Sorry it’s been so long since my last post, folks! There’s been quite a bit going on around here, including purchasing a business (I’ll talk more about that soon, as well as my most recent checkup with my neurologist) and I simply let it slide.
But! I have a super simple, but still pretty tasty dinner recipe for you today. Just as background, I have a severe cow milk allergy and then I typically avoid wheat, processed sugar, caffeine, and spicy peppers (like chilies) as those make me flare, so my recipes won’t include any of those ingredients. Feel free to modify to suit your tastebuds and tolerances :).
Without further ado…
Meat and Veggie Skillet
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4ish (Depending on how big of eaters you’re serving ha)
- 1 medium yellow squash, sliced
- 2 medium zucchini, sliced
- Meat options – 1 lb ground beef OR 2 chicken breasts, sliced into bite sized strips OR 2 cans of tuna
- 1.5ish tsp of garlic powder
- 1 tsp onion powder
- Some dried parsley
- Salt and black pepper (Or can do seasoned pepper) to taste and tolerance
- A sploosh (probably a tbsp or two) liquid coconut oil
Your choice! I like to do either quinoa or Basmati rice (both low glycemic options). Follow directions for whatever you decide to cook. I’ll list for cooking quinoa.
- 1.5 cups tri-colored quinoa
- 3 cups of water OR broth
- 1 tbsp Smart Balance (can leave out or use actual butter)
- Wash and slice squash and zucchini (I use a mandolin to make it easier). Set to the side.
- If using chicken, cut chicken into approximately .5 inch x 2 inch strips (main goal is just to get bite sized).
- If using beef or chicken, cook in a large skillet over medium to medium – high heat until done. Drain off any grease.
- Add garlic powder, onion powder, salt, pepper, dried parsley, and coconut oil. Stir.
- Add sliced veggies. Stir frequently over medium heat until veggies are beginning to turn transparent in the middle.
- Turn off burner and set the skillet to the side.
- Place liquid and Smart Balance in a medium saucepan and bring to a boil.
- Add rinsed quinoa, stir, and bring back to a boil.
- Cover with a lid and turn burner down to low.
- Cook for approximately 20 minutes (should absorb the liquid and light colored, spiralled tails will emerge when the quinoa is done).
- Remove from burner.
Serve with the quinoa as a base and the skillet as a topping (Or the reverse. Whatever trips your trigger). Enjoy!
My handheld mandolin for slicing vegetables. This makes slicing very quick and also saves a lot of wrist movement if that’s a problem for anyone. And it’s pretty easy to clean.
Cooking the squash (If you’re wondering why on earth the burger is orange, fear not! It’s not going bad. It was just a pound that I had stretched with carrots and celery – Bonus points for extra veggies! But definitely not necessary).
Obligatory finished product picture.