Vegetable Skillet Supper Recipes

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PESTO CHICKEN SKILLET SUPPER



Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

  • Heat a large skillet over medium-high heat.
  • Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
  • Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
  • In a small bowl, stir together the pesto and cream.
  • Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

ONE PAN SAUSAGE AND VEGETABLE SKILLET



One Pan Sausage and Vegetable Skillet image

One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!

Provided by Kelley Simmons

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons ghee or butter (or more if needed)
2 cups baby potatoes (diced)
12 ounces andouille sausage (sliced)
1 small zucchini (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
3 cloves garlic (minced)
2 teaspoons Italian seasoning
1 teaspoon onion powder
salt and pepper (to taste)

Steps:

  • Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
  • Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
  • Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
  • Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
  • Season with salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 822 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

VEGETABLE SKILLET SUPPER



Vegetable Skillet Supper image

Make and share this Vegetable Skillet Supper recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped onion
3 cups chopped assorted fresh vegetables (I use broccoli, green beans, peas, carrots, whatever I have on hand)
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 (15 ounce) can pinto beans, drained (or black beans)
1 cup shredded cheddar cheese

Steps:

  • Heat oil in lg skillet until hot.
  • Add onions and vegetables of your choice and saute for 10 minutes, until crisp-tender.
  • Add tomato sauce,chili powder, salt, sugar and cayenne.
  • Mix well; bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add beans; simmer for 5 minutes more.
  • Sprinkle with cheese.

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