EASY SAUSAGE AND VEGETABLE SKILLET
This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.
Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
MIXED VEGETABLE SKILLET
A melody of fresh vegetables becomes a delicious dinner entrée with this Mixed Vegetable Skillet recipe from My Food and Family. Even more delicious topped with cheese.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 35 g, Fiber 6 g, Sugar 3 g, Protein 11 g
20-MINUTE VEGETABLE BEEF AND RICE SKILLET
Make some mealtime magic happen with our 20-Minute Vegetable Beef and Rice Skillet dinner. Try our 20-Minute Vegetable Beef and Rice Skillet recipe today!
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SAUTEED MIXED VEGETABLES
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside.
- Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size).
- Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes.
- Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.
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