Mix-n-Match Skillet Meals

The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times.

This recipe is adapted from my book, Mix-n-Match Recipes (now out-of-print). I’m always amazed at the meals I can create from these simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two!

Also an excellent way to use up leftover turkey or ham from your holiday dinners. 

Choose one (1) food from each of the following groups: Breads and Cereals (1 cup raw)

• Macaroni

• Spaghetti

• Rice (white or brown)

• Noodles

• Bulgar

• Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

• Cream of Mushroom

• Cream of Celery

• Cream of Chicken

• Cream of Potato

• Tomato Soup

• French Onion Soup

Protein (1 pound or 1 cup cooked)

• Chopped beef

• Chopped pork or ham

• Ground beef or turkey

• Chicken

• Turkey

• Tuna

• Salmon

• Mackerel

• Cooked dry beans

• Frankfurters

• Keilbasa

Vegetables (1.5 to 2 cups canned, cooked or raw)

• Carrots

• Peas

• Corn

• Green beans

• Lima beans

• Broccoli

• Spinach

• Mixed vegetables

• Celery

• Green Pepper

• Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time. 

1. Choose one food from each of the four groups above.

2. Stir together in skillet.

3. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.

4. Bring to a boil.

5. Reduce heat to lowest setting.

6. Cover pan and simmer 30 minutes until pasta or rice is tender.

7. Stir occasionaly to prevent rice and pasta from sticking.

8. Stir in cheese, if desired.

9. Serve.

Makes 4 to 6 servings. 

To bake in oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.