The original recipe didn't call for brown rice, carrots or baby potatoes which is the twist in my recipe.
I cooked all of it in the electric skillet.

Ingredients:
2 lbs chicken breast filets
2 cartons organic low sodium chicken broth
3 organic carrots
red onion
4 cloves garlic
2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs
generous handful of mixed baby potatoes (omit if you don't like this)
Cup of cooked brown rice (omit if you don't like this)
Approx. 10 green olives
2 lemons
Avocado oil

First I put about 2 tbsp of avocado oil in the skillet and added the chicken. Seasoned the chicken with the 2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs.
Chop up the garlic and onion, add to the pan. Let it cook for a few minutes and then I sliced the lemons in wedges, squeezed out the lemon in the pan and added the wedges as well.
Add the first carton of chicken broth. I added the carrots, potatoes and olives. Let it cook for approx. 30 minutes, turn the chicken and add the last carton of broth. Let it cook down until it has just a little liquid left. Turn off the skillet, add the rice (I precooked mine) and eat.
I split mine over 2 storage bowls so we have dinner the next 2 evenings premade.

Of course if you don't like the potatoes or rice in it and want to make it more Moroccan you can add either sweet potatoes or couscous, or if you want to keep it low carb don't add any of the optional items.

With our low fat/low sodium/low sugar diet canned anything is pretty much out, so when the craving for chili hits what are you gonna do? I made something that fixed the craving but didn’t use any canned beans or tomato sauce/paste.
Instead I first cooked 2 cups of organic brown rice in organic low sodium vegetable broth and when it was done put it aside in a bowl (you can cook everything at once at home but I have only one electric skillet I cook in so I have to plan this out 😂).
I then browned a pack (16oz) of ground chicken with 4 cloves of garlic, 2 tbsp ground cumin, 2 tbsp of six chili powder, Mrs Dash garlic and herbs, red pepper flakes, a red onion and 3 medium tomatoes diced up. Let it cook for 5 minutes then added 5 chopped up organic carrots and a glass of water, then put the lid on. Let cook for 20 minutes and add water if needed. When done add a third of the rice (I cook too much rice as it takes 50 min to cook, so I can use it this week in other meals too) and enjoy! P.S. It is husband approved as he had seconds!

Ingredients list:
16 oz pack of ground chicken
4 cloves garlic
ground cumin 2 tbsp
six chili powder 2 tbsp
Mrs Dash garlic and herbs
red pepper flakes to taste
red onion
3 medium tomatoes
5 organic carrots
glass of water
organic brown rice (I cooked it prior to this meal in organic low sodium broth and a cup of water. I cooked 2 dry cups so I have enough to use throughout the week for an additional 3-4 meals).

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.