Pineapple Upside Down Cake
Ingredients:
1/2 cup of butter or margarine
1 cup of brown sugar
1 golden or white cake mix
2 eggs 1 small can of sliced pineapples
Instructions
Cake mix Follow the instructions on your cake mix with a couple of small changes instead of using water use the pineapple juice plus 1/4 cup of water instead of three eggs use two eggs
Do NOT add cooking oil
Begin by pre-heating your Amazing Skillet to 350 degrees As your skillet pre heats melt the butter or margarine in the skillet Once butter/margarine is melted add brown sugar and spread evenly throughout the pan Place pineapples flat down in the melted sugar and butter Pour cake mix over top of pineapples and spread out evenly.
Put cover on your pan with vent set to open
Set timer on Amazing Skillet for 7 minutes When timer shuts off let stand for an additional 5 minutes.
Remove lid, if cake is firm then place a plate over top of the pan and flip cake out onto your plate.
Tada! Your Amazing Pineapple Upside Down Cake.
GREASELESS CRISPY FRIED CHICKEN
Instructions
Pre-heat your Amazing skillet to 400 degrees
Place your chicken pieces with the skin on into your pan with the skin side facing up (it is going to stick at first)
Place cover on pan on pan tilted so that moisture can escape and let cook for 15 minutes.
Turn chicken pieces over and let cook on other side for an additional 15 minutes. (add spices or seasoning salt after turning chicken over)
Remove chicken and place on a plate with paper towel to remove excess oil from chicken
BONUS
Make gravy using left overs in the pan.
SKILLET LASAGNA
Yield: 8 to 10 servings Ingredients
- 11/2 pounds extra-lean ground chuck, or ground turkey
- 2/3 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 large cloves garlic, minced
- 8 ounces sliced fresh mushrooms, optional
- 12 ounces fat-free ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
Instructions
Preheat covered skillet to 325°F (165°C). Cook meat 3 minutes, breaking into small pieces with spoon. Add onion, bell pepper and garlic; cook, stirring frequently, until onion is tender, about 5 minutes. Drain, if necessary. Remove meat mixture to bowl. In same skillet, spread mushrooms; cover and steam 3 minutes. Turn off heat. Stir-fry mushrooms 1 minute; remove to plate with any liquid. In medium bowl, blend ricotta cheese, 1/4 cup Parmesan cheese and parsley; set aside. sugar and Italian herbs. Spread 1/3 tomato mixture in bottom of skillet;
layer 1/2 noodles on top, breaking to fit in single layer. Spread ricotta cheese on noodles; layer with 1/2 each mushrooms, meat mixture and 1/3 tomato sauce.
Then layer remaining noodles, tomato sauce, meat and mushrooms. Top with mozzarella and remaining Parmesan cheeses. Cover; set temperature at 225°F (105°C) and bake 40 to 45 minutes until noodles are tender (test with tip of sharp knife).
- 3 tablespoons finely chopped fresh parsley
- 1 can (15 ounces) no-added-salt diced tomatoes, undrained
- 1 can (15 ounces) no-added-salt tomato sauce
- 1 can (6 ounces) no-added-salt tomato paste
- 1 teaspoon packed brown sugar, or to taste
- 1 tablespoon salt-free Italian herb seasoning
- 1 package (8 ounces) lasagna noodles, uncooked
- 12 ounces shredded reduced-fat mozzarella cheese
BEEF STROGANOFF
Yield: 4 to 6 servings
Ingredients
- 1 pound sirloin steak, about 1/2-inch thick, partially frozen
- 8 ounces sliced fresh mushrooms
- 2/3 cup coarsely chopped onion
- 11/4 cups low-sodium fat-free beef broth
Instructions
Slice steak into thin strips about 2x1/2x1/8-inch thick. Preheat skillet to 325°F (165°C). Add meat; cook and stir until browned, separating meat pieces as you stir.Add onions and mushrooms; cook and stir 3 Minutes. Add garlic; cook and stir 1 minute. Stir in beef broth, scraping browned bits from surface. Cover and cook 5 to 6 minutes.
Meanwhile, blend flour into sour cream until smooth.
Reduce heat to 250°F (120°C). Stir sour cream into meat mixture along with horseradish.
Cook, stirring frequently, just until thickened. Stir in lemon juice; heat through. Serve over noodles.
- 1 large clove garlic, minced
- 1 cup fat-free sour cream
- 3 tablespoons flour
- 1 tablespoon bottled horseradish, or to taste
- 1 tablespoon fresh lemon juice
- 8 ounces no-yolk noodles, cooked
