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!

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 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!

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.

Appliances Used: Instant Pot (electric pressure cooker) and electric skillet.

First I cooked the pasta in the Instant Pot for half the cooking time indicated on the pasta box as the IP cooks the pasta way quicker than a regular pan/pot. You can even cut the time in half minus 1-2 minutes extra to keep the pasta al dente. I drained the pasta and temporarily put it inside a big plastic food storage tub I keep on the truck.
Then I turned on the electric skillet, cut the skin and excess fat off of the chicken thighs. Put on salt and original Mrs Dash spices, added butter to the skillet and started frying up the chicken. Once one side was done and the chicken turned around in the skillet I added 3 strips of diced bacon.
While this was cooking away I added the garlic, onion, red bell pepper and let that soften up.
When the dish was almost done I added a small chart on of heavy cream and a cup of diced up green olives and let that simmer for about 10-15 minutes until the sauce thickened up.
Once done I poured it all over the pasta and dinner was served. You can add grated cheese if you like. ☺️

Appliance used: electric skillet.

Some days you don't have much time and quick, simple and tasty is what you want. I had actually fried up 6 boneless and skinless chicken thighs the night before so all I had to do is chop them up in big chunks, add half an onion, fry it all up again, add a bag of Uncle Ben's Ready Rice, cook for a minute.
Plate it up, added half an avocado, diced up, to each plate and dinner was ready in 10 minutes!

When I still had my trucker cooking group on Facebook, one of the many heard complaints from drivers was they could only eat fast food because the didn't have time to cook. And as always I would tell them it can be done, even teams who run close to 6500/7000 miles a week. Where there's a will, there's a way. Yes I went there! 😉
It's all about planning and organizing your meals. I think about what I want to make for us each week and think about how long each dish takes to cook, how long it takes to prep. Now we have plenty of time to cook so it doesn't stress me out as much as it used to a few years ago but it can be done.
The above containers with soup for instance took 45 minutes to make, from preparation time to finish. I used an Instant Pot, electric pressure cooker, but you could do the same in a slow cooker and just cut up all your veggies and set it on slow for 8 hours before you start driving and it'll be done when you're ready to take your mandatory break so you can divide it into bowls and let it cook off, or eat one, whatever you plan.
If you were to cook this from scratch in the Instant Pot like I did, you could do this during your 30 minute break, take 15 minutes extra and have 2-4 meals which saves you time down the road.

Ingredients:
2 chicken breast filets
carton of organic vegetable broth
half bag precut carrots
4-5 chalks celery cut
5 cloves garlic minced
2 bay leaves
a pinch of thyme
14.5 oz can of organic fire roasted tomatoes
2 pepperoncini peppers diced

Put everything in the pot, set on high pressure for 20 minutes and shred the meat with 2 forks when done. I filled my IP for 3/4 full and did a quick pressure release. If you fill the IP to the max this isn't recommended. Please be careful to not burn yourself! Enjoy!

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.

Ingredients:

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
red onion
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!

Onion
Garlic
Curry powder
Curry paste
Tandoori masala
Garam masala
Cardmon
Tomato paste
Yougurt
Coconut milk
Salt

Main dish
Mix and blend ingredients and slow cook for 4 hours.
Served with Uncle Bens Basmatti Rice, 90 sec in the microwave.

Salad
Yogurt base with grated cucumber
1 clove garlic minced
4 sprigs mint, minced, leaves only
1 tsp kosher salt
2 tablespoons Golden raisins Ground black pepper. 
Chill and serve. 
We found these recipies on the Food network website, and then received an "education" in Indian cooking methods and history from a most interesting man at the India Bazzar in Green Bay WI.

Such interesting flavors and amazing aroma while cooking.