Best 6 Garden Skillet Recipes

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Embark on a culinary journey to the heart of the garden with our delectable Garden Skillet recipes. Discover a symphony of flavors as fresh vegetables, aromatic herbs, and succulent meats come together in a vibrant skillet. From the classic Garden Skillet brimming with crisp bell peppers, juicy tomatoes, and tender zucchini to the innovative Caprese Garden Skillet bursting with mozzarella, tomatoes, and basil, these recipes offer a kaleidoscope of tastes and textures. Dive into the Mediterranean Garden Skillet, where succulent shrimp, calamari, and mussels mingle with sun-kissed vegetables. Experience the vibrant flavors of the Thai Garden Skillet, where fragrant lemongrass, ginger, and chili peppers dance on your palate. Whether you're a seasoned cook or a kitchen novice, our Garden Skillet recipes promise a delightful symphony of flavors that will tantalize your taste buds and nourish your soul.

Let's cook with our recipes!

GARDEN VEGETABLE & CHICKEN SKILLET



Garden Vegetable & Chicken Skillet image

Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 tablespoon lemon juice

Steps:

  • In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

CHICKEN AND GARDEN VEGETABLE SKILLET



Chicken and Garden Vegetable Skillet image

Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

3 tablespoons butter or margarine
1/2 cup Progresso™ panko bread crumbs
1 lb boneless skinless chicken breasts, cut into strips
2 large shallots, sliced (about 3/4 cup)
1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
1 cup julienne (matchstick-cut) carrots (about 3 oz)
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup medium-dry sherry or chicken broth
1/4 cup half-and-half
3 tablespoons grated Parmesan cheese

Steps:

  • In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
  • Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
  • Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
  • To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g

GARDEN SKILLET



Garden Skillet image

This is a recipe that my grandma would always make for us for dinner. We always used green peppers and fresh tomatoes as a topping for this but you can easily add in any vegetables to this dish. You can replace the peppers and tomatoes in this recipe with 1 1/2 cups of whatever vegetables you like. I have used corn, black...

Provided by Darell Bell

Categories     Turkey

Number Of Ingredients 10

1/2 lb lean ground beef
1 small onion
1 c long grain white rice, uncooked
2 c water
2 beef bouillon, cubes
1 1/2 tsp dry mustard
6 slice american cheese
1 green pepper
1 medium tomatoes
1 1/2 tsp ground black pepper

Steps:

  • 1. Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
  • 2. Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
  • 3. Add the rice and stir.
  • 4. Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
  • 5. Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
  • 6. Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
  • 7. After rice has cooked for 20 minutes add in two slices of cheese and stir.
  • 8. Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
  • 9. Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).

GARDEN SKILLET SUPPER



Garden Skillet Supper image

Our family gave this dish its name bedause I use whichever vegetables are in season in our garden patch. We grow and sell flowers, hergbs, grapes, pumpkins and fruit plus eggs and honey-all on 3-1/2 acres of land!-Suzan Hatcher, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1 cup uncooked long grain rice
1 tablespoon olive oil
2 garlic cloves, minced
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 pound ground beef, browned and drained
2 cups chopped seeded tomatoes

Steps:

  • Cook rice according to package directions. In a large skillet. Saute garlic, onion and peppers in oil until tender. Stir in browned beef, tomatoes and rice; cook until heated through.

Nutrition Facts :

FRESH FROM THE GARDEN SKILLET



Fresh from the Garden Skillet image

A friend gave me this recipe and I tweaked to meet my family's tastes. Mind you they do not like plain zucchini but mixed with breads, other veggies, and soups--well let's just say kitchen Witchery. Super easy to make and smells great.

Provided by Chef1MOM-Connie

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 -2 small zucchini
1 small yellow squash
1 red onion
1 head garlic (I use more because we love garlic)
1 teaspoon kosher salt
2 teaspoons pepper
3 -5 medium tomatoes
1/2 lb mozzarella cheese, sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil (can use vegetable or any kind oil)
fresh herb (I use basil, chives, Greek oregano)

Steps:

  • Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
  • In electric skillet melt butter and blend in oil.
  • Crush garlic and brown slightly, add in and.
  • Sauté veggies until al dente.
  • Add herbs, salt and pepper to taste.
  • Top with mozzarella until just melted.
  • Serve and enjoy.
  • *** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
  • Can easily be a main meal for vegetarians.
  • Cooking time varies as I do the prep ahead of time and then cook for the dinner.

GARDEN SKILLET



Garden Skillet image

As part of our final exam in a gourmet cooking class, we had to improve upon an existing recipe and serve it to the other students. This was my class-approved creation. --GaleLynn Peterson, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

2 pounds ground beef
3 medium zucchini, julienned
4 medium carrots, julienned
1 can (14 ounces) bean sprouts, drained
1 medium onion, cut into thin wedges
3/4 cup julienned green pepper
1 medium tomato, cut into wedges
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the zucchini, carrots, bean sprouts, onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender. Add the tomato, garlic, salt and cumin. Cook 2 minutes longer or until heated through.

Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 399mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

  • Prepare vegetables in advance: Dice, slice, or chop your vegetables before you start cooking to save time and ensure even cooking.
  • Use a large skillet: A large skillet will allow the vegetables to cook evenly and prevent overcrowding.
  • Cook vegetables in batches if necessary: If you have a lot of vegetables, cook them in batches to ensure they cook evenly.
  • Season vegetables generously: Don't be afraid to season your vegetables with salt, pepper, and other spices. This will help enhance their flavor.
  • Add fresh herbs at the end: Fresh herbs like parsley, basil, or thyme can add a pop of flavor to your skillet dish. Stir them in just before serving.
  • Serve immediately: Garden skillet dishes are best served immediately, while the vegetables are still fresh and crisp.

Conclusion:

Garden skillet recipes are a delicious and easy way to enjoy fresh, seasonal vegetables. They're perfect for a quick and healthy weeknight meal. With a few simple tips, you can create a flavorful and satisfying skillet dish that the whole family will love. So next time you're looking for a healthy and delicious meal, give one of these garden skillet recipes a try.

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