Saladmaster Electric Skillet “Gourmet Quickies”

FRIED CHICKEN
Fresh skinless chicken
Pre-heat skillet to 425, add chicken ajar the cover. For white meat, cook 5-7 minutes then turn for another 5-7 minutes. For dark
meat, cook 10-15 minutes then turn for another 5-10 minutes. NOTE: Less meat required LESS cooking time.
CHICKEN, VEGGIES & SAUCE
Frozen, skinless chicken breasts OR tenders
1 large potato & onion
1 bag frozen broccoli OR mixed veggies
1 large can Cream of Chicken OR Mushroom Soup
Place chicken in cold skillet, cover and turn to 275. When valve clicks, turn chicken. Slice potato on #4 cone and onion on #2 cone
and place on top of chicken. Add broccoli, soup and cover. When valve clicks, reduce to simmer and cook 25 minutes.
CHICKEN PARMEGIANA
4-6 frozen chicken breasts
Thick pasta sauce
Oregano or Italian seasoning
Basil
Parmesan cheese
Mozzarella cheese
Place frozen chicken breasts in skillet, season with herbs as above and spoon pasta sauce over the chicken. Sprinkle the parmesan
cheese liberally over the breasts and cover. Turn skillet to 350 degrees and when vigorously clicking, reduce heat to 210 degrees. Cook
at 210 degrees for 20 minutes, raise heat slightly and remove cover. Sprinkle mozzarella cheese over all, replace cover and cook 5
more minutes until cheese is melted.
SWEET & SOUR CHICKEN
Frozen chicken
Sweet & sour sauce
Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return to skillet and
add sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.
LEMON-PEPPER CHICKEN BREASTS
Fresh or frozen chicken breasts
Lemon pepper ½ cup chicken broth
If frozen, place chicken breasts in cold skillet. Turn to 250. Cover and wait until clicks. Open and sprinkle with lemon-pepper
seasoning on both sides and add ½ cup of chicken broth. Cook 5 –7 minutes and serve. If fresh, season both sides and cook on 250 for
5-7 minutes on each side in ½ cup of chicken broth.
QUICK CHICKEN STIR-FRY
Frozen chicken
frozen stir-fry vegetables
stir-fry sauce
Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return chicken to
skillet and add veggies and sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.
MEDITERANEAN CHICKEN (Electric Skillet, or 11in Skillet)
4 chicken breasts ( frozen or fresh)
1 small can of sliced black olives
1 box of Middle East Couscous with Curry 1 can of diced tomatoes with garlic and onions.
1 10 oz. Can of Chicken stock
1 tbsp of salt
1tbsp of pepper 1tbsp of paprika
If frozen chicken breasts: put chicken in skillet and turn to 250. Wait for click and add remaining ingredients. Keep on 250 and wait
for click. Turn to simmer for 25-30 minutes.
If fresh chicken: Place all ingredients in skillet and stir. Season chicken with salt and pepper and place on top of ingredients. Turn
skillet to 350 and wait for click Turn to simmer for 25-30 minutes. Serve.
CHICKEN, RICE AND BROCCOLI CHEESE CASSEROLE
4-5 chicken breasts
2-3 cups of fresh chopped broccoli
2 cans of fat free cream of broccoli & cheese soup
(You can use fewer broccoli and add the following…
1 cup of skim milk
2 cups of fresh chopped cauliflower… OR…
1 cup of instant rice
1 cup fresh mushrooms.)
1 sm container of sour cream
Start with a cold electric skillet. Place chicken breasts in and turn electric skillet to 250. Wait for click - chicken will be thawed.
Add soup, sour cream, broccoli, rice, mushrooms, and milk. Turn to 250 and wait for click again. Turn to simmer for 25-30 minutes.
Cut chicken and broccoli – mix well and serve!

