❥ Healty SKINNY MASHED POTATOES

Try easy SKINNY MASHED POTATOES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

6 cups potatoes, peeled and cut 1 (14 1/2 ounce) can chicken broth (regular or reduced fat) salt and pepper, to taste (the broth has enough salt for most people but taste them first and season if you wish)

DIRECTIONS

Boil potatoes until tender and drain well. Combine potatoes and broth in a bowl and mash to desired consistency. Season with salt and pepper if desired. Tip: For a 'buttery' look without the butter, add a few granules of chicken bouillon- Thanks SusieQusie! You could also add some butter flavored granules like Butter Buds or Molly McButter).

by: Mamas Kitchen Hope

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✩ SKILLET STEAK WITH MUSHROOM SAUCE

TESTED & PERFECTED SKILLET STEAK WITH MUSHROOM SAUCE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 lb sirloin steak (3/4-in thick) 1?4 cup butter, divided salt & freshly ground black pepper (do not use too much salt) 1 medium onion, finely chopped 3 cups sliced fresh mushrooms (can use a little more) 1?2 teaspoon dried thyme 2 garlic cloves, minced (optional, can use more) (optional) 2 tablespoons flour 1 cup beef stock 1 cup half-and-half cream 1 tablespoon prepared horseradish or 1 tablespoon Dijon mustard

DIRECTIONS

Season the steak with pepper, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak (just before frying season the steak with a small amount of salt). In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side). Transfer to a plate. Reduce heat to med-high; add remaining butter to skillet. Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown. Add in the garlic (if using) and cook for 2 minutes. Add flour and cook stirring for 1 minute. Gradually stir in beef stock, cream and horseradish. Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened. Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness. Let steak rest for 5 minutes. Season sauce with more salt and pepper to taste. Slice steak thinly across the grain, and serve with the sauce.

by: Kittencalrecipezazz

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Ⓐ Recipe SKILLET PENNE AND SAUSAGE SUPPER

How to Make SKILLET PENNE AND SAUSAGE SUPPER Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 tablespoon olive oil 1 onion, minced salt 1 lb sweet Italian turkey sausage or 1 lb hot Italian turkey sausage, casings removed 3 garlic cloves, minced 1?2 cup sun-dried tomato packed in oil, rinsed and chopped fine 8 ounces penne (about 2 1/2 cups, can also use ziti) 2 cups low sodium chicken broth 1 cup milk 1 (5 ounce) bag Baby Spinach 1 ounce parmesan cheese, grated or 1/2 cup parmesan cheese pepper, to taste

DIRECTIONS

Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste. Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

by: Velouria

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≛ The Best SKILLET CREAMY LEMON CHICKEN

This easy SKILLET CREAMY LEMON CHICKEN Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

6 medium boneless skinless chicken breasts, cut into cubes olive oil 2 tablespoons garlic butter (I use Land O'Lakes) 2 tablespoons garlic, minced or 1 tablespoon garlic paste 3 cups chicken stock 1?3 cup heavy cream 1 1?2 - 2 tablespoons lemons or 1 1/2-2 tablespoons vinegar 1 cup dry white wine 1?4 cup lemon juice (to taste) 2 tablespoons capers, drained and chopped 1 tablespoon fresh parsley, chopped

DIRECTIONS

In a nonstick skillet, heat olive oil over med high. Stir in garlic butter until melted. Add chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5min more until juice runs clear when pierced. Transfer chicken to a warm dish. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices. **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top. Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

by: Gatorbek

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❈ Recipe SKILLET BEANS 'N WEINERS

This easy SKILLET BEANS 'N WEINERS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 (16 ounce) cans pork and beans (drained) 1?3 cup chopped sweet onion 4 slices bacon, diced 1 (16 ounce) package jumbo hot dogs, cut into small bite-sized pieces 2 tablespoons ketchup 2 tablespoons honey mustard 2 tablespoons canola oil 1?3 cup packed brown sugar

DIRECTIONS

In a medium size skillet, heat oil over medium heat. Add bacon and onion; cook until lightly browned. Add hot dogs; cook until most are lightly browned. Add rest of ingredients, mixing well. Reduce heat and simmer for 25 or until slightly thickened.

by: Chef shapeweaver

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😊 Easy SIRLOIN TIPS

This easy SIRLOIN TIPS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 1?2 lbs sirloin tip steaks, cubed 2 tablespoons butter 1 tablespoon oil 3 cups sliced fresh mushrooms 2 garlic cloves, crushed 2?3 cup beef broth 1?4 cup wine vinegar 1 1?2 teaspoons soy sauce 1 teaspoon Dijon mustard 2 teaspoons cornstarch 1?2 cup whipping cream

DIRECTIONS

Brown the meat in butter and oil in a lg skillet. Place in a 2qt baking dish. In the skillet, saute mushrooms and garlic for 2 minutes. Pour all over meat. Cover and bake at 325* for 1-1/2 hour or until tender. In skillet, mix broth, vinegar, and soy sauce; bring to a boil. Boil for 2 minutes. Mix mustard, cornstarch and cream, stir into broth mixture. Bring to a boil; boil for 1 minute, stirring constantly. Drain juices that have accumulated around the beef into broth mixture. Cook on med heat, stirring, until bubbly. Add the meat, mix well.

by: MizzNezz

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Ⓘ How To SINGAPORE RICE NOODLES

How to Make SINGAPORE RICE NOODLES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

7 -8 ounces fine dried noodles (rice sticks) 3 large eggs 2 tablespoons curry powder 2 teaspoons oriental sesame oil 5 tablespoons peanut oil or 5 tablespoons vegetable oil 8 ounces medium shrimp, shelled and deveined 4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne 4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne 1 tablespoon minced fresh ginger 1 garlic clove, minced 1 -2 fresh hot chili pepper, partly seeded and slivered 3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne 1?2 red bell pepper, cut into 1/4 inch julienne 1?2 green bell pepper, cut into 1/4 inch julienne 12 whole scallions, cut diagonally into 1 1/2 inch lengths 1 1?2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage 1?2 cup chicken broth 3 tablespoons soy sauce 2 tablespoons dry sherry 1 pinch salt 2 tablespoons chopped fresh cilantro

DIRECTIONS

Bring a large pot of water to a boil. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Drain and rinse under cold water. Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally. When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended. Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat. Pour in the egg mixture and immediately reduce the heat to low. Scramble the eggs until just set; turn out onto a plate and reserve. Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil. Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later). Remove the shrimp and reserve in a small bowl. Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil. Add the pork and chicken and stir fry until just cooked, about 1 minute. Remove and reserve in a small bowl. Place a large, heavy wok over high heat. When very hot, spoon in 2 tablespoons of the oil. Add the ginger, garlic, chilies, and the remaining curry powder. Stir fry until fragrant, about 30 seconds. Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds. Pour in the chicken broth and bring to a boil. Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry. Toss well and add the salt and the reserved scrambled eggs. Sprinkle on the cilantro and turn out onto a larger platter. Serve hot.

by: Grace Lynn

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