Quiche

Utensils: 9" skillet 

Yield:4 servings

Ingredients

• 6 eggs 
• 1 large onion 
• 1 small can of diced black olives
• 2 tsp. water 
• Cheese
• Diced bell Pepper or frozen broccoli pieces
• Cubed ham
• 1 tomato diced 
• 1 cup Bisquick
• (you can choose any type of quiche you wanna make such as broccoli and Swiss or mushroom and onion.)

Instructions
Mix together. Put oil or small amount butter into skillet and pour above mixture into skillet. Season and cover. Set on medium heat for about 8 to 10 minutes and reduce to low for 10 minutes.

The pictures below included frozen bell peppers, ham, sliced olives, and cheddar cheese. Cheese was not topped but could be if you prefer.

Meal Replacement Bars

Recipe adapted from tastykitchen.com

Description

I tried this recipe and I was pleasantly satisfied. The taste was great. I used cinnamon, cocoa powder, and some allspice to my bars. The bar was not as strong/sturdy (it crumbled) so adding less milk may have helped. This is a basic outline that can be tweaked all over the place to fit your needs.

Serves 8

Ingredients

• 3 cups Old Fashioned Oats
• 1 Cup Of Crushed Nuts (I blended almond pieces in a coffee grounder)
• ⅔ cups Creamy or Chunky Peanut Butter
• ⅓ cups Honey
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Salt
• 1 teaspoon Cinnamon Or Nutmeg Or Allspice Or Cocoa powder- as needed
• ½ cup Milk
• ½ cup Chocolate Chips Or Raisins (optional to mix in)
• ½ cup Chocolate Chips, Melted, For Drizzle (optional)
• ½ cup Butterscotch Chips (optional to mix in)

 

*I suggest mixing in a combination of butterscotch and chocolate chips and no chocolate drizzle. 

Preparation

1. In a medium-sized mixing bowl, combine the oats with crushed nuts. Set aside.
2. Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla. Microwave for 30 seconds.
3. To the heated mixture, stir in the salt and any additional spice you’d like (cinnamon, nutmeg, etc.). 4. Add milk to the wet mixture and stir again.
5. If you’d like you can add sweetener of any sort to the mix. If you’ll be using chocolate, though, it’s probably unnecessary.
6. Use a spoon or your hands to evenly coat the oat mixture with the wet mixture. Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed. If you’d like, you can throw in raisins or chocolate chips at this point. You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
7. Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides. (You can criss-cross two pieces if necessary.)
8. Mash the mixture down into the pan, being sure to evenly fill all corners. Continue mashing until the mixture is densely packed and even. (This is similar to making Rice Krispie Treats.)
9. Cover the baking dish and place in the refrigerator for 3 hours. (You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
10. When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan. It will come out as one big, pliable piece.
10. Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.
11. Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
11. Refrigerate uneaten bars in an airtight container. They will keep for several days this way. Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.

PICKLES!!! Soup and Poppers

Sizzling Pickle Soup

Ingredients:
Olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced (I use 4-5)
3 medium potatoes, cubed or use cone #2
2-4 potatoes, cooked separately, cubed. Add these cooked potatoes to step 5.
4 1/2 cups low sodium chicken stock
1/2-3/4 cup pickle brine
5 dill pickle spears, diced + extra for garnish
1/2 cup chopped fresh dill + extra for garnish (I use about 2 tablespoons of dried dill instead)

Directions:
1. Heat olive oil in a pot with a lid. Add onion and cook until softened, about 5 minutes. Then add garlic and cook for 30 seconds or until fragrant.

2. Add the potatoes, chicken stock and pickle brine (aka: juice) to the pot. Cover and bring to a boil.

3. Once mixture starts to boil, reduce the heat to a simmer, and cook for about 15 minutes or until the potatoes are tender.

4. Pour the soup in a blender. Make sure to remove the middle piece from the lid, and cover with a towel to allow steam to escape while blending. You can also use an immersion blender to puree.

