Skillet Slaw For Two Recipes

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WEEKNIGHT SKILLET SLAW



Weeknight Skillet Slaw image

When you get home from work, you hardly want a big production for dinner. That's when this recipe can be your standby. Cook your ground turkey, then add veggies, cole slaw mix, and sauce and in 10 minutes you've got a hearty meal for everyone to enjoy.

Provided by Matt Wencl

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 4

Number Of Ingredients 15

1 tablespoon chipotle hot sauce (such as Cholula®)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 ½ teaspoons minced ginger
1 teaspoon agave syrup
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground turkey
½ teaspoon salt
½ tablespoon ground black pepper
1 (8 ounce) package coleslaw mix
½ red bell pepper, diced
2 green onions, chopped, or more to taste
2 cloves garlic, minced
1 tablespoon sesame seeds

Steps:

  • Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
  • Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
  • Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
  • Sprinkle sesame seeds over slaw before serving.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.5 g, Cholesterol 88.2 mg, Fat 18 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 3.5 g, Sodium 682.2 mg, Sugar 2.1 g

STEAKHOUSE SHEET PAN DINNER FOR TWO



Steakhouse Sheet Pan Dinner for Two image

Date night just got a lot easier -- and less expensive. Here's a traditional surf-and-turf dinner with all the sides, but without the steakhouse prices or any complicated prep. Using just one sheet pan makes it a quick clean-up.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, melted, plus more for greasing the sheet pan
4 tail-on jumbo shrimp, peeled and deveined
2 teaspoons fresh thyme leaves
3 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
2/3 cup heavy cream
1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds
2 ounces cream cheese, at room temperature
One 10-ounce package frozen spinach, thawed and squeezed completely dry
2/3 cup shredded Gruyere (about 5 ounces)
Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
  • Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
  • Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
  • Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
  • Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
  • Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
  • Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

SKILLET BBQ CHICKEN WITH SLAW



Skillet BBQ Chicken with Slaw image

Enjoy this chicken that's cooked in skillet and served with slaw - flavorful dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 15

1/4 cup cider vinegar
1 tablespoon olive oil
2 tablespoons honey
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher (coarse) salt
4 cups coleslaw mix (from 16-oz bag)
1 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
4 boneless skinless chicken breasts (1 1/2 lb)
3 cloves garlic, finely chopped
1 tablespoon salt-free southwest chipotle seasoning blend
1/4 teaspoon kosher (coarse) salt
1 tablespoon olive oil
1/2 cup honey-roasted garlic barbecue sauce
1/4 cup water

Steps:

  • In large bowl, stir vinegar, oil, honey, pepper and salt with whisk. Add coleslaw mix, bell pepper and onion; toss to coat. Cover; refrigerate at least 10 minutes.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick. Rub chicken with garlic; sprinkle with seasoning blend and salt.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once. Add barbecue sauce and water; cook 1 to 2 minutes longer or until chicken is no longer pink in center.
  • Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 41 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 700 mg

SLAW FOR TWO



Slaw for Two image

FOR A soup and salad supper, a picnic or a buffet, this recipe can be modified to serve any number. I often make it for just the two of us, and it works well. Tasty and colorful, it's a welcome addition to any meal. -Sylvia Ford, Kennett, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 cup shredded cabbage
1/4 cup shredded carrot
1/4 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons vegetable oil
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
Salt to taste

Steps:

  • In a medium bowl, combine the cabbage, carrot, celery and green pepper. In another bowl, combine oil, mayonnaise, mustard, hot pepper sauce and salt; pour over vegetables and toss. Cover and chill for several hours. Stir before serving.

Nutrition Facts : Calories 244 calories, Fat 25g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 131mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

EASY CREAMY COLE SLAW FOR 2



Easy Creamy Cole Slaw for 2 image

This recipe plus a package of slaw mix is a 10-minute side when any last minute meal is needed. Flavors do blend if made ahead and allowed to chill a few hours... makes a more juicy cole slaw if slaw mix and dressing are combined and allowed to chill a few hours as cabbage releases juices.

Provided by grantg

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 head cabbage, shredded (or finely chopped)
1 -2 carrot, shredded (or finely chopped)
1/2 small onion, finely chopped (optional)
1/2 cup mayonnaise
2 tablespoons sugar or 2 tablespoons Splenda granular
2 tablespoons milder rice wine vinegar or 2 tablespoons white vinegar
2 teaspoons milk or 2 teaspoons skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon finely ground black pepper

Steps:

  • If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
  • In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
  • Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
  • Preparation Time is about 10 minutes if using the store bought slaw mix.

Nutrition Facts : Calories 174.5, Fat 10.8, SaturatedFat 2, Cholesterol 10.4, Sodium 394, Carbohydrate 19.5, Fiber 2.4, Sugar 11.3, Protein 1.5

SKILLET PANCAKE FOR TWO



Skillet Pancake for Two image

Is there a more romantic breakfast than a pancake for two? This oversize blueberry version is infinitely adaptable, too. Stir in either buttermilk or a combo of milk and yogurt for a kick of tangy flavor, and sub in just about any fruit. The result is a skillet-size, super-airy, crispy-edged delight to share.

Provided by Lauryn Tyrell

Categories     Pancake Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons unsalted butter, plus more for serving
1/4 cup plain yogurt (not Greek)
1/4 cup whole milk
1 large egg
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1/2 cup fresh blueberries, plus more for serving
4 teaspoons vegetable oil
Pure maple syrup, for serving

Steps:

  • Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
  • Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
  • Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.

SKILLET SLAW



Skillet Slaw image

A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor. Also Try: Carrot Souffle

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

4 ounces bacon, chopped
2 teaspoons vegetable oil
1/2 small head green cabbage, cored and very thinly sliced
1/2 small head of red cabbage, cored and very thinly sliced
3 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large skillet, cook bacon over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
  • Reduce heat to medium. Add 1 teaspoon oil and white cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to a large bowl and set aside.
  • Add remaining teaspoon oil and red cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to bowl with white cabbage.
  • Add 2 tablespoons vinegar to skillet and stir, scraping up browned bits from bottom of skillet. Pour heated vinegar over cabbage and toss to coat. Add remaining teaspoon vinegar to slaw, along with caraway seeds, salt, and pepper; toss until well combined. Sprinkle with reserved bacon and serve warm.

SKILLET SLAW FOR TWO



Skillet Slaw for Two image

I got this recipe before my step-came to live with us. But since he doesn't like cabbage I can still make it.

Provided by RepoGuysWife

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 slice bacon
2 tablespoons finely chopped onions
1 tablespoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon salt
1 dash pepper
2 cups shredded cabbage
1 small apple, finely chopped
1/4 cup sour cream

Steps:

  • Fry bacon till crisp; drain and reserve drippings.
  • Add onion to drippings and cook 2 minutes.
  • Stir in vinegar, water, sugar, salt, and pepper.
  • Bring just to boiling.
  • Add cabbage and apple; toss to coat.
  • Cover and cook over medium heat 5 minutes or until cabbage wilts.
  • Stir in sour cream and sprinkle with crumbled bacon.

Nutrition Facts : Calories 167.5, Fat 11.3, SaturatedFat 5.5, Cholesterol 20.4, Sodium 414.1, Carbohydrate 14.6, Fiber 3, Sugar 9.5, Protein 3.5

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