Italian Skillet Supper
Pork Skillet Supper
Skillet Supper
Western Skillet Supper
Pork Chop Skillet Supper
Taco Skillet Supper



Italian Skillet Supper

One, 14.5-ounce can vegetable broth
8 ounces uncooked orzo pasta
One, 14.5-ounce can diced tomatoes w/basil, garlic and oregano -- undrained
One, 15-ounce can black beans -- rinsed and drained
2 cups frozen broccoli, cauliflower & carrots -- (from a 16-ounce package)
2 tablespoons fresh parsley (optional) -- chopped

Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat to boiling and reduce
heat to low. Cover and simmer 10-12 minutes or until liquid is absorbed. Stir in
tomatoes, beans, and vegetables. Cover and cook over medium heat for 5-10 minutes,
stirring occasionally, until vegetables are tender. Stir in parsley.



Pork Skillet Supper

2 tablespoons Butter or margarine
1 pound Pork tenderloin, cut in 1/4" pieces
1 can Chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 small Red potatoes, quartered
1 cup Mushroom, sliced
1/2 cup Green onions, sliced
2 tablespoons Flour

Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices;
cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
Reserve 1/4 cup of chicken broth. Add remaining chicken broth, Worcestershire sauce,
salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low; cover and
simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork
slices.
Cover; simmer an additional 5 minutes or until vegetables are tender.
In small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth.
Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is
bubbly and thickened.



Skillet Supper

1 lb chicken breasts
2 Tbsp canola oil
1 medium onion, chopped
2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano leaves, crushed
1/2 cup chicken broth
1 1/2 cup v8 juice
19 oz canned kidney beans


Chicken breasts should be skinned and boned. Any suitable oil can be substituted for
canola oil. Chicken broth may be purchased as instant and mixed with water.
Cut the chicken into 1/2-inch pieces.
In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns
white.
Stir in broth and juice, heat until boiling, then reduce heat to low. Simmer 10 minutes.
Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes.
Stir occasionally. Serve over rice.



Western Skillet Supper

8 ounces top round steaks, trimmed of all visible fat,cut into very thin strips
1 lb frozen green beans, potatoes onions and red peppers combined
1/2 cup chili sauce
8 ounces canned kidney beans, undrained
1/4 cup fresh cilantro, chopped or parsley (optional)

Spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot.
Add steak; cook and stir 2 to 3 minutes or until meat is no longer pink.
Add frozen vegetables, chili sauce and kidney beans.
Bring to a boil.
Reduce heat; cover and simmer 6 to 8 minutes or until thoroughly heated.
Stir in cilantro.



Pork Chop Skillet Supper

6 pork loin chops, 1/2 to 3/4-inch thick
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
prepared mustard
2-3 tablespoons shortening
1 10-1/2 ounce can of chicken with rice soup
1 can of water

Trim away excess fat from outer edges of pork chops. In a shallow bowl, combine flour,
salt and pepper. Spread a thin coating of prepared mustard on both sides of chops. Dip
in seasoned flour. In a large heavy skillet with a tight-fitting lid, melt shortening
and brown chops on both sides. Use a wide spatula to lift chops carefully so browned
coating is not disturbed as chops are turned. Add soup and water. Cover. Simmer 1-1/2 to
2 hours or until chops are tender. Add more liquid as needed during cooking time.




Taco Skillet Supper

4 cup Thinly sliced potatoes
1 sm onion, chopped
1 tsp Chicken bullion
1 cup Hot water
1 lb Ground turkey
1 env taco seasoning mix
1/4 cup Skim milk
1/4 cup Salsa, divided
1/2 cup Quick cooking oats

Coat a 2 qt baking dish with non stick spray. Add potatoes, and 1 T onion.
Dissolve bullion in water, pour 1/2 c over potatoes. Combine turkey, taco seasoning mix,
milk, 1/4 cup salsa, oats, egg, and remaining onion, mix well.
Spread over potatoes. Combine remaining salsa and chicken broth, pour over turkey mix.
Bake uncovered at 350 for 1 hour, or until potatoes are tender.



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