Cookbook

Shrimp Louie Bowls With Avocado And Thousand Island

American · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb, peeled and deveined large shrimp
• 2, sliced avocado
• 4, hard-boiled and quartered eggs
• 1 cup mayonnaise
• 2 tbsp tomato paste
• 1/4 cup, minced dill pickles
• 2 hearts, chopped romaine lettuce
• 1 1/2 cups, halved cherry tomatoes
• 1/2 cup, sliced black olives
• 1, cut in wedges lemon
• 2 tbsp olive oil
• 2 tsp old bay seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Toss the shrimp with the olive oil, old bay and a pinch of salt. Cook them in a hot skillet in a single layer for 90 seconds a side, until they curl into a loose C and turn opaque right through. Pull them off the heat immediately and chill them.
2. Whisk the mayonnaise, tomato paste, minced pickles, salt and pepper into a thousand island dressing and taste it for sharpness.
3. Divide the romaine among four wide bowls and arrange the tomatoes, olives, eggs and avocado in sections around the rim.
4. Pile the cold shrimp in the middle, spoon the dressing over the top and serve with lemon wedges.

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Shrimp Po'Boy

Cajun · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

• 1 lb medium shrimp, peeled
• 1 cup cornmeal
• 1 cup buttermilk
• 1 french bread loaf
• 0.5 cup mayonnaise
• 2 cups shredded lettuce
• 1 tomato
• 1 tbsp cajun seasoning
• 3 cups vegetable oil
• 0.5 cup dill pickle chips

1. Soak shrimp in buttermilk 10 minutes, then dredge in cornmeal mixed with cajun seasoning.
2. Heat oil to 350F in a heavy pot.
3. Fry the shrimp in batches 2-3 minutes until golden and crisp; drain on paper towels.
4. Mix mayonnaise with a little cajun seasoning for the spread.
5. Split the french bread, spread both sides, and layer lettuce, tomato, and pickles.
6. Pile in the fried shrimp and slice into sandwiches.

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Shrimp Saganaki

Greek · 30 min · shrimp · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.25 lb large shrimp
• 1 (14 oz) can crushed tomatoes
• 1 yellow onion
• 3 garlic cloves
• 5 oz feta cheese
• 3 tbsp olive oil
• 2 tbsp ouzo
• 1/4 cup fresh parsley

1. Saute diced onion and garlic in olive oil until soft, about 5 minutes.
2. Add ouzo and let it cook off, then stir in crushed tomatoes and simmer 8 minutes.
3. Nestle the shrimp into the sauce and cook 3-4 minutes until just pink.
4. Crumble feta over the top and cover for 2 minutes to soften.
5. Scatter parsley and serve straight from the pan with bread.

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Shrimp Salad Rolls With Lemon And Celery

American · 20 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

• 1 1/4 lb cooked peeled shrimp
• 2/3 cup mayonnaise
• 3 ribs celery
• 4 scallions
• 2 tbsp lemon juice
• 4 split-top hot dog rolls
• 3 tbsp butter
• 1 large avocado
• 4 romaine leaves
• 1 tsp each celery salt and black pepper

1. Pat the shrimp completely dry and chop into rough half-inch pieces so the salad has bite instead of turning to paste.
2. Stir the mayonnaise, lemon juice, celery salt, and pepper together, then fold in the shrimp, diced celery, and scallions until glossy and just bound.
3. Chill the salad at least 15 minutes so it firms up and stops sliding out of the roll.
4. Butter the cut faces of the rolls and griddle them over medium 2 minutes per side, until the surfaces are golden and crisp.
5. Line each toasted roll with a lettuce leaf, then mound the shrimp salad in.
6. Fan sliced avocado over the top and finish with a squeeze of lemon and more black pepper.

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Shrimp Scampi over Linguine

American · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

• 1 1/2 lb large shrimp, peeled and deveined
• 12 oz linguine
• 4 tbsp unsalted butter
• 3 tbsp olive oil
• 6 cloves garlic
• 1/2 cup dry white wine
• 1 lemon
• 1/2 tsp red pepper flakes
• 1/4 cup chopped flat-leaf parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Bring a large pot of well-salted water to the boil and cook the linguine to one minute short of the package time, then reserve 1 cup of the water and drain.
2. While it boils, pat the shrimp completely dry and season with the salt and pepper — wet shrimp steam instead of searing.
3. Heat the olive oil in a 12-inch skillet over medium-high until it shimmers and sear the shrimp in a single layer for 90 seconds a side, until pink and opaque through, then move them to a plate.
4. Lower the heat to medium, add the thinly sliced garlic and pepper flakes and cook 30 seconds, just until fragrant — burnt garlic turns the whole pan bitter.
5. Pour in the wine and simmer 2 to 3 minutes until reduced by half, scraping the browned bits off the bottom.
6. Take the pan off the heat and swirl in the butter a piece at a time with the juice of the whole lemon until the sauce is glossy.
7. Return the drained pasta and the shrimp with any resting juices, toss over low heat with splashes of pasta water until the sauce clings, and finish with the parsley.

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Shrimp and Grits

American · 40 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 1 cup sharp cheddar cheese, shredded
• 4 slices bacon
• 3 cloves garlic, minced
• 1/4 cup green onions, sliced
• 4 cups chicken broth
• 1 lemon
• 1 tsp salt

1. Bring broth to a boil, whisk in grits, and simmer covered 20 minutes, stirring often.
2. Stir cheddar into the grits until smooth and season with salt.
3. Meanwhile cook bacon until crisp; crumble and reserve the drippings.
4. Saute garlic in the drippings 30 seconds, then add shrimp and cook 3 minutes until pink.
5. Squeeze in lemon juice and toss with bacon.
6. Spoon shrimp over the cheesy grits and top with green onions.