1

Serves 4-5. When valve clicks. Pour 1 can Healthy Request cream of mushroom soup over chicken breast. When valve clicks. turn chicken and add tomato sauce. Turn to simmer for 25 minutes. Mix until dissolved 2 Tbs. 1 ½ cups of minute rice and season with oregano. Place on top of mixture 1 large package of GRANDS flaky biscuits. corn. add 1 can stewed tomatoes. cover and turn to 275. reduce to simmer and cook for 20-25 minutes. You can use Bisquick in place of the biscuits – Follow directions on package. * You can also cook the biscuits separately in the oven until they are brown and then add to the mixture. Place (4-5) frozen chicken breasts in skillet. S. When valves clicks. jar hot sauce 1 cup uncooked rice Place chicken in skillet. INDIAN SPICE CHICKEN Frozen chicken breasts or tenders 2 cans tomato sauce fresh mushrooms 1 red & green pepper 1 onion Italian. Turn heat to 425. Place chicken on top and cover. Remove chicken. 2 . chopped green pepper and onion. When valve clicks. Turn to 250 or medium until clicks. of (2 cups) of green peas 1 can of fat free or healthy request Cream of Chicken soup 1 cup of skim milk 1 STOVETOP stuffing – chicken flavored Start with a cold electric skillet. Turn skillet to 250 and wait for click – chicken will be thawed. carrots) 2 potatoes (processed on #2 cone) 1 small tub of reduced or fat free sour cream 1 large container of GRANDS flaky biscuits Paprika & pepper to taste Start with a cold electric skillet. (*Biscuits will not brown or get crispy). Stir together in electric skillet. milk. When valve clicks. reduce to simmer and cook for 30 minutes. Place (4-5) frozen chicken breasts in skillet. Serves 4-5. potatoes (you can also use frozen cut up potatoes). sauce and 1. oregano & black pepper to taste. and pepper. cornstarch with 8 oz. Add rice. Cover. Dice onion and both peppers on #2 cone and mushrooms on #4 cone. Turn electric skillet to 275 until clicks again. Add Italian seasoning. Turn to 250. QUICK CHICKEN CORDON BLEU 4 chicken breasts (frozen or fresh) 1 can Healthy Request Cream of Mushroom Soup 4 slices of ham 1 box stuffing 4 slices of swiss cheese Cooking Sherry Place frozen chicken breasts in skillet and cover. and soup.O. oregano & black pepper seasoning Place chicken in skillet. 250 or Medium – Click – Low 25 minutes CHICKEN AND STUFFING 4-5 chicken breasts 1 16 oz. Place skillet on 250. When valve clicks. Add 1 box of stuffing on top and add 12 tbsp. Serve over rice. turn chicken and cook another 5 minutes. Add soup. Return chicken and continue to stir until hot. EASY TURKEY STROGANOFF 1 lb turkey breasts sliced into thin strips 1 cup of skim milk 2 cups sliced fresh mushrooms (#4 cone) 1 small container of sour cream (we use fat free) 1 medium onion (#2 cone) 2 cups of uncooked egg (yolk-free) noodles 1 can Healthy Request Cream of Chicken soup salt and pepper to taste if needed Place turkey breasts into skillet.S. Cut chicken into cubes. Add cornstarch and stir until thickened.5 cups of water and stir well. Remove cover top each breast with slice of ham and swiss cheese. add all other ingredients. Leave on 250 until clicks. Turn to simmer for 40 minutes. When vapo valve clicks. CHICKEN Frozen chicken cornstarch rice Place chicken in skillet. cold water. cover and turn to 275. Turn electric skillet to 250 and wait for click – chicken will be thawed. CHICKEN POT PIE 4-5 chicken breasts 1 can of fat free cream of mushroom Or fat free cream of chicken soup 1 16 oz bag of frozen mixed vegetables (peas. sour cream.ITALIAN CHICKEN 4 chicken breasts (frozen or fresh) 1 green bell pepper 1 ½ Cup Minute Rice 1 can stewed tomatoes 1 onion Oregano Place frozen chicken breasts in skillet. Add vegetables. of cooking sherry and 1 cup water. remove chicken and cut into bite size strips. stuffing. HOT CHICKEN Frozen chicken 16 oz. Sprinkle with paprika. and green peas. Reduce for 30 minutes. cover and turn to 275. Cover and wait for click again.

