Skillet Ranch Vegetables Recipes

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SKILLET RANCH VEGETABLES



Skillet Ranch Vegetables image

Celebrate the last garden harvest with this satisfying side dish. Simply cook carrots, squash and zucchini in oil that's been spiced up with ranch dressing mix. You'll be able to dish out hot and hearty helpings in minutes!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon canola oil
1 envelope buttermilk ranch salad dressing mix
2 medium carrots,thinly sliced
2 medium yellow squash, sliced
2 medium zucchini, sliced

Steps:

  • In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 581mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein.

ORIGINAL RANCH BEEF AND NOODLE SKILLET



Original Ranch Beef and Noodle Skillet image

This recipe is very simple to prepare and tastes great. The key to this meal is the Hidden Valley Ranch dressing, which really brings out the flavor of the noodles, beef and it is a meal that everybody enjoys. Good for lunch or dinner.

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 9

½ cup grated Parmesan cheese
½ pound freshly sliced mushrooms
¾ cup milk
1 container (8 oz.) sour cream
1 package (12 oz.) wide egg noodles dry
1 packet (1 oz.) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 pound ground beef cooked, drained
1 tablespoon vegetable oil
sliced green onions (optional)

Steps:

  • Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.

SKILLET CHICKEN AND VEGETABLES



Skillet Chicken and Vegetables image

Categories     Chicken     Onion     Potato     Poultry     Vegetable     Sauté     Wheat/Gluten-Free     Dinner     Carrot     Fall     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

Steps:

  • Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

CRISPY PARMESAN-RANCH ROASTED VEGGIES



Crispy Parmesan-Ranch Roasted Veggies image

The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 11

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
  • In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
  • In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
  • Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

RANCH VEGETABLES



Ranch Vegetables image

It only takes a moment to bring a hot new idea to frozen vegetables. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 3

1 ounce hidden valley dry ranch dressing mix
2 tablespoons oil
32 ounces frozen mixed vegetables (carrots, broccoli and cauliflower were used)

Steps:

  • Combine Hidden Valley Ranch mix with oil in a large bowl; mix with mixed, frozen vegetables and toss.
  • Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.

Nutrition Facts : Calories 110, Fat 4, SaturatedFat 0.6, Sodium 58.7, Carbohydrate 16.8, Fiber 5, Protein 4.2

SOUTHWESTERN VEGGIE SKILLET



Southwestern Veggie Skillet image

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

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

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

POTATO AND VEGETABLE SKILLET



Potato and Vegetable Skillet image

You're just one skillet away from a quick, creamy chicken and vegetable meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 26m

Yield 5

Number Of Ingredients 6

1 package Betty Crocker™ julienne potatoes
1 1/2 cups hot water
3/4 cup milk
1/2 cup creamy ranch dressing
1 1/2 cups frozen loose-pack vegetables (any combination)
1 1/2 cups cut-up cooked chicken or 2 cans (5 ounces each) chunk chicken, drained

Steps:

  • Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 10-inch skillet.
  • Reduce heat; cover and simmer 16 to 20 minutes; stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 890 mg

RANCH CHICKEN & VEGETABLE SKILLET



Ranch Chicken & Vegetable Skillet image

If getting kids to eat veggies is a problem at your house, try our chicken skillet with ranch dressing and shredded cheddar. (Trust us on this one.)

Provided by My Food and Family

Categories     Home

Time 23m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 6

1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (1/2 lb.) sliced fresh mushrooms
2 cups fresh broccoli florets
1/4 cup KRAFT Classic Ranch Dressing
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Melt butter in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Remove from skillet; cover to keep warm.
  • Add mushrooms and broccoli to skillet; cook and stir 5 min. or until mushrooms are golden brown and broccoli is tender. Return chicken to skillet. Cook and stir 3 min. or until chicken is cooked through. Add dressing: cook and stir 1 min. or until ingredients are coated and heated through.
  • Serve topped with the cheese.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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