• Elizabeth | Dietitian Nutritionist

Recipes : 4, 30-Minute Skillet Meals

Updated: Feb 3



RECIPE 1 : Apple Sausage Skillet Meal

Whole30, Paleo

Cook Time : 30 minutes

Servings : 3-4

Kitchen Tools : non stick skillet, cutting board, sharp knife



Ingredients

1 pound ground pork from S&B Bells Farms

1 Tablespoon Oomph Cooking Blends Herby Duxelles

Spices : 1 Tbsp fennel

2 cups arugula from Modern Heritage Farm

1/2 cup microgreens from S&B Bell Farms

1 apple from Hinton’s Farm & Orchard

1/2 cup chopped pecans


Instructions

  1. Grab a large non-stick skillet, and place ground pork in the skillet. Turn stovetop to medium heat.

  2. Add Oomph Cooking Blends Herby Duxelles and fennel to ground pork. Mix Oomph and fennel into ground pork as it begins to brown. Break up ground pork into large chunks.

  3. As the ground pork begins to simmer, grab a cutting board and sharp knife. Carefully cut the apple into small pieces.

  4. Next, check on the ground pork. Break ground pork into smaller chunks so to continue the browning process.

  5. Once pork is browned, add arugula, microgreens, chopped apple, and pecans. Mix with sausage. Turn stovetop off. Cover non-stick skillet with top and allow to simmer for 2-3 minutes.

  6. Salt and pepper to taste. Serve, and enjoy!




RECIPE 2 : Cincinnati-Style Skillet Pumpkin Chili

Whole30, Paleo, Keto

Time : 30 minutes

Servings : 2-4

Kitchen Tools : 2 skillets


Ingredients

1 pound of ground beef from Living Waters Ranch KY

1 cup of Cucina Antica Spinach Marinara sauce

1/2 cup pumpkin puree

1 package of frozen zucchini noodles, or any veggie noodles

Spices :

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon paprika

1/2 tablespoon turmeric

1 teaspoon cinnamon

Dash of cayenne pepper, red pepper flakes, coriander, nutmeg, clove

Additional Toppings, Optional : cilantro, avocado, onions, jalapeños




Instructions

1. Grab 2 skillets; one large non-stick skillet and one medium non-stick skillet. Use the large skillet to brown the beef on medium heat. Use the medium skillet to heat the zucchini noodles.

2. Use a spatula to break the beef into large chunks and then into smaller chunks. Add spices to the beef while it continues to brown.

3. Once the beef is cooked thoroughly, add Cucina Antica Spinach Marinara sauce and pumpkin puree. Mix ingredients well, cover with top, and turn stove to low heat.

4. Once the water is cooked off from the zucchini noodles, add to the beef mixture. Mix ingredients carefully.

5. Salt and pepper to taste. Add additional topping as desired. Serve and enjoy!


TIP : Everyone in my family eats differently. No matter our preferences, our dinner table is a place of nourishment and connectivity. I created the recipe above to cater to my food boundaries. However to respect my family’s preferences, I did the following…

1. Boiled and strained 1 package of pasta noodles

2. Prepared 3 pounds of beef in an extra large skillet. Once the beef browned, I transferred 1 pound of beef into zucchini noodle skillet and added the chili spices, Cicina Anitca Spinach Marinara sauce, and pumpkin puree. I mixed the ingredients together, then covered skillet with a top and turned stove to low.

3) I added 1 1/2 jars of Cucina Antica Spinach Marinara sauce to the plain ground beef in the extra large skillet for a delicious, nutritious sauce.

In the end, I had a delicious pasta dinner for them, and Cincinnati-Style Skillet Pumpkin Chili for me! When eating our meal at the table, my children kept asking, “Mom, this sauce is good! Did you use a different meat?” I responded, “Nope. It’s the sauce! Cucina Antica sauce!” They went back for seconds, and asked for me to make that sauce again!

Time : 30 minutes

Servings : 6-8

Kitchen Tools: 3 skillets, 1 pasta pot, and 1 pasta strainer



RECIPE 3 : Thanksgiving in a Skillet

I wasn’t planning to make anything related to Thanksgiving, however, on this meal prep day my heart didn’t want the planned fajitas and soup. When I decided to check in with myself, allow myself permission to switch meal plans, then I was able to feel free to create this comfort dish!


Time : 30 minutes

Servings : 2-4


Ingredients

1 pound ground turkey

1 cup dried cranberries

1 bunch of kale from Solway Farms

1 yellow onion

1 Tablespoon Oomph Cooking Blends Herby Duxelles

1 Tablespoon Herb de Provence

1 Tablespoon ghee or butter


Instructions

1.Place ground turkey in a medium skillet on medium heat.

2.Slice onion. Place sliced onion, ghee, Oomph, and Herb de Provence in skillet with turkey. Mix ingredients, and allow the turkey to brown.

4.De-stem and wash kale. Pat dry TIP : I use a salad spinner to speed up the cleaning and drying process.

5.Once ground turkey is cooked and the onion is soft, add kale and dried cranberries. Mix ingredients. Reduce heat to low, and cover skillet with a top.

6.Stir occasionally until kale is dark green and all ingredients are well mixed.

7.Salt and pepper to taste, serve and enjoy!




RECIPE 4 : Loaded Veggie Sausage Skillet Meal

Whole30, Paleo, Keto

This skillet meal represents more than 10 nutritious veggies, two powerhouse spices, and one super healthy herb! Plus this skillet meal is quick, easy and full of flavor!

Time : 30 minutes

Servings : 2-4

Ingredients

1 pound ground pork from S&B Bell Farms

1 bunch green onions from Solway Farms

1 bunch carrots from Solway Farms

1 bunch dinosaur kale from Solway Farms

1 cup superfoods microgreens from S&B Bell Farms

2 Tablespoons Oomph Cooking Blends No. 1 Duxelles

Spices : 1 Tablespoon sage, 1 Tablespoon fennel


Because of the power of Oomph & the superfoods microgreens, this recipe represents more than 10 veggies!

Instructions

1.Place ground pork in a medium sized nonstick skillet on medium heat. Add Oomph Cooking Blends and spices.

2.While the pork and spices cook, carefully remove the root bottoms of the green onions with a sharp knife. Roughly mince the bottom part of the green onions, and slice the leafy tops into stripes.

3.Next, wash and pat dry carrots. Carefully remove the bottoms and tops of the carrots. Roughly dice carrots.

4.Add bottoms of the green onions and carrots to the ground pork. Mix ingredients well. Cover skillet with top; the top will trap moisture so that carrots can cook quicker.

5.Then, wash kale and pat dry. Carefully slice the dinosaur kale into stripes.

6.Once ground pork is cooked and the carrots are soft, add kale and leafy green tops of the green onions. Mix ingredients. Reduce heat to low, and cover skillet with a top.

6.Stir occasionally until kale is dark green and all ingredients are mixed.

7.Lastly, add microgreens and mix.

8.Salt and pepper to taste, serve and enjoy!



Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.

#farmersmarketRDN #whole30 #whole30recipes #whole30approved #whole30certifiedcoach

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For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.


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