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Shrimp and Sausage Jambalaya

Cajun · 55 min · shrimp · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1 lb large shrimp, peeled
• 10 oz smoked sausage
• 2 cups long-grain white rice
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 14 oz can diced tomatoes
• 3 cups chicken stock
• 1.5 tbsp cajun seasoning
• 4 green onions

1. Brown sliced sausage in a Dutch oven over medium-high heat, about 5 minutes, then set aside.
2. Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
3. Stir in the rice and cajun seasoning and toast 2 minutes.
4. Add tomatoes and stock, return the sausage, and bring to a boil. Cover and simmer on low 20 minutes.
5. Nestle the shrimp on top, cover, and cook 6-8 minutes until pink and rice is tender.
6. Fluff with a fork, fold in sliced green onions, and rest 5 minutes before serving.

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Sichuan Dan Dan Noodles

Chinese · 25 min · pork · dairy-free

Ingredients & steps ↓

• 14 oz fresh wheat noodles
• 7 oz ground pork
• 3 tbsp sui mi ya cai (preserved mustard greens)
• 3 tbsp Chinese sesame paste
• 3 tbsp chili oil with sediment
• 1 tsp Sichuan peppercorns, ground
• 3 tbsp light soy sauce
• 1 tbsp black rice vinegar
• 3, sliced scallions
• 2 cloves, grated garlic

1. Stir-fry the ground pork over high heat until crisp and browned, 5 minutes, then add ya cai and fry 2 minutes more; set aside.
2. In each serving bowl whisk together sesame paste, chili oil, soy sauce, vinegar, garlic, and ground Sichuan pepper.
3. Boil the noodles until just tender, 3 to 4 minutes, reserving a ladle of cooking water.
4. Add a splash of noodle water to each bowl and whisk the sauce smooth.
5. Divide the hot noodles into the bowls and top with the crispy pork and scallions.
6. Toss thoroughly at the table so the sauce coats every strand.

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Sichuan Dry-Fried Green Beans

Chinese · 25 min · beans · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 1 lb green beans, trimmed
• 3 tbsp sui mi ya cai (preserved mustard greens)
• 4 cloves, minced garlic
• 1 inch, minced fresh ginger
• 6 dried red chilies
• 1 tsp Sichuan peppercorns
• 1 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp neutral oil

1. Pat the green beans completely dry so they blister rather than steam.
2. Fry the beans in 2 tbsp oil over medium-high heat for 6 minutes, tossing, until the skins wrinkle and char in spots; remove.
3. Add remaining oil and fry the dried chilies and Sichuan peppercorns 30 seconds.
4. Add the ya cai, garlic, and ginger and stir-fry 2 minutes until dry and fragrant.
5. Return the beans, add soy sauce and sugar, and toss 1 minute to coat.

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Sichuan Twice-Cooked Pork

Chinese · 45 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1 lb pork belly, skin-on
• 2 leeks or green garlic, sliced
• 1 green bell pepper, chunked
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp fermented black beans, rinsed
• 1 inch, sliced fresh ginger
• 1 tbsp Shaoxing wine
• 1 tbsp neutral oil

1. Simmer the whole pork belly with ginger in water for 20 minutes until just cooked, then cool and slice thinly.
2. Stir-fry the pork slices in a dry wok over medium-high heat until the edges curl and fat renders, 4 minutes.
3. Push pork aside, add oil and doubanjiang, and fry 1 minute until the oil turns red.
4. Add sweet bean sauce and black beans and toss with the pork for 1 minute.
5. Add leeks and bell pepper, splash in the Shaoxing wine, and stir-fry 2 minutes until crisp-tender.
6. Toss everything together over high heat for a final minute.

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Sicilian Pasta alla Norma

Mediterranean · 40 min · vegetarian

Ingredients & steps ↓

• 2, cubed eggplant
• 12 oz rigatoni pasta
• 1 can (14 oz) canned crushed tomatoes
• 3, sliced garlic cloves
• 4 tbsp extra-virgin olive oil
• 1/2 cup fresh basil
• 1/2 cup, grated ricotta salata or pecorino
• 1 tsp dried oregano

1. Salt the cubed eggplant and let it drain 10 minutes, then pat dry.
2. Fry the eggplant in olive oil over medium-high heat until golden and tender, about 8 minutes, then set aside.
3. In the same pan, soften the garlic for 1 minute, add the crushed tomatoes and oregano, and simmer 10 minutes.
4. Boil the rigatoni in salted water until al dente, reserving a cup of pasta water.
5. Toss the pasta with the tomato sauce and eggplant, loosening with pasta water as needed.
6. Finish with torn basil and a generous shower of grated ricotta salata.

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Sigeumchi Namul Seasoned Spinach

Korean · 25 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb spinach
• 1 garlic clove, minced
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 stalk green onion, chopped
• 1 tbsp toasted sesame seeds
• 1/4 tsp kosher salt

1. Bring a large pot of salted water to a boil.
2. Blanch the spinach 30 seconds until just wilted, then plunge into ice water.
3. Squeeze the spinach firmly to remove as much water as possible.
4. Loosen the spinach into a bowl and add garlic, sesame oil, soy sauce, and salt.
5. Toss gently with your hands until evenly coated.
6. Finish with green onion and sesame seeds; portion into containers.

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Simple Spaghetti Bolognese

· 30 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb ground beef
• 8 oz spaghetti pasta
• 1 can (14 oz) canned crushed tomatoes
• 1 small onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp dried basil
• to taste salt
• to taste black pepper

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, peel and dice the onion. Mince garlic.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until translucent.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef to the skillet, season with salt and pepper. Cook until browned, about 5-7 minutes, breaking it apart with a spoon.
6. Pour crushed tomatoes into the skillet, add basil, and stir to combine. Simmer on low for 10 minutes.
7. Taste and adjust seasoning if needed. Serve sauce over cooked spaghetti.

