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.
ITALIAN BARLEY AND BEAN PILAF
Dinner ready in 25 minutes! Enjoy this Italian-style barley, beans and veggies pilaf - a scrumptious skillet meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
- Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
- Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 285, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 10 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg
FAST ITALIAN VEGETABLE SKILLET
This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
LENTIL BARLEY VEGETABLE SKILLET
Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring corn and Muir Glen® tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
- Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
- Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.
Nutrition Facts : Calories 225, Carbohydrate 51 g, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg
BARLEY-VEGETABLE SAUTé
This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat.
- Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg
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