RECIPE # 4312 - LOW-BUDGET SKILLET MEALS, Thursday, May 14, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

ALISON LEWIS / INGREDIENTS, INC., RECIPE DEVELOPER

SKILLET CHICKEN WITH OLIVES AND TOMATOES

Prep: 10 minutes

Cook: 12 minutes

INGREDIENTS

1-1/2 pounds chicken cutlets

1/4 teaspoon smoked or regular paprika

1/4 teaspoon sea salt

1/4 teaspoon lemon pepper

1/4 cup fresh lemon juice

1 tablespoon olive oil

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/4 cup sliced green olives

1/2 cup chopped Italian parsley

PREPARATION

1. Sprinkle chicken with paprika, salt and lemon pepper; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook chicken and shallots 2 to 3 minutes on each side or until chicken is golden and shallots are tender. Add tomatoes and olives, stirring well. Sprinkle with parsley before serving.

Yield: 4 servings

SIMPLE LEMON GLAZED PORK WITH MUSHROOMS 

Prep: 5 minutes

Cook: 7 minutes

INGREDIENTS

1-1/2 pounds boneless, skinless pork loin chops, thinly sliced 

1/2 teaspoon kosher salt

1/4 freshly ground pepper

3 tablespoons fresh lemon juice, divided

1 tablespoon olive oil

Vegetable cooking spray

1 cup sliced fresh mushrooms

2 tablespoons Italian parsley

1 tablespoon capers

Lemon slices

PREPARATION

1. Season pork with kosher salt, pepper and drizzle with 2 tablespoons lemon juice.

2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired. 

Yield: 4 servings

QUICK AND EASY SKILLET RIGATONI

Prep: 4 minutes

Cook: 15 minutes

INGREDIENTS

8 ounces uncooked rigatoni

1/2 pound lean ground round

1 small onion, finely chopped

1 (8-ounce) package sliced fresh mushrooms

1/2 cup dry white wine or low-sodium chicken or beef broth

2 (8-ounce) cans tomato sauce with garlic, basil and oregano

2 tablespoons chopped fresh basil

1/4 teaspoon crushed red pepper flakes (optional)

Grated Parmesan cheese

PREPARATION

1. Cook rigatoni according to package directions.

2. While pasta cook ground round in a large nonstick skillet until browned; drain, Add onion, and mushrooms and cook over medium-high heat. Cook 6 minutes or until beef is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until liquid is evaporated. Stir in pasta, tomato sauce, basil and red pepper flakes, if desired; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with Parmesan cheese.

Yield: 4 servings