5. Once blended to your liking, return the soup to the pot. Stir in the cubed potatoes, pickles and dill.

6. Then cook for another 5 minutes united heated through. Garnish and serve immediately.



Pickle Fried Poppers

Ingredients:
12 kosher dill pickles
2 cup pimento cheese
12 egg roll wrappers
Oil

Directions:
1. Using a large straw or an apple corer, remove the centers of the pickles. (Be careful if using the apple corer!)

2. Add cheese in a frosting piping bag and fill the center of the pickle, making sure it doesn’t ooze out the other end.

3. Then wrap your finished pickles in egg roll wrappers. Lay the pickle in the center of the wrapper. The wrapper should be at an angle so it looks like a diamond, with the pickle in the center.

4. Fold one side of the egg roll wrapper over to cover the pickle. Then, fold the bottom and top end over it. Using your finger and a small amount of water, run it lightly over the unfolded edge of the wrapper to seal it. It should look like an egg roll, but you can also create your own style of wrapping. Repeat this until all pickles are wrapped.

5. Heat oil to medium-high in a skillet. Add the pickles and pan fry until golden brown. Turn as it’s cooking to ensure it’s evenly fried.

6. Place the pickles on a rack to cool before serving.

Berry Cobbler-Electric Skillet

Ingredients:

• 2 Pkgs Frozen Blueberries 2 Pkgs Frozen Mixed Berries 1 cup rolled oats
• ¼ cup brown sugar 
• 3 tbsp cinnamon 
• 2 tbsp butter, sliced in 5

Directions:
Spray cold electric skillet with PAM. Place frozen berries in skillet and scatter butter slices on top. Mix oatmeal, cinnamon and sugar together and sprinkle on top of berries. Cook at 275 degrees or Medium-click-low (180 degrees) for 20 minutes. Serve warm with ice cream or whip cream.

Another idea you could do, is use peaches or apples instead. I used apples and it turned out great!! If you use more oats, the apple cobbler would work well as a morning oatmeal meal for a family.

(This recipe is from the Cooking 4 Life website) 

Spicy Tofu in Indonesian Peanut Sauce

Utensils: 3 quart saucepan (MP5 or saucepan to pre-cook rice)


A scallion, green onion, or spring onion, is one of various Allium species, all of which have hollow green leaves, but which lack a fully developed root bulb.

Ingredients:

Precooked rice
Tablespoon of olive oil
2 tablespoons of fresh ginger, minced
3 cloves of garlic, minced
2 hot green chile peppers, seeded and minced
1 cup thinly sliced scallions/green onions
2 cups of water
1 medium green or red bell pepper, seeded, thinly sliced, cut into 2-inch lengths
2/3 cup of chucky or regular peanut butter
1 tablespoon of lemon juice
1 tablespoon of soy sauce
1 tablespoon of packed brown sugar
1/4 teaspoon of hot red pepper flakes, or to taste
1/2 pound of tofu, cubed into 1" squares

Directions:

Cook rice

Preheat saucepan over medium for 2-3 minutes. Add oil then sir in ginger, garlic and chile peppers. Cook until lightly browned, about 2 minutes.  Add scallions/green onions and stir 1-2 minutes.

Add water then bell peppers, peanut butter, lemon juice, soy sauce, brown sugar, and red pepper flakes. Cook and stir over medium heat until sauce thickens and bubbles. Gently stir in tofu. Cover and reduce to low for 10 minutes or just until peppers are crisp-tender.

Serve over rice.

Chicken and Lime Soup

The lime is a MUST! Do not skimp on this ingredient. I used real, homemade chicken broth for this recipe and I believe this made a huge difference. This soup is soup-er good ;)

Equipment: Large skillet (for chicken) and 3 quart sauce pan with cover is needed.

