Saladmaster Electric Skillet “Gourmet Quickies” (Not converted to normal cookware)

Recipes I found online and thought would be helpful.
If you do not have an electric skillet, try using the following conversions for your 11" (large) skillet:
275= just slightly under medium
350= medium
425= just slightly over medium

185= low

Do not "fry" on high in the 11" (large) skillet, as it does not have the oil core.

Fried Chicken

Fresh skinless chicken

Pre-heat skillet to 425, add chicken ajar the cover. For white meat, cook 5-7 minutes then turn for another 5-7 minutes. For dark meat, cook 10-15 minutes then turn for another 5-10 minutes. NOTE: Less meat required LESS cooking time.

Chicken, Veggies & Sauce

Frozen, skinless chicken breasts OR tenders 1 large potato & onion

1 bag frozen broccoli OR mixed veggies 1 large can Cream of Chicken OR Mushroom Soup

Place chicken in cold skillet, cover and turn to 275. When valve clicks, turn chicken. Slice potato on #4 cone and onion on #2 cone and place on top of chicken. Add broccoli, soup and cover. When valve clicks, reduce to simmer and cook 25 minutes.

Chicken Parmegiana

4-6 frozen chicken breasts Thick pasta sauce Oregano or Italian seasoning

Basil Parmesan cheese Mozzarella cheese
Place frozen chicken breasts in skillet, season with herbs as above and spoon pasta sauce over the chicken. Sprinkle the parmesan cheese liberally over the breasts and cover. Turn skillet to 350 degrees and when vigorously clicking, reduce heat to 210 degrees. Cook at 210 degrees for 20 minutes, raise heat slightly and remove cover. Sprinkle mozzarella cheese over all, replace cover and cook 5 more minutes until cheese is melted.

Sweet & Sour Chicken

Frozen chicken Sweet & sour sauce

Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return to skillet and add sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.

LEMON-PEPPER CHICKEN BREASTS

Fresh or frozen chicken breasts Lemon pepper ½ cup chicken broth

If frozen, place chicken breasts in cold skillet. Turn to 250. Cover and wait until clicks. Open and sprinkle with lemon-pepper seasoning on both sides and add ½ cup of chicken broth. Cook 5 –7 minutes and serve. If fresh, season both sides and cook on 250 for 5-7 minutes on each side in ½ cup of chicken broth.

QUICK Chicken Stir-Fry

Frozen chicken frozen stir-fry vegetables stir-fry sauce

Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return chicken to skillet and add veggies and sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.

MEDITERANEAN CHICKEN (Electric Skillet, or 11in Skillet)

4 chicken breasts ( frozen or fresh) 1 small can of sliced black olives

1 box of Middle East Couscous with Curry 1 can of diced tomatoes with garlic and onions.

1 10 oz. Can of Chicken stock 1 tbsp of salt 1tbsp of pepper 1tbsp of paprika

If frozen chicken breasts: put chicken in skillet and turn to 250. Wait for click and add remaining ingredients. Keep on 250 and wait for click. Turn to simmer for 25-30 minutes.

If fresh chicken: Place all ingredients in skillet and stir. Season chicken with salt and pepper and place on top of ingredients. Turn skillet to 350 and wait for click Turn to simmer for 25-30 minutes. Serve.

Chicken, Rice and Broccoli Cheese Casserole

4-5 chicken breasts 2-3 cups of fresh chopped broccoli

2 cans of fat free cream of broccoli & cheese soup (You can use fewer broccoli and add the following…

1 cup of skim milk 2 cups of fresh chopped cauliflower… OR…

1 cup of instant rice 1 cup fresh mushrooms.)

1 sm container of sour cream

Start with a cold electric skillet. Place chicken breasts in and turn electric skillet to 250°. Wait for click - chicken will be thawed. Add soup, sour cream, broccoli, rice, mushrooms, and milk. Turn to 250° and wait for click again. Turn to simmer for 25-30 minutes. Cut chicken and broccoli – mix well and serve!

