1 lb. bulk pork sausage
1 large onion, diced (about 1- 1/4 cups)
3/4 c. diced green pepper
2 – 15 oz. cans chili beans, undrained
1-28 oz. can crushed tomatoes
3 c. water
1 – 4 oz. can chopped green chilies
1 envelope chili seasoning mix
2 T. sugar
In a Dutch oven, cook sausage, onion and green pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into small pieces; drain. Stir in remaining ingredients; bring to a boil. Lower heat; simmer, covered 25-30 minutes., stirring often. Makes 8-10 servings. Note: Put a shaker of chili powder on the table for those who like a little more “kick” to their chili. Serve with crackers, corn muffins or bread, garlic French bread, “Fritos” chips and sour cream if you wish. Turn the chili into a large bowl or serve it buffet style. Yummy!
SKILLET CHICKEN AND RICE
4 boneless, skinless chicken breast halves
1-8 oz. can no-salt-added tomato sauce (Hunt’s)
1/2 c. water
1-15 oz. can Mexican-style stewed tomatoes, un-drained
1-15 oz. can dark red kidney beans, drained
1 c. uncooked instant brown rice (white rice can be used (Minute Rice)
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3-4 minutes, browning on both sides. Remove chicken from skillet. In same skillet,, combine all remaining ingredients; mix well. Top with chicken. Bring mixture to a boil. Lower heat; cover and simmer 20-25 minutes or until chicken is fork tender and almost all liquid is absorbed. Let stand 5 minutes before serving. Makes 4 servings. Note: For a milder flavor, substitute Italian-style stewed tomatoes. To serve, place chicken breasts on a plate or platter and turn tomato mixture into a serving bowl. You can substitute regular tomato sauce for no-salt.
BEEF N’ NOODLE
SKILLET
1 lb. lean ground beef
4 oz. (2 c.) uncooked medium egg noodles
1 c. frozen corn
1 c. sliced green onions
1 c. water
1/2 c. salsa
2 – 8 oz. cans no-salt-added tomato sauce
1/4 c. shredded cheddar cheese
In a large skillet, brown ground beef until thoroughly cooked, breaking into small pieces as it’s cooking. Add all remaining ingredients except cheese; mix well. Bring to a boil. Lower heat to low, cover and simmer 10-12 minutes or until noodles are done to your liking, stirring occasionally. Sprinkle with cheese. Makes four 1-1/2 c. servings. Note: You can substitute 1/2 c. diced onion for green onions if you wish.
Have you noticed that I often will include a sweet treat at the end of my column? It’s usually a bar recipe, as you know it takes less time to bake a pan of bars than to make a batch of cookies. Looking at the recipe you will see crisp rice cereal (Rice Krispies) as one of the ingredients. Well, if you like chocolate, making a decadent rice krispy bar will satisfy your palate. A good after-school treat or a treat for yourself.
AFTER SCHOOL TREATS
2 c. (12 oz. bag) chocolate chip
1/4 c. shortening
5 c. rice krispies
1 – 10 oz. pkg. Milk Duds candy
1 T. water
In a large micro-safe bowl, combine chips and shortening. Cover lightly and micro on HIGH until chocolate is melted, about 2 minutes; stir until well blended. Stir in cereal until well coated. In another micro-safe bowl, combine water and Milk Duds. Cover and micro on HIGH for 1 minute or until mixture is pourable; mix well. Stir into cereal mixture. Spread into a 9 x 13-inch buttered pan. Cover and refrigerate for 30 minutes or until firm. Makes 2 dozen.
Thought for the Day: Every now and then go away, have a little relaxation. For when you come back to your work, your judgment will be surer. (You don’t have to go far….maybe just to another room!)
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