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Sirloin And Roasted Potato Salad With Blue Cheese

American · 35 min · beef · high-protein

Ingredients & steps ↓

• 2 lb top sirloin steak, 1 inch thick
• 2 lb baby red potatoes, halved
• 2 tbsp plus 3 tbsp olive oil
• 3 oz blue cheese crumbles
• 8 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1/2 medium red onion, sliced paper-thin
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 tsp kosher salt
• 1 tsp black pepper

1. Heat the oven to 450F. Toss the halved potatoes with 2 tablespoons olive oil and half the salt, spread cut-side down on a sheet pan, and roast 22 minutes until the cut faces are deep gold and a knife meets no resistance.
2. While they roast, salt and pepper the steak generously on both sides and let it sit at room temperature.
3. Sear the steak in a dry cast-iron skillet over high heat, 4 minutes per side, until a hard brown crust forms and the center reads 130F for medium-rare.
4. Rest the steak on a board for 8 minutes, then slice thinly against the grain; pour any board juices into the dressing.
5. Whisk the remaining 3 tablespoons olive oil with the vinegar, Dijon, and remaining salt until it thickens and stops separating.
6. Toss the greens, tomatoes, and red onion with two thirds of the dressing and divide among four plates.
7. Pile the warm potatoes and sliced steak on top, scatter the blue cheese, and spoon the last of the dressing over the beef.

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Sirloin Cobb Salad With Bacon, Blue Cheese And Egg

American · 30 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 1 1/4 lb top sirloin steak
• 8 slices thick-cut bacon
• 4, hard-boiled and halved eggs
• 4 oz blue cheese crumbles
• 2, sliced avocado
• 2 hearts, chopped romaine lettuce
• 1 cup, halved cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 1/2 tsp kosher salt
• 1 tsp coarse black pepper

1. Cook the bacon in a skillet over medium heat for 9 minutes, until it is stiff and deep brown, then drain it on paper towels and chop.
2. Salt and pepper the sirloin heavily. Sear it in the bacon fat over high heat for 4 minutes a side, until a dark crust forms and it releases from the pan, then rest it 8 minutes and slice thinly against the grain.
3. Shake the olive oil, vinegar, dijon and a pinch of salt together until it thickens and stops separating.
4. Spread the romaine on a platter and lay the steak, bacon, eggs, avocado, tomatoes and blue cheese across it in neat rows, the way a cobb is supposed to look.
5. Pour the dressing over just before serving and toss at the table.

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Sirloin Steak Tips with Mushroom Gravy

American · 40 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb sirloin flap steak or steak tips, cut into 1.5-inch chunks
• 10 oz cremini mushrooms, sliced
• 1 yellow onion
• 3 garlic cloves
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil

1. Pat the beef very dry and season with salt and pepper. Heat the oil in a heavy skillet over high until shimmering, about 450F.
2. Sear the tips in two batches, 90 seconds per side, so the pan stays hot and they brown rather than boil. Pull them at 120F — they finish in the gravy. Set aside on a plate and keep the juices.
3. Drop the heat to medium-high, add the butter and mushrooms, and cook 6 to 8 minutes without stirring much until they release their water and it evaporates. Only then do they brown.
4. Add the diced onion and cook 4 minutes, then the garlic and thyme for 1 minute more.
5. Sprinkle over the flour and cook it out for 90 seconds, then pour in the stock a splash at a time, whisking, followed by the Worcestershire. Simmer 5 minutes until it coats a spoon.
6. Return the beef and any resting juices, simmer 2 minutes to bring the centers to 135F, and taste for salt. Serve over mashed potato or egg noodles.

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Sirloin Steak With Loaded Baked Potato And Buttered Corn

American · 50 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 2 1/2 lb (4 steaks) top sirloin steaks, 1 1/4 inch thick
• 4 large potatoes large russet potatoes
• 5 tbsp unsalted butter
• 1/2 cup sour cream
• 1 cup sharp cheddar, shredded
• 2 oz (4 slices) thick-cut bacon
• 4 scallions scallions
• 4 cups frozen sweet corn
• 1 tbsp olive oil
• 1 tbsp total kosher salt and coarse black pepper

1. Heat the oven to 425F. Scrub the potatoes, prick each a few times with a fork, rub with a little oil and salt, and bake directly on the rack for 55 to 65 minutes, until a knife slides in with no resistance.
2. While they bake, take the steaks out of the fridge and salt them generously on both sides. Let them sit on a rack at room temperature so the surface dries — a dry steak browns, a wet one steams.
3. Cook the bacon in a cold skillet over medium heat, 8 to 10 minutes, until it is crisp and the fat has rendered. Drain on paper towel, then crumble.
4. Wipe the skillet, add the olive oil, and get it ripping hot. Sear the steaks 4 to 5 minutes per side for medium-rare, pressing them flat for the first minute so the whole face makes contact. Pull them at 130F and rest 10 minutes before slicing across the grain.
5. Simmer the corn with 3 tablespoons of the butter and a big pinch of salt for 5 minutes, until it is glossy and the butter clings.
6. Split the hot potatoes lengthwise, fluff the insides with a fork, and load with the remaining butter, sour cream, cheddar, bacon, and sliced scallions. Serve each plate with a steak and a mound of corn.

