Sim­ply de­li­cious skil­let sup­pers!

Take the stress out of din­ner­time with one-pan easy com­fort food the whole fam­ily will love

Woman's World - - Start your week with a smile! -

26

Skil­let Lasagna

This no-bake take on lasagna is a real din­ner­time win­ner filled with chunky sausage 14 oz. flat pasta, such as far­falle 4 oz. Ital­ian sausage, cas­ings re­moved 1 onion, finely chopped 1 green pep­per, finely chopped 1 medium zucchini, diced 4 cloves gar­lic, minced 1 can (28 oz.) tomato sauce 4 tsp. dried oregano 1 tsp. dried basil 1/2 tsp. dried thyme Salt and freshly ground pep­per 1 cup ri­cotta cheese 1/4 cup grated Parme­san cheese 1/4 cup chopped fresh pars­ley 1 egg, lightly beaten 1/4 tsp. pep­per 2 oz. moz­zarella cheese, shred­ded, 1/2 cup Bring pot of salted wa­ter to boil. Cook pasta in wa­ter un­til just barely done; do not over­cook. Pasta should still be firm. Drain; set aside. Brown sausage in large skil­let over medium-high heat, about 3 min­utes. Add onion and chopped pep­per; sauté 3 min­utes. Add zucchini and gar­lic; sauté 1 minute. Drain off any ex­cess fat. Stir in tomato sauce, oregano, basil and thyme. Sea­son to taste with salt and pep­per. Sim­mer 10 min­utes. Stir; ad­just sea­son­ings. Mean­while, mix to­gether ri­cotta, Parme­san, pars­ley, egg and pep­per in medium bowl. Stir pasta and ri­cotta mix­ture into skil­let. Cover; sim­mer 15 min­utes, stir­ring oc­ca­sion­ally. Top with moz­zarella; cover. Let stand 5 min­utes be­fore serv­ing. Serv­ings: 6. Cals.: 455. Pro­tein: 22 g. Fat: 13 g. (7 g. sat­u­rated). Chol.: 68 mg. Carbs.: 64 g. Sodium: 971 mg. Fiber: 6 g. Sugar: 10 g. Kitchen time: 35 min­utes. Total time: 55 min­utes.

Stove­top Mac ’n Cheese with Ham & Peas

Bet­ter than the box! With smoky ham and tasty peas, this from-scratch scrump­tious pasta fa­vorite is sure to dis­ap­pear in a flash 12 oz. el­bow mac­a­roni 2 cups frozen peas 5 Tbs. but­ter 2 1/2 cups grated sharp Ched­dar cheese, about 10 oz. 1/2 cup milk 1 Tbs. Di­jon mus­tard 8- oz. piece deli baked ham, diced, about 1 3/4 cups Salt and freshly ground pep­per Bring large pot of salted wa­ter to boil; cook mac­a­roni un­til just done, about 8 min­utes, adding peas dur­ing last 2 min­utes of cook­ing time. Drain. ● Heat deep 12" non­stick skil­let over low heat; add but­ter. When but­ter has melted, add cheese, milk, mus­tard and ham. Stir un­til cheese melts. Add mac­a­roni and pea mix­ture. Sea­son to taste with salt and pep­per. Serve im­me­di­ately. Serv­ings: 6. Cals.: 560. Pro­tein: 29 g. Fat: 28 g. (17 g. sat­u­rated). Chol.: 90 mg. Carbs.: 53 g. Sodium: 951 mg. Fiber: 8 g. Sugar: 7 g. Kitchen time: 20 min­utes. Total time: 20 min­utes.

But­ter­milk mashed pota­toes make this hearty stove­top “pie” a guar­an­teed hit 1 1/2 lbs. bak­ing pota­toes, peeled, sliced 1 Tbs. ex­tra-vir­gin olive oil 1 lb. ground lamb, beef or turkey 1 leek, trimmed, sliced 1 car­rot, diced 1 medium-sized zucchini, diced 3 cloves gar­lic, minced 1 cup fresh or frozen corn ker­nels 1 cup beef broth or chicken broth 1 Tbs. tomato paste 1 Tbs. corn­starch 1/2 tsp. dried rose­mary 1/2 tsp. dried thyme Salt and freshly ground pep­per 1 cup but­ter­milk 1 Tbs. but­ter ● Com­bine pota­toes with enough salted wa­ter to cover in medium pot; bring to boil. Re­duce heat to medium-low; cook un­til ten­der, 10–15 min­utes. Drain; set aside. ● Heat oil in large oven­proof skil­let over medium-high heat. Sauté lamb in oil un­til mostly browned, about 5 min­utes. Add leek and car­rot; sauté 2–3 min­utes or un­til leek is ten­der. Add zucchini and gar­lic; sauté 1 minute. Stir in corn; re­duce heat to low. Mix broth, tomato paste, corn­starch, rose­mary and thyme in small bowl; stir into skil­let. In­crease heat to medium-high; cook, stir­ring fre­quently, un­til mix­ture thick­ens, 1–2 min­utes. Cook 1 more minute, then re­move from heat. Sea­son to taste with salt and pep­per. ● Pre­heat broiler. Mash pota­toes in medium bowl. Whip in but­ter­milk and but­ter. Sea­son to taste with salt and pep­per. Spoon over lamb mix­ture in skil­let, smooth­ing top. Broil un­til golden, 5– 8 min­utes. Let stand 5 min­utes be­fore serv­ing. Serv­ings: 4. Cals.: 625. Pro­tein: 27 g. Fat: 36 g. (15 g. sat­u­rated). Chol.: 97 mg. Carbs.: 50 g. Sodium: 738 mg. Fiber: 5 g. Sugar: 10 g. Kitchen time: 45 min­utes. Total time: 45 min­utes.

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