Jiffy Ground Pork Skillet

December 10, 2014 Leave a Comment

 

Jiffy Ground Pork Skillet

Jiffy Ground Pork Skillet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Some people call it dinner hour, but many of us call it rush hour.  Slow down the pace with this super quick mouthwatering meal.  The only thing you’ll have left over is time to share with your family at the table.

        Brigitte Schaller                                                                               Flemington, Missouri

Jiffy Ground Pork Skillet Recipe

 

Jiffy Ground Pork Skillet

1 ½ cups uncooked penne pasta

1 lb. ground pork

½ cup chopped onion

1 can (14.5 oz.) Stewed tomatoes, undrained

1 can (8 oz.) tomato sauce

1 tsp. Italian seasoning

1 medium zucchini, cut into ¼ inch slices

 

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes to allow flavors to blend.

Drain pasta; add to skillet.  Stir in zucchini.  Cover and cook for 3-5 minutes or until zucchini is crisp-tender.            5 servings

 

(Recipe for Jiffy Ground Pork Skillet was in www.tasteofhome.com, 2014)

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Chicken Orzo Skillet

June 23, 2014 Leave a Comment
Chicken Orzo Skillet

Chicken Orzo Skillet

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children.  I combined two recipes to come up with this family favorite.

           Kathleen Farrell                                                                               Rochester, New York

 

Chicken Orzo Skillet Recipe

Chicken Orzo Skillet

1 cup uncooked orzo pasta

1 Lb. boneless skinless chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans (14 ½ oz. each) stewed tomatoes, cut up

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1 ½ tsp. Italian seasoning

½ tsp. salt

1 package (16 0z.) frozen broccoli florets, thawed

 

Cook orzo according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook garlic in remaining oil for 1 minute or until tender.  Stir in the tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo. Stir into chicken mixture.

 

(Recipe for Chicken Orzo Skillet was on www.tasteofhome.com, 2014)

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Southwest Chicken Soup

September 14, 2013 Leave a Comment
Southwest Chicken Soup

Southwest Chicken Soup

 

Crunched for time?  Canned isn’t your only option when you want hot soup on the table.  This homemade one’s filled with the zesty tastes of the Southwest – and is ready in about 15 minutes.  A splash of olive oil at the end is a fun touch that adds to the flavor.

 

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

Bring broth to a boil in large saucepan over high heat.  Add beans, tomatoes, chiles and chicken.  Return to a boil.  Reduce heat to medium-low; simmer, covered, 3 minutes.

Remove from heat; stir in all remaining ingredients except cheese.  Serve topped with cheese.                                                      4 (1 ½ cups) servings

 

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)

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