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Sizzling Chicken Fajitas

Tex-mex · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb, sliced Boneless skinless chicken breast
• 3, sliced Bell peppers (mixed colors)
• 1 large, sliced Yellow onion
• 8 Flour tortillas (taco size)
• 2 Lime
• 3 tbsp Fajita seasoning
• 1 tsp Ground cumin
• 3 tbsp Vegetable oil

1. Toss the sliced chicken with fajita seasoning, cumin, and the juice of 1 lime.
2. Heat 2 tbsp oil in a large cast-iron skillet over high heat and sear the chicken until browned and 165F internal, about 6 minutes. Transfer to a plate.
3. Add remaining oil, then the peppers and onion, and cook over high heat until charred at the edges but still crisp, about 6 minutes.
4. Return the chicken to the skillet and toss to combine, about 1 minute.
5. Squeeze the remaining lime over the top.
6. Serve sizzling with warm tortillas.

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Skillet BBQ Glazed Pork Chops

Bbq · 35 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 bone-in pork chops
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup barbecue sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil

1. Season the chops on both sides with salt, pepper, and garlic powder.
2. Heat the oil in a cast-iron skillet over medium-high until shimmering.
3. Sear the chops until well browned, about 3 minutes per side.
4. Whisk the barbecue sauce with brown sugar, add to the pan, and spoon over the chops.
5. Cook until the internal temperature reaches 145°F and the glaze thickens, about 4 more minutes.
6. Rest 5 minutes, spooning the pan glaze over the top before serving.

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Skillet Beef & Broccoli Stir-Fry

· 30 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb lean beef strips
• 2 cups broccoli florets
• 2 tbsp soy sauce
• 1 clove minced garlic
• 1 tbsp vegetable oil
• to taste salt
• to taste pepper

1. Heat 1 tbsp vegetable oil in a skillet over medium-high heat for 1 min.
2. Add minced garlic, cook 30 sec until fragrant.
3. Add beef strips, cook 6-8 min until browned and cooked through.
4. Add broccoli, stir-fry 4-5 min until tender but crisp.
5. Pour in soy sauce, cook 1 min, then remove from heat.
6. Serve hot, garnished with extra soy or sesame if desired.

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Skillet Beef Stroganoff

· 30 min · beef · high-protein

Ingredients & steps ↓

• 1 lb ground beef
• 1 onion
• 2 garlic cloves
• 8 oz mushrooms
• 1/2 cup sour cream
• 1 cup beef broth
• 8 oz egg noodles
• 1 tbsp olive oil
• 1 tsp paprika
• to taste salt
• to taste pepper

1. Cook egg noodles in boiling salted water according to package instructions, then drain.
2. While noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add chopped onion and sliced mushrooms, cook until softened and browned, about 5-7 min.
4. Add ground beef to the skillet, cook until browned and cooked through, about 8 min.
5. Stir in garlic, paprika, salt, and pepper; cook 1 min until fragrant.
6. Pour in beef broth, simmer 3-4 min to reduce slightly.
7. Stir in sour cream, cook until heated through, about 2 min.
8. Serve beef stroganoff over cooked noodles.

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Skillet Beef Tacos With Lettuce, Tomato And Cheddar

American · 30 min · beef · high-protein

Ingredients & steps ↓

• 1 1/4 lb ground beef (85% lean)
• 12 (6-inch) corn tortillas
• 1 1/2 cups sharp cheddar, shredded
• 1 heart romaine lettuce, shredded
• 2 medium tomatoes, diced
• 1 small yellow onion, finely chopped
• 1/2 cup sour cream
• 3 tbsp taco seasoning

1. Brown the beef with the onion in a dry 12-inch skillet over medium-high, breaking it into fine crumbles, 7 minutes, until the liquid has cooked off and the meat starts to sizzle in its own fat.
2. Spoon off all but a thin film of fat, then stir in the taco seasoning and 1/2 cup water.
3. Simmer 4 minutes, scraping the browned bits up, until the sauce clings to the meat and no loose liquid pools in the pan.
4. Char the tortillas 30 seconds a side in a dry skillet until they puff and show dark spots, then stack them under a towel.
5. Double up the tortillas, spoon in the beef, and top with cheddar so it softens against the hot meat.
6. Finish with lettuce, tomato, and sour cream and serve immediately, before the tortillas go limp.

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Skillet Beef and Broccoli

· 45 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb beef sirloin or flank steak
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1 tbsp sesame seeds

1. Slice the beef thinly against the grain into strips.
2. Mince the garlic cloves.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add beef strips and cook for 3-4 minutes until browned. Remove and set aside.
5. Add remaining olive oil and garlic to the skillet, sauté 1 minute until fragrant.
6. Add broccoli and cook 5-7 minutes until tender but still bright green.
7. Return beef to skillet, add soy sauce and sesame oil, stir to coat.
8. Cook 2 minutes until heated through.
9. Sprinkle with sesame seeds before serving.

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Skillet Beef and Cabbage

· 35 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb Lean ground beef
• 1 medium head, about 2 lb Green cabbage
• 1 medium Yellow onion
• 1 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tbsp Apple cider vinegar

1. Cut the cabbage into thin strips about 1/4 inch wide, and dice the onion into 1/4-inch pieces.
2. Heat the olive oil in a large 12-inch skillet over medium-high heat for about 1 minute, until it shimmers.
3. Add the ground beef and onion. Cook for 7–9 minutes, breaking the beef into small pieces with a wooden spoon, until no pink remains and the onion looks translucent.
4. Stir in the cabbage, garlic powder, salt, and pepper. Cook over medium heat for 10–12 minutes, stirring every 2 minutes, until the cabbage is softened and lightly browned at the edges.
5. Pour in the vinegar and stir for 1 minute, scraping up any browned bits from the skillet; taste and add a little more salt if needed.
6. Check that the beef has reached 160°F, then serve warm.

