Vegetable Cheese Skillet Recipes

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SKILLET VEGGIE AND CHEESE STUFFED SHELLS



Skillet Veggie and Cheese Stuffed Shells image

These Skillet Veggie and Cheese Stuffed Shells are a family favorite that are super delicious, easy to freeze and make the perfect weeknight meal!

Provided by Kelly

Time 25m

Number Of Ingredients 12

27 (9 oz) jumbo pasta shells
1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3 large carrots, shredded
1 medium zucchini, shredded
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup part skim ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
Salt and pepper, to taste
3 cups pasta sauce (24 oz)

Steps:

  • Cook pasta shells according to the package instructions, drain and rinse well with cold water. Set aside.
  • While pasta is boiling, drizzle olive oil in a large skillet over medium-high heat and sauté onion, garlic, carrots and zucchini until tender, about 5 minutes. Stir in spinach and sauté an additional minute until all combined and transfer spinach mixture into a large bowl.
  • Stir in ricotta cheese, about ¾ cup of mozzarella cheese and ¼ cup of Parmesan (the remaining cheese will be used at the end) then add salt and mix until completely combined.
  • Pour pasta sauce into the skillet then fill each shell with 2 heaping tablespoons of veggie mixture.
  • Arrange stuffed shells in the skillet, cover and cook on medium heat for 10 to 15 minutes until heated through. Top with remaining cheese, serve and enjoy!

Nutrition Facts : ServingSize 3 stuffed shells, Calories 281 calories, Sugar 7.9 g, Sodium 753 mg, Fat 10.5 g, SaturatedFat 4.1 g, Carbohydrate 34.2 g, Fiber 5 g, Protein 14.5 g

CHILI SKILLET



Chili Skillet image

Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper-and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. -Katherine Brown, Fredericktown, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 15

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup tomato juice
1/2 cup water
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup shredded cheddar or Monterey Jack cheese
Thinly sliced green onions, optional

Steps:

  • In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes., Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.

Nutrition Facts : Calories 599 calories, Fat 26g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1557mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 38g protein.

SKILLET CHEESY BEEF AND VEGGIE MACARONI



Skillet Cheesy Beef and Veggie Macaroni image

Provided by Becky

Time 20m

Number Of Ingredients 14

1 pound ground beef
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 3/4 cups milk
1 1/2 cups beef broth
1 (8 oz.) can tomato sauce
2 cups uncooked macaroni
2 cups frozen mixed vegetables (carrots, corn, peas, green beans...)
2 cups shredded cheddar cheese

Steps:

  • Saute ground beef and onion in a 12-inch skillet over medium heat. Drain grease.
  • Add garlic powder, paprika, parsley, chili powder, salt, and pepper.
  • Stir in the milk, broth, tomato sauce, macaroni and frozen mixed vegetables. Bring to a boil, cover and reduce heat to a simmer. Cook for 8-10 minutes or until pasta is al dente, stirring occasionally.
  • Mix in 1 1/2 cups of the cheddar cheese until melted. Top with ½ cup cheddar cheese.

SKILLET CHICKEN WITH VEGETABLES PARMESAN



Skillet Chicken with Vegetables Parmesan image

See for yourself why one fan told us this Skillet Chicken with Vegetables Parmesan tastes like restaurant fare. Impress the entire table today.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 cloves garlic, minced
1/4 cup KRAFT Lite Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots, green beans, peppers), thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook garlic in dressing in large skillet on medium heat 1 min. Add chicken, 3/4 tsp. basil and pepper; cook 4 to 5 min. on each side or until chicken is done (165ºF).
  • Add vegetables and remaining basil; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Sprinkle with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

MIXED VEGETABLE SKILLET



Mixed Vegetable Skillet image

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

2-3/4 lb. baking potatoes (about 6), unpeeled, cut into 1/2-inch cubes
4 cups chopped fresh broccoli
2 Tbsp. butter
1 each green and red bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. ground black pepper
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

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

VEGETABLE CHEESE SKILLET



Vegetable Cheese Skillet image

My family loves it as a non-meat meal, but you could also use it as a side dish. The vegetables used are really just whatever you like all thrown together.

Provided by Mysterygirl

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 teaspoons margarine
1 cup finely chopped vegetables (I use broccoli, squash, carrots, onions, but use whatever you want)
1 clove garlic, minced
1 cup sliced mushrooms
1 dash salt and pepper
1 cup cooked egg noodles
1/2 cup buttermilk
2 teaspoons chopped fresh parsley
4 ounces cheddar cheese, shredded

Steps:

  • In a 9 inch skillet that has a flameproof or removeable handle, heat margarine over medium heat until bubbly and hot.
  • Add vegetables (except mushrooms) and garlic.
  • Saute until vegetables are tender, about 5 minutes.
  • Add mushrooms, salt and pepper and continue sauteing, stirring constantly for about 2 minutes.
  • Add egg noodles, milk and parsley and stir to combine thoroughly.
  • Sprinkle with cheese and transfer to broiler.
  • Broil until cheese is melted.

Nutrition Facts : Calories 370.1, Fat 24.1, SaturatedFat 13.2, Cholesterol 77.9, Sodium 467.4, Carbohydrate 19, Fiber 1.1, Sugar 4.2, Protein 20.1

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