ITALIAN CHICKEN

4 chicken breasts (frozen or fresh) 1 green bell pepper 1 ½ Cup Minute Rice

1 can stewed tomatoes 1 onion Oregano

Place frozen chicken breasts in skillet. Cover. Place skillet on 250. When vapo valve clicks, add 1 can stewed tomatoes, chopped green pepper and onion, 1 ½ cups of minute rice and season with oregano.

QUICK CHICKEN CORDON BLEU

4 chicken breasts (frozen or fresh) 1 can Healthy Request Cream of Mushroom Soup

4 slices of ham 1 box stuffing

4 slices of swiss cheese Cooking Sherry

Place frozen chicken breasts in skillet and cover. Turn to 250 or medium until clicks. Remove cover top each breast with slice of ham and swiss cheese. Pour 1 can Healthy Request cream of mushroom soup over chicken breast. Add 1 box of stuffing on top and add 1-2 tbsp. of cooking sherry and 1 cup water. 250 or Medium – Click – Low 25 minutes

Chicken and Stuffing

4-5 chicken breasts 1 16 oz. of (2 cups) of green peas

1 can of fat free or healthy request Cream of Chicken soup

1 cup of skim milk 1 STOVETOP stuffing – chicken flavored

Start with a cold electric skillet. Place (4-5) frozen chicken breasts in skillet. Turn electric skillet to 250° and wait for click – chicken will be thawed. Add soup, milk, and green peas, stuffing. Leave on 250° until clicks. Turn to simmer for 25 minutes. Serves 4-5.

EASY TURKEY STROGANOFF

1 lb turkey breasts sliced into thin strips 1 cup of skim milk

2 cups sliced fresh mushrooms (#4 cone) 1 small container of sour cream (we use fat free)

1 medium onion (#2 cone) 2 cups of uncooked egg (yolk-free) noodles

1 can Healthy Request Cream of Chicken soup salt and pepper to taste if needed

Place turkey breasts into skillet. Turn to 250. When valve clicks, add all other ingredients. Cover and wait for click again. Reduce for 30 minutes. Serves 4-5.

Hot Chicken

Frozen chicken 16 oz. jar hot sauce 1 cup uncooked rice

Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Add rice, sauce and 1.5 cups of water and stir well. Place chicken on top and cover. When valve clicks, reduce to simmer and cook for 30 minutes.

S.O.S. Chicken

Frozen chicken cornstarch rice

Place chicken in skillet, cover and turn to 275. When valve clicks, turn chicken and cook another 5 minutes. Remove chicken. Mix until dissolved 2 Tbs. cornstarch with 8 oz. cold water. Turn heat to 425. Add cornstarch and stir until thickened. Return chicken and continue to stir until hot. Serve over rice.

Chicken Pot Pie

4-5 chicken breasts 2 potatoes (processed on #2 cone)

1 can of fat free cream of mushroom 1 small tub of reduced or fat free sour cream

Or fat free cream of chicken soup 1 large container of GRANDS flaky biscuits

1 16 oz bag of frozen mixed vegetables (peas, corn, carrots) Paprika & pepper to taste

Start with a cold electric skillet. Place (4-5) frozen chicken breasts in skillet. Turn skillet to 250° and wait for click – chicken will be thawed. Cut chicken into cubes. Add vegetables, potatoes (you can also use frozen cut up potatoes), sour cream, and soup. Stir together in electric skillet. Place on top of mixture 1 large package of GRANDS flaky biscuits. Sprinkle with paprika, and pepper. Turn electric skillet to 275° until clicks again. Turn to simmer for 40 minutes. (*Biscuits will not brown or get crispy). You can use Bisquick in place of the biscuits – Follow directions on package. * You can also cook the biscuits separately in the oven until they are brown and then add to the mixture.

Indian Spice Chicken

Frozen chicken breasts or tenders 2 cans tomato sauce fresh mushrooms

1 red & green pepper 1 onion Italian, oregano & black pepper seasoning

Place chicken in skillet, cover and turn to 275. When valve clicks, turn chicken and add tomato sauce. Dice onion and both peppers on #2 cone and mushrooms on #4 cone. Add Italian seasoning, oregano & black pepper to taste. When valves clicks, reduce to simmer and cook for 20-25 minutes.

