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Cooking from Scratch - Skillet meals

Posted by on Dec. 28, 2008 at 11:05 AM
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by on Dec. 28, 2008 at 11:05 AM
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michiganmom116
by Group Owner on Dec. 28, 2008 at 11:55 AM

Chicken Alfredo

1 1/2 lb. chicken breast, cubed

olive or vegetable oil

1/2 tsp. minced garlic

salt & pepper to taste

1/2 c. butter or margarine

8 oz. cream cheese

3/4 c. grated parmesan cheese

3/4 c. milk

1/2 tsp. white pepper (black pepper works too)

12 to 16 oz. cooked fettucini, linguini, or spaghetti pasta

Parsley flakes

Cook chicken in oil, garlic and seasonings.  While chicken is cooking, melt butter and cream cheese together in a saucepan.  Gradually stir in milk and then parmesan cheese, add pepper. 

Put hot cooked drained pasta in a 9 x 13 baking dish or cake pan.  Top with chicken and all the pan juices.  Pour sauce over top and sprinkle with parsley.

NanaRae
by Member on Jan. 10, 2009 at 11:24 AM

PEPPER STEAK

1-1/2 lb - Round Steak

1/4 cup - Oil

1 cup - Water

1 med. - Onion (cut in half and sliced)

1/2 tsp. - Garlic Salt

1/4 tsp. - Ginger

2 med. - Green Peppers (cut into strips)

1 Tbl. - Cornstartch

2-3 tsp. - Sugar

2 Tbl. - Soy Sauce

1 can - Tomatoes

Hot Cooked Rice

Cut meat into strips.  Heat oil in skillet and brown meat.  Stir in water, onion, garlic salt, and ginger.  Heat to boiling.  Reduce heat, cover and simmer 12-15 minutes.  During last 5-minutes, add green pepper and tomatoes.

Blend cornstarch, sugar and soy sauce.  Stir into meat mixture until thickened.

Serve over rice.

-Rae



michiganmom116
by Group Owner on Feb. 27, 2009 at 10:16 AM

 

PARMESAN CHICKEN SKILLET

  • 3 boneless chicken breast halves, cut in bite size pieces
  • 2 tablespoons flour
  • 1 teaspoon italian seasoning
  • salt and pepper
  • 3 tablespoons butter, divided
  • 1 cup half-and-half
  • 1 cup frozen peas
  • 1 cup diced tomato
  • 1/2 cup parmesan cheese
  • 8 ounces angel hair pasta, cooked and drained (or your favorite pasta)
  • Toss chicken pieces with flour, italian seasoning, salt and pepper.   Heat 2 T butter in large skillet.   Add chicken and stir-fry to a golden brown.  Remove chicken and keep warm.   To skillet add half and half, peas and tomato.   Cook and stir for 2 minutes.   Add parmesan cheese.   Add 1 T butter.   Return chicken to skillet.   Toss with pasta.
    GoldenDawne
    by on Feb. 28, 2009 at 11:45 AM

    Hamburger Stroganoff

    1 pound ground beef or turkey
    1 tbs. butter or oil
    1 onion, chopped
    1 clove garlic, minced
    1 can cream soup (mushroom or chicken) (see below)
    1/2 cup water
    salt and pepper to taste
    1 cup sour cream, optional

    Heat the oil or butter and sauté the onion and garlic until soft. Add the
    meat and brown, then drain of any extra fat. Add the soup, water, salt and
    pepper and heat through. Remove from the heat and stir in the sour cream if
    you're using it. Serve over rice or egg noodles.

    http://www.cafemom.com/group/53611 (Running a Household-Owner)
    http://www.cafemom.com/group/50343    (Household Tips and Shortcuts- owner)http://www.cafemom.com/group/95237 (Homesteading, Self-Sufficiency and Off grid living)


     




     

    AngelRT
    by on Mar. 3, 2009 at 4:30 PM

    Chicken Stir Fry

    dice chicken and brown in skillet with EVOO

    Add broccoli, Cauliflower, and shredded carrots once chicken browns

    Add some chicken stock or water just enough to cover bottom of pan,

    season with salt, pepper, garlic powder (or fresh garlic), onion powder

    add about 2-3 tbl of soy sauce and cover.

    Once chicken is cooked and veggies are al dente - take lid off and let the juice cook down.


    Toss over brown rice and it is delicious! Kids love it!

    michiganmom116
    by Group Owner on Nov. 24, 2009 at 1:56 PM

    Sesame Chicken


    Ingredients

        * 3 whole boneless chicken breasts

    Marinade

        * 2 tablespoons soy sauce
        * 1 tablespoon cooking wine or dry sherry or water
        * 3-5 drops sesame oil
        * 2 tablespoons flour
        * 2 tablespoons cornstarch
        * 2 tablespoons water
        * 1/4 teaspoon baking powder
        * 1/4 teaspoon baking soda
        * 1 1/2 teaspoons brown sugar
        * 1 teaspoon vegetable oil

    Sauce

        * 1 cup water
        * 3 tablespoons hoisin sauce
        * 2 tablespoons brown sugar
        * 4 teaspoons soy sauce
        * 2 teaspoons vegetable oil
        * 2 garlic cloves, minced
        * 2 tablespoons cornstarch
        * 1 green onion, thinly slice
        * 2 tablespoons toasted sesame seeds
        * 3 1/2-4 cups peanut or vegetable oil (for frying)

    Cut the chicken into small, approximately 1-inch cubes.  Add the marinade ingredients and marinate the chicken for at least 20 minutes.  While the chicken is marinating, prepare the sauce.

    Mix together all of the sauce ingredients except for the green onion.  Pour them into a small pot and bring to a boil.  Turn the heat down to a low and keep warm while you are deep-frying the chicken.

    Heat oil for deep-frying.  When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.  Deepfry until golden brown.  Remove the cooked chicken pieces from the oil and drain on paper towels.  Repeat with the remainder of the chicken.

    Just before you are finished deep-frying, bring the sauce back up to a boil.  Mix in the green onion.  Place the chicken on a large platter and pour sauce over.  Sprinkle with the sesame seeds.  Serve over rice.


    I thought I'd add this, in case you can't find hoisin sauce or think it's too expensive.  We used this today and it was just as good as the bottled stuff.

    HOISIN SAUCE

    4 Tbsp. soy sauce

    2 Tbsp. peanut butter ...or black bean paste

    1 Tbsp. honey or molasses

    2 tsp. white vinegar

    2 tsp. sesame seed oil

    1/8 tsp. garlic powder

    1/8 tsp. black pepper

    20 drops Chinese hot sauce (we didn't use this)

    Mix all together until smooth, store in refrigerator.

    michiganmom116
    by Group Owner on Feb. 17, 2010 at 6:15 PM

    We had this tonight and LOVED IT!  It's so easy and quick to make, too.

    SANTA FE CHICKEN & RICE

    1 lb. boneless skinless chicken breast, sliced thin

    8 oz. salsa

    1 8 oz. can corn, drained (I used frozen)

    1 15 oz. can black beans, drained

    1/2 c. shredded taco or monterey pepper jack cheese, grated

    2 c. cooked rice

    Spray skillet with cooking spray and heat.  Add chicken, cook on medium heat until no longer pink.  Stir in salsa, corn and beans and heat through .  Sprinkle with cheese.  You can also choose to add the rice before sprinkling with cheese.  Remove from heat and letset until cheese melts a bit.  Serve over the rice if you didn't mix it in.

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