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Skillet DInners

Have you found that you use a lot of pots and pans for your home-cooked meals? I tend to use 2 or 3 pans per meal. The more you dirty the more you clean. Let's cut down the work and look at one skillet meals today.


You could also do this on the stove top. You'll love this warm slaw.

2 slices bacon

1 small yellow onion, thinly sliced

1/4 teaspoon salt

3/4 cups water

1 teaspoon Dijon mustard

1 pound Brussels sprouts trimmed, halved, and very thinly sliced

1 tablespoon cider vinegar

Cook bacon in a large skillet over medium heat turning once, until crisp. Drain & crumble.

Add onion and salt to the drippings in the pan. Cook stirring often until tender and browned.

Add water and mustard.

Add Brussels and cook stirring often for 4-6 minutes.

Stir in vinegar and top with crumbled bacon.


Talk about a quick supper! Fish cooks quickly, so have your salsa read (fresh will always be best).

2 tablespoons olive oil

4 (1/2- to 3/4-inch thick) skinless cod fillets (6 ounces each) or your favorite white fish

1 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic, minced

16 ounces tomato salsa (about 2 cups)

1 tablespoon red wine vinegar

2 tablespoons finely chopped fresh oregano leaves

Cooked rice, for serving (optional)

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Meanwhile, pat the fish dry with paper towels. Sprinkle evenly with the cumin, salt, and pepper on both sides. Place the fish in the pan and sear undisturbed for 1 minute. Carefully flip with a flat spatula and sear for 1 minute more. Transfer to a plate and set aside (the fish will not be cooked through at this point).

Add the garlic to the pan. Cook, stirring occasionally, until fragrant, about 1 minute. Add the vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the salsa.

Return the cod fillets and any accumulated juices to the pan. Simmer uncovered until the fish is opaque and just cooked through, 2 to 3 minutes.

If using rice, place in 4 shallow bowls. Place a piece of fish in each bowl and spoon the salsa around it. Sprinkle with the oregano and serve immediately.


You'll have beautiful color in this dish. Use whatever veggies you have on hand.

1 tablespoon avocado oil

1 pound boneless skinless chicken thighs, — cut into 1/2-inch cubes

1 teaspoon kosher salt — divided

1/2 teaspoon black pepper

4 slices thick-cut bacon — chopped (optional)

3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)

1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces)

1 medium onion — chopped

2 Granny Smith apples — peeled, cored and cut into 3/4 inch cubes

4 cloves garlic — minced (about 2 teaspoons)

2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1 cup reduced-sodium chicken broth — divided

Heat the avocado oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5-8 minutes. Transfer to plate lined with paper towels.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.


I think everyone loves pizza. It's the ultimate one dish meal.

Ingredients for dough

2 ½ cups tapioca starch;

½ cup of full-fat coconut milk;

2 tbsp. olive oil;

1 large egg, beaten;

1/4 tsp. dried oregano or basil;

Sea salt and freshly ground black pepper to taste;

Ingredients for toppings (use your favorites)

2 red onions, thinly sliced;

2 bell peppers, chopped;

12 Cherry tomatoes, chopped;

14 slices Pepperoni;

ricotta cheese; (optional)

Ingredients for sauce

1 garlic clove, minced;

1 shallot, minced;

2 cups of tomato puree;

1 tsp. oregano;

1 tsp. dry basil;

1 tbsp. ghee or other cooking friendly fat;

Sea salt and freshly ground black pepper to taste;

Preparation for the sauce

Add the minced shallot and the garlic in a saucepan placed over a medium heat along with the ghee. Cook until soft and golden (about 4 to 5 minutes).

Add the tomato puree, oregano, basil, and season to taste with salt and pepper.

Lower the heat and let it simmer for 20 minutes.

Preparation for the pizza

Preheat your oven to 450 F.

In a large bowl, combine the coconut milk, and olive oil.

Add the tapioca starch and combine everything together (it will be lumpy at this stage and that’s OK).

Add the beaten egg to the tapioca mixture, and mix with your hands until you get the proper doughy texture. Add the oregano and season to taste while mixing the dough.

Split the dough in half. Place one half between two pieces of wax paper and flatten it using a rolling pin. Try to get close to the size of the bottom of the skillet. Keep the other half of the dough for another pizza.

Place the flattened dough in a cast-iron skillet and poke it a few times with a fork.

Place the skillet in the middle of the oven and cook for 7 minutes.

Remove the skillet from oven and add the pizza sauce and your topping. (This is the part where you can go all-out with whatever you want on the pizza)

Place the pizza back in the oven and cook for another 10 to 12 minutes, or until you see that the topping are nicely cooked and brown. If you like it crunchy on top, set the oven to broil for 2 to 3 minutes at the end.

Serve warm.


Taco Tuesday has a new dish. Place this over beans or cauliflower rice. Don't forget the zesty radishes!

1 tablespoon avocado oil, olive oil or ghee

1 small onion, diced

1½ lbs ground meat (grass-fed beef, organic chicken or turkey)

1 tablespoon chili powder

2 teaspoons ground cumin

½ teaspoon sea salt and pepper, to taste

1 cup salsa (green or red)

1 tablespoon chipotle in adobo sauce, roughly chopped(optional)

3 cups baby, spinach, kale, chard or other greens

(additional options: bell pepper, jalapeño, zucchini, black, pinto or kidney beans)

options for serving:

fresh tomato



thinly sliced radishes

queso fresco, cheddar (or dairy-free cheese)

sour cream (or dairy-free sour cream)

green, red or white onion

green chiles

tortilla chips or torn tortillas (we serve with grain-free cassava flour tortillas)

cauliflower rice

hot sauce

In a large skillet, heat oil or ghee over a medium-high heat. Add the onions (add bell pepper if using) and cook 3-5 minutes until translucent and barely tender.

Add ground meat, chili powder, ground cumin, sea salt and black pepper. Cook until meat is browned and no longer pink.

Add the salsa and chipotle pepper. Reduce heat and simmer until warmed through and slightly thickened.

Stir in the greens at the end. Cook until just wilted.

Serve topped as you'd like.


The chicken in this dish is so tender you won't need a knife. If you are a dairy free, use full fat coconut milk.

1 tablespoon avocado oil

2 pounds bone-in chicken thighs

Kosher salt

Freshly ground black pepper

1/2 cup diced shallots (2 medium shallots)

1/2 cup dry white wine

1 cup low-sodium chicken broth

2 tablespoons whole-grain Dijon mustard

2 tablespoons Dijon mustard

2 tablespoons heavy cream or full fat coconut milk

Coarsely chopped fresh parsley, for serving (optional)

Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken.

Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken to a large plate. Remove all but 1 tablespoon of fat from the pan.

Add the shallots to the pan and cook over medium heat until softened, about 3 minutes. Add the wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until evaporated, about 3 minutes. Stir in the broth and whole-grain mustard and bring to a simmer. Return the chicken skin-side up, and add any juices accumulated on the plate to the pan.

Braise in the oven uncovered until the chicken is cooked through and reaches an internal temperature of 165°F, about 15 minutes. Transfer the chicken with tongs to a platter. Place the pan over medium-high heat, whisk the smooth Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes.

Remove from the heat and whisk in the cream. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the chicken (we recommend serving it underneath the chicken to keep the skin crisp), and garnish with parsley if desired.

Save on clean up time and try these one skillet meals this week. You'll love how these flavors marry and you won't sacrifice any nutrition. My goal is to provide you with new ideas for healthy meals and these fit the bill.

Here's to your health! Happy Cooking!


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