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Signature Skillet Supper

Signature Skillet Supper
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Secrets of Healthy Cooking. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Barbara Seelig-Brown loves creating versatile recipes that you can tailor to your family’s preferences. Use this basic concept and vary the veggies and seasoning for a different taste each time you make this dish. This is also great because it’s a one-pot dish. Barbara also recommends trying it with ground turkey or ground buffalo, which has almost no saturated fat.

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    6 Servings
  • Serving size
    1 1/2 cups
Dinner Main Dish One Pot High in Fiber Comfort Food
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 285

  • Total Fat 8g
    • Saturated Fat 2.8g
    • Trans Fat 0.4g
  • Cholesterol 50mg
  • Sodium 165mg
  • Total Carbohydrate 28g
    • Dietary Fiber 6g
    • Total Sugars 5g
  • Protein 23g
  • Potassium 590mg
  • Phosphorus 260mg

Choices/Exchanges: 1 1/2 Starch, 1 Vegetable, 2 Protein, 1 Fat

Dinner Main Dish One Pot High in Fiber Comfort Food
Ingredients

Ingredients

  • Extra Virgin Olive Oil
    1 tsp
  • lean ground beef (I used 93% lean)
    1 lbs
  • onion(s) (chopped)
    1 cup
  • garlic (minced)
    2 clove
  • frozen mixed vegetables
    4 cup
  • togarashi (Japanese pepper blend)
    2 tsp
  • uncooked no yolk medium noodles
    3 cup
  • beef broth (low-sodium)
    4 cup
  • water
    1 cup

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Directions

Directions

  1. Place olive oil in large sauté pan or skillet. Add beef, onions, and garlic and cook until beef is browned. Add vegetables and the seasoning, and mix well. Add the noodles and mix well. Add the broth and enough water to cover everything.

  2. Bring to a boil. Reduce heat to medium and cook until noodles are tender, approximately 15 minutes.

Reviews

Reviews

Write a Review
  • Not recommended

    This was definitely more like a soup with all the broth. It was also very salty and bland. Also made my sugar go sky high for the portion size

  • Recommended

    Very tasty, I'm definitely keep this recipe in my regular meal rotation. After reading the reviews I modified the recipe a little. I added the noodles to boiling and cooked the them for about 4 minutes, draining them and reserving some of the pasta water. I cooked and drained the beef and added the onions and garlic to the pan sautéeing them for a few minutes. I added thawed vegetables, beef, noodles and togarashi (purchased from Amazon). I added about 11/2 cups of unsalted beef broth, coverd and cooked (adding pasta water as needed) until noodles were done to my liking.

  • Recommended

    This was extremely bland. I used whole wheat noodles and ground turkey. After I added worstershire sauce, alot of italian seasoning and some lawrys season all it was pretty good. My kids gobbled it up. Overall a pretty simple and not much to complain about meal.

  • Recommended

    I enjoyed it but it's more of a soup then a skillet dinner. For those that are not familiar with the spice Togarashi (or don't want to purchase) give an alternative spice that is equal to it. The step of draining fat was omitted, smelled wonderful while cooking. It was a fast and easy recipe. It could use a thickening agent it you want it as a skillet dinner.

  • Not recommended

    This was OK, certainly not awful, but it could use some work. The instructions are relatively vague so it's easy to miss that you might want to drain your meat if it's a higher fat content, but if you've ever cooked before, this should be fine enough to follow and make changes to as you cook. I made two versions of this for dinner - one for myself (Type 1), and one for the rest of my family (Non diabetic for the most part). My version (with zucchini noodles) was much, much less watery and had less pan-sticking issues (likely due to having less starch in the water). If you like Zucchini noodles, I'd just do it that way (even pre-frozen works). You do have to compensate for the difference in flavor depending on how you make the zucchini noodles, though, since pre-frozen doesn't always need to be boiled in broth or water. If they're frozen, you may want to stir fry them after with an oil (or butter) and some seasonings to add a better texture and flavor. Umami is a good one, if you can tolerate the sodium. As-written the recipe smelled great but did not turn out very visually appealing, and I can't speak much to the texture...but it did indeed look like Slop. A tasty slop, if my family is to be believed, but slop nonetheless. If you have an aversion to textures this may be an issue for you! If I make this again, I will simply take the concepts and make it my own instead.

  • Not recommended

    Doesn't have much taste. Watery.