Ingredients:
1 fresh lime
1 medium onion
4 skinless chicken breast halves, *pre cooked and shredded or cubed
1/2-1 cup orzo
6 cups of low-sodium chicken stock
1 can of chopped mild green chilies
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1-2 cloves garlic, minced
1 cup chopped tomato
2 tablespoons chopped fresh cilantro or parsley


Directions
1. *Cook chicken and shred or cube
2. Shred lime zest using No. 1 cone; squeeze juice from lime; Set aside (there will be leftovers)
3. Process onion on #2 cone
4. In saucepan over medium-high heat, combine chicken stock, onion, chilies, oregano, 1/4 teaspoon of lime zest, 2 tablespoons of lime juice, black pepper and garlic; bring to a boil. Reduce to low and simmer 5 minutes.
5. Turn heat to medium and stir in orzo. Cover; cook until valve clicks (if not Saladmaster cookware, just reduce and cook for 9-12 min), reduce to low and cook 7-9 minutes.
6. Stir in tomato and heat through.
7. Sprinkle each serving with cilantro.

Stuffed Bell Peppers in MP5

4 bell peppers (any color)
1 pound of ground turkey (BTW, what do you call a cow with no leg? Ground beef!)
1 large onion, chopped
2 tablespoons of Worcestershire sauce
1 normal size jar of spaghetti sauce (24 oz) **add seasonings like basil, oregano, Italian, etc. to sauce
2 cups of cooked rice -or- **1 bag of frozen cauliflower, grated using #2 cone

**My version: I added basil and Italian seasoning to my plain pasta sauce. I grated a bag of frozen cauliflower in place of rice and boiled whole wheat spaghetti noodles (I added olive oil, salt, and Mrs. Dash to the noodles. That make a huge difference in taste in my opinion.)


Preheat 5 quart Cooker (MP5), uncovered at 375 degrees F.
Wash and core bell peppers; set aside.
When MP5 has been preheated, add ground turkey and onion; brown.
Add Worceshire sauce, spaghetti sauce and cooked rice/grated cauliflower. Mix well. Fill peppers with mixture, leaving some mixture in the cooker. Place peppers on top of mixture in MP5; cover and reduce to simmer (I chose 170, but the bell pepper was not as tender as I wanted, so next time I will either wait for the click and reduce to create a vacuum seal or chose a higher temperature like 220). Cook 35-45 minutes or until peppers are tender. *** serve remaining mixture over noodles.

Chicken, Veggies & Sauce Skillet Meal

Did not thaw out your meat? No worries!! Saladmaster has it covered. Use what you have in the kitchen to make a meal with frozen meat and vegetables. Frozen vegetables are picked at the peak of freshness and then frozen. Best alternative to fresh!  

Ingredients:

Frozen, skinless chicken breasts OR tenders                

1 large potato

1 onion

1 bag frozen broccoli OR mixed veggies                       

1 large can Cream of Chicken OR Mushroom Soup

Season to taste with spice of choice. For example: garlic, creole, salt and pepper.

1.      Place chicken in cold skillet, cover and turn to 275.  When valve clicks, turn chicken. 

2.      Slice potato on #4 cone and onion on #2 cone and place on top of chicken.  Add broccoli, soup and seasonings and cover. 

3.      When valve clicks, reduce to simmer and cook 25 minutes.

The nice part about this recipe, is that you can add and take away ingredients to make a meal of your own style.

Chickpea Chocolate Chip Cookies

*Chickpeas (garbanzo beans) are very high in fiber (12.5g/cup) and also has a good amount of folate. Helps prevent cardiovascular disease, regulates blood sugar and is high in protein. It is a great alternative to meat.

Ingredients

Nonstick cooking spray (not needed if using Saladmaster cookie sheet)

1 cup of brown sugar

¾ cup of trans-fat free soft tub margarine

2 large egg whites

2 teaspoons of vanilla

*1 (15-ounce) can of chickpeas (garbanzo beans), drained and rinsed (pureed in food processor is optional).

2 cups (12 oz of chocolate chips)

¾ cups of chopped walnuts (optional)

¾ cup of raisins (optional)

2 cups of all-purpose flour

½ cup of old-fashioned oats

1 teaspoon of baking soda

¼ teaspoon of salt

1.      Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

2.      In a large mixing bowl beat sugar and margarine until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt and mix on low until dough forms.

