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Sep 12, 2006 03:25 AM

Easy skillet meals

My best friend is living in London for 10 months for business. It's difficult for her to cook much in her kitchen--not many dishes, small stove, etc. She's looking to me to help her out of the repetition of eating eggs and pasta with prepared sauces. I'm hoping to get a little help from some of you. What are some favorite stand bys? They need to be easy and using few ingredients. She's also eating out--some amazing meals I might add--but needs to cook more on her own.

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  1. I like to make simple quesadillas. I buy refried beans in a can, flour tortillas, and grated cheese. Some salsa is nice too. You just spread the beans on the tortilla, sprinkle some cheese on, top it with another tortilla Then you spray a pan with cooking spray, and heat the quesadilla in the pan until the cheese melts. Pour salsa over the top.

    1. I just made a white chili:

      2 T olive oil
      1 small onion, chopped
      3 cloves garlic, smashed with the side of a knife
      1 lb ground turkey
      2 tsp oregano, dried
      3 Tbs ground cumin
      1 can white beans
      1 cup fresh white corn, cut off the cob (frozen or 1 can are also okay)
      2 cups chicken broth (I use vegetarian no-chicken broth)
      3 Tbs jalepeno slices (jarred for nachos)
      salt and pepper to taste
      shredded jack or cheddar cheese
      chopped avocado for garnish

      In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent.
      Add turkey, stirring occasionally until browned.
      Add oregano, cumin, beans, corn, broth, salt and pepper. Stir well.
      Cook over medium heat for 20 minutes until it reduces and thickens a bit.
      Taste to correct for salt and pepper.
      Serve topped with a bit of cheese and avocado. May also top with green onion, white onion, green pepper, etc... whatever you like!
      I heated up some corn tortillas to eat along side. Yummy!

      And his is one I've been making for years - it is addictively good:

      Mediterranean Skillet Dinner
      1 can (14 oz.) reduced sodium chicken broth (I use a vegetarian broth)
      1-1/2 cup wheat bulgur
      3 TB. Pesto (or more to taste - I use a jarred pesto from TJs)
      1/4 cup chopped sundried tomatoes in oil
      1 can (16 oz.) chickpeas, drained & rinsed

      Toast the bulgar in a dry skilled until it starts to smell nutty. Add broth and cover. Cook until
      wheat bulgur is tender, about 10-20 minutes depending on how small the bulgur is.
      Stir in tomatoes, chickpeas and pesto. Cook until heated through.
      Serve topped with plain yogurt

      I have added asparagus to this with great results. Works as a main meal, leftovers are great the next day, too!

      1. Joe's Special:

        Brown ground beef, saute mushrooms and onion, add spinach and wilt, scramble in an egg and some hot sauce, sprinkle with cheese of choice. Season as you go.

        1. Pasta fagioli goes together all in one pan. Very variable, very easy and delicious dish. Can be vegetarian or not. If you want a recipe, I can share one but it's pretty standard stuff.

          1. Breakfast Potato's:

            2 large baking potato's peeled
            1 small onion sliced
            1/4 small green pepper chopped
            1/4 small red pepper chopped
            1 serano or jalapeno chopped fine
            1/4 to 1/3 teaspoon ground cumin
            1/2 teaspoon of kosher salt or more to taste
            fresh ground pepper to taste
            1/2 to 3/4 teaspoon paprika
            1/2 to 3/4 teaspoon granulated garlic
            4 to 5 tablespoons of vegetable oil

            Boil or microwave potato's on high for 4 minutes. Let cool and chop in 1/2 inch or larger chunks.
            Saute peppers and onion in large skillet with olive oil(preferably cast iron) until soft.
            Add remaining ingredients and saute until desired doneness or until potatoes are soft but not mushy.
            Serve scrambled or sunny side up eggs over breakfast potatoes.