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Skillet Beef and Veggie Stir-Fry

· 25 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb ground beef
• 2 bell peppers
• 1 cup snap peas
• 3 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp sesame oil
• to taste salt
• to taste black pepper

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
3. Add ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes.
4. While beef cooks, chop peppers into thin strips and prepare snap peas.
5. Add peppers and snap peas to the skillet, stir-fry for 4-5 minutes until vegetables are tender-crisp.
6. Pour soy sauce and sesame oil over the stir-fry, toss to coat evenly, cook 2 more minutes.
7. Taste and adjust seasoning as needed. Serve hot.

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Skillet Beef with Cauliflower

· 40 min · beef · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb Ground beef, 90% lean
• 1 large head, about 1 1/2 lb Cauliflower florets
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 1/2 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1/2 cup Shredded cheddar cheese

1. Cut cauliflower into small florets about 1 inch wide and dice the onion into 1/4-inch pieces.
2. Heat olive oil in a large skillet over medium-high heat for about 1 minute, until it shimmers, then add the beef and onion.
3. Cook 7-9 minutes, breaking up the beef with a spoon, until no pink remains and the onion looks soft; if the pan gets crowded, cook the beef in two batches.
4. Stir in garlic, tomato paste, paprika, salt, and pepper over medium heat for 1 minute, until fragrant and the paste darkens slightly.
5. Add cauliflower and broth, cover, and cook over medium heat for 10-12 minutes; cauliflower should be fork-tender but not falling apart.
6. Uncover and stir in cheddar over low heat for 1-2 minutes, until melted and creamy.

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Skillet Cheese Ravioli With Italian Sausage And Spinach

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 28 oz refrigerated cheese ravioli
• 9 oz bulk Italian sausage
• 2 cups marinara sauce
• 7 oz baby spinach
• 1/3 cup heavy cream
• 2/3 cup grated parmesan
• 3/4 cup mozzarella, shredded
• 1, diced yellow onion
• 1/2 tbsp olive oil
• 1 tsp each garlic powder, oregano and red pepper flakes

1. Boil the ravioli in salted water for 4 minutes, or until they float and puff, then drain gently so they do not split.
2. While the water heats, crumble the sausage into a wide skillet with the oil and brown it over medium-high for 6 minutes with the onion, until the meat is craggy and dark in places.
3. Add the marinara, cream, oregano, garlic powder and pepper flakes and simmer 4 minutes until the sauce turns from red to a deeper brick colour and thickens.
4. Stir the spinach through in handfuls until it wilts, fold in the drained ravioli and the parmesan, then scatter the mozzarella over and cover off the heat for 3 minutes to melt.

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Skillet Cheeseburger with Roasted Broccoli

· 40 min · beef · low-carb, high-protein

Ingredients & steps ↓

• 1 lb ground beef (85% lean)
• 1 lb broccoli florets
• 3 oz cheddar cheese, shredded
• 2 tbsp mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3, optional for toddler/adults who want them hamburger buns

1. Heat the oven to 425°F for 10 minutes, until fully preheated.
2. Cut the broccoli into bite-size florets, keeping similarly sized pieces together so they roast evenly.
3. Toss the broccoli with olive oil, garlic powder, 1/4 tsp salt, and pepper on a rimmed baking sheet until lightly coated.
4. Roast the broccoli at 425°F for 18-22 minutes, turning once halfway through, until browned at the edges and tender when pierced with a fork.
5. While the broccoli roasts, divide the beef into 3 equal portions and gently shape them into patties about 3/4 inch thick; season both sides with the remaining salt.
6. Heat a large skillet over medium-high heat for 2 minutes, until a drop of water sizzles on contact.
7. Cook the patties in the dry skillet for 4-5 minutes per side, until browned and the centers reach 160°F; lower the heat if the outside darkens too quickly.
8. Top each patty with cheddar during the last minute, cover the skillet, and cook until the cheese melts.
9. Stir the mayonnaise and mustard together in a small bowl for 30 seconds, until smooth.
10. Serve each cheeseburger with roasted broccoli and the sauce; offer buns separately if desired.

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Skillet Chicken And Zucchini In Parmesan Cream Sauce

American · 35 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb boneless skinless chicken thighs
• 3 medium, cut in half-moons zucchini
• 2 cups, halved cherry tomatoes
• 1 cup heavy cream
• 1 cup grated parmesan
• 1, sliced yellow onion
• 4 cloves, minced garlic
• 1/4 cup olive oil
• 1/2 cup, torn fresh basil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes

1. Season the chicken and sear it in 2 tablespoons of the olive oil over medium-high for 6 minutes a side, until the surface is browned and it releases from the pan without tearing. Move it to a plate.
2. Add the remaining oil and the onion, cook 3 minutes until softened, then add the zucchini in a single layer and leave it alone 3 minutes so it takes color before you stir. Cook 3 minutes more, until the pieces are tender at the edge but not floppy.
3. Stir in the garlic and red pepper flakes for 30 seconds, then the tomatoes, pressing a few with a spoon so they release their juice.
4. Pour in the cream, scrape the browned bits off the bottom, and simmer 4 minutes until slightly reduced. Whisk in the parmesan until the sauce is smooth and glossy.
5. Slide the chicken and its juices back in, simmer 3 minutes to finish cooking through, and scatter the basil over the top just before serving.

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Skillet Chicken Fajita Bowls With Charred Peppers And Rice

American · 25 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb, sliced boneless chicken thighs
• 4 cups cooked microwave white rice
• 3, sliced bell peppers
• 1 large, sliced yellow onion
• 2 tbsp vegetable oil
• 1 cup sharp cheddar, shredded
• 1/2 cup sour cream
• 2/3 cup salsa
• 1, cut in wedges lime
• 1 tsp each chili powder, cumin, garlic powder and salt

1. Toss the sliced thighs with the chili powder, cumin, garlic powder and salt and let them sit while the pan heats - 10 minutes of dry seasoning does more than an hour of marinade.
2. Heat half the oil in a large skillet over high until it smokes faintly, then cook the peppers and onion 6 minutes without stirring much, until they blacken in patches and go limp.
3. Scrape the vegetables out, add the rest of the oil, and spread the chicken in one layer. Leave it 4 minutes to brown, then stir and cook 4 minutes more until no pink remains.
4. Return the peppers, squeeze in half the lime, and pile everything over warmed rice with cheddar, sour cream, salsa and the rest of the lime.

