One Skillet Wonders! Two Easy One Pot Dishes!
If you are ever in a hurry to make a quick meal (or as my Aunt Lucy used to say “under the gun”)…. Below are two quick and easy dishes that not only look good…they taste good too!
They use pretty much the same ingredients or at least they start out that way, and the best news is you can improvise on ingredients with what you have on hand in your pantry.
Both recipes use kielbasa, or smoked sausage which happens to be one of my favorite snacks….Ritz crackers, a slice of cheese and a summer sausage slice. I cut a regular slice of cheese into fourths and this makes for a perfect size to fit the cracker and the sausage slice. Yummy! OR, you can use turkey sausage!
Both recipes start off with chopped onion in a bit of oil or butter until the onions are soft and translucent…..then brown the slices of sausages and set aside.
One skillet recipe calls for onion, bell pepper…red, green or yellow or all three….
You can serve with a pesto garden salad with pinion nuts or serve applesauce! Whatever your little heart desires…..by the way, I have been known to add sliced apples to this dish! Love the Fall Flavors.
So, how easy is that?
Below are the printable recipes…..Enjoy your week-end!
- 1 small to medium onion, chopped
- 1 stick of butter or you can use canola oil
- 1 small head of cabbage, chopped
- 1 can of Rotel tomatoes and green chiles 15 ounce can (or you can use diced tomatoes)
- 1 ring or 1 pound of smoked sausage, sliced
- Salt and Pepper
- In large heavy skillet, melt butter or oil
- Saute the onion until translucent and add in the chopped cabbage
- Cook for about 10 minutes, stirring frequently
- Add in the tomatoes with green chiles and the smoked sausage
- Cook for about another 10 minutes or until cabbage is soft.
- Add Salt and Pepper to taste
- 1 medium chopped onion
- 1 cup of red, yellow or green bell pepper, chopped
- Butter or canola oil for frying
- 2 Idaho potatoes shredded or diced (you can use frozen hash brown potatoes)
- Veggie of choice...I have used broccoli, asparagus, spinach, peas, corn, green beans, or in this case...I used left over Navy Beans
- In the butter or oil, saute the onion and peppers until soft and translucent
- Remove from skillet and brown the potatoes, adding the onions and peppers back in (or you can cook the onions and peppers along with the potatoes for added flavor)
- Cook for about 10 minutes until cooked through
- Add a can of veggie of choice or cut up a bit of broccoli or asparagus.
- Cover for about 5 minutes and serve
- You can use turkey sausage and any veggie of choice.