Quick Colorful Kielbasa Skillet Dinner Recipes

Steps:

• 1. In a large skillet, combine soup, water and butter; bring to a boil.
• 2. Add kielbasa and Minute Rice. Reduce heat and simmer, covered, 12-15 minutes or until rice is almost tender.
• 3. Stir in Le Sueur peas and corn; heat through. Add salt and pepper to taste.
• 4. Sprinkle with shredded cheese; cover and let stand until cheese is melted.
• 5. Substitution Ideas: Use Campbell's Cream of Celery, Cream of Mushroom or Cheddar Cheese soup. Use one can of Campbell's Beef Consommé soup plus enough water to equal 1 & 1/2 cups. Use beef or turkey smoked sausage. Add additional sliced and drained mushrooms, carrots, green beans or other type canned/cooked beans.

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

Steps:

• Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
• After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.

Steps:

• In a large skillet, add the soup, water, and butter; bring mixture to a boil.
• Add in the kielbasa and rice; lower the heat, cover and simmer 15-18 minutes or until rice is almost tender.
• Add in the peas and mushrooms; cover and simmer 15 minutes or until rice is tender and peas are heated.
• Season to taste if needed--I add a little cayenne.
• Sprinkle with cheese; cover and let stand for a few minutes until cheese is melted.

Steps:

• 1. In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. ( I saute my kielbasi and onions first to add to flavor).
• 2. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Steps:

• In a large skillet, heat the vegetable oil on medium-high heat.
• Add the diced potatoes, toss them around the pan in the oil, then sprinkle Lawery's salt, and pepper over potatoes to taste.
• Let the potatoes cook for 10 minutes, while the potatoes are cooking slice the peppers into strips, then add them to the potatoes keep cooking the potato and pepper mix for another 10-15 minutes or until everything is cooked.
• After adding the peppers to the skillet, start dicing the Kielbasa, I usually cut it into a couple chunks, then slice lengthwise then width-wise.
• Add the diced Kielbasa to the pepper and potato mix with about 5 cooking minutes left on the potatoes and peppers. Since the Kielbasa is precooked, you are just heating up the Kielbasa.

Steps:

• In a large skillet coated with cooking spray, saute kielbasa until browned. Add the beans, mushrooms and soy sauce; saute 4-5 minutes longer or until vegetables are tender. Serve with rice.

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.