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Skillet Chicken and Spinach with Feta

· 30 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken breasts
• 6 cups fresh spinach
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Season the chicken breasts with 1 tsp salt and 1/2 tsp pepper, then add to the skillet.
3. Cook for 6-7 minutes on each side until the internal temp reads 165°F.
4. Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5. Add the spinach and cook until wilted, about 2-3 minutes.
6. Return the chicken to the skillet, sprinkle with feta, and warm through for 1-2 minutes.
7. Serve hot.

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Skillet Chicken with Rice and Peas

· 30 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 cup long-grain white rice
• 1¾ cups low-sodium chicken broth
• 1 cup frozen peas
• ½ medium yellow onion, finely diced
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp dried thyme
• ½ tsp kosher salt
• ¼ tsp black pepper

1. Cut the chicken into even ¾-inch pieces so they cook at about the same speed, and dice the onion into ¼-inch pieces.
2. Heat the olive oil in a deep 12-inch skillet over medium-high heat for about 1 minute, until it shimmers but does not smoke.
3. Add the chicken, salt, pepper, garlic powder, and thyme; cook for 4–5 minutes, stirring occasionally, until the pieces are lightly golden outside and no longer look raw on the surface.
4. Stir in the diced onion and cook for 2–3 minutes over medium heat, until it looks translucent and smells sweet.
5. Add the rice and broth, stir once to level the rice, and bring the liquid to a gentle boil over medium-high heat, about 2–3 minutes.
6. Cover the skillet, reduce the heat to low, and simmer for 15 minutes without lifting the lid; the rice should be tender and most of the broth absorbed.
7. Stir in the peas, cover again, and cook over low heat for 2–3 minutes, until the peas are hot and the chicken's thickest pieces read 165°F; if the rice is still firm, add 2 tbsp water and cook covered for 2 more minutes.
8. Turn off the heat and let the skillet stand covered for 3 minutes, then fluff gently with a fork so the rice stays light.

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Skillet Corn And Black Bean Enchilada Bake

American · 30 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 10, torn in quarters corn tortillas
• 3 cans (15 oz), drained canned black beans
• 2 cups frozen corn
• 1 1/2 cups red enchilada sauce
• 1 3/4 cups sharp cheddar, shredded
• 3/4 cup pepper jack, shredded
• 1/4 cup sour cream
• 1, diced yellow onion
• 1 tbsp olive oil
• 1 small, sliced avocado
• 1 tsp each cumin, chili powder and salt

1. Heat the broiler and set an oven-safe skillet over medium with the oil. Cook the onion 4 minutes until translucent, then add the cumin, chili powder and salt for 30 seconds.
2. Stir in the beans, corn and enchilada sauce and simmer 5 minutes, until the sauce thickens enough to coat the back of a spoon.
3. Fold in the torn tortillas so they soak up sauce and go soft, then flatten the top and blanket it with both cheeses.
4. Broil 4 to 5 minutes until the cheese bubbles and browns in spots, then finish with sour cream and avocado and let it settle 3 minutes before scooping.

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Skillet Egg And Potato Hash With Black Beans And Cheddar Toast

American · 45 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 2 1/4 lb russet potatoes, diced small
• 12 eggs large eggs
• 2 cans (15 oz each) canned black beans, drained and rinsed
• 2 cups sharp cheddar, shredded
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large pepper red bell pepper, diced
• 1 large onion yellow onion, diced
• 8 thick slices sourdough or country bread
• 3/4 cup salsa
• 1 tsp each smoked paprika, cumin, salt, black pepper

1. Heat the olive oil in a 12-inch skillet over medium-high. Add the diced potatoes in one layer with a big pinch of salt and leave them alone for 6 minutes so they brown before you stir.
2. Keep cooking, turning every few minutes, for 15 to 18 minutes total, until the outsides are crusty and a piece crushes easily against the side of the pan.
3. Push the potatoes aside, add the onion and bell pepper with the paprika and cumin, and cook 5 minutes until they soften and smell toasty. Fold in the black beans and warm them through.
4. Make eight shallow wells in the hash, crack an egg into each, cover the pan, and cook 4 to 5 minutes over medium-low until the whites are set but the yolks still wobble.
5. While the eggs set, butter the bread, toast it under the broiler, then pile on the cheddar and broil 90 seconds more until the cheese bubbles at the edges.
6. Scatter the rest of the cheddar over the skillet, spoon salsa around, and serve straight from the pan with the toast for scooping.

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Skillet Grilled Cheese And Creamy Tomato Soup Plate

American · 30 min · vegetarian

Ingredients & steps ↓

• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 3/4 cup heavy cream
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp plus 4 tbsp butter
• 8 slices sourdough sandwich bread
• 10 oz sharp cheddar, shredded
• 1 tsp dried basil
• 1 tsp sugar
• 2 tsp kosher salt
• 1 tsp black pepper

1. Melt the 2 tablespoons butter in a saucepan and cook the onion over medium heat 7 minutes, until soft and just starting to color at the edges. Add the garlic and basil for 1 minute.
2. Pour in the crushed tomatoes, broth, sugar, salt, and pepper and simmer 12 minutes, until the raw tinned edge is gone and the soup has darkened a shade.
3. Blend the soup smooth with an immersion blender, then stir in the cream off the heat and taste for salt.
4. Butter one face of each bread slice with the remaining 4 tablespoons and set four slices butter-side down in a cold skillet.
5. Pile the shredded cheddar high on the dry faces, close the sandwiches butter-side out, and turn the heat to medium-low.
6. Cook 4 minutes per side, pressing occasionally, until both faces are evenly bronzed and the cheese pulls in strands when you peek at a corner.
7. Cut each sandwich in half and serve with a bowl of soup for dunking.

