Vegetable skillet dinners are one of our favorites. It’s also a great way to use up the leftover vegetables in the fridge. You know what I’m talking about. When you have 1 zuchini, half an onion and a smattering of other “extra” vegetables in the fridge from previous recipes during the week. When that happens I pull together a ground beef skillet vegetable dinner like this that’s loaded with protein and vegetables; the backbone of a great meal. Top this with your favorite toppings such as sour cream, grass-fed cheese or maybe even 1/2 sliced avocado. You can eat this right out of the pan or over steamed quinoa or rice (if you can do some gluten-free grains). I often make a side of quinoa for my husband because he can have a little bit of grains, I still am not able to. I just eat it with a little cheese and maybe avocado for some additional healthy fats.
This recipe is a blueprint or guide to making your own vegetable skillet. Feel free to ad-lib and use the veggies that you have leftover in your fridge. There’s no need to follow the recipe perfectly. But if you’re the recipe following kind, the directions below are definitely for you.
Enjoy!
Ingredients
2 Tablespoons coconut oil
2 garlic cloves, finely chopped
1 pound organic, grass-fed ground beef
salt and pepper
2 carrots, chopped
3 stalks celery, diced
1/2 yellow pepper, diced
1/2 onion, diced
1 zucchini, quartered and chopped
8 ounces diced tomatoes (glass jar) or 1/2 cup fresh tomatoes, chopped
Directions
- In a large skillet on medium heat add the coconut oil and once hot lightly brown the garlic
- Add ground beef and turn on high and season with salt and pepper
- Once the beef is cooked through add the vegetables and tomatoes and stir together
- Saute for 15 minutes or until vegetables are cooked through
- Serve plain, on top of cooked quinoa and topped with a dollop of sour cream and shredded organic cheddar cheese
- 2 Tablespoons coconut oil
- 2 garlic cloves, finely chopped
- 1 pound organic, grass-fed ground beef
- salt and pepper
- 2 carrots, chopped
- 3 stalks celery, diced
- 1/2 yellow pepper, diced
- 1/2 onion, diced
- 1 zucchini, quartered and chopped
- 8 ounces diced tomatoes (glass jar) or 1/2 cup fresh tomatoes, chopped
- In a large skillet on medium heat add the coconut oil and once hot lightly brown the garlic
- Add ground beef and turn on high and season with salt and pepper
- Once the beef is cooked through add the vegetables and tomatoes and stir together
- Saute for 15 minutes or until vegetables are cooked through
- Serve plain, on top of cooked quinoa and topped with a dollop of sour cream and shredded organic cheddar cheese
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