Showing posts with label skillet. Show all posts
Showing posts with label skillet. Show all posts
Friday, February 13, 2015
Mom Made Foods Spotlight Featuring Taco Rice Skillet with Mini Meatballs
The Mom Made Foods product line includes Munchies, Meals and Bites...all of which are perfectly portioned to fit small hands. Munchies are pastry pockets filled with goodies like pizza toppings and chunky apple filling, Meals include Spaghetti with Turkey Meatballs and Cheesy Mac, and Bites include a variety of fun and tasty bite-sized mini meatballs. I absolutely flipped for the Beef & Cheese Meatball Bites and knew that I had to create a family-friendly recipe that featured them! What I came up with was a very tasty and oh-so-easy Taco Rice Skillet with Mini Meatballs. It features all of my favorite taco flavors in a delicious one-dish dinner that kids of all ages will love. 
Taco Rice Skillet with Mini Meatballs
a Weekend Gourmet Original
Ingredients:
- 1 tbs. olive oil
- 1/3 cup chopped purple onion
- 1 cup frozen corn kernels
- 1 1o-ounce can diced tomatoes with green chiles
- 1 5-ounce package Spanish rice [Note: I used Mahatma]
- 1 8-ounce package Mom Made Foods Beef & Cheese Meatballs
- 1 2/3 cup water
- 1.5 cups shredded co-jack cheese
- 1/3 cup store-bought pico de gallo
- 2 green onions, thinly sliced
- 1/2 small avocado, peeled and diced
- 1 cup broken tortilla chips
- Sour cream drizzle: 1/2 cup sour cream, 2 tbs. milk, 1 tsp. dried cilantro and lime juice to taste
Directions:
Step 1: Add the olive oil to a non-stick skillet with high sides and heat over med-high heat. Add the onion and cook until the onion is softened. Add the rice mix, water, tomatoes (juice and all), and corn. Stir to combine and bring to boil. Carefully arrange the mini meatballs on top of the rice. Cover and cook for 20 minutes.
Step 2: When 20 minutes have passed, turn off the heat. Sprinkle the cheese on top, recover and let sit while you prep the topping ingredients. This allows the cheese to melt and the rice to absorb any extra liquid.
Step 3: Make the sour cream drizzle by combining all of its ingredients in small bowl. Remove the lid from the casserole and sprinkle the green onions, avocado, pico de gallo and tortilla pieces on top of the cheese. Just before serving, drizzle the sour cream mixture on top. To serve, scoop into bowls.
This is a fabulous one-dish meal that everyone will love! The rice is slightly spicy, and the corn and tomatoes give it some texture. We loved the bite-sized meatballs, which tasted great and were the perfect size for easy eating. The topping contained all my favorite taco ingredients...creamy avocado, spicy pico de gallo and cooling sour cream! We crushed extra tortilla chips on top of our bowls to maximize the crunch...thats optional, but highly recommended.
These versatile meatballs are tender and flavorful, and theyre very versatile. We also enjoyed them in pasta dishes and as a quick and healthy pizza topping. If youre interested in trying out Mom Made Foods for your family, you can find them in the freezer aisle of your nearest Super Target. To find Mom Made Foods at other stores near you, simply visit the Store Locator on their website and enter your zip code.
Disclosure: Mom Made Foods provided me with free product coupons to facilitate recipe development for this article. No other compensation was provided, and all opinions expressed are my own.
Monday, February 9, 2015
Fresh Take On Dinner with Green Giant Steamers Featuring 15 Minute Chicken and Veggie Couscous Skillet
Take Pasta Night for example. Instead of having plain jarred marinara sauce and pasta, simply add Valley Fresh Steamers Market Blend Vegetables. Voila – you’ll have Spaghetti Veggie Bolognese in no time flat! You have a completely new take on a classic dish by simply adding one healthy new ingredient.
15-Minute Chicken and Veggie Couscous Skillet
a Weekend Gourmet Original
Ingredients:
- 1 package Green Giant Steamers Healthy Vision blend
- 7-ounce package Garlic and Olive Oil couscous mix
- 1 small shallot, thinly sliced
- 6 ounces chopped cooked chicken breast
- 2 ounces feta cheese, crumbled [NOTE: You can sub crumbled goat cheese if you prefer]
Directions:
Step 1: Cook the couscous mix according to the package directions, adding the sliced shallot. While the couscous cooks, prepare the the Green Giant Steamers according to the package directions.