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Skillet Ham Fried Rice With Peas And Scrambled Egg

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 1 lb, diced ham steak
• 5 cups cooked white rice, chilled
• 6 large eggs
• 1 1/2 cups frozen peas
• 1 cup frozen corn
• 1, finely diced carrot
• 4, sliced scallions
• 3 tbsp soy sauce
• 2 1/2 tbsp vegetable oil
• 2 tbsp butter
• 1 tsp each black pepper and garlic powder

1. Scramble the beaten eggs softly in 1 tablespoon of the oil over medium heat, about 2 minutes, and slide them out while still a little wet.
2. Turn the heat to high, add the rest of the oil and the diced ham, and fry 4 minutes until the edges are browned and crisping.
3. Add the carrot and scallion whites for 2 minutes, then the cold rice. Press it flat and let it sit undisturbed 2 minutes at a time for about 6 minutes, so the grains crisp instead of clumping.
4. Fold in the peas, corn, soy sauce, butter and the reserved egg, breaking the egg into pieces, and finish with the scallion greens and black pepper.

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Skillet Macaroni And Cheese With Broccoli And Bread Crumbs

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

• 9 oz elbow macaroni
• 2 cups sharp cheddar, shredded
• 2 cups whole milk
• 3 tbsp butter
• 1/3 cup all-purpose flour
• 14 oz broccoli, cut in small florets
• 3/4 cup panko bread crumbs
• 1/4 cup grated Parmesan
• 1 tsp each dry mustard, black pepper, salt, paprika

1. Boil the macaroni in salted water 2 minutes short of the package time, adding the broccoli for the last 2 minutes, then drain both together.
2. Melt 2 tbsp of the butter in an oven-safe skillet, whisk in the flour, and cook 90 seconds until it smells toasted and turns pale blond.
3. Pour in the milk in a steady stream while whisking, then cook 4 minutes until the sauce thickens enough to coat the whisk.
4. Off the heat, stir in the cheddar a handful at a time with the dry mustard, salt, and pepper until it melts smooth; adding it off the heat stops it from breaking.
5. Fold in the macaroni and broccoli so everything is coated.
6. Toss the panko with the remaining butter, melted, the Parmesan, and the paprika and scatter it over the top.
7. Broil 3 minutes, watching closely, until the crumbs are golden and the edges bubble.

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Skillet Pork Chops With Cider Gravy And Home Fries

American · 40 min · pork · high-protein

Ingredients & steps ↓

• 4 (10 oz each) bone-in pork loin chops, 1-inch thick
• 1 1/2 lb russet potatoes
• 1 yellow onion
• 1 cup apple cider
• 1/2 cup chicken broth
• 4 tbsp salted butter
• 5 tbsp vegetable oil
• 1 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 6 fresh sage leaves
• 1 tsp smoked paprika
• 1 tsp black pepper

1. Salt the chops on both sides and leave them on the counter while you deal with the potatoes. Cold meat straight from the fridge cooks unevenly.
2. Dice the potatoes into half-inch cubes and parboil them in salted water for 5 minutes, just until a knife tip meets slight resistance. Drain hard and let them steam dry for 2 minutes.
3. Heat 3 tablespoons of oil in a large skillet over medium-high and add the potatoes in one layer. Leave them undisturbed for 5 minutes so a crust sets, then toss and cook 8 to 10 minutes more with the diced onion, paprika, and salt, until the cubes are crisp and brown on most sides. Tip them into a bowl and keep warm.
4. Wipe the skillet, add the remaining 2 tablespoons of oil, and get it hot. Pat the chops bone dry and lay them in. Sear 4 to 5 minutes without moving them, until the underside is evenly browned and the chop releases on its own.
5. Flip, drop in 2 tablespoons of butter and the sage, and spoon the foaming butter over the chops for 3 to 4 minutes, until the center reads 140F. Move them to a plate to rest.
6. Stir the flour into the pan fat and cook 1 minute, then pour in the cider and broth and scrape the bottom clean. Boil 4 to 6 minutes until the gravy reduces by about half and turns syrupy.
7. Whisk in the Dijon and the last 2 tablespoons of butter off the heat, which gives the gravy its shine. Taste for salt.
8. Plate the chops with the home fries, pour the cider gravy over the pork, and add any juices that pooled on the resting plate.

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Skillet Ribeye And Eggs With Herb Hollandaise Butter

American · 35 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb, two steaks boneless ribeye steaks
• 12, plus 3 yolks for the sauce eggs
• 12 tbsp unsalted butter
• 1 lb, trimmed asparagus
• 1, juiced lemon
• 2 tbsp, chopped fresh tarragon
• 2 tbsp, chopped fresh chives
• 2 tsp kosher salt
• 1 1/2 tsp coarse black pepper
• 1 pinch cayenne pepper

1. Melt 8 tablespoons of the butter and keep it hot. Whisk the 3 yolks with the lemon juice in a bowl set over barely simmering water for 2 minutes until they thicken and lighten, then dribble in the hot butter, whisking constantly, until the sauce is thick enough to coat the whisk. Stir in the herbs, salt and cayenne and keep it somewhere warm, not hot.
2. Salt and pepper the ribeyes hard. Sear them in a dry cast-iron skillet over high heat 4 minutes a side, until a crust forms and they read 130F, then rest 8 minutes and slice.
3. Cook the asparagus in the beef fat left in the pan for 4 minutes, tossing, until blistered and still snappy.
4. Fry the eggs in the remaining 4 tablespoons of butter over medium heat, 3 minutes, until the whites are set and the edges have gone crisp and brown.
5. Plate the sliced ribeye with the asparagus, lay three eggs over each portion and spoon the herb hollandaise over the top.