3.      Drop the dough by tablespoonful, 2 inches apart. Press gently with a fork to flatten. Cook until cookies are golden brown and just set, 11-13 minutes; do not over bake. Transfer to a rack to cool.

Mandarin and Asparagus Green Salad (This one is my favorite)

Asparagus has vitamin K and folate. Folate is important in brain and nervous system function. There is 3g fiber per 1 cup.
Mandarine oranges are a traditional symbol of abundance and good fortune in the Chinese New Year.
Spinach has vitamin A and K. It is great for bone health and was originated in ancient Persia (Iran). 1 gram of protein per cup.
One honeybee makes 1/12 teaspoon of honey in its lifetime.

Dressing:

¼ cup lemon juice

3 tablespoons canola oil

2 tablespoons honey

½ teaspoon salt

Dash pepper

Salad:

1 pound of asparagus

2 cups of mandarin oranges or strawberries

4 cups of baby spinach

¼ red onion

1.      In small jar mix ingredients for dressing

2.      Trim asparagus and cut in 1 inch pieces. Use culinary basket and 3 quart to cook asparagus. After click wait 5 minutes. Rinse with cold water.

3.      Combine with mandarin and place over spinach.

4.      Drizzle with dressing and serve.

Bulgur Salad

Bulgur is crushed whole wheat. It is precooked and dried, so it is easy to cook and is quick. It is low in fat and is a complex carbohydrate. It can be use in various ways including hot cereal, a replacement for rice in recipes and in soups. It has a light nutty flavor and a tender, slightly chewy texture.

Red bell peppers have 11 times more beta-carotene, an antioxidant that is converted to vitamin A then green bell peppers! There are flavonoids in the white part in the cavity; same antioxidant as in wine.

¾ cup bulgur

1 ¼ cup water

1 cup (4 oz) cheddar cheese (1/4-1/2 inch cubes)

1 cup of broccoli florets (#3 cone)

½ cup chopped carrots

½ cup chopped red bell pepper

½ cup thinly sliced green onions or red onions
½ cup cilantro, diced

2 tablespoons lemon juice

½ teaspoon salt

2 tablespoons olive or vegetable oil

1.      Combine bulgur and water in small saucepan. Cover and bring to  a boil, then immediately remove from heat and set aside for 20-30 minutes.

2.      Meanwhile, cut cheese, broccoli, carrot, bell pepper and green onions. Place in a medium bowl. Drain bulgur or pour off remaining water. Pat with paper towel.

Mix all ingredients. Serve at room temperature or cover and refrigerate for up to 2 days

Skillet Meals.. the possibilities are endless!

How to Make a Skillet Meal

(Makes 4-6 servings)

1. Choose one food from each box. Combine all ingredients in a large skillet. Add a small amount of salt, pepper, chili powder, onion or garlic powder or curry for flavor.

2. Bring to a boil.

3. Turn heat to low. Cover pan and simmer until pasta or rice is tender. This is about 15 minutes for the pasta and 30 minutes for the rice and quinoa.

½ to 1 pound or 1 ½ cups of cooked meat, fish, chicken, ground turkey or beans -Ground beef or turkey, cooked -Chicken or turkey, cut-up into cubes, cooked -Tuna or other fish, cooked -Kidney, pinto, white, or black beans (drained)

1 ½ or 2 cups of vegetables -Carrots -Green beans -Broccoli -Cauliflower -Bell peppers -Mixed vegetables (1 bag of frozen or 2 cans of salt-free)

Pasta, rice, or noodles Use uncooked: -1 cup of whole grain macaroni -1 cup spaghetti -1 cup rice-noodles -3/4 cup rice -3/4 cup quinoa

Sauce -2 cups of spaghetti sauce or marinara -2 cups of chicken, beef or vegetable broth (low sodium) -Use 1 can of cream soup, tomato soup/sauce, or onion soup WITH 1 ½ cans of water OR 1 ½ cans of milk

