Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

Tangy Sweet and Sour Meatballs

There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!

Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

Course Main Course
Servings 3
Calories 560 kcal

Ingredients
  

  • ¼ cup water
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • ½ cup brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 9 meatballs (thawed)
  • 1 cup pineapple juice
  • 1 each red, orange and green pepper, cut in 1” pieces
  • 1 can crushed pineapple, drained (8 oz)

Instructions
 

  • Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.
  • Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.
  • Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes. 
  • Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 
  • Add cornstarch mixture and heat until sauce thickens.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Keyword easy, fast and easy, ground beef, meatballs, one pan meal, one pan recipe, one skillet meal, pineapple, quick and easy, sweet and sour

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this over easy herbed Jasmine rice!

Creamy Chicken and Peas

Creamy chicken and peas…comfort food at its finest!! It’s a fast and easy one-skillet meal that takes the work out of preparing dinner!

Creamy Chicken and Peas

Creamy Chicken and Peas

Course Main Course
Servings 3
Calories 336 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 cup sweet onion, chopped
  • 8 oz boneless skinless chicken breast, cut into 1” cubes (1 cup)
  • 1 cup frozen petite peas
  • 1 cup butternut Bechamel

Instructions
 

  • Melt butter in a saute pan over medium heat. Add onion and saute until onion is soft.
  • Add chicken and peas. Saute for 3-5 minutes until the chicken is no longer pink.
  • Add Bechamel sauce and heat until warm.
  • Serve over pasta or rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in portion-sized containers for up to 3 months.
  • Hack: Frozen chopped onions can be used in the recipe.
Keyword chicken, easy meal, fast and easy, green peas, one pan meal, one skillet meal, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Dehydrated vegetables can be used in this recipe.

Fast and Easy Salsa Verde Eggs

Salsa verde eggs are a quick and easy meal that’s spicy and satisfying. It’s a healthy, simple and low-calorie treat for any time of day!

Salsa Verde Eggs

Salsa Verde Eggs

Course Breakfast
Servings 1
Calories 173 kcal

Ingredients
  

  • ¼ cup fresh salsa
  • 1 egg
  • Salt and pepper to taste
  • 2 tbsp mozzarella cheese, shredded

Instructions
 

  • Coat small saute pan with cooking spray.
  • Add salsa to pan and over medium heat until simmering. Push salsa to the sides of the pan, making a “well” for the egg.
  • Crack the egg into well. Cover and cook for 2-3 minutes to the desired doneness. Season with salt and pepper to taste.
  • Remove from heat. Sprinkle with mozzarella and cover until cheese melts. Serve immediately.
Keyword breakfast, breakfast ideas, cooking for one, eggs, fast and easy, healthy, keto, low calorie, low carb, meal for one, one pan meal, one skillet meal, quick and easy, salsa

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Serve this over a slice of simple white toast!

Pork Chops With Apples and Onions

Pork chops with apples and onions is a one-skillet meal that’s quick, easy and bursting with flavor! This all-in-one meal is sure to be a crowd-pleaser!

Pork Chops With Apples and Onions

Pork Chops With Apples and Onions

Course Main Course
Servings 3
Calories 436 kcal

Ingredients
  

  • 3 pork chops, 4 oz each
  • 2 tbsp olive oil, divided
  • 3 apples, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tsp dried sage
  • ½ tsp dried rosemary
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup vegetable broth
  • 1 tsp Dijon mustard

Instructions
 

  • Season pork chops on both sides with salt and pepper.
  • Heat 1 tbsp oil in a skillet over medium-high heat then add the pork chops. Cook until browned (3-5 minutes on each side) and remove to plate.
  • Add remaining 1 tbsp oil to the same pan then add apples and onion. Cook 4 minutes, stirring occasionally. Season with sage, rosemary, thyme, salt and pepper. Stir gently to combine.
  • Whisk together broth and mustard and add to the pan.
  • Slide pork chops back in the pan and cook for 2-3 minutes, until pork chops are finished cooking and liquid is reduced by half.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword apples and onions, cooked apples, easy meal, fast and easy, fried pork chop, one pan meal, one skillet meal, pan seared, pork chop, quick and easy

While an apple a day (all by itself) will not keep the doctor away, it IS a beneficial part of a healthy diet!

Suggestion:  This dish will pair nicely with baked rice pilaf!

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