■ Stove Top Recipes with Martha Stewart
■ Free Healthy Main Dish Recipes
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Köttbulla (Swedish Meatballs)
in Sour Cream Sauce
There's nothing better than homemade Swedish Meatballs.
This recipe has been my favorite for over 35 years.
It will be your favorite too.
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1 lb. ground beef
1 onion, diced very small
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. ground allspice
1/2 tsp. nutmeg
1/4 cup cream or whole milk
3/4 cup bread crumbs
1 beaten egg
4 tablespoons butter
Sour Cream Sauce
4 tablespoons butter
1 1/2 tablespoons flour
1 cup beef broth
or 2 cubes bullion melted in 1 1/2 cup water
1/2 cup sour cream
1 Tbsp Kitchen Bouquet
"Lingonberry" or cranberry sauce (optional)
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place 3/4 of the butter in a skillet over medium-high heat.
3. Brown the meatballs for about 15 minutes, turning occassionally
4. Remove the meatballs and most of the fat.
5. Stir the flour and the remaining butter into the pan.
6. Add broth and Simmer, stirring until thickened, about 2 minutes.
7. Reduce heat to low; stir in the sour cream.
8. Return the meatballs to the pan for 3-5 minutes.
9. Serve on noodles, and with Lingonberries.
Makes 4 servings.
These meatballs are wonderful with or without the Sour Cream Sauce.
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Skillet Enchiladas
Can be cooked stove top or in an electric skillet.
Unbelievably Good.
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1 pound ground beef
1 medium onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10 oz.) enchilada sauce
1/3 cup milk
1 to 2 tbsp. canned chopped green chilies
Vegetable oil
8 corn tortillas
2 cups shredded mild cheddar cheese
1/2 cup chopped black olives
Directions:
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally, mix in half the cheese. Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Place a spoonful of meat mixture on tortilla's, roll up and place over remaining beef mixture. Spoon some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted. Top with a dollop of sour cream. Nummy.
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Salmon with Ginger-Citrus Salsa
Recipe From Betty Crocker
Try a skillet-easy, cool, low-fat fish dinner.
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1 lemon
4 cups water
6 thin slices gingerroot
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 salmon fillet (1 lb), cut into 4 pieces
2 navel oranges, peeled, finely chopped
1 lime, peeled, finely chopped
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh chives
1 tablespoon honey
1 teaspoon grated gingerroot
1 teaspoon olive or canola oil
Directions:
1. Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
2. Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
3. In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
4. To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.
This recipe and more in Betty Crocker's Diabetes Cookbook
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Cheesy Burger, Rice and Broccoli Skillet
From Pillsbury
Here's a skillet dish you can warm up to! Dinner's
on the table in less than an hour.
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1 lb. lean ground beef
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) can tomato sauce
2 teaspoons Worcestershire sauce
4 to 5 drops hot pepper sauce
1 cup uncooked regular long-grain white rice
2 cups water
4 cups Green Giant® Select® frozen broccoli florets
4 oz. (1 cup) shredded sharp Cheddar cheese
Directions:
1. Brown ground beef in 12-inch nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add soup, tomato sauce, Worcestershire sauce and hot pepper sauce; mix well. Stir in rice and water. Bring mixture to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed, stirring once or twice.
3. eanwhile, cook broccoli to desired doneness as directed on package. Drain; set aside.
4. Stir cooked broccoli into ground beef mixture; mix well. Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted.
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Spinach Lasagna Casserole
From: Betty Crocker
You’re steps ahead to dinner with a skillet-easy lasagna--no layering or noodle precooking required! Hamburger Helper® dinner mix is the secret. Bonus, there’s a green veggie tucked in, too!
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1 box (9 oz) Green Giant® frozen chopped spinach
1 cup shredded mozzarella cheese (4 oz)
1/2 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1 lb lean (at least 80%) ground beef
1 clove garlic, finely chopped
1 box Hamburger Helper® lasagna
3 cups hot water
Directions:
1. Heat oven to 375°F. Rinse spinach with cold water to separate; drain thoroughly. In small bowl, mix mozzarella, cottage and Parmesan cheeses.
2. In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
3. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix beef mixture, spinach, uncooked Pasta, Sauce Mix and hot water. Spoon cheese mixture evenly over top.
4. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
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Polynesian Pork Chops
From: Campbell's Kitchen
4 boneless pork chops, 3/4-inch thick
1 tsp. garlic powder
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
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1/4 cup water
1 can (8 ounces) pineapple chunks, undrained
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions:
1. Season the pork with the garlic powder.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides.
3. Add the onion, soup, water, pineapple with juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through.
4. Serve the pork with the rice and sprinkle with the green onions.
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Paprika Chicken with Sour Cream Gravy
From: Campbell's Kitchen
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
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1/4 cup water
1 can (8 ounces) pineapple chunks, undrained
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked regular long-grain white rice
Sliced green onion
Directions:
1 tsp. ground red pepper
4 skinless, boneless chicken breasts halves
1/4 cup butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream
Directions:
1. Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
2. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
3. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.
