For this meal I used both my Instant Pot and electric skillet. I put the rack in the bottom of the Instant Pot and placed 2 thick cut pork chops on it, both seasoned with Mrs Dash garlic and herb and very little sea salt. I then poured a carton of vegetable stock in and set it to high pressure cooking for 8 minutes. Natural pressure release for 10 minutes. If you want to get a bit of color on the Chop you can always quickly fry it up afterwards for half a minute on each side since it's done already.
The Cabbage I first diced 3 strips of bacon and fried them up with 4 cloves of garlic diced. Then added the shredded cabbage and half a diced Granny Smith Apple. After about 5 minutes I added a splash of water, put the lid on and cooked it for an additional 10 minutes. And that's all there is to it! Enjoy!
The entire meal was made at the same time in my electric skillet.
First I heated up the skillet as High as it can go, 450F, to get a good sear on the steak. Which I seasoned with a little salt (I normally cook without adding salt but steak definitely needs a bit or you're just wasting a good piece of meat! 😉) and Mrs Dash garlic and herbs.
Once the steak was about 5 minutes into its cooking time, I added 3 strips of thick cut bacon, diced and let that cook down a little bit. Then I added half a small red onion and zucchini. When the steaks were cooked just under medium I took them out and let them rest on a plate while the veggies continued to cook.
As steak will continue to cook a little even after you take it out of the pan they were perfectly done medium by the time we cut into them. Enjoy!
Examle 1 and easy to make is egg salad. We all know there are many ways to boil eggs, or you can buy them boiled and peeled in the grocery store but I personally don't like the way they taste much.
I boil mine by cooking them on high pressure for 2 minutes in the Instant Pot, then 2 minutes Natural Pressure Release and then 2 minutes in cold water. The peel comes right off!
Chop the eggs, however many you want, I usually boil 8 and have salad for a few days, add olive mayo, a little bit of diced red onion and Mrs Dash garlic and herb seasoning. But that's my recipe. Easy and done in under 15 minutes. If you want to low carb it just substitute the saltine crackers for e.g. Lettuce wraps or slices of cucumber to put the salad on.
Example 2: Another quick salad is mix romaine lettuce with spinach. Add a boiled egg (quartered in the picture), canned smoked salmon, avocado, red onion and avocado roasted garlic vinaigrette. Takes 5 minutes, fills you up and is healthy.
On the picture below is a similar salad except this one has no avocado and egg in it.
There are so many ways to eat quick and healthy on the truck. People say it's impossible to eat healthy on the truck because they don't have time for it. I just proved it doesn't take much time at all! Enjoy and safe travels!
I made this in my electric skillet.
red roasted bell pepper,
green bell pepper,
2 pepperoncini peppers,
3 cloves garlic,
3 slices bacon diced,
Mrs Dash garlic and herb seasoning.
Add a little bit of olive oil to the skillet and start browning the sausages. Then start adding in the ingredients that take a bit longer to cook like the green bell pepper and onion and ending with zucchini as it doesn't take long to get done.
If you follow Paleo you'll have to find uncared bacon and a substitute for the sausages as processed meats are a no no on Paleo obviously.
It takes only a few minutes prep work to make this and about 15 minutes total cooking time so ideal if you're in a hurry. Enjoy!
Stir fried steak strips, red bell pepper, asparagus, onion, garlic, portobello mushrooms, Mrs Dash seasoning. Those are the ingredients!
I just added a little olive oil to my electric skillet and seared the steak strips, then added everything else. I put the lid on for the last two minutes but the rest of the cooking time it was uncovered.
This meal is low carb, low sodium and low fat.
To make chicken salad for on cucumber slices or saltine crackers. Just have to add some olive mayonnaise to this (canned chicken breast meat, quartered red grapes and celery).
A friend of mine mentioned she adds slivered almonds to hers which sounds great too!
If you want the low carb version, put the salad on lettuce leaves and make wraps with it or cucumber slices or fill half an avocado with it and omit the saltine crackers.
I used an Instant Pot to cook this.
2 14.5 oz cans of organic fire roasted tomatoes
1 14.5 oz can dark red kidney beans
5 boneless and skinless chicken thighs
2 cartons low sodium chicken broth
red bell pepper
2-3 stalks celery
1 medium sized carrot
5 cloves garlic
Chop up all the fresh veggies and drop all ingredients in the Instant Pot. Set to manual and cook high pressure for 15 minutes if the meat is thawed, otherwise 30 minutes. Make sure to not fill above the max line.
When done, do a quick pressure release but be careful if hot liquid comes out, close the valve and do natural pressure release.
If you want to cook this in a slow cooker, just cook it for 2-3 hours but use thawed meat only. Frozen meat in a slow cooker isn't recommended. Enjoy!