Summer Skillet Meal

So I have been making basically the same thing for dinner every night for a month...and since it's still quite popular, and oh-so-easy, I thought I'd share my formula err recipe. It really helps if you have an adorable helper, to keep you entertained with peek-a-boo and babbled versions of the "ABC's and "Happy Birthday"...if he has squishy baby dimples that's totally a bonus. {He was just about to go to bed here, hence the sleepy circles under his eyes.}

So this meal...it's very user friendly and requires almost no effort and zero planning. It usually looks something like this...

a few servings of meat (kielbasa is shown, but two chicken breasts, a sliced up steak, chicken sausage, pork sausage, Italian sausage--sweet or spicy, really any meat, will all work beautifully)

Set a large skillet on to heat while you slice up the meat (unless it's of the ground up variety), if it's lean I use a few tablespoons of butter or coconut oil to keep everything moving around and happy.

Add sliced meat + sliced red onion, let this start sizzling away over medium + heat while you chop up the other veggies. These may include any possible combination of peppers, broccoli, green beans, sugar peas, cauliflower, mushrooms, etc. Once sliced/chopped in a very minimal manner, toss the veggies in with the meat + onion and continue to stir occasionally. At this point a few key choices must be made...if you want to add some diced garlic or s&p, now is the time. I almost never add all three, and honestly tend to skip them all together...it depends mostly on the meat I'm using. If things start to look a little dry, I add a bit of whatever I'm drinking (water/wine/beer)... when the veggies are about half way cooked I like to add in a hand full or two of cherry tomatoes. It's really up to you and the contents of your fridge...I would say you are looking for one part meat, 3-4 parts veggies...the more colors the better! Just keep stirring it occasionally until your veggies are all tender crisp and your meat is cooked the way you like it. Once everything is basically finished, I like to pile a mountain of spinach on top of everything else and poke at it until the spinach has wilted down into it. I seriously add about a full pans worth of fresh spinach and it wilts down to fit quite nicely...it's just a little tricky to not end up dumping it everywhere. *ahem* Serve and enjoy! We really love this, it's easy to whip up, doesn't take long or much effort and there is a minimal kitchen mess made. I would say that in a large skillet this feeds three-four adults, depending of course on how hungry they are and exactly how much you make. I've been thinking it would be good served over brown rice or quinoa...or if you have leftovers of either you could just stir them into the mix. Let me know if you try it, and what you end up using!!