Cover and turn to 300. Arrange fish on top of spinach and sprinkle with onion powder. Cover and wait for valve to click. Turn skillet off. turn chops. Set at 325 until valve clicks. reduce to 175 and cook for 12 minutes per pound…DELICIOUS! BBQ RIBS 3 – 8 pieces country style pork ribs BBQ Sauce Place ribs in skillet and cover with sauce. YUMMY!! LEMON FISH Your favorite filets sliced lemons Fresh dill Line skillet with slices of lemon. Season fish and place on top of lemons. reduce to 175 and cook for 2 hours or until tender. Cut chicken into bite size pieces. Season fish and place on top of lemons. When valve clicks. Reduce heat to simmer for 20-25 minutes. Cover and turn to 300. skinless chicken breasts seasoned salt shredded Mozzarella cheese 16 oz. Cut chicken into bite size pieces. When valve clicks. Lemon overpowers the flavor of this fish. cover and turn to 300. Sprinkle with nutmeg. use just orange slices or just seasonings. When valve clicks. When valve clicks. Cover and wait for valve to click. Add cheese . orange. chicken broth 2 bay leaves juice of 1emon Add all ingredients into skillet except fish. then turn down to 175 when valve clicks. When valve clicks. Serve over rice. When valve clicks. MUSHROOMS & SAUCE 3 to 4 pork chops Mushrooms Cream of Mushroom soup Place chops in skillet. Reduce to simmer for 30 minutes. Criss-cross noodles. pasta. Top with dill and cover with additional lemon or orange slices. cover and turn to 275. Sprinkle with cheese and let set 5 minutes. Picante Sauce and rice. Add mushrooms (#4 cone) and soup mixed with ½ can water and cover. Cover and turn to 250. 3 . Cover and turn to 300. Crisscross noodles on top of veggies. boneless. Note: If you use Orange Roughy fillets. turn to simmer and cook for 10 minutes or until fish is firm and opaque. SPANISH CHICKEN Frozen chicken breasts 2 cans black beans Picante Sauce potatoes ¾ cup rice Monterrey Jack Cheese tortilla chips flour tortillas Place chicken in skillet. POACHED FISH Your favorite filets & seasonings 1 c.cover for 5 more minutes. cover and wait for valve to click. Take lid off and let set up – minimum 20 minutes plus. add fish and cover. carrots (#2 cone). Cut potatoes on #4 cone and add to skillet. reduce to simmer and cook for 20 minutes. Top fish with dill and cover with additional lemon slices. Turn to 250. When valve clicks. Cut apples on #2 cone. FISH FLORENTINE 3 cups fresh spinach Nutmeg 11/2 lbs fish filets onion powder 1 can cream of spinach soup Paprika Tear spinach into pieces and arrange in bottom of cold skillet. Spread cottage cheese thickly. or both. Add cheese and tortilla chips. When valve clicks. mushrooms and enough water to cover. then reduce to low and cook 20 minutes. PORK CHOPS. PORK TENDERLOIN & VEGGIES marinated pork loin 2 bags frozen veggies Place pork loin in middle of skillet and add 1 bag veggies on either side. reduce to 175 and cook for 10 to 15 minutes until done. Lightly pour prego sauce over noodles. Put in following order – spinach. heap apples onto chops and cover. turn to 175 and cook for 10 to 20 minutes until done. turn chops. mix all together and serve on flour tortilla. Pizza Sauce 1 can sliced mushrooms Place chicken in skillet and sprinkle with seasoned salt. CITRUS FISH Your favorite fish fillets 1 slice lemon or orange Fresh dill Line skillet with slices of lemon. SKILLET VEGGIE-LASAGNA: Sm jar prego sauce fresh spinach 1 Zucchini 2 carrots Mozzarella or cheddar cheese Lg low-fat cottage cheese Uncooked Noodles Coat bottom of cold skillet with prego sauce. cover and turn to 300. When valve clicks. Cover and cook on 325. reduce to 175 and cook 20 minutes. add beans. zucchini (#3 cone). Add pizza sauce. Spoon soup onto filets and sprinkle lightly with paprika. When valve clicks.PASTA CHICKEN 4 frozen. Leave for 20 to 30 minutes. cover and turn to 300. bag Sea Shell Pasta 8 oz. PORK CHOPS & APPLESAUCE 3 to 4 pork chops 2 rome or macintosh apples Place chops in skillet. When valve clicks.

