Meatless Skillet Supper

Ingredients

  • 1 tablespoon oil
  • 1 cup thinly sliced carrot
  • ½ cup dry lentils, rinsed
  • ½ cup sliced green onions
  • 1 ¼ cups chicken broth (we used Swanson 33% Less Sodium)
  • ½ to ¾ cup instant brown rice (we used ¾ cup)
  • 4 oz. (1 cup) shredded sharp Cheddar cheese

Directions

  1. Take a large skillet and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the carrots, lentils and green onions, stirring constantly for 3 to 4 minutes or until the vegetables are crisp-tender. Pour the broth into the skillet and wait for boiling to occur. Once boiling, turn the heat down to low and cover the skillet, letting it simmer for 5 minutes. Take the lid off the skillet just long enough to stir in the rice and then put the lid back on. Continue to simmer for 10 minutes or however long it takes for the veggies to be tender and the liquid has been absorbed. Fluff the rice in the skillet using a fork before taking the skillet off the heat and sprinkling the cheese on afterwards. Put the lid back on the skillet for a minute or two or until all the cheese has melted.

Mommy loves eating this for lunch, it’s a pretty quick and easy dish !

Recipe source unknown.

We weren’t paid in any form to promote Swanson.

Take care everybody !

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Tuscan Lentil Stew

Ingredients

  • 1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
  • 1 cup dried lentils, sorted and rinsed
  • 1 ½ pounds russet potatoes, cut into ¾-inch pieces
  • 2 cups chopped onions
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
  • 2 tsp. Italian seasoning
  • 1 tsp. salt (we used kosher salt)
  • ¼ tsp. crushed red pepper flakes (we used cayenne)
  • 1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
  • Shaved or shredded fresh Parmesan cheese (we shredded ours)

Directions

  1. Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
  2. Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
  3. After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !

Recipe source unknown.

We weren’t paid in any form to mention Swanson.

Hope you enjoy life !