I am not a meal planner, I admire those of you who carefully plan your menu and make it work! I try to cook enough for dinner to have leftovers and I do some meal prep every week, but it's super basic. I roast some vegetables and make up a big bowl of salad, just to have something that I can grab on the fly. Or snack on when I come home starving instead of inhaling a bag of chips!
I often hear "you are so lucky, you work from home and have time to cook." Yes, yes, I am very lucky, I love what I do, I have some freedom and there are office days that I can take a break and get something that takes a little time going for dinner. I also love to cook! There are also days that I come through the door after a long day at the ranch with Keith, something unforeseen has happened and we missed lunch. There's long delivery days or farmers' market days. On those days, we want food, and we want it fast! When I don't have a plan or know when we will be home, (several days a week) a pound of hamburger thawing always saves the day!
This recipe, is super quick and easy,and it's something besides taco's. Not that we don't love taco's. We do!
I buy greens at the farmers' market every week so I just use whatever I have. Spinach, Kale, Tatsoi, Rainbow Chard or Swiss Chard it all works...in my opinion. :)
Ground Beef and Greens Skillet
* Recipe adapted from "Ground Beef and Spinach Skillet." -Eat Real America.*
Ingredients:
2 Tablespoons Avocado Oil
1 pound Graze The Prairie Grass Fed Ground Beef
1/2 Diced Onion (optional)
Dash of Cayenne (optional)
Sea Salt, about 1/4-1/2 teaspoon.
Fresh Ground Black Pepper, about 1/4-1/2 teaspoon
About 1/2 teaspoon Garlic Powder.
1/3 cup sliced Black Olives or Chopped Kalamata Olives
2 Tablespoons Capers (optional)
2 Tablespoons Organic Peanut Butter.
One bag (3 oz. or so) Greens. I use one full bag from my local farmers' market.
Directions:
In a large skillet over medium heat, add the oil.
Add the ground beef and onion (if using) and cook until the beef is almost done and the onions are translucent. 5 minutes or so.
Add the cayenne, salt and pepper.
When the beef is cooked through, add the, olives, capers and peanut butter. Stir to combine and cook for a minute or so.
Add your greens and continue to cook until the greens are wilted. 2 minutes or so, I sometimes put a lid on my skillet at this point and it seems to help the greens wilt.
Enjoy! We love this on Cauliflower Rice.
Note: The original recipe has mushrooms and toasted almonds. Both add flavor and nutrition, if we have one or both of those around, I add it. But honestly, we usually don't.
Any type of rice would be a good option as a side. We keep Organic frozen riced cauliflower in the freezer and for the most part use that instead of rice. In the picture we made this with a mixture of kale and spinach and a May Day Radish Salad with Lemon and Ginger on the side.
What is your go-to quick and easy meal?
