On the 6th day of Christmas, NellBell gave to me....

....6 bubbling skillets! Easy & fast is how I like to cook! These are great for busy nights. Chicken & Asparagus Risotto Skillet - Pampered Chef 6 boneless skinless chicken breasts 1/2 tsp. salt, divided 1/8 tsp. ground black pepper 1 tsp. olive oil 1/3 c. onion, chopped 2 garlic cloves, pressed 2 oz. fresh Parmesan cheese, grated 1 T. lemon zest 2 c. milk 1 (10 3/4 oz) can condensed cream of chicken soup 1/2 lb. fresh asparagus, 1 1/2" pieces (2 cups) 2 c. instant long grain white rice Season chicken breasts with 1/4 tsp. salt & pepper. Heat oil in skillet over medium-high heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink. Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest & remaining 1/4 tsp. salt to pan. Bring to a boil; reduce heat & simmer 3 minutes. Stir in rice, top with chicken. Cover pan; remove from heat & let stand 5 minutes. Serve. Bratwurst Potato Skillet 3 med. red potatoes, cubed 1 c. beef broth 5 fully cooked bratwurst, cut into 1/2" slices 2 med. tart apples, peeled & cubed 1 med. onion, chopped 1 tsp. salt 2 T. sugar 3 T. butter or margarine In a skillet, bring potatoes & broth to a boil. Reduce heat; simmer uncovered, for 10 minutes. Add bratwurst, apples, onion & salt. Cook for 5-10 minutes or until potatoes are tender & broth has evaporated. Push bratwurst mixture to the sides of the pan. Place sugar in the center & cook until it is melted & golden brown. Add butter; cook & stir until butter is melted. Toss with the bratwurst mixture; serve immediately. Chicken Stuffing Skillet - Campbell's 1 T. butter or margarine 4 boneless, skinless chicken breasts 1 (6oz) box chicken flavored stuffing mix 1 (10 3/4 oz) can cream of chicken soup 1/2 c. milk 1/2 c. shredded cheddar cheese Heat butter in skillet. Add chicken & cook 12-15 minutes or until done. Remove from pan. Prepare stuffing in skillet according to package directions, except let stand 2 minutes. Top with chicken. Mix soup & milk. Pour over chicken. Sprinkle with cheese. Cover & heat through. Cream of Dried Beef 1/2 lb. dried beef 2 c. milk 4 T. flour (level with knife) Fry dried beef with butter in skillet until browned. Mix milk & flour in gravy shaker; add to skillet & simmer until thickened. Serve over toast. Shrimp Linguini 8 oz. linguini or thin spaghetti 1/4 c. butter 1/4 lb. sliced mushrooms 4-6 chopped garlic cloves 1/3 c. grated Romano or Parmesan cheese 3/4 lb. shrimp, peeled, deveined & sliced 1/2 tsp. salt 1/4 tsp. pepper Cook linguini. Drain. Meanwhile, melt butter in large skillet. Add shrimp, mushrooms & garlic. Cook until shrimp are done, about 5 minutes. Place linguini in a bowl. Pour shrimp mixture over pasta. Sprinkle with cheese, salt & pepper. Toss well to combine & serve immediately. Chicken Noodle Stir-fry - Pampered Chef 1 (3 oz) pkg. chicken flavored Ramen noodles 1 lb. boneless, skinless chicken breasts, cut into strips 1 T. vegetable oil 5 c. stir-fry vegetables 1 med. onion, thinly sliced 1/2 c. teriyaki or soy sauce Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Drain noodles; add to the pan with the contents of seasoning packet & the teriyaki sauce. Stir well. Serve immediately. Recipe for the day - Bread This recipe is from Brian and Jenna. She tried it out of a Southern Living mag & they love it!

Blueberry Bread

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/8 teaspoon ground cinnamon

1 cup fresh or frozen blueberries

1 cup sugar

1/2 cup milk

1/3 cup butter, melted

2 large eggs

1 teaspoon lemon zest

2 tablespoons lemon juice

1. Preheat oven to 350°. Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.2. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.