Archive for the Category » Quick Skillet Meals «


Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

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Chicken Breast and Potatoes

Unit: Electric Skillet, Carving Knife and Fork
2 Thawed Boneless Skinless Chicken Breasts
1 Medium Potato
Darn Good Seasoning

Heat Skillet to 475. The numbers will flash while it is heating. When it is ready to cook, the cord will beep and the numbers will be solid. Add chicken and press down on the pan. Cut potato in half length-wise and press white side down on the pan.

Cover and set the Timer to 12 minutes. When the skillet shuts off, it will beep 5 times. Wait at least 5 minutes before removing from pan to allow potatoes and chicken to finish cooking through. Remove Chicken and potatoes from the pan and slice, then cut in 1 inch pieces. Put them back in the Pan and sprinkle with darn good seasoning. Cover and shake the pan to coat.

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Darn Good Chicken Tacos

Unit: Any Skillet, Bamboo Cutting Board and Chef Knife
Ingredients: Cooked and shredded Chicken (see Recipe for Chicken breast)
Ancho Chili Powder
Corn Tortillas

Heat skillet to medium and spray pan with pam, then add tortillas and spray top of tortillas and cook 2 minutes on each side. Add chicken and toppings and enjoy!

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Bean and Cheese Taquitos

Unit: Any Saucepan, Any Skillet, Salad Machine
Vegetarian Refried Beans
White Sharp Cheddar
Corn Tortillas
Daisy Light Sour Cream
Darn Good Seasoning

Heat skillet to medium (400). Spray pan with Pam and add a couple of tortillas then spray top of tortillas. Cook 2 minutes on each side. Add Beans to the saucepan and heat on medium, stirring occasionally until they start to bubble, approx. 5 minutes.

Shred cheese on #2 blade on the salad machine and mix with beans (2 oz. of cheese per can of beans) then sprinkle darn good in beans to taste. Spread bean mixture on tortillas and roll tightly. Serve with salsa and sour cream or guacamole if desired.

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Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Preheat a 10.5" skillet over medium heat. Coat with Spray or Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

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Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

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(Unit: Electric Skillet)

Flour tortillas
Pepper jack cheese
Darn good
Cooked chicken(or other meat)
1-2 tsp of pico de gallo
Cooking spray

Directions: heat electric skillet to 375 and spray. Layer a tortilla on bottom and add meat, cheese and pico de gallo. Sprinkle Darn Good to taste and add top tortilla. Cook 5 minutes on each side. Serve with salsa and daisy light sour cream.

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Davida’s Sloppy Joes

Unit: 3 Quart and steamer
Prep time: 5 min, cooking time 20 minutes

1/2 lb. Ground Sirloin (90-93% lean)
1 can stewed tomatoes w/ bell pepper
1 can Tomato Paste
1 Tbsp Onion powder
1 Tbsp Minced Onion
1 tsp Minced Garlic
1 1/2 Tbsp Darn Good Seasoning
1/2 tsp black pepper



Brown meat in the 3 quart and steamer with an inch of water in the bottom on medium high. Set the lid next to the stove upside down and set the steamer containing the meat on it. Pour the water out of the 3 quart saucepan, then pour in the meat and the rest of the ingredients. Turn heat to medium low for 5-7 minutes or until warm. Serve on a whole wheat bun or by itself with a vegetable.

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Easy One Pot Spaghetti

Unit: 8 Quart Dutch Oven, Food Cutter

Prep: 10 min. Cook: 20 min. Serves 4


1 lb. 90% lean ground beef

1 small package sliced mushrooms (optional)

3 cups tomato juice

1 can organic diced tomatoes (about 14.5 oz)

1 can(8oz) organic tomato sauce

2 quarters of a yellow or sweet onion (#2 cone)

1 tsp Darn Good Seasoning (try cajun for a kick)

1 tsp Italian Seasoning

6 oz Whole Grain Spaghetti, broken into pieces

1 oz parmesan cheese (#1 cone)

In the Dutch Oven, cook the beef, mushrooms and onion over medium heat until the meat is no longer pink. Add all other ingredients except spaghetti and cheese. Cover and cook until the pan signals. Stir in the Spaghetti and cover. Reduce the heat to low for 10 minutes. Check spaghetti for tenderness, then garnish with cheese and serve. Pair with a side of broccoli or asparagus.

NUTRITION FACTS: 10g fat (4g saturated), 414 calories, 565mg sodium, 71mg cholesterol, 48g carbohydrate, 6g fiber, 33g protein

This recipe is adapted from the Taste of Home Healthy Cooking Magazine. Because of the use of Darn Good Seasoning, the sodium has been reduced from 1,126mg sodium to 565mg!


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Shrimp Tortellini Alfredo

Unit: 3 Quart Saucepan, Small Skillet

Prep: 5 min Cook: 15 min


1 12oz bag frozen cheese and spinach tortellini

1 1/2 cups extra small frozen shrimp

1 jar Classico light Asiago Romano Alfredo Sauce


In 3 Qt, Heat 2/3 pan of water on medium high with the lid on. When the pan signals, remove the cover, pour in pasta, replace the cover. Shut heat off and set a timer for 10 minutes. Saute shrimp in the small skillet on medium to medium low 5-7 minutes. Drain the pasta. Combine all 3 ingredients in the 3 Quart and turn to medium low for 5 minutes and serve.

Quick Easy Recipe Compliments of Shalie Byers

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