Friday, August 16, 2013

Guest Post: Skillet Meals for the End of Summer

Today I would like to introduce Meredith from Ready Set Eat, she will be sharing with us today so great recipes we can enjoy at the end of the summer!!! Thanks for sharing with us Meredith :)

Skillet Meals for the End of Summer
As back-to-school season approaches, the peak seasons for many summer fruits and vegetables sadly begin to come to a close. This means that now is the perfect time to take advantage of seasonal summer produce—from corn and zucchini to peaches and plums—before fall arrives.
Cooking when it’s warm out doesn’t always sound too appealing, though. When it’s humid and 90° outside, turning on the oven is the last thing that most people want to do. So instead of roasting your summer vegetables or heating up the whole house waiting for your casserole to bake, turn to skillet meals.

Skillet meals are perfect for warm-weather cooking since they don’t require you to preheat your oven or heat up the kitchen too much. And because they’re cooked on the stovetop, most skillet meals are ready in no time, making them perfect for hot evenings you don’t want to spend in the kitchen as well as busy weeknights during the school year. Plus, most easy recipes for dinner that you would normally make in your oven can be adapted to a skillet—even meals like lasagnas and cobblers. 

The following recipes (two quick dinner ideas and one dessert!) feature three summer foods that won’t be in peak season for too much longer: zucchini, scallions and peaches. Enjoy them before summer’s over and then work them into your school-year dinner rotation!

  1. Zucchini-Beef-Rice Skillet
Prep Time: 25 min
Total Time: 30 min
  • 1 pound ground round beef (85% lean)
  • 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1 cup water
  • 1-1/2 cups instant white rice, uncooked
  • 3/4 cup shredded Cheddar and Monterey Jack cheese blend
Cook beef, zucchini, onion and salt in a large skillet over medium-high heat for 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. Increase heat and bring to a boil.
Add rice and stir well. Cover; remove from heat and let stand for 7 minutes or until liquid is absorbed. Sprinkle with cheese.

  1. Hearty Huevos Skillet
Prep Time: 20 min
Total Time: 20 min
  • PAM® Original No-Stick Cooking Spray
  • 1 16 oz Rosarita® No Fat Traditional Refried Beans
  • 3/4 cup Egg Beaters® Original
  • 1 10 oz can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 8 6-inch yellow corn tortillas
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons sliced scallions (green onions)
Spray a large nonstick skillet with cooking spray. Spread beans in the bottom of the skillet and make 4 deep depressions (about 3 ½ inches across) in the beans, pushing beans to the center and sides of the skillet. Fill depressions with Egg Beaters and cover skillet. Cook over medium heat 7-10 minutes or until Egg Beaters are set.
Meanwhile, place tomatoes in a medium microwave save bowl and microwave on high 1 to 1½ minutes or until hot. Wrap tortillas in paper towels and microwave on high 45 to 60 seconds or until warm.
Sprinkle cheese and onions over beans and Egg Beaters. Overlap 2 tortillas on each serving plate and top with beans, Egg Beaters and tomatoes.

  1. Skillet Peach Cobbler
Prep Time: 10 min
Total Time: 20 min
  • 1/4 cup original baking mix
  • 1/4 cup fat free milk
  • 3 tablespoons Parkay® Original Spread-tub
  • 1 cup fresh sliced peaches (you can also use frozen)
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon ground nutmeg
  • Reddi-wip® Original Dairy Whipped Topping, optional
Combine baking mix and milk in a small bowl; set aside. Melt Parkay in an 8-inch nonstick skillet over medium-high heat; add peaches and sugar. Cook 2 to 3 minutes or until sugar melts and peaches are tender.
Pour batter over peaches in the skillet; do not stir! Sprinkle with nutmeg. Cover, reduce heat to low and cook for 8 to 10 minutes or until batter is done. Serve with Reddi-wip, if desired.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Visit for skillet meals, easy chicken recipes and more ideas to help you transition your family from summer to school year.

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