Pasta Chicken

4 frozen, boneless, skinless chicken breasts seasoned salt shredded Mozzarella cheese

16 oz. bag Sea Shell Pasta 8 oz. Pizza Sauce 1 can sliced mushrooms

Place chicken in skillet and sprinkle with seasoned salt. Turn to 250, cover and wait for valve to click. Cut chicken into bite size pieces. Add pizza sauce, pasta, mushrooms and enough water to cover. Cover and wait for valve to click. Reduce to simmer for 30 minutes. Sprinkle with cheese and let set 5 minutes.

Spanish Chicken

Frozen chicken breasts 2 cans black beans Picante Sauce potatoes ¾ cup rice

Monterrey Jack Cheese tortilla chips flour tortillas

Place chicken in skillet, cover and turn to 275. When valve clicks, add beans, Picante Sauce and rice. Cut potatoes on #4 cone and add to skillet. Cover and wait for valve to click. Reduce heat to simmer for 20-25 minutes. Add cheese and tortilla chips. Cut chicken into bite size pieces, mix all together and serve on flour tortilla.

SKILLET VEGGIE-LASAGNA: Sm jar prego sauce fresh spinach 1 Zucchini 2 carrots

Mozzarella or cheddar cheese Lg low-fat cottage cheese Uncooked Noodles

Coat bottom of cold skillet with prego sauce. Criss-cross noodles. Put in following order – spinach, carrots (#2 cone), zucchini (#3 cone). Criss-cross noodles on top of veggies. Lightly pour prego sauce over noodles. Spread cottage cheese thickly. Cover and cook on 325, then turn down to 175 when valve clicks. Leave for 20 to 30 minutes. Add cheese - cover for 5 more minutes. Turn skillet off. Take lid off and let set up – minimum 20 minutes plus. YUMMY!!

LEMON FISH

Your favorite filets sliced lemons Fresh dill

Line skillet with slices of lemon. Season fish and place on top of lemons. Top fish with dill and cover with additional lemon slices. Cover and turn to 300. When valve clicks, turn to 175 and cook for 10 to 20 minutes until done.

POACHED FISH

Your favorite filets & seasonings 1 c. chicken broth 2 bay leaves juice of 1emon

Add all ingredients into skillet except fish, cover and turn to 300. When valve clicks, add fish and cover. When valve clicks, reduce to 175 and cook for 10 to 15 minutes until done.

FISH FLORENTINE

3 cups fresh spinach Nutmeg 11/2 lbs fish filets onion powder

1 can cream of spinach soup Paprika

Tear spinach into pieces and arrange in bottom of cold skillet. Sprinkle with nutmeg. Arrange fish on top of spinach and sprinkle with onion powder. Spoon soup onto filets and sprinkle lightly with paprika. Set at 325 until valve clicks, then reduce to low and cook 20 minutes.

Citrus Fish

Your favorite fish fillets 1 slice lemon or orange Fresh dill

Line skillet with slices of lemon, orange, or both. Season fish and place on top of lemons. Top with dill and cover with additional lemon or orange slices. Cover and turn to 250. When valve clicks, turn to simmer and cook for 10 minutes or until fish is firm and opaque. Note: If you use Orange Roughy fillets, use just orange slices or just seasonings. Lemon overpowers the flavor of this fish.

PORK CHOPS, MUSHROOMS & SAUCE

3 to 4 pork chops Mushrooms Cream of Mushroom soup

Place chops in skillet, cover and turn to 300. When valve clicks, turn chops. Add mushrooms (#4 cone) and soup mixed with ½ can water and cover. When valve clicks, reduce to 175 and cook 20 minutes. Serve over rice.

PORK CHOPS & APPLESAUCE

3 to 4 pork chops 2 rome or macintosh apples

Place chops in skillet, cover and turn to 300. Cut apples on #2 cone. When valve clicks, turn chops, heap apples onto chops and cover. When valve clicks, reduce to simmer and cook for 20 minutes.

PORK TENDERLOIN & VEGGIES

marinated pork loin 2 bags frozen veggies

Place pork loin in middle of skillet and add 1 bag veggies on either side. Cover and turn to 300. When valve clicks, reduce to 175 and cook for 12 minutes per pound…DELICIOUS!