Seasoning -Salt -Pepper -Cheese -Reduced soy sauce -BBQ sauce -Oregano -Garlic powder -Onion powder -Basil -Chili powder -Paprika -Italian seasoning

Favorite Combinations for Skillet Meals

CHILI MAC
½ pound of ground turkey OR 1 can of red beans, drained	1 can of green beans 1 grated carrot	1 cup of whole grain macaroni	1 can of tomato sauce PLUS 1 can of water	1 tablespoon of chili powder Top with low-fat cheese Pepper to taste
CHICKEN  & BROCCOLI
1 cup of leftover chicken, cut up	1 ½ cups of green beans or broccoli pieces	¾ cup of rice	1 can of cream of mushroom soup PLUS 1 ½ cans of water	Pepper to taste
TUNA-NOODLE
1 can of tuna, drained	1 cup of mixed vegetables or green peas	1 cup of raw noodles/whole grain pasta	1 can of cream of mushroom soup PLUS 1 ½ cans of water	(optional: pepper, paprika, Top with low-fat cheese

H. Wolfe 12/2017

Cauliflower Rice

The benefits of making a cauliflower rice vs. real rice is the calories saved. 1 cup of cauliflower has 30 calories and 2 grams of fiber vs. 210 calories and 0.5g fiber in white rice. Brown rice will have 3.5g of fiber, however, the calories are 7 times more than cauliflower, and with cauliflower, you can eat 2 cups and get the same amount of fiber as brown rice. I don't know about you, but if I am able to not think about portioning my "rice" and get to eat 2 cups, I'm into it! 

There are different varieties including orange, green and purple! Cauliflower is a great source of vitamin C and folate along with several phytochemicals. Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. Good thing we have Saladmaster to keep the nutrition!

Cauliflower Rice

1 small clove Garlic
1 tbsp. chopped Onion
1 tsp. chopped Oregano
½ tbsp.
Cilantro
Mrs. Dash
1 head cauliflower
½ cup water

Process Cauliflower on #1 cone or in food processor.



Blend water and all seasonings. Preheat skillet add liquid and cauliflower. Salt to taste. Briefly heat. Overcooking will make it mushy.

(This recipe is from the Cooking-4-life website)

Cooking Fish with the Culinary Basket

Use 3 Qt. (2.8 L) Sauce Pan with 2.5 Qt. (1.49 L) Culinary Basket for small quantities of food (2 - 4 servings); and for larger quantities of food, use 10 Qt. (9.5 L) Roaster and 6 Qt. (5.67 L) Culinary Basket (6 - 8 servings).


Whole Fish (bone-in):

Select a size fish that will fit proportionally in the bottom of the Culinary Basket. Some grocery stores will even scale and clean the fish for you.

Pat fish dry with head and tail intact. Rub the fish with a little seasoning inside and out. Let it sit for 5 minutes.

Layer dried corn husks on the bottom of the Culinary Basket. Place fish over the corn husks in the center of the Culinary Basket. The corn husks make it easy to remove the fish from the Culinary Basket when done.

Add 2 cups (500 mL) water to 3 Qt. (2.8 L) Sauce Pan. Turn heat to medium temperature and bring water to a slight boil. Holding the handles of the Culinary Basket, place Culinary Basket with corn husks and fish in sauce pan over boiling water. Cover.

Vapor cook fish for 20 - 30 minutes or until fully cooked. Cooking time may vary according to the size and thickness of the fish. Use a fork to poke into center of the fish to check for doneness. Fully cooked fish will flake with a fork.

Using spatula/turner, remove corn husks with fish from Culinary Basket. Serve.


Fish Filets:

Follow same directions as for whole fish, but alter the cooking time. Vapor cook filets for 5 - 7 minutes or until fully cooked. Cooking time may vary according to the size and thickness of the fish filet. Fully cooked fish will flake with a fork.

For added flavor, add 2 green onions, diced, 1 tablespoon (6g) fresh ginger, diced, and 1 red bell pepper, diced and place mixture over fish. Squeeze half of a lemon over fish. Drizzle 2 tablespoons (30 mL) soy sauce and 1/2 teaspoon (2.5 mL) sesame oil over fish prior to cooking.


