Quick Skillet Dinner

skilletI mentioned before that having frozen ground beef in the freezer is one way to quick and easy meals.  It only takes about an hour or so to thaw in a sink of cold water.  I first got the ideas of skillets from Well Fed Hot Plate, but I often come up with my own variations based on what’s on hand.

Tonight I made one of our favorite skillets.  If I don’t have all the ingredients, I substitute or just leave them out.  It usually the zucchini I might be missing and it’s good with or without.

  • 1 lb grass fed ground beef
  • 1/2 cup onion, diced
  • 1 zucchini, diced
  • 1 tablespoon Italian Herb seasoning
  • 1 can diced tomatoes (I like Muir Glen Organic Fire Roasted Diced Tomatoes)
  • 1/2 cup sliced black olives (a 3.8 oz can of sliced olives makes this super easy)
  • sea salt and pepper to taste

Brown the ground beef and onion on medium heat.  Add the zucchini and cook for a few minutes to soften, then add the Italian Herb seasoning.  Cook 5 minutes or so then add the diced tomatoes and sliced black olives.  Cook for another 10 minutes or so until the zucchini is thoroughly cooked and the tomatoes and olives are heated through.  Dinner doesn’t get much easier than this and we love it.

Happy skillet!