SKILLET MEATBALL RECIPE RECIPES

Name: Creamy Meatball and Garden Vegetable Skillet
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 bag (16 oz) frozen cooked meatballs, thawed; 1/2 cup (4 oz) chive & onion cream cheese spread (from 8-oz tub); 1 cup Progresso™ chicken broth (from 32-oz carton); 2 bags (12 oz each) frozen garden vegetable medley

CREAMY MEATBALL AND GARDEN VEGETABLE SKILLET RECIPE ...

Creamy Meatball and Garden Vegetable Skillet Recipe ... image

This simple skillet combines precooked meatballs, a frozen vegetable medley and seasoned cream cheese to create a delicious and flavorful weeknight meal.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 4

Ingredients

1 bag (16 oz) frozen cooked meatballs, thawed
1/2 cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 bags (12 oz each) frozen garden vegetable medley

Steps:

In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
Meanwhile, cook vegetables as directed on bags. Stir in just before serving.

Nutrition Facts : Calories 440 , CarbohydrateContent 36 g, CholesterolContent 135 mg, FatContent 2 , FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1270 mg, SugarContent 6 g, TransFatContent 1 g

SKILLET CORN BREAD RECIPE | ALLRECIPES

Skillet Corn Bread Recipe | Allrecipes image

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Provided by mjgreenaway

Categories Cornbread

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
Pour batter into the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 224.6 calories, CarbohydrateContent 28.1 g, CholesterolContent 64.8 mg, FatContent 9.9 g, FiberContent 1.1 g, ProteinContent 5.8 g, SaturatedFatContent 4.8 g, SodiumContent 459.2 mg, SugarContent 2.2 g

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Reviews 5
Total Time 25 minutes
Calories 440 per serving

Meanwhile, cook vegetables as directed on bags. Stir in just before serving.

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