Shellfish:

For shellfish, such as clams and mussels, try this very simple technique. Before you start to cook clams or mussels, make sure they are alive and unbroken. To check whether they are alive, tap the open ones on a hard surface and see if they will close. Assume the closed ones are alive, and discard and dead ones.

Using the 2.5 Qt. (1.49 L) Culinary Basket, wash clams or mussels under cool tap water. Let drain.

Using Saladmaster 3 Qt. (2.8 L) Sauce Pan, add 2 cups (500 mL) of water and cover. Place on stove burner and position temperature to medium heat. When the Vapo-Valve™ begins to click, remove cover and add Culinary Basket with shellfish (holds up to 2 pounds). Place cover over Culinary Basket and turn temperature to low heat. Vapor cook shellfish for approximately 5 - 7 minutes; check to see if shellfish have opened. If unopened shellfish remain, toss gently with a spoon to reposition any unopened shells to the bottom of the Culinary Basket. Cover and cook an additional 3 - 4 minutes or until most of the shells have opened. Do not overcook. Discard any unopened shellfish. This technique may also be used for crabs and lobsters.

Boost the flavor of vapor cooked seafood by simmering ingredients such as lemon juice, white wine, onions, shallots, seafood spices, or fresh herbs in the cooking liquid for a few minutes before vapor cooking. These ingredients will scent the vapor and add a subtle, but delicious flavor that cooks directly into the seafood.


(This post is from the Saladmaster website)

Cup cakes in Saladmaster!

Equipment: 11" skillet and egg cups. If you do not have egg cups, use the rims of mason jars or something that can fit cupcake liners like salsa cups.

Ingredients:

Paper towel

1/2 box of cake mix (I used white cake)

1 egg

6-oz yogurt (I used pineapple flavored; 1-2 tsp. vanilla extract is also good if you use plain yogurt)

Water as needed

Cup cake liners, optional

**For a whole box of cake, use 3 eggs and 2, 6-oz yogurts

Directions:

1. Preheat 11" skillet on medium-low (when the flame is just below the skillet (More on the medium side unless you have a hot stove). Add a very wet paper towel to the bottom. I would add even a little bit of water the skillet (~3 tablespoons). Place lid on top.

2. Mix cake, egg and yogurt. Add a little bit of water to the mixture until it is smooth and just slightly thinner than yogurt put not as thin as pancake batter. Fill cups 2/3 to 3/4 full. Any more and your cupcake will rise funny and look like a puff cake. (See the picture of cupcakes on a plate.) If not using the cupcake liners, spray with non-stick spray.



3. Slightly tap the lid of the skillet to see if it is hot. Lift lid and place 8 cupcakes inside. Wait 12-14 minutes and voilà! The most moist cupcakes ever!

Pot Roast- Electric skillet or MP5

Equipment: Electric skillet or MP5

Ingredients:
2 1/2 pounds of beef sirloin or chuck roast (about 2" thick)
Pepper, to taste
1 onion*
1-4 pieces of celery*
3-6 red potatoes*
6 medium carrots*
1 tablespoon of balsamic vinegar, optional

*Cut pieces into your own preferred sizes. Potatoes can be left whole. I used the #5 cone for the carrots and potatoes and chopped celery and onions into 1" pieces and various sizes.


Directions:
Preheat Electric skillet or MP5/slow cooker to 350 degrees. Place meat on hot skillet. Cover and seat for 6 minutes then turn over and brown other side for 3 minutes.

Sprinkle pepper on top. Arrange onion and celery on top of meat and place carrots and potato on the sides. Place lid on top and  wait for the click. Let it keep clicking until it sticks straight up. Wait 5-10 minutes before turning it down to 185 degrees.

Leave on for 1.5 hours or longer if desired.

Cut beef across the grain and stir vinegar into juices and drizzle over beef.

(Goes great with flavored rice or orzo.)

Saladmaster Electric Skillet “Gourmet Quickies”

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.