BBQ RIBS

3 – 8 pieces country style pork ribs BBQ Sauce

Place ribs in skillet and cover with sauce. Cover and turn to 300. When valve clicks, reduce to 175 and cook for 2 hours or until tender.

20 MINUTE PIZZA

Pillsbury Pizza Dough Prego Sauce Your favorite toppings Cheese (your favorite)

Spray cold skillet with Pam spray. Roll out pizza dough in skillet. Spread sauce LIGHTLY on dough. Add your favorite toppings. Cut cheese on #2 cone. Cover and cook for 20 minutes. If you like your base crunchy, cook 5 to 10 minutes longer. HINT: You can remove lid at 10 minutes and wipe moisture from lid - cover again.

5 MINUTE PIZZA

Flour Tortilla Prego Sauce Your favorite toppings cheese (your favorite)

Preheat skillet on 350. Spread sauce on tortilla with your favorite toppings. Top with cheese (#1 cone). Spray hot skillet with Pam. Add tortilla pizza and let cook until bottom is crispy and cheese has melted. FUN to do at parties or with kids. They can make their own.

Enchilada Bake

4 chicken breasts 4 cans enchilada sauce 15 corn tortillas 8 oz. Cheddar Cheese

Layer in cold skillet; 1/3 chicken, 1 can of enchilada sauce, 5 corn tortillas, 1/3 cheese. Repeat layers 2 more times. Top with remaining can of sauce. Cover with lid and turn to 350 until valve clicks, then reduce to simmer for 20-30 minutes.

CHICKEN QUESDILLAS

1 ½ lbs boneless skinless chicken 24 corn tortillas 2 sm cans green chilies 4 eggs

1 pint low-fat buttermilk paprika Monterrey Jack/cheddar cheese

Sauté chicken at 350 until they lose color. Remove chicken from skillet and turn off. Spray skillet with Pam. Cover bottom of skillet with 12 corn tortillas torn into pieces. Layer ½ of the chicken onto the tortillas, then 1 can green chilies and ½ cup cheese mixture (#2 cone). Repeat layers. In separate bowl, beat well 4 eggs and combine with buttermilk. Pour over tortillas and sprinkle with Paprika. Cover skillet and turn to 325. When valve clicks, reduce to 200 and cook for 30 minutes.

Vegetarian Quesadilla Bake

Everything above except chicken. Instead use 1 cup of frozen corn

1 each of chopped red and green pepper

Spray a cold skillet with cooking spray. Layer 12 corn tortillas on bottom. Layer with half of corn mixture, then 1 can of green chilies, then cheese. Repeat layer. Top with buttermilk and egg mixture. Sprinkle with Paprika. Cover and turn to 300. When valve clicks, reduce to 200 and cook for 25 minutes. Because it is just veggies it will take less time to cook than the chicken version.

Black Bean Burritos

4-5 chicken breasts (frozen or fresh) 1 cup of instant rice or cooked rice

2 cans of black beans 1 package Monterey Jack cheese (shredded on #1 cone)

1 small jar of salsa Small warm flour tortilla shells

Start with a cold electric skillet. Place (4) frozen chicken breasts in skillet. Turn electric skillet to 250° and wait for click – chicken will be thawed. Add black beans, salsa, and rice. Leave on 250° until clicks again. Turn to simmer for 20 minutes. Add cheese and place in small tortilla shells for burritos/tacos. Serves 8-10.

COWBOY CASSEROLE

2 lbs ground beef 1 tspn chili powder 1 tspn onion powder Cheddar cheese

1 tspn garlic powder 16 oz. Bag corn 16 oz. Green beans 14 oz. Can Mex. Tomatoes Fritos

De-fat hamburger in 3 qt + inset until brown. Preheat skillet to 350 and add defatted beef. Season with chili, onion & garlic powder. Add corn, green beans, tomatoes and ½ of chips. Mix well and top with remaining chips. Top with cheese (#2 cone). Cover and cook at 350 until valve clicks. Reduce to 200 for 20 minutes.

Saladmaster Basics, Experiments and New Recipes

Thursday, November 20, 2014

Saladmaster Electric Skillet “Gourmet Quickies”