You know what’s the worst? When you have a fridge FULL of great veggies and meats, but you don’t have the time to actually make anything out of it… At least for me, this happens ALL THE TIME and it’s so silly! My job is to LITERALLY prep foods for people so that their weeks are easier, but I tend to fail to provide this service for myself. So silly.
With my work schedule, Monday through Thursday, I theoretically get done working at 6 (that’s when we close) but we are usually there until 6:30 if not 7:00. By the time I drive home and THEN start to think of something to eat for dinner, it is WAY WAY WAY past my creative cooking time frame. Q’doba calls my name because it’s fast and easy and CAN BE decently healthy
But the big problem: I still have those veggies and meats waiting in my fridge. Ugh.
Here’s one strategy that works well for me and doesn’t require a lot of planning ahead. I like to make “skillets” which essentially means cooking everything together in one big pan. One big step to make that easier: have your veggies cut up and ready so they are ready to just throw in the pan! If your onions and peppers are all diced up, you don’t have to necessarily have a meal in mind ahead of time. When you get home from work, heat up a pan with some oil and throw in whatever of those diced veggies sound good that night. Easy peasy. Here’s a recipe of one of my favorite combos:
Beef, Pepper and Sweet Potato Skillet
- 1.5 lbs. Ground beef
- 2 cloves Garlic, minced
- ¾ Red onion, diced
- 1 Red pepper, diced
- 1 Green pepper, diced
- 2 large Sweet potato, diced
- 4 c. Broccoli, cut into florets
- 2 sprigs Rosemary, finely chopped
Heat a large skillet over medium high heat and add a splash of oil.
Add the diced onion and peppers and season with salt and pepper. Cook 4-5 minutes.
Add the beef and garlic, season and cook through.
Add the sweet potatoes and season. Cover and cook 6 minutes.
Add the broccoli and rosemary and season. Cover and cook 2-3 minutes.