QUICK ITALIAN VEGGIE SKILLET
When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.
Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.
QUICK ITALIAN SKILLET DINNER
Dinner in 30 minutes - and only one pot to clean! Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
- Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
- Cover and let stand 6 to 8 minutes or until liquid is absorbed.
- Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 30.7 g, Cholesterol 41.8 mg, Fat 17.5 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 6.9 g, Sodium 1012.2 mg, Sugar 3.4 g
ITALIAN VEGGIE SKILLET
"Although I'm retired, I like recipes that are fast to prepare," shares Josephine Piro of Easton, Pennsylvania. "This side dish is ready in no time and incorporates vegetables and herbs from our garden for a refreshing taste."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2-3 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes. , Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ITALIAN VEGGIE SKILLET
Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.
Provided by yogiclarebear
Categories Corn
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
- Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
- Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
- Sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
ITALIAN STYLE SKILLET ZUCCHINI
This quick and easy stir fry is a colourful addition to grilled or roast meats. You can add extra garlic and basil at the end of cooking time.
Provided by Fluffy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise into 1/2 inch slices.
- In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
- Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
- In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
- Sprinkle with cheese.
Nutrition Facts : Calories 148.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 119.8, Carbohydrate 13.7, Fiber 3.6, Sugar 6.7, Protein 5.8
CHICKEN AND ITALIAN VEGETABLE SKILLET
Chicken breasts, loads of vegetables, and mozzarella cheese get a quick sauté in the skillet before being served on a bed of hot rice. Ready in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet. Add chicken; cook 5 min. on each side or until golden.
- Add dressing, garlic and broth; bring just to boil. Reduce heat to low; simmer 3 min. Stir in vegetables, cook 3 to 4 min. until vegetables are crisp-tender and chicken is cooked through (170°F).
- Sprinkle with cheese; cover. Let stand until cheese is melted. Spoon over cooked rice.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 5 g, Protein 38 g
VEGETARIAN ITALIAN PASTA SKILLET DINNER
A 30-minute meatless skillet dinner, made with a can of Progresso™ Light soup, comes to the rescue and serves two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
- Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
- Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 8 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 9 g, TransFat 0 g
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
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