4 Easy One Pan Skillet Dinners | Dollar Tree Dinners
Full written recipes:
Unstuffed pepper skillet
1 package of beef patties
1 bag of frozen pepper stir fry
2 cups of beef broth
1 cup of white rice
1 cup of pasta sauce of choice
1 can of diced tomatoes
Shredded mozzarella cheese
Serves 4
Brown and crumble beef patties, rinse and drain then fry together with thawed and drained pepper stir fry. Add 1 cup of white rice and toast for 3 to 5 minutes.
Add 1 cups of beef broth, drained diced tomatoes, and 1 cup of pasta sauce. Stir and bring to a boil, reduce heat to low cover and simmer for 15 to 20 minutes. Turn off heat and allow to rest undisturbed for 15 to 20 additional minutes. Top with cheese and cover until cheese has melted.
Ramen stir fry with potstickers
2 bags of pork potstickers
5 pack of ramen (any flavor) I used 3 blocks
Stir fry vegetable mix
Stir fry seasoning (or mix equal parts soy sauce and brown sugar)
Serves 4
Fry potstickers per package instructions. Add 1 cup of water to skillet for each pack of ramen being cooked. Boil ramen until tender breaking apart noodles as you go. Drain noodles and truth to skillet with thawed and drained vegetables, add in stir fry sauce and heat through while coating with sauce.
Taco pasta
2 cans of chili
1 can of enchilada sauce
1 can diced tomatoes and green chilis
Pasta of choice
Packet of taco seasoning
2 cups of water or 2 cups or leftover broth
Cheddar cheese
Add all ingredients into skillet besides pasta and cheese. Bring to a boil then add 3 1/2 cups of pasta. Return to a boil then cover and simmer until pasta is cooked (approximately 15 minutes) stop and stir every 3 to 5 minutes so nothing sticks to the bottom. Stir in cheese and serve.
Breakfast skillet
2 cans of diced potatoes
Sausage
Bacon
1 dozen eggs
Cheddar cheese
Seasonings of choice
Chop bacon into small pieces, fry bacon and sausage together until crisp. Drain potatoes and fry in drippings seasoning to taste. Fry until crispy.
Add back in sausage and bacon and reduce heat to low, crack in 8 to 12 eggs but do not stir. Cover and cook on low until eggs are set, add cheese and serve.
One Skillet Meal/Chicken and Rice
Kind of a mess in this video. I was filming during real life trying to get suppah on the table quick after a long crazy day. Stuff on my face, flour on my shirt and messy hair....oh well, LOL!
This one skillet meal is quick and easy. You can make it in the same amount of time it takes to make a frozen pizza. You can also sub the home canned chicken and beans for store bought canned and do the same thing. I hope you all are well and God bless!
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Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Ina cooks up a perfectly comforting weeknight dinner using buttermilk-marinated chicken thighs and garlic potatoes!
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Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
Best Country Breakfast Skillet Recipe | Easy and Delicious Breakfast Ideas
Best Country Breakfast Skillet Recipe | Easy and Delicious Breakfast Ideas - In this video, we'll show you how to make a delicious Country Breakfast Skillet that's perfect for a hearty morning meal. This recipe combines crispy bacon, savory sausage, diced potatoes, and eggs all cooked together in a single skillet for a quick and easy breakfast. We'll guide you through each step, from preparing the ingredients to cooking them to perfection. This dish is perfect for a lazy weekend brunch with friends and family or for a busy weekday morning when you need a filling breakfast to start your day off right. So grab your skillet and let's get cooking!
Ingredients:
1 pack Bacon
4 Eggs
2 - 3 large Potato, diced
1 Onion, diced
1 chopped Red Bell Pepper
1 chopped Green Bell Pepper
¼ cup shredded Cheddar Cheese
Fresh Parsley, chopped
Salt and Pepper to taste
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One Pot Spanish Chicken & Rice Skillet
FULL RECIPE:
Made in one pot in only 40 minutes, this Spanish chicken and rice skillet is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!
Chicken Bacon Skillet
CHICKEN BACON SKILLET
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Love easy meals during the busy holiday season? This Chicken Bacon Skillet is a quick & delicious dinner and the perfect mealtime solution for your family.
INGREDIENTS:
1 lb chicken, diced
1/2 lb bacon, chopped
1/2 lb Velveeta, cubed
2 cups frozen vegetables, broccoli, carrots, cauliflower mix
1/2 cup salsa or diced tomatoes
1/2 cup shredded sharp cheddar cheese
INSTRUCTIONS:
Heat large skillet to medium heat.
Add bacon to skillet, cook for 5 minutes
Add chicken to skillet, continue cooking for another 10 minutes. Stir occasionally to cook evenly.
Add cubed Velveeta, frozen vegetables, and diced tomatoes to skillet. Heat through, stirring to combine, for about 5 minutes. If needed, cover skillet to heat ingredients up quicker.
Once chicken and bacon are cooked through and Velveeta is melted, top dish with shredded cheddar cheese and serve.
PRINT THE RECIPE HERE:
#bacon #skilletmeal