1. General Tso’s Shrimp And Broccoli
Ingredients:
1 lb shrimp, peeled and deveined, tails removed
1/2 teaspoon dry mustard
2 tablespoons sugar
1/3 cup ketchup
2 tablespoons white vinegar
3 tablespoons soy sauce
1 clove grated garlic
kosher salt
ground pepper
1/2 cup cornstarch
1 tablespoon toasted sesame seeds
vegetable oil, for frying
Directions:
2. Steam broccoli in a large pot fitted with rack.
3. In a large mixing bowl, season shrimp with salt and pepper. Then dredge the shrimp in cornstarch.
3. Preheat oil in a large skillet. Once oil is heated, add in shrimp until it is cooked throughout — it should be golden.
4. Spoon sauce over shrimp and stir until the sauce has caramelized.
5. Serve with steamed broccoli.
2. Easy Beef Taco Skillet
Ingredients:
1 chopped red bell pepper
1 can whole kernel corn, drained
10 corn tortillas, cut into 1 inch pieces
1 pound ground beef
1 bottle taco sauce
1 1/4 cup shredded cheddar cheese
Hot sauce, if desired.
Directions:
2. In a large skillet, cook beef, onion and pepper over medium heat until beef is thoroughly cooked.
3. Once beef is cooked, add the corn, pre cut tortillas, taco cheese and one cup of cheese. Heat throughout and stir to combine.
4. Once combined, sprinkle the remaining cheese on top.
5. Serve immediately, with hot sauce if desired. You can also add other traditional taco toppings, like lettuce and avocado.
3. Creamy Parmesan Garlic Mushroom Chicken
Ingredients:
3 tablespoons unsalted butter
1/2 diced yellow onion
10 ounces thinly sliced cremini mushrooms
4 boneless, skinless chicken breasts, pounded to about 1/2 inch thick
4 cloves minced garlic
2 tablespoons all purpose flour
1/2 cup chicken broth
1/2 cup finely grated Parmesan, more for serving
1 cup half and half or whole milk
2 tablespoons fresh parsley leaves
salt and pepper to taste
Directions:
2. Heat the olive oil in a large skillet over medium high heat until the oil is shimmering.
3. Add chicken in (you may need to do this in multiple batches) and sear until browned on the bottom, which should take 5-7 minutes. Flip and sear the other side until also browned. Take off skillet and set aside.
4. Reduce the heat to medium and melt the butter in the skillet. Then add in garlic, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for about 7 minutes until mushrooms are tender.
5. Once mushrooms are tender, stir in your all purpose flour, coating each vegetable evenly.
6. Stir in half and half until there are no lumps in the flour. Bring mixture to a boil and reduce to a simmer and stir in the Parmesan.
7. Return the chicken to the pan and simmer until the sauce has thickened and the chicken is cooked through, this should take about 2-3 minutes.
8.Sprinkle with more Parmesan and parsley before serving.
4. One Skillet Jambalaya
Ingredients:
1 tablespoon oil
2 tablespoons all purpose flour
1 small chopped onion
3-4 chopped green onions
2 cloves minced garlic
2 tablespoons butter
1 chopped pepper, whatever color you want
3 chopped ribs of celery
1 teaspoon cajun seasoning
1 teaspoon dried basil
2 cups low sodium chicken broth
1 cup long grain rice
14.5 ounce can diced tomatoes
1/4 teaspoon granulated sugar
1/2 pound boneless skinless chicken breasts, cut into bite sized pieces
Directions:
2. Add flour and butter to pan and stir well, scraping up the brown bits from the pan.
3. Add garlic, celery, onion and bell peppers and sauté for a few minutes.
4. Add cajun seasoning, diced tomatoes, sugar and basil to the skillet and stir well until everything is combined. Simmer for a couple of minutes.
5. Add rice, chicken broth and reserved meat. Bring mixture to a boil and reduce.
6. Cover pan with lid and cook for 20-25 minutes, until the water is absorbed and the rice is tender and done.
7. Remove from heat and stir the mixture together.
8. Let cool for a few minutes and then serve.
5. Garlic Butter Steak and Lemon Green Beans
Ingredients:
1 pound flank steak, sliced against the grain
5 minced garlic cloves
3 tablespoons butter
1 teaspoon italian seasoning
salt and pepper
1/2 cup beef stock
juice 1/2 lemon
1/2 cup fresh parsley, chopped
crushed red pepper flakes
1 tablespoon fresh thyme leaves
1/4 cup soy sauce
1 tablespoon hot sauce
1 tablespoon olive oil
fresh cracked pepper
Directions:
2. While the steak is marinating, start to prepare your green beans. Put them in a microwave safe dish with 1/2 cup water and cook in microwave for 8-10 minutes, until they’re almost done but have a crispiness to them.
3. Melt 2 tablespoons butter in a large skillet on medium-high heat.
4. Lay the steak strips in one layer in the skillet, keeping the marinade for later. Sear for 1 minute on each side, until they are nicely browned. Add half of the red pepper flakes and garlic and turn steak tips to finish cooking for one more minute. Transfer to plate and set aside.
5. In the same skillet (this is a one skillet meal after all), lower the heat and melt the last tablespoon of butter. Add in the rest of the garlic, parsley, thyme, Italian seasoning and red chili flakes and the green beats and cook for 4-5 minutes, until the green beans are cooked to your preferred crispiness.
