Potato Broccoli Skillet Recipes

POTATO, BROCCOLI AND SAUSAGE SKILLET

Steps:

• 1.) Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.
• 2.) Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.
• 3.) Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).
• * Use your favorite veggie for the broccoli.

CHICKEN AND BROCCOLI POTATO SKILLET

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.

BROCCOLI AND CHEDDAR SKILLET FLAN

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
• Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
• Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

BROCCOLI CHICKEN SKILLET

Steps:

• In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.

POTATO, BROCCOLI AND SAUSAGE SKILLET

Steps:

• Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.
• Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.
• Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

BROCCOLI CHEESE SKILLET POTATOES

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
• Stir the soup, milk, pepper and potatoes in the skillet and heat through.
• Sprinkle with parsley or other toppings of your choice.

POTATO BROCCOLI SKILLET

Steps:

• In Large skillet add water, milk, butter. Cook to a boil. Stir in uncooked potatoes and cheese sauce package from box. Add kielbasa and mix well. Reduce heat cover and cook 15 minutes. Add Broccoli cover and cook another 8 minutes or until potatoes are tender. Sauce will thincken as it stands. YUM!

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

BROCCOLI & POTATO CHEESY CHICKEN SKILLET

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add chicken to reserved drippings in skillet; cook on medium heat 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add potatoes, broccoli and garlic; cook and stir 5 min. or until heated through.
• Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Crumble bacon; sprinkle over cheese.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.