skillet meal

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!

Cajun Sausage and Rice Skillet

Andouille sausage* (3.99)

Tbsp cooking oil (0.04)

bell pepper (0.89)

tsp smoked paprika (0.10)

tsp dried oregano (0.05)

thyme (0.05)

garlic powder (0.02)

onion powder (0.02)

cayenne pepper (0.02)

tsp black pepper (0.01)

15 ounces. can fire roasted diced tomatoes (1.00)

long grain white rice (0.62)

chicken broth (0.20)

green onions, sliced (0.20)

Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don&#039;t worry if the sausage begins to brown on the bottom of the skillet. That&#039;s extra flavor that will cook into the rice later.

While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.

Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.

Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.

After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

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This cheesy bacon & cauliflower side dish is the perfect recipe when you're craving mac and cheese!

Keto Cauliflower Mac and Cheese

cauliflower,

bacon

garlic,

salt and pepper

butter

sharp cheddar cheese, shredded

heavy cream

spicy mustard

smoked Gouda cheese, shredded

pork rinds,

Tomato Herb Rice with White Beans and Spinach is a hearty and flavorful vegan dinner that will be loved by meat eaters and vegetarians alike.

Tomato Herb Rice With White Beans And Spinach

olive oil (0.22)

garlic (0.16)

basil (0.05)

thyme (0.03)

rosemary (0.03)

red pepper (0.02)

black pepper (0.05)

tomato paste (about 1/4 cup) (0.33)

tsp brown sugar (0.02)

salt (0.02)

onion

15 ounces. can fire roasted diced tomatoes (1.50)

15 cannellini beans (1.29)

lb. frozen chopped spinach (0.43)

long grain white rice (0.48)

vegetable broth* (0.19)

Tomato Herb Rice with White Beans and Spinach

Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the recipe.

Dice the onion and mince the garlic. Set the onion aside. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill) to a heavy bottomed pot or deep skillet. Sauté the garlic and spices over medium-low heat for about one minute.

Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.

Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.

Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.

Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.

One of our go-to dinner recipes when we are in the throes of busy school schedules and extracurricular activities and I haven't planned ahead is this Homemade Hamburger Helper Cheeseburger Pasta Skillet made with browned ground beef, shredded cheddar cheese, and cavatappi or macaroni noodles.  It's may not be fancy, but it's always easy, satisfying, and a hit with my family!

Cheeseburger Macaroni Skillet

beef

cornstarch

paprika

garlic powder

onion powder

salt

sugar

black pepper

water

milk

dry cavatappi pasta or macaroni noodles

cheddar cheese

Heat a large skillet over medium high heat,...

Heat a large skillet over medium high heat, then add the ground beef and break it up, cooking and stirring until the meat is no longer pink.  Drain any remaining fat in the pan.

Sprinkle the cornstarch, paprika, garlic powder, onion powder,...

Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices.  Add the hot water, milk, and pasta, then bring to a boil.  Cover with a lid, reduce heat and simmer for 8-11 minutes, or until the pasta is al dente.

Sprinkle the grated cheddar cheese over the cooked...

Sprinkle the grated cheddar cheese over the cooked pasta and stir until melted into the sauce.  Remove from the heat, and let stand for a few minutes until the sauce thickens a bit.  Garnish with freshly chopped parsley, if desired, then serve.

Easy skillet meal featuring shrimp, pre-cooked sausage, bell peppers and zucchini. Chop your veggies first and this flavor-packed surf and turf paleo dish comes together fast!