6. Deglaze with lemon juice, beef stock and the reserved steak marinade. Reduce the sauce for a couple of minutes.
7. Add grilled steak tips bak into the pan and reheat quickly. Season with salt and pepper as desired. Serve immediately.
6. One Skillet Chicken Parmesan
Ingredients:
salt and pepper to taste
1 tablespoon olive oil
1 5.5 ounce can no salt added tomato paste
1 28 ounce can diced tomatoes
2 tablespoons dried basil
1 cup grated Parmesan cheese
1 cup baby spinach leaves
three boneless, skinless chicken breasts, pounded so they are 1 inch thick
Directions:
2. Heat an oven proof skillet with oil over medium high heat.
3. Place chicken breasts in a zip lock bag with the air expressed. Lay the chicken breasts flat and zip the bag. Pound the chicken breasts so that they become an even thickness, about one inch thick.
4. Open up ziplock bag and add flour, close bag again and shake to coat the chicken evenly.
5. Using a mixing bowl, whisk together tomato paste, diced tomatoes and basil.
6. Transfer coated chicken breasts to the heated skillet. Sear on each side for 2-3 minutes, until both sides are crusty and golden.
7. Turn off heat. Distribute spinach leaves over the chicken and pour the tomato mixture over both. Then evenly divide Parmesan over each chicken breast.
8. Place the skillet in the center of the oven and bake for 20 minutes, until the chicken is cooked through and the cheese is melted.
9. Serve on its own, inside a sandwich or over pasta.
7. Farmer’s Breakfast Skillet For Dinner
Ingredients:
2 medium potatoes, diced
2 green onion, diced
2 eggs
salt and pepper to taste
Directions:
2. Fry bacon on large skillet over medium high hat until it is done. Remove from skillet and set aside.
3. Add oil to same skillet. Then add in diced potatoes and sauté over medium-high until they are more than halfway cooked through.
4. Add onion and mix together. Cook until done.
5. Once the vegetables are done, add back in the back and stir together. Season with salt and pepper to taste.
6. Make a well in the mix and crack in two eggs next to each other.
7. Cook until eggs are done how you like them and serve immediately.
8. Vegetable Pot Pie Skillet With Cheddar Biscuits
Ingredients:
1 onion, diced
3 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons butter
1/2 teaspoon salt
pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 lb frozen mixed vegetables (make sure they have peas and carrots for a traditional flavor)
1 cup vegetable broth
For the cheddar biscuit topping:
2 cups all purpose flour
6 tablespoons cold butter
1/2 teaspoon salt
1 cup milk
1 cup shredded cheddar
3 teaspoons baking powder
Directions:
2. Whisk in one cup of milk until it is an even consistency. Add is thyme, salt, sage and pepper. Allow the milk to come to a simmer until it thickens, whisk it continuously.
4. Add in vegetable broth and whisk until the mixture simmers again. Your sauce should now be creamy and thick.
5. Add in frozen vegetables and stir. Turn the heat on the skillet down to low and allow the mixture to heat throughout so the vegetables thaw. Stir occasionally.
6. Preheat your oven to 425 degrees F. In a large mixing bowl, stir together flour baking powder and salt until combined. Cut the butter into chunks and add it to the mixture, then use your hands to work the butter until it’s into the flour. The flour should resemble dampened sand at this point.
7. Stir in cheddar then add in 1 cup milk and stir until a dough forms. If it seems too sticky, just add a little more dough.
8. Spread the dough out on a floured surface and press it down until it’s 3/4 inches thick. Then cut it into 6 biscuits. Use any scraps to create additional biscuits.
9. Place the biscuits on top of the vegetable pot pie mixture in the skillet.
10. Bake for 18-20 minutes, or until biscuits are golden brown and the filling is bubbling around the edges. Serve immediately.
9. One Skillet Barbecue Chicken and Potatoes
Ingredients:
1.5 cup shredded carrots
3-4 diced potatoes
1.5 pounds chicken breasts cut into strips
1/2 teaspoon poultry seasoning
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
1 clove minced garlic
1/2 cup brown sugar barbecue sauce
chopped green onions
chopped fresh parsley
Directions:
2. When butter is melted, add the potatoes and carrots. Then add the water, cover and cook for 7 minutes.
3. Remove the lid and cook for 3 more minutes, then stir, flipping the potatoes.
4. Push the vegetables to the side and add the chicken. Season with poultry seasoning, salt and pepper.
5. Cook for 3 minutes and then flip the chicken until both sides are no longer pink, which should take like 5 minutes.
6. Stir in the barbecue sauce and garlic and let it simmer and stir for 3-5 minutes allowing the sauce to thicken and caramelize the chicken and vegetables.
7. Garnish with green onions and parsley.
10. One Pot Lentil And Vegetable Recipe
Ingredients:
1diced zucchini squash
1 1/2 cups green lentils
1 diced carrots
1 chopped celery stalks
salt and pepper
1 diced russet potato
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon turmeric powder
2 1/2 cup water
3 cups canned diced tomatoes
1 cup chopped fresh parsley
Lime wedges to serve
Bread to serve
Directions:
2. Heat 1 tablespoon olive oil in a large skillet.
3. Add the onion, garlic and vegetables. Cook on medium-high heat, stirring until the vegetables have softened.
4. Stir in lentils, salt pepper and the rest of the spices.
5. After everything is combined, add in tomatoes and water.
6. Reduce the heat to low; cover and let simmer for 20 minutes until the lentils are cooked to tender.
7. Add salt and pepper to taste.
8. Serve warm with bread and pita.
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