Skillet Meal’s are Great for Simple Start!

(This Blog Post was originally posted on Jan. 7, 2014. The Breakfast Recipe in this post has been revised as of Jan. 26, 2014.)

I’ve been throwing lots of things in the skillet lately. I have discovered some of my favorite dishes by doing this. I pick out the veggies that I want, decide on a protein, then I decide how I will make it creamy or juicy or saucy? Sometimes I add pasta or quinoa, sometimes I don’t.

This seems to be working great for any meal of the day, and really…….if you’re a veggie fan, the possibilities are endless!

I usually start with Olive Oil and a chopped onion. It all seems to come together best with fresh veggies, or frozen veggies that I have cooked. If I am using potatoes, I cook them in the microwave, then dice them up. Having cooked shredded chicken ready to go makes these meals come together really quick! Want to add ground beef or ground turkey? Those both work great, just brown them with the onion.

I recently made Turkey Veggie Quinoa Salsa Skillet, and Mike and I both loved it!

Here’s what I made for dinner yesterday!

Simple Start

Shredded Chicken Skillet

Ingredients

2 tsp Olive Oil

1 tsp Garlic Infused Olive Oil (optional)

1 Onion, Chopped

2-3 C. Cooked Green Beans

1-2 C. Cooked Corn

1 Sweet Potato, cooked and diced 

15 oz. Cooked Chicken Breast, Shredded 

15 oz Chicken Broth

Sea Salt

Fresh Ground Black Pepper

Directions

Cook onion in 2 tsp Olive oil. Add green beans, corn and cooked sweet potatoes. Stir for 3 to 4 minutes. Add some of the chicken broth if it seems to need more liquid.

 

Add chicken and mix all well. 

 

Add chicken broth as needed for liquid.

Here I added 1 tsp of Garlic Infused Olive Oil for more flavor.

 

Salt and pepper to taste!

If you ARE counting Points, this whole skillet was about 30 PPV, and made about 6 servings.

 

Quinoa Power Bowl Breakfast

Only 3 WW Points+

Ingredients

Cooking Spray, Olive Oil or Coconut Oil

Red Bell Pepper, Chopped

Onion, Chopped

2 oz Cooked Sweet Potato, Chopped

1/4 C. Cooked Quinoa

4 Egg Whites 

Salsa

Directions

Sauté onion and bell pepper in oil. Add cooked sweet potato and cook for about 2 minutes. Add cooked quinoa and cook an additional 1-2

minutes.

 

 

Scramble Egg Whites in a separate skillet, then add to veggie and quinoa mixture.

Place in a bowl and top with Salsa!

 

 

 

 

 

 

 

Lunch

 

 

 

 

 

 

Snack’s

Almond Milk Smoothie

Apple & Better n’ Peanut Butter

 

 

 

Dinner

Shredded Chicken Skillet