Step 2: When the couscous is cooked, give it a quick fluff with a fork. Add the Green Giant Steamers and chicken breast. Stir well to combine. Sprinkle the crumbled feta on top. Serve the meal directly from the skillet.
That’s it! Quick-cook ingredients let you have this big-flavor skillet dinner on the table in a matter of minutes. The couscous was perfectly seasoned with garlic, olive oil and shallot. The rosemary-infused butter sauce from the Steamers provides another layer of seasoning to the dish. The feta adds a tangy, salty flavor profile that works perfectly with the couscous and chicken. This is a filling dish that no one will believe you pulled together in less than 30 minutes. If you want, that can be our little secret!
Disclosure: Information and a Green Giant prize pack have been provided by General Mills through Platefull Co-Op. All opinions expressed are my own.
Saturday, February 7, 2015
Family Favorites Turned Healthy WeekdaySupper Featuring Tex Mex Shrimp Skillet ChooseDreams
Tex-Mex Shrimp Skillet
a Weekend Gourmet Original
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Ingredients:
- 1 tbs. olive oil
- 1 jalapeno, seeded and finely chopped
- 1-2 garlic cloves, grated or finely chopped
- 1 tbs. chopped cilantro
- ½ yellow onion cut into thin strips
- Salt & pepper to taste
- 7 oz. package Mexican rice mix
- 2 cups water
- 14.5-oz can of cilantro-lime flavored diced tomatoes
- 1 lb. medium or large shrimp, peeled and deveined
- 1 cup frozen corn kernels
- 1 medium avocado, diced
- The juice of 1 medium lime
- Optional: 14-oz can black beans, well drained
Directions:
Step 1: Add the olive oil to a large skillet and heat on med-high for five minutes. Add the jalapeno, garlic, cilantro, and yellow onion. Cook until fragrant and the onions begin to soften, about 5 minutes. Stir frequently to ensure even cooking. Season with salt & pepper to taste.
Step 2: Add the Mexican rice mix (including the seasoning packet), water, tomatoes (juice and all), and corn kernels. [Note: if using black beans, add them along with the corn.] Stir well to combine. Arrange the shrimp evenly around the skillet, pushing them down into the rice and liquid. Do not stir! Cover, reduce heat to med-low, and cook until the rice is tender. This should take 20-25 minutes.
Step 3: Turn off the heat and let the shrimp and rice mixture sit covered for 5-10 minutes before serving. This gives you a pocket of time to dice the avocado and sprinkle it with the lime juice. Just before serving, sprinkle the diced avocado evenly on top of the skillet. Serve with tortilla chips and salsa on the side, if desired. A simple green salad is a nice side dish to pair with this dish as well.
This flavorful one-dish meal is fabulous! Its just spicy enough to keep things interesting thanks to the addition of the jalapeno. However, the heat is tempered nicely by the sweet corn and creamy avocado. This dish is tasty and healthy, and any leftovers reheat nicely for lunch the next day. I hope that youll give this dish a try very soon! If youre not a seafood fan, simply sub in some diced boneless, skinless chicken breast.
To learn more about our #WeekdaySupper sponsor American Family Insurance, be sure to visit their social media sites:
- Linkedin: http://www.linkedin.com/company/american-family-insurance
- Youtube: http://www.youtube.com/user/amfam/custom
- Google+: https://plus.google.com/u/0/+amfam/posts
- Twitter: https://twitter.com/amfam
- Facebook: https://www.facebook.com/amfam
- Pinterest: http://pinterest.com/amfaminsurance/
This weeks #WeekdaySupper menu is featuring lots of great healthy, quick-cook recipes. Check out this amazing lineup of recipes from earlier this week! Make sure to take a moment to go by and Pin all these great recipes for your upcoming #WeekdaySupper menus. These recipes are sure to make perfect warm-weather dinners on those busy nights when time is short...but your family is hungry. These healthy family-friendly dishes can be cooked and on the table faster than you can order takeout.- Monday - Cauliflower and Arugula Stuffed Portobellas by Run DMT
- Tuesday - Loaded Mediterranean Sweet Potato Fries by Neighborfood
- Wednesday - Grilled Salad with Skirt Steak by Country Girl in the Village
- Thursday - Mango Avocado Quinoa Chicken Salad by Cupcakes & Kale Chips
You can find lots of other healthy family-friendly dishes by following the Family Favorites Turned Healthy #ChooseDreams Pinterest board.
