Recipes for "skillet dinners"

In a skillet over medium heat, brown ground beef with onions.

Mix in green pepper and mushrooms; cook for a few minutes. Add tomatoes with juice, spaghetti, and water; stir well. Add Italian seasoning, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until spaghetti is tender. Add mozzarella cheese and stir until melted.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.

Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.

When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

And heat olive oil in a 12-inch oven-safe skillet over medium heat.

Prepare your breading stations by stirring the salt and pepper with the flour in one bowl, whisking the egg in a second bowl, and measuring breadcrumbs and Parmesan cheese into a third bowl. Coat chicken cutlets with seasoned flour. Dust off any extra flour.

Transfer chicken cutlets to egg mixture and coat. Then transfer to the breadcrumbs and coat. Place breaded chicken on a plate.

You'll know the oil is ready when a few breadcrumbs sizzle immediately when added to the oil (325°F). Add breaded chicken cutlets and fry for 4 minutes per side. The chicken should be 90 percent cooked through at this point; it should not be 100 percent cooked through. (Just a note though: You may need to fry in batches; if the pan gets overcrowded the chicken may not crisp up to your liking.)

Remove chicken from the skillet, and carefully pour the olive oil into a bowl to cool, leaving about a tablespoon in the skillet. Don’t rinse out the skillet.

Add the onion and garlic to skillet and cook over medium-low heat for 2 minutes, until onion is translucent. Add the marinara sauce and bring to a low simmer.

Add the chicken back to the skillet in the sauce. Top each chicken piece with a slice of mozzarella cheese.

Place the skillet in the oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken registers 165°F in the thickest parts.

Serve chicken Parmesan immediately over pasta, rice, or even with bread and a salad. Garnish with red pepper flakes and fresh basil.

LEFTOVERS! Leftover chicken Parmesan can be stored in the fridge for 4 to 5 days once it has cooled. For best results, reheat chicken Parm in a 325° F oven with some of the sauce until the cheese is re-melted.