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!
Liquid egg whites
Multigrain sandwich thins
Babybell Light Mini Cheese
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 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!
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
3 cloves garlic
6 chili powder
red pepper flakes
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.
5 chicken thighs
pack of Uncle Ben’s jasmine Ready Rice
7 cloves garlic
bag snow peas (make sure to clean them and peel the edges off so they’re not stringy!)
1 red bell pepper
half to a full cup sesame, ginger terriyaki marinade
red pepper flakes to taste
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.
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:
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
Produce: (we try to eat low carb as much as possible so I use a lot of produce)
2 red bell peppers
bag organic carrots
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!
As we live on the truck, storage space is very limited. So I try to cook most meals in one appliance to save in space and clean up.
This entire meal was made, all at once, in an electric skillet.
2 pork chops, bone in
2 bundles of green asparagus
3 strips of Wright's thick cut applewood smoked bacon
Mrs Dash garlic and herbs
1 tbsp butter (not margarine but the real deal)
I diced up the bacon and let that fry up for a bit. I then added the pork chops and while they were frying up on one side I cut the asparagus into big chunks. Flipped the chops over after a few minutes and added the butter and asparagus. Once the butter melted I stirred the bacon and asparagus together and put the lid on the skillet cooking it for an additional 7-8 minutes and that was it! Dinner served!