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.
Tuesday, February 3, 2015
HEB ConAgra Meal Maker Challenge Week 1 Salsarific Taco Skillet Featuring HEB Smoky Citrus Salsa HEBMeals
Welcome, everyone, to Week #1 of the H-E-B/ ConAgra Foods Meal Maker Challenge. For the next five Sundays, ten Texas food bloggers -- including yours truly -- will be sharing lots of great easy family meal ideas. All featured recipes contain no more than seven ingredients and are ready to eat in 30 minutes or less. These recipes are ideal for the upcoming back-to-school rush, easily feeding a family of four. Each weeks recipes are built around a theme ingredient thats an H-E-B or ConAgra product. Just wait until you see what I have for you this week!
This weeks theme ingredient is H-E-B Salsa. There are several different flavors to choose from, but the Smoky Citrus immediately caught my eye. Flavored with smoky chipotle chile and lime, I knew it was just the flavor profile I was looking for. I knew that I wanted to make a skillet meal, because they are ideal for busy cooks since you can cook and serve the meal right from your pan. That means fewer dirty dishes during the cooking process and less time cleaning up later...a win-win scenario in my book! I came up with my quick-cook Salsarific Taco Skillet, which combines all my favorite Tex-Mex flavors in one bite!
Lean ground beef is flavored with the salsa, then pre-cooked Spanish rice and flavorful canned borracho beans are added. Then the mixture is topped with cheese and crunchy, colorful tortilla strips. A ramekin of cooling sour cream is served right in the skillet for those who want to top their serving with sour cream. I also like to serve the remaining salsa on the side for those who want to spoon more of it on top. Wait until you see how simple this dish is to whip up!
Salsarific Taco Skillet
A Weekend Gourmet Original
Ingredients:
- 1 cup H-E-B Smoky Citrus Salsa
- 1 lb. 93% lean ground beef
- 1 package H-E-B frozen pre-cooked Spanish rice
- 1 can H-E-B Borracho Beans with Shiner Bock
- 1 cup shredded cheddar cheese blend
- 1 cup Fresh Gourmet tri-color tortilla strips
- 8 ounces light sour cream
Directions:
- Spray a large non-stick skillet with cooking spray over medium heat. Add the ground beef and salt & pepper to taste. Cook until the meat is browned, then add the salsa. Stir to combine and cook the mixture for 2-3 minutes, until thickened.
- While the meat and salsa cook, prepare the Spanish rice according to package directions. Add the rice to the skillet, along with the can of borracho beans. Stir well to combine all ingredients, and cook until heated through.
- Turn off the heat. Make a well in the center of the pan for a small ramekin; place the ramekin in the well. Sprinkle the perimeter of the skillet around the ramekin with the cheese and the tortilla strips.
- Remove the skillet from the heat. Just before serving, spoon the sour cream into the ramekin. To serve, spoon some of the taco mixture into bowls. Top each serving with sour cream and more of the salsa, if desired.
We really loved this quick meal! The spice level is quite moderate, but those who like a more pronounced heat can simply spoon more of the reserved salsa on top. The cheese and sour cream provide a nice cooling effect to the salsa, and the crunchy tortilla strips provide texture and an earthy corn flavor. Add it up, and youve got a meal that the whole family will love. This meal will easily feed four, and youre likely to have some left for lunch the next day too.
The H-E-B/ConAgra Meal Maker Challenge is a lot of fun, but its also a contest. So...if you like my recipe, I would certainly appreciate it if you visited the H-E-B voting microsite and repinned it via Pinterest. Anybody can take part in the voting process, but my Texas readers will receive an added bonus: weekly coupons to save on the featured ingredient at your local H-E-B. At the end of the contest next month, the two food bloggers with the most votes will win some really cool prizes. Id be honored if you voted for my Salsarific Taco Skillet! Be sure to come back next Sunday for another speedy family-friendly recipe.
Disclosure: I am being compensated for participating in the H-E-B/ConAgra Meal Maker Challenge. However, all opinions expressed are solely my own.
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