Outdoor Vegetable Skillet Recipes
GARDEN VEGETABLE & CHICKEN SKILLET
Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
RAINBOW VEGETABLE SKILLET
Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. -Jennifer Schmidt, Dickens, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
FAST ITALIAN VEGETABLE SKILLET
This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
OUTDOOR VEGETABLE SKILLET
A great recipe for people who claim they 'hate' Brussels sprouts. Brussels sprouts and other veggies are marinated in French dressing, then grilled. This can be easily cooked inside on the stove also.
Provided by AJRHODES3
Categories Tomato Side Dishes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl , mix Brussels sprouts, tomatoes, pearl onions, French dressing, salt and pepper. Cover and let stand at room temperature approximately 2 hours, stirring occasionally.
- Preheat an outdoor grill for high heat.
- Transfer Brussels sprouts mixture to a heavy medium skillet. Cover and cook on prepared grill 10 minutes. Uncover and continue cooking 5 minutes, stirring occasionally, until Brussels sprouts are tender.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.4 g, Fat 7.8 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 145 mg, Sugar 4.3 g
OUTDOOR VEGETABLE SKILLET
A great recipe for people who claim they 'hate' Brussels sprouts. Brussels sprouts and other veggies are marinated in French dressing, then grilled. This can be easily cooked inside on the stove also.
Provided by AJRHODES3
Categories Tomato Side Dishes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl , mix Brussels sprouts, tomatoes, pearl onions, French dressing, salt and pepper. Cover and let stand at room temperature approximately 2 hours, stirring occasionally.
- Preheat an outdoor grill for high heat.
- Transfer Brussels sprouts mixture to a heavy medium skillet. Cover and cook on prepared grill 10 minutes. Uncover and continue cooking 5 minutes, stirring occasionally, until Brussels sprouts are tender.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.4 g, Fat 7.8 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 145 mg, Sugar 4.3 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
OUTDOOR VEGETABLE SKILLET
A great recipe for people who claim they 'hate' Brussels sprouts. Brussels sprouts and other veggies are marinated in French dressing, then grilled. This can be easily cooked inside on the stove also.
Provided by AJRHODES3
Categories Tomato Side Dishes
Time 2h25m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl , mix Brussels sprouts, tomatoes, pearl onions, French dressing, salt and pepper. Cover and let stand at room temperature approximately 2 hours, stirring occasionally.
- Preheat an outdoor grill for high heat.
- Transfer Brussels sprouts mixture to a heavy medium skillet. Cover and cook on prepared grill 10 minutes. Uncover and continue cooking 5 minutes, stirring occasionally, until Brussels sprouts are tender.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.4 g, Fat 7.8 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 145 mg, Sugar 4.3 g
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