20-Minute Shrimp & Sausage Paleo Skillet Meal Recipe

shrimp

oz of pre-cooked smoked sausage (chopped (choose your favorite))

red bell pepper

green bell pepper

yellow onion (diced)

chicken stock

zucchini (chopped)

garlic

Salt & pepper

red pepper flakes

tsp Old Bay Seasoning

Olive oil or coconut oil

parsley

Serves about 4

Heat skillet

Heat a large skillet over medium-high heat with some olive oil or coconut oil

Season shrimp

Cook shrimp

Cook shrimp about 3-4 minutes until opaque – remove from skillet and set aside

Cook onions and peppers

Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes

Add sausage and zucchini to skillet

Add sausage and zucchini to the skillet, cook another 2 minutes

Return shrimp to skillet

Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute

Add chicken stock

Pour chicken stock into pan and mix through to moisten everything

Season to taste

Add salt, ground pepper, and red pepper flakes to taste

Remove from heat and garnish

Remove from heat, garnish with parsley and serve hot

Full of flavor and packed with veggies like kale, jalapeno, onions and peppers, this Chipotle Ground Turkey Skillet Meal Prep is a one-pan make-ahead lunch dream! Serve with rice or keep it low-carb with cauliflower rice!

Chipotle Ground Turkey Skillet Meal Prep

avocado oil or olive oil

ounces) turkey

red bell pepper, seeds

yellow bell pepper, seeds

large onion, diced

jalapenos, seeds and stem removed, diced

cumin powder

mild salsa

chipotle pepper hot sauce

kale leaves,

white rice,

Cook the meat: In a Dutch Oven or 12 inch skillet, heat oil over medium heat. When hot, add ground turkey and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5-6 minutes or until just barely cooked through, stirring occasionally.

Cook the veggies: Next, add bell peppers, onion, jalapeno, garlic, cumin, salsa and hot sauce to the pan. Cook for 7-8 minutes, stirring occasionally, until the vegetables have softened and the liquid has reduced. Finally, add kale leaves and stir until bright green and slightly wilted, about 1 minute. Remove the pan from heat.

Meal prep it: Add about 1/2 cup cooked rice to each meal prep container. Portion the ground turkey veggie mixture evenly between 4 meal prep containers. Garnish with cilantro and serve with guacamole if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Savory, sweet, spicy, and full of flavor, this Korean-Inspired Ground Turkey is an easy, versatile recipe you'll be making on repeat!

Korean-Inspired Ground Turkey

soy sauce

brown sugar

ginger

sesame oil

turkey breast (or ground chicken breast)

sesame seeds

scallions (greens only, sliced)

Combine the soy sauce, brown sugar, cornstarch, ground ginger, red pepper flakes, and black pepper in a bowl and stir to mix. Set aside.

Add the sesame oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break them up and coat them in the oil. Cook the ground turkey for about 2 minutes, breaking up with a spoon, until it starts to break into chunks and “brown.” Add the chopped onion and stir together. Continue to cook, stirring occasionally, for another 4 minutes or so until the turkey is cooked through and broken into small chunks and the onions are softened. Add the garlic and stir together. Cook for another 30-60 seconds.

Stir the sauce from step one and add it to the pan. Stir to coat the meat and reduce the heat to med-low. Cook for another 4-5 minutes, stirring occasionally. Remove from heat and top with sesame seeds and sliced scallions before serving.

All the ingredients and flavor of stuffed bell peppers cooked in one skillet for an easy, free-form bowl meal. It&#039;s UNstuffed Bell Peppers!

Unstuffed Bell Peppers

garlic (0.08)

bell peppers (1.53)

olive oil (0.16)

beef (2.85)

15 ounces. can diced tomatoes (1.00)

long grain white rice (uncooked) (0.62)

basil (0.10)

oregano (0.10)

tsp black pepper (0.02)

beef broth (0.07)

tomato sauce (0.26)

Worcestershire sauce (0.01)

mozzarella (0.85)

Tbsp chopped parsley (optional garnish) (0.05)

Mince the garlic and dice the onion and bell pepper.

Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.

Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.

Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.

Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.

While the pot is simmering, combine the tomato sauce and Worcestershire sauce.

Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).

Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.

Crunchy Chicken Ramen Stir Fry is an easy weeknight dinner with tons of cabbage and carrots, crunchy crushed ramen, and a creamy sriracha drizzle.

