Tag Archives: One Skillet Meal

One Skillet Chicken, Rice and Veggie Meal

This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

  • 1 Tablespoon oil
  • 1/2 cup chopped onion
  • 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
  • 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli.
  • 1 can chicken broth or 1-3/4 cups home made broth
  • 2 cups instant rice (white or brown)
  • 1/4 cup zesty Italian salad dressing
  • 2 tablespoons chopped parsley for garnish
  • Salt and Pepper to taste

Method:

  1. Heat oil in large skillet.
  2. Add onion and cook till tender.
  3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
  4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
  5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
  6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
  7. Bring to a boil.
  8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
  9. Bring to a boil.
  10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.

Skillet Pierogi Reuben

We enjoy watching a Saturday morning show on the Food Network called The Kitchen and this idea was shared on the show by Jeff Mauro. We tried it on a Sunday afternoon and enjoyed it. It’s easy to make with a frozen version of Polish Pierogies or you could make it with your own homemade Savory Wareneki/Vareniki. You can use corned beef or pastrami for this recipe. We used pastrami.
Ingredients:
  • 12 frozen Polish cheese or potato Pierogies or homemade savory Wareniki/Vareniki
  • 2 tablespoons butter
  • 1 cup thinly sliced onions
  • 2 cups sauerkraut, drained
  • 2 or more cups grated Swiss cheese
  • 1/2 pound pastrami or corned beef cut in a 1/4 inch slice and then cut in bitesize cubes
  • Thousand Island Dressing to drizzle
  • 1/4 cup minced chives
Method:
  1. Par boil and simmer pierogi in a cast iron pan or oven safe pan until they are al dente in salted water, drain and shake off all excess water, wipe off pan and return to stove top.
  2. Turn on the oven broiler with the the rack set on the lowest level.
  3. In same pan melt butter and add the drained pierogi back to the pan.
  4. Brown on both sides, turn off heat.
  5. Add the onion evenly over the pierogi.
  6. Add the sauerkraut evenly over the onion and pierogi.
  7. Add the grated cheese evenly over the sauerkraut, onion and pierogi.
  8. Add the cubed pastrami or corned beef on top.
  9. Place the pan under the broiler on the lowest rack and watch carefully until the cheese melts and bubbles.
  10. Remove the pan and sprinkle the chives evenly on top.
  11. Serve with Thousand Island Dressing drizzled on top.
  12. Serves 4.
You can serve this with a salad or fresh veggies to round off your meal.