Harvest Skillet Supper Recipes

HARVEST SKILLET SUPPER

Betty Crocker's Heart Healthy Cookbook shares a recipe! Scrumptious skillet dinner made using pork, rice and vegetables - a wholesome meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 13

Harvest Skillet Supper image

Steps:

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in hot oil 2 to 3 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm. Drain drippings from skillet.
Mix apple juice, mustard, cornstarch, brown sugar, salt and pepper in small bowl. Add to skillet with sweet potatoes; reduce heat. Cover and cook 10 to 15 minutes, stirring occasionally, until sweet potatoes are crisp-tender.
While sweet potatoes are cooking, heat water to boiling in medium saucepan; stir in rice. Reduce heat to low; cover and simmer 10 minutes.
Stir bell pepper, apple and pork into sweet potato mixture. Cover and cook 5 minutes longer, stirring occasionally, until bell pepper is crisp-tender and pork is no longer pink in center. Serve over rice; garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 55 mg, Fiber 6 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g

Ingredients

2 teaspoons canola or soybean oil
3/4-pound pork tenderloin, cut into 1/4-inch slices
3/4 cup apple juice
2 tablespoons Dijon mustard
2 teaspoons cornstarch
2 teaspoons packed brown sugar
Dash of salt
Dash of pepper
2 medium sweet potatoes, peeled, cut into 1/4-inch slices (2 cups) or 2 cups sliced carrots
1 1/4 cups water
1 cup uncooked instant brown rice
1/2 cup coarsely chopped green bell pepper
1 apple, cut into 16 wedges

HEARTY SKILLET SUPPER

When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Hearty Skillet Supper image

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1140mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

Ingredients

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 cup chopped carrots
1 cup cubed peeled potatoes
1 cup water
1/2 cup uncooked long grain rice
2 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper

More about "harvest skillet supper recipes"

HARVEST CHICKEN SKILLET {ONE-PAN RECIPE!} – WELLPLATED.COM

Web Oct 10, 2016 Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon …
From wellplated.com
4.7/5 (132)
Calories 397 per serving
Category Side Dish

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Harvest Skillet Supper Recipes

HARVEST SKILLET SUPPER

Betty Crocker's Heart Healthy Cookbook shares a recipe! Scrumptious skillet dinner made using pork, rice and vegetables - a wholesome meal!

HEARTY SKILLET SUPPER

When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota

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