15-MINUTE SKILLET SUPPER
4 to 6 servings
In a medium heavy skillet, heat oil over moderate heat. Add ground beef or chicken or turkey;; sauté, stirring frequently, over moderate heat until lightly browned. Add green pepper or green and sweet red pepper, carrot, celery, and onion; sauté 1 minute, stirring frequently. Stir in soup and seasonings, mixing well. Reduce heat and simmer, uncovered for about 10 to 12 minutes to blend flavors. May stir in 1 cup hot cooked rice, if desired. Or, serve over hot cooked noodles or pasta of choice or hot cooked rice. Garnish with a sprinkle of minced parsley, if desired.
Note: May omit oil; liberally coat skillet with non-caloric vegetable cooking spray.
Note: If using tomato/mixed vegetable juice, blend 2 to 3 teaspoons flour into juice before adding to the meat mixture.
Variations: Sauté 8 ounces sliced mushrooms with the other vegetables.
Add Italian seasoning to taste.
Add 1 tablespoon finely snipped fresh basil or oregano leaves to the mixture.