Skillet Meals

I like the ease of skillet meals for busy nights, and in warm months it doesn't heat the house like the oven. Here are a few of our favorites.

I've already covered fajitas and stir fry.

Quick Cajun Skillet

• 1 tsp oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 8 oz kielbasa, chopped in half lengthwise then sliced
• 2 cloves garlic, minced
• 1-2 tsp Cajun-style seasoning (or make your own blend)
• 1 14 oz can diced seasoned tomatoes
• 1 8 oz can tomato sauce
• 1 15 oz can kidney beans

Heat oil in a large extra-deep skillet or dutch oven. Saute onion and bell pepper. Add kielbasa so it begins to brown. Add seasoning and garlic. Stir in tomatoes and tomato sauce, reducing heat to medium-low. Rinse and drain the beans and add them to heat through. Serve with rice.

Tacos

Rather than buy the seasoning packets, I use this spice blend, usually with ground turkey:

• 1 tbsp chili powder
• 2 tsp onion powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp salt

Bratwurst and Cabbage with Mustard Sauce

• 4 turkey bratwursts (about 1 lb)
• 1 tsp oil
• 1 large onion, cut in half then sliced
• about 16 oz (6 cups) shredded cabbage- mix of red and green, packaged coleslaw mix, etc.
• 1/4 c Dijon or brown mustard mixed with 2 tbsp water
• buns

Heat oil in a large extra deep skillet. Prick bratwurst with a fork so they don't burst, add to pan and cover, cook for 8 minutes, turning occasionally, and adding onion slices partway through. Add cabbage and cook until tender-crisp, stirring frequently, about 6 minutes. When bratwursts and cabbage are cooked, remove from heat and stir in mustard sauce. Serve on buns.

Quick Mu Shu Pork

• 1 lb. ground pork
• 1 tbsp. dry sherry
• 2 tbsp. lower-sodium soy sauce
• 1 tbsp. vegetable oil
• 2 clove garlic
• ¼ tsp. crushed red pepper
• 1 c. diced jicama
• 1 bag coleslaw mix
• 2 tbsp. water
• 3 green onions
• 1 tsp. sugar
• 8 soft taco-size flour tortillas
• 8 tsp. hoisin sauce

In medium bowl, combine pork, sherry, 1 tablespoon soy sauce, and 1/8 teaspoon freshly ground black pepper. In 12-inch skillet, heat oil on medium-high until hot. Add pork mixture in single layer and cook 1 minute without stirring. Cook 1 minute longer or until pork just loses its pink color, stirring. Transfer pork to large bowl. To same skillet, add garlic and crushed red pepper and cook 10 seconds. Add jicama, coleslaw, and water. Cook 2 to 4 minutes or until vegetables are just tender, stirring occasionally. Add green onions, sugar, pork, and remaining 1 tablespoon soy sauce and cook 1 minute longer, stirring. Wrap tortillas in damp paper towels and microwave on high 1 minute or until tortillas are warm and pliable. To serve, spread 1 teaspoon hoisin on each tortilla, divide pork mixture among tortillas, and fold to eat out of hand.

Lasagna Skillet

America's Test Kitchen

• 1 (28 ounce) cans diced tomatoes
• 1 tablespoon olive oil
• 1 onion, minced
• salt
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb meatloaf mix ( ground beef, and 8 ounces ground pork. for spicier flavor increase the amount of red pepper flakes ) (or use some Italian sausage)
• 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths ( 10)
• 1 (8 ounce) can tomato sauce
• 1 ounce parmesan cheese, grated ( 1/2 cup)
• pepper
• 8 ounces whole milk ricotta cheese ( about 1 cup)
• 1/4 cup minced fresh basil

Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.). Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes. Sprinkle with the basil and serve, passing the extra Parmesan separately.

Chicken Enchilada Skillet 

• 12 corn tortillas, cut into bite sized pieces
• 3 cups shredded or chopped cooked chicken
• 1 10-ounce can Ro*Tel Diced Tomatoes and Green Chiles (substitute diced tomato for Andy)
• 1 10-ounce can red enchilada sauce
• 1 8-ounce can tomato sauce
• 1/2 cup grated Cheddar
• 1/2 cup grated Monterey Jack
• 1/2 avocado, sliced thin
• 1/4 cup chopped cilantro

Put a little oil in pan and heat over medium heat. Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often. Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly. Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.

One Skillet Spicy Shakshuka with Feta

• 6 eggs
• 28 oz can/jar tomato sauce
• 1 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 5 cloves garlic, peeled and chopped finely
• 1 onion, chopped
• 1 bell pepper, sliced
• 1 tablespoon chopped parsley or oregano or herbs of your choice
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1.6 ounces feta cheese (add more of less if you want to)
• parsley, for garnish

In a pan over medium high heat, heat one tablespoon of olive or coconut oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer. Add the garlic and stir for about 2 minutes until fragrant. Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end. To add the eggs, just crack them over the tomato sauce mixture. Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes. Garnish with parsley. Serve immediately with pita bread.

Chicken Karma

• 2 apples, peeled and cubed
• 4 skinless, boneless chicken breasts, cut in 1/2" strips
• 1 Tbsp oil
• 1/4 c. sherry
• 1 c yogurt, raspberry fruit-on-the-bottom recommended in original recipe, at room temperature
• 2 Tbsp curry powder
• 2 Tbsp raisins
• 1/2 c. cashews or peanuts
• 2 Tbsp cornstarch
• cooked rice for serving

Heat oil and cook chicken until it is white on the outside, about 2-3 minutes. Add apples and sherry and cook 2 minutes. Reduce heat to medium, and stir a few spoonfuls of the hot liquid into the yogurt, then add the warmed yogurt to the skillet. Stir in the curry, raisins and nuts. In a small bowl mix the cornstarch with a little water to make a smooth paste, then stir the paste into the mixture. Cook for another 3-4 minutes.