Island Skillet Dinner
|Water||1⁄2 Cup (8 tbs)|
|Fresh green beans||1 Pound, remove ends (Whole Ones)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Green pepper||1 Medium, sliced into strips, 1/3" wide|
|Sliced cooked turkey/Chicken||1 Pound|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Canned pineapple spears||20 Ounce, drained (1 Can Of 1 Pound 4 Ounce, Reserve Syrup)|
|Oriental sauce||2 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
Heat water and salt to boiling in large skillet; place beans on one side, the celery and green pepper on the other side.
Cook uncovered 5 min.
Cover tightly and simmer 20 to 25 min., or until beans are tender.
Push beans and the celery and pepper mixture into 2 pie-shaped wedges in skillet.
Add turkey, tomatoes, and pineapple spears, also arranging each in a pie-shaped wedge.
Slice banana over pineapple spears.
Pour Oriental Sauce over all.
Cover and simmer 10 to 15 min., or until heated through.
Serve with hot rice.