I have learned one thing about eating healthy…it isn’t easy, quick or fast. A huge amount of time goes into planning and preparing meals! Sometimes you just want something EASY!!! Enter my Hearty Beef Skillet.
My husband was out of town for Halloween this year. I was making tacos for my boys and had planned on making Whole30 Stuffed Peppers. Time ran short and I couldn’t get my act together. I knew that in order to avoid eating tempting Halloween candy I had to have a really satisfying dinner that would stick with me. So in a hurry and out of necessity I threw the ingredients together in the skillet. I also added can of diced tomatoes to make it a bit more saucy. It ended up being a delicious, filling and very satisfying meal. Yea!
My trick this time around was to use precut butternut squash and frozen chopped kale. It really cut down on my prep time!
Ingredients
- 1 lb Ground beef
- Onion
- Garlic
- Butternut squash (precut to save cut time)
- Kale (frozen cuts time)
- Red bell pepper
- 1 6 oz Can tomato paste
- 1 14.5 oz Can diced tomatoes
- Chili powder
- Salt and Pepper
Details
- Brown the ground beef in a large skillet with some diced onions over medium heat.
- When the beef is close to browned add 2 cloves of minced garlic or use a tablespoon of pre-minced garlic. Cook for another minute then add the chopped butternut squash. Cook for about five minutes until softened. (This will depend on the size of your pieces.)
- Add chopped red pepper and chopped kale. Make this to your liking, use as much or as little as you like. Cook for an additional few minutes. I like my pepper “crisp tender” so I don’t cook it too long.
- Add the tomato paste, diced tomatoes and spices.
- Stir everything together and simmer long enough so that everything gets hot and the flavors meld together. Season with salt and pepper. Enjoy!
While I can’t find a link to the Whole30 Stuffed Peppers on-line the original recipe can be found on page 222 of The Whole30.
lymelessons,lifelessons 