This ome is pretty self explanatory! You can also use rotisserie chicken if you don’t have time to fix your own which would bring the time to prepare this down to 5 minutes! Quick, healthy lunch or dinner!
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Ingredients:
Liquid egg whites Multigrain sandwich thins Babybell Light Mini Cheese Avocado Avocado oil 1/2 tbsp Mrs Dash onion and herbs 1/2 tbsp Heat up 1/2 tbsp of avocado oil in a skillet and pour the egg whites in, cook until done. While that is going, put half an avocado sliced on the sandwich, slice up the cheese, put egg on top with some seasoning and done. Enjoy! Attached nutrition facts are -10 g calories and -2 g sugar in the totals as that was for my coffee in My Fitness Pal app.  This was cooked in a Dutch oven on the stove while on home time but can be easily cooked in a deep electric skillet, Aroma, Ninja, Instant Pot, slow cooker, whatever you use. You may just have to adjust the cooking time a little but the ingredients remain the same.
Ingredients: (all ingredients are organic) 2 cartons low sodium organic chicken broth 2 chicken breast filets Bunch Carrots 5 celery stalks 2 baby bokchoy onion 3 cloves garlic fresh parsley (half bundle) ginger root (chopped in big chunks so you can fish it out after cooking) bay leaves Mrs Dash; onion and herbs and lemon pepper Avocado oil. First I lightly browned the chicken breasts in 2 tbsp of avocado oil and added the ion and garlic halfway through. Then I added all the other ingredients chopped and mixed, added broth and let it cook for 2 hours. Take out the chicken and shred the meat with 2 forks and put back in the soup. Fish out the ginger root and bay leaves before serving the soup. Enjoy!
 This was cooked in the slow cooker. But of course it can be made in the Instant Pot or other appliances also. In the IP I would cook this under high pressure for an hour.
Ingredients: bag with 15 kinds of beans (or others if you prefer) Cajun seasoning 3 stalks celery bag of pre sliced carrots onion 3 red potatoes 3 cloves garlic pack diced ham 1 1/2 cartons of vegetable broth It’s so easy! Chop and dice up all your veggies, dump everything into the slow cooker and let it cook for about 6-8 hours on low. Enjoy!  This dish was entirely made in my electric skillet. I know everyone has their own version of chili con carne and opinions on what should or shouldn’t be in it, so this is my version! Ingredients: 2 lbs ground beef 4 strips thick cut bacon, I used applewood smoked 1 small can tomato paste a medium sized can fire roasted tomatoes cup of ketchup medium sized can Lima beans medium sized can black beans medium sized can dark red kidney beans 2 bell peppers; I used one green and one yellow onion 3 cloves garlic 6 chili powder ground cumin red pepper flakes paprika Mrs Dash garlic and herbs cup of water 2 pouches Uncle Ben’s jasmine Ready Rice First I sliced up the bacon strips in smaller strips and fried those half way done in the skillet, then added the ground beef and browned it until it was close to being done. Then I added the garlic, bell peppers and onion diced. Once that had cooked for a few minutes I added the spices: 6 chili powder, cumin, red pepper flakes to taste, Mrs Dash and paprika. Add the cans of beans, tomato paste fire roasted tomatoes, ketchup and water and give it a good stir, then put the lid on the skillet and let simmer for about 10-15 minutes. Add the rice, stir well, turn the heat off and let sit for five minutes, serve and eat! Enjoy!   This dish was cooked in my electric skillet.
Ingredients: 5 chicken thighs pack of Uncle Ben’s jasmine Ready Rice an onion 7 cloves garlic bag snow peas (make sure to clean them and peel the edges off so they’re not stringy!) 5 carrots 1 red bell pepper half to a full cup sesame, ginger terriyaki marinade 2 lemons red pepper flakes to taste olive oil cup water First I marinated the chicken thighs in the terriyaki marinade along with 4 cloves of garlic, roughly chopped up, 2 lemons sliced up, red pepper flakes to taste and a spoonful of olive oil. Massaged it all together real well inside 2 Ziploc bags (in case one leaks) and put it in the fridge the rest of the day. When dinner time rolled around I put a little olive oil in the skillet and got it medium hot before putting the chicken in it. Don’t get 5he skillet too hot as there is sugar in the marinade and it will burn really quickly if you’re not careful. when the chicken was seared I took it out of the skillet and placed it on a plate and put it to the side. While the chicken was cooking I had chopped up all the veggies and put those in the skillet. just browned them for about 5 minutes on low/medium heat. I then added a cup of water, put the chicken back in as well and out the lid on the skillet. Cooked it for about 15 minutes and added the bag of ready rice. You can then turn off the heat and let it sit for a few minutes so the rice gets nice and warm too, stir it all together and you’re ready to eat!  This entire dish was cooked in the electric skillet.
