Written by Kay Boothe

September 26, 2017

School is back in session. Sundays are filled with church and football; it’s still a little hot outside and you aren’t quite ready to spend hours in the kitchen, so go easy with these one skillet meals.

They are easy to make and are delicious, so impress your family with your cooking ability — just don’t tell them how easy it really is.

In this edition try skillet burritos, easy chicken Alfredo, Creole pasta, and some delicious desserts like a skillet cookie, or a blueberry breakfast cake.

Skillet Burritos

1 pound ground beef

1 package taco seasoning

1 cup water

1 cup chunky salsa

1 can refried beans

4 flour tortillas

1 cup shredded Cheddar cheese

1 cup sour cream

In a large skillet brown the ground beef until done. Drain any grease. Add the taco seasoning, water, refried beans and salsa. Heat over medium heat for about 5 minutes, or until heated through. Reduce heat to low, tear the tortillas into strips and stir in the mixture.

Serve with sour cream and fresh green onions if desired.

Chicken Alfredo

2 tablespoons olive oil

2 chicken breasts cut into strips

1 1/2 cup milk

1 1/2 cup chicken broth

3 cloves garlic, minced

1/2 pound fettuccine noodles

1/2 cup heavy whipping cream

1 cup shredded Parmesan cheese

Kosher salt

Black pepper

Heat olive oil over medium heat then add chicken breasts and season with salt and pepper to taste. Cook until chicken is done all the way through.

Remove the chicken, then add milk, garlic, broth and a bit more salt and pepper to the skillet. Bring to a simmer then add noodles, cook about 10 minutes, stirring occasionally until noodles reach desired consistency.

Add whipping cream and Parmesan cheese, simmer for a couple minutes, until the sauce thickens, stir in the cooked chicken then serve.

Creole Pasta

1 pound smoked sausage, sliced

1/2 pound bow tie pasta

1 cup water

2 cups chicken broth

1/2 cup heavy whipping cream

2 cloves garlic, minced

1 medium onion, diced

1/2 red pepper, diced

2 tablespoons olive oil

1 tablespoon corn starch

1 teaspoon Creole seasoning

Cook vegetables in heated oil until tender, stir in sausage and cook until heated, about 2 minutes. Add water and chicken broth and Creole seasoning and bring to a low boil. Add in bow tie pasta and cook until tender, stirring occasionally. Add in whipping cream and the corn starch, stir until slightly thickened. Serve hot.

Skillet Cookie

1/2 cup sugar

1 cup brown sugar

1 cup butter, softened

1 teaspoon vanilla

2 eggs

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 12-ounce package chocolate chips

1/2 cup pecans, chopped

Cream the butter and sugars together. While mixing add the vanilla, then the eggs, one at a time. In a separate bowl mix the flour, baking soda and salt. Add the flour mixture to the sugar and butter, then fold in chocolate chips and pecans.

Grease bottom and sides of a cast iron skillet. Press in cookie dough to cover bottom of skillet. Bake in 375 degree oven about 15 to 18 minutes, or until golden brown. Tastes great served with a scoop of vanilla ice cream.

Blueberry Breakfast Cake

2 cups baking mix

1 cup blueberries

4 tablespoons butter, melted

1 cup whipping cream

1/2 cup brown sugar

2 tablespoons sugar

1/2 teaspoon cinnamon

Mix the baking mix, and brown sugar, add in the melted butter and whipping cream and mix thoroughly. Fold in the blueberries. Grease bottom of a cast iron skillet, pour in batter then sprinkle with sugar and cinnamon mixture. Bake in 400-degree oven about 15 minutes, or until golden on top.


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