Crunchy Chicken Ramen Stir Fry

Tbsp soy sauce (0.12)

Tbsp toasted sesame oil (0.30)

Tbsp brown sugar (0.02)

mayonnaise (0.09)

Tbsp sriracha (0.11)

boneless, skinless chicken breast (about 2/3 lb.) (4.08)

Tbsp cooking oil (0.08)

14 ounces. bag coleslaw mix (shredded cabbage and carrots) (1.49)

green onions (0.30)

ounces. block ramen noodles (seasoning packet discarded) (0.25)

Prepare the sauces first so they&#x27;re ready to use when needed. In a small bowl stir together the ingredients for the stir fry sauce (soy sauce, sesame oil, and brown sugar). In a separate small bowl stir together the sriracha and mayonnaise.

Mince 2 cloves of garlic, grate about one teaspoon of fresh ginger, and slice three green onions.

Without opening the package of ramen, use a rolling pin or mallet to crush the noodles into small pieces. Once crushed, open the package and discard the seasoning packet.

Chop the chicken into small 1/2-inch pieces.

Place a large skillet over medium-high heat. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken pieces and sauté until they&#x27;re cooked through (3-5 minutes). Add the garlic and ginger to the skillet about half way through cooking the chicken.

Once the chicken is cooked through, add the coleslaw mix (shredded cabbage and carrots). Continue to sauté for about 2 minutes more, or just until the cabbage begins to soften slightly (do not overcook at this step).

Add the stir fry sauce to the skillet and continue to sauté for 1-2 minutes more, or until the cabbage has softened to your liking (I prefer mine still slightly firm).

Finally, turn off the heat, stir in the crushed ramen, and top with sliced green onions and a drizzle of sriracha mayo.

This simple Orange Ground Turkey skillet is bursting with bold citrus flavor and comes together in about 20 minutes!

Orange Ground Turkey

apple cider vinegar

orange juice

orange

white granulated sugar

canola oil

turkey breast ((or ground chicken breast))

ginger root

scallions (sliced)

Combine the vinegar, orange juice, orange zest, soy sauce, sugar, and sesame oil in a bowl and whisk together to mix. Set aside. In a small dish, stir together the cornstarch and water until cornstarch is dissolved. Set aside.

Add the canola oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break it up and coat it in the oil. Cook the ground turkey for about 5 minutes, breaking up with a spoon to break into chunks and stirring occasionally, until the turkey is cooked through. Add the ginger, garlic, and crushed red pepper and stir together. Cook for another 30-60 seconds.

Stir the sauce from step one and add it to the pan. Stir to coat the meat and bring the sauce to a boil. Stir in the cornstarch slurry from step one for about 30 seconds until the sauce is thickened. Sprinkle with scallions before serving.

Italian Sausage, Onions and Peppers Skillet is a super-flavourful comfort food. It’s an awesome meal for a busy weeknight dinner, weekend, or game-day party.

Italian Sausage, Onions and Peppers Skillet

Top 32 skillet meal recipes from across the web

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Top 32 skillet meal recipes from across the web

The most viewed skillet meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Sausage and Rice Skillet

Keto Cauliflower Mac and Cheese

Tomato Herb Rice With White Beans A...

Cheeseburger Macaroni Skillet

20-Minute Shrimp & Sausage Paleo Sk...

Chipotle Ground Turkey Skillet Meal...

Korean-Inspired Ground Turkey

Unstuffed Bell Peppers

Crunchy Chicken Ramen Stir Fry

Orange Ground Turkey

Italian Sausage, Onions and Peppers...

Beef Burrito Skillet

Teriyaki Chicken Casserole

Cheeseburger Macaroni Skillet

Thai Turkey with Carrot Noodles

Chicken Stroganoff Recipe

One Pot Creamy Sausage Pasta

Cajun Sausage and Rice Skillet

Chicken Pot Pie Noodle Skillet

One Pan Sausage and Vegetable Skill...

Spinach Tortellini Skillet

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Teriyaki Ground Chicken Skillet wit...

Italian Sausage Cauliflower Rice Sk...

Creamy Italian White Bean Skillet M...

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Sweet Potato Chipotle Chicken Skill...

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The most viewed skillet meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef & Potato Skillet Supper