Spread sauce LIGHTLY on dough.20 MINUTE PIZZA Pillsbury Pizza Dough Prego Sauce Your favorite toppings Cheese (your favorite) Spray cold skillet with Pam spray. Green beans 14 oz. green beans. Turn to simmer for 20 minutes. When valve clicks. then 1 can green chilies and ½ cup cheese mixture (#2 cone). Layer ½ of the chicken onto the tortillas. then cheese. Instead use 1 cup of frozen corn 1 each of chopped red and green pepper Spray a cold skillet with cooking spray. Cover and cook at 350 until valve clicks. then reduce to simmer for 20-30 minutes. Can Mex. Cut cheese on #2 cone. and rice. Spread sauce on tortilla with your favorite toppings. ENCHILADA BAKE 4 chicken breasts 4 cans enchilada sauce 15 corn tortillas 8 oz. Cheddar Cheese Layer in cold skillet. beat well 4 eggs and combine with buttermilk. VEGETARIAN QUESADILLA BAKE Everything above except chicken. 5 MINUTE PIZZA Flour Tortilla Prego Sauce Your favorite toppings cheese (your favorite) Preheat skillet on 350. BLACK BEAN BURRITOS 4-5 chicken breasts (frozen or fresh) 1 cup of instant rice or cooked rice 2 cans of black beans 1 package Monterey Jack cheese (shredded on #1 cone) 1 small jar of salsa Small warm flour tortilla shells Start with a cold electric skillet. Add corn. Spray hot skillet with Pam. Cover bottom of skillet with 12 corn tortillas torn into pieces. Tomatoes Fritos De-fat hamburger in 3 qt + inset until brown. cook 5 to 10 minutes longer. Add your favorite toppings. Add tortilla pizza and let cook until bottom is crispy and cheese has melted. Cover with lid and turn to 350 until valve clicks. Repeat layers 2 more times. Place (4) frozen chicken breasts in skillet. Because it is just veggies it will take less time to cook than the chicken version. Serves 8-10. Cover skillet and turn to 325. Mix well and top with remaining chips. Season with chili. HINT: You can remove lid at 10 minutes and wipe moisture from lid . 1 can of enchilada sauce. Repeat layer. If you like your base crunchy.000 a month investing just 12 hours a week? 4 . THANK YOU… We appreciate your business! Would you like to earn a FREE piece of Saladmaster? Call us and we’ll put together a special program just for YOU! Could you use an extra $500 . Layer with half of corn mixture. Top with cheese (#2 cone). salsa. Repeat layers.cover again. They can make their own. Roll out pizza dough in skillet. Top with buttermilk and egg mixture. Reduce to 200 for 20 minutes. Remove chicken from skillet and turn off. 1/3 chicken. FUN to do at parties or with kids. Bag corn 16 oz. Add black beans. then 1 can of green chilies. Cover and turn to 300. 1/3 cheese. When valve clicks. Top with cheese (#1 cone). Top with remaining can of sauce. reduce to 200 and cook for 30 minutes. Spray skillet with Pam. In separate bowl. 5 corn tortillas. Sprinkle with Paprika. Pour over tortillas and sprinkle with Paprika. tomatoes and ½ of chips. Add cheese and place in small tortilla shells for burritos/tacos. CHICKEN QUESDILLAS 1 ½ lbs boneless skinless chicken 24 corn tortillas 2 sm cans green chilies 4 eggs 1 pint low-fat buttermilk paprika Monterrey Jack/cheddar cheese Sauté chicken at 350 until they lose color. COWBOY CASSEROLE 2 lbs ground beef 1 tspn chili powder 1 tspn onion powder Cheddar cheese 1 tspn garlic powder 16 oz. reduce to 200 and cook for 25 minutes. Leave on 250 until clicks again.$2. Cover and cook for 20 minutes. Preheat skillet to 350 and add defatted beef. onion & garlic powder. Turn electric skillet to 250 and wait for click – chicken will be thawed. Layer 12 corn tortillas on bottom.