Ingredients: carton of farfalle pasta 2 packs of ham, I used Smithfield ham steaks half a large onion or one medium onion 3 cloves of garlic can of sweet peas 2 large portobello mushrooms small jar of alfredo sauce 2 tbsp of sliced pepperoncini peppers Mrs Dash garlic and herbs cup organic vegetable broth extra virgin olive oil First I added the oilive oil to the skillet, chopped up the portobello mushrooms and added them to the skillet. Sprinkled some Mrs Dash over it. I then chopped up the ham, garlic, pepperoncini peppers and onion and added those as well and let it all cook until the onion started to get soft. Then I added the jar of alfredo sauce, a cup of vegetable broth and a jar and a half of water (used the empty alfredo sauce jar for that) and put the lid on the skillet. Let it cook for about 15 minutes while stirring every 5 minutes and adding a little bit more water if it gets too dry. The last minute I added the peas just so they could warm through and that’s it. No water to drain and it’s all cooked in one skillet. Enjoy!  As I mentioned before a few months ago, we have a very small fridge on our truck, smaller than dorm size, so when we shop I plan our meals for 5-6 days and try to come up with meals that use many of the same ingredients yet aren’t 100% the same as no one wants to eat the same on a daily basis.
All these meals above were cooked in an electric skillet; nothing else. List of ingredients I used: Protein: 2 salmon filets 1 pack uncured thick cut bacon (also used one morning with just eggs, not pictured) 2 chicken breast filets pack of 8 boneless and skinless chicken thighs 2 steaks Rack eggs Produce: (we try to eat low carb as much as possible so I use a lot of produce) 4 avocados onions 3 zucchini 2 red bell peppers bag organic carrots lemons asparagus green beans cauliflower bag frozen peas bag frozen corn garlic (make sure you buy American; they have the roots still attached on the bottom. The cleaned ones are from China and are bleached you don’t want those). Miscellaneous: (and NOT low carb!) pack pancake mix 2 packs of Uncle Ben’s roasted chicken ready rice I use mostly Mrs Dash garlic and herbs, no added salt for our meals and sometimes add old bay seasoning. With all these ingredients I made all the above meals incl. a chicken vegetable soup with the leftover carrots and one bell pepper I had and also had vegetable stock and chicken bouillon cube. So it made a total of at least 7 meals, not all pictured.  You can probably tell I love soup by the amount of soup recipes 😂
This one was made in the Instant Pot. I’m not quite following the original recipe as I prefer vegetable stock over chicken stock plus I used baby kale instead of regular kale. Ingredients: 1 lbs breakfast sausage, I used mild, half a red onion, 4 strip of thick cut applewood smoked bacon, cut in strips, 5 cloves garlic minced, 2 large Russett potatoes diced, red pepper flakes to taste, salt, carton and a half of organic vegetable stock, bag baby kale, cup of heavy cream, 2 tbsp flour. First I turned on the Instant Pot to sauté and browned the bacon and breakfast sausage meat. I added the garlic, onion, salt, pepper flakes and potatoes and stirred it all together and let cook for about 5 minutes. Then I poured in a little stock just to scrape loose the bits that were getting stuck to the bottom of the IP, once that was done I put in the remaining stock, put the lid on the IP and set it to high pressure for 20 minutes. When done, I ladled a little bit of the broth into a bowl and added the flour. Stirred it until mixed in and add it back to the pot. Added the kale, heavy cream and stir through until it’s all mixed. Let sit for about 10 minutes and get ready to eat!
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