My New Favorite Skillet Dinner

skilletI am a big fan of the skillet dinner.  One big skillet, a pound of ground meat, lots of veggies, some good oil and you’ve got a healthy dinner on the table in about half a hour.  The even better part?  Leftovers for heating up in a skillet with over easy, runny yolk eggs for breakfast.  Makes morning extra special!

This is my new favorite skillet.  I love the deep rich flavor of the sun-dried tomatoes and the olive oil gives it just the right texture (grass fed beef doesn’t have a lot of fat so without some oil it can be a bit dry).  I find using the oil from the tomatoes is plenty and drain the artichokes so its not overwhelmed with oil.

  • 1 lb grass fed ground beef (or you could use bison, chicken, pork or lamb)
  • 1 tablespoon ghee or coconut oil
  • 1 zucchini, diced
  • 1 bunch Swiss chard (remove the stem, wash and dry, roughly chop) or you could use spinach or other greens
  • 1 tablespoon Italian seasoning (or just half basil and oregano is fine too)
  • salt and pepper
  • 1 jar julienne sun dried tomatoes in olive oil (I love Trader Joes brand)
  • 1 jar grilled marinated artichokes in olive oil, drained and roughly chopped (Trader Joes brand is a winner here for me too)
  1. In a large skillet brown the ground beef in the ghee or coconut oil.
  2. Add the diced zucchini and chard and cook until soft.
  3. Add the seasonings, stir well.
  4. Add the sun-dried tomatoes with the oil from the jar.
  5. Add the drained and chopped artichokes.
  6. Cook until everything is heated through.

Serve by itself or over roasted cauliflower or cauliflower rice.

Serve leftovers under runny over easy eggs for breakfast

I am grateful each day for wellness, happiness and the opportunity to share with you.