Fresh From The Garden Skillet Recipes

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

GARDEN SKILLET

Steps:

• 1. Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
• 2. Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
• 3. Add the rice and stir.
• 4. Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
• 5. Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
• 6. Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
• 7. After rice has cooked for 20 minutes add in two slices of cheese and stir.
• 8. Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
• 9. Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).

FRESH FROM THE GARDEN SKILLET

Steps:

• Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
• In electric skillet melt butter and blend in oil.
• Crush garlic and brown slightly, add in and.
• Sauté veggies until al dente.
• Add herbs, salt and pepper to taste.
• Top with mozzarella until just melted.
• Serve and enjoy.
• *** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
• Can easily be a main meal for vegetarians.
• Cooking time varies as I do the prep ahead of time and then cook for the dinner.