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Skillet Salmon with Rice and Peas

· 25 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

• 1 lb (3 fillets) Salmon fillets
• 2 1/2 cups Cooked brown rice
• 1 1/2 cups Frozen peas
• 1/3 cup Plain Greek yogurt
• 1 Lemon
• 1 tbsp Olive oil
• 1/2 tsp Dried dill
• 1/2 tsp Kosher salt
• 1/8 tsp Black pepper

1. Pat the salmon dry and season both sides with salt and pepper; dry fish browns more readily in the skillet.
2. Stir the Greek yogurt with the juice of half the lemon and the dried dill in a small bowl; keep it chilled while the fish cooks.
3. Heat the olive oil in a large nonstick skillet over medium heat for about 1 minute, until it flows easily across the pan.
4. Lay the salmon in the skillet and cook over medium heat for 4-5 minutes, until the sides turn opaque about halfway up and the underside releases easily.
5. Turn the salmon carefully and cook for 3-5 minutes more, until the center reaches 145°F or flakes easily with a fork; move thinner fillets off the heat sooner if they reach temperature first.
6. Warm the cooked rice and frozen peas in a covered saucepan over medium-low heat for 5-7 minutes, stirring once or twice, until steaming hot and the peas are tender.
7. Serve the salmon with the rice and peas, yogurt sauce, and remaining lemon cut into wedges; check the fish carefully for bones before serving the child.

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Skillet Shrimp Tacos With Slaw And Chipotle Crema

American · 18 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

• 1 1/2 lb raw shrimp, peeled
• 18 street size corn tortillas
• 4 cups bagged coleslaw mix
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1, diced avocado
• 1, juiced plus wedges lime
• 2 tbsp olive oil
• 1 tsp each chipotle chili powder, cumin and salt
• 1/2 cup, chopped cilantro

1. Stir the sour cream, mayonnaise, half the lime juice and the chipotle powder into a loose crema, then toss the slaw mix with the rest of the lime juice and a pinch of salt.
2. Pat the shrimp bone dry and season with cumin and salt - wet shrimp will steam grey instead of browning.
3. Get the oil shimmering in a wide skillet over high heat and cook the shrimp in a single layer, 90 seconds a side, until they curl into loose Cs and the edges catch colour. Crowded shrimp will not brown, so work in two batches.
4. Warm the tortillas in the empty pan for 15 seconds a side, double them up, and load with shrimp, slaw, avocado, crema and cilantro.

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Skillet Turkey Meatballs with Whole-Wheat Pasta

· 30 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb 93% lean ground turkey
• 8 oz whole-wheat pasta
• 1/4 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 2 cups marinara sauce
• 3 oz baby spinach
• 1/2 cup water

1. Bring a large pot of salted water to a boil over high heat, about 8-10 minutes; steady large bubbles mean it is ready for the pasta.
2. In a bowl, combine the turkey, breadcrumbs, egg, Parmesan, half the minced garlic, and Italian seasoning. Mix gently until evenly combined; stop as soon as no dry breadcrumb patches remain so the meatballs stay tender.
3. Shape the mixture into 12 meatballs about 1 1/2 inches wide, wetting your hands lightly if the mixture sticks.
4. Heat the olive oil in a large skillet over medium heat for 1 minute, until it shimmers but does not smoke. Add the meatballs in one layer and cook for 6-8 minutes, turning every couple of minutes, until browned on several sides.
5. Add the remaining garlic to the skillet and stir for 30 seconds over medium heat, just until fragrant; if it begins to brown, move straight to the next step.
6. Pour in the marinara and water, then cover and simmer over medium-low heat for 8-10 minutes. The sauce should bubble gently and the meatballs should reach 165°F at the center.
7. Meanwhile, cook the pasta in the boiling water according to its package time, usually 8-10 minutes, until tender but still slightly firm when bitten; drain it.
8. Stir the spinach into the sauce for 1-2 minutes, until wilted, then serve the meatballs and sauce over the drained pasta.

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Skillet Turkey Tacos With Charred Corn Salsa

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1.25 lb ground turkey, 93/7
• 8 flour tortillas, 6-inch
• 2 cups frozen corn kernels
• 4 oz shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 tbsp olive oil
• 2 Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 2 limes
• 1/2 cup fresh cilantro, chopped
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp each kosher salt and black pepper

1. Heat 1 tablespoon of the oil in a large skillet over high until it shimmers, add the corn in one layer, and leave it alone 4 minutes until the kernels blacken in spots and start popping.
2. Scrape the corn into a bowl and toss with the tomato, red onion, cilantro, the juice of one lime, and a pinch of salt.
3. Wipe the skillet, add the remaining oil, and brown the turkey over medium-high 7 minutes, pressing it flat and turning it in large pieces so it browns rather than steams.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper with a quarter cup of water and simmer 3 minutes until the liquid is gone and the spices coat every crumble.
5. Warm the tortillas directly over a burner or in a dry pan, about 20 seconds a side, until they are pliable and freckled.
6. Fill each tortilla with turkey, then the charred corn salsa, then cheddar and a spoonful of sour cream.
7. Serve with the remaining lime cut into wedges.

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Skillet Veggie Scramble Burritos With Potatoes And Cheddar

American · 25 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 10 large eggs
• 1 1/4 lb frozen diced potatoes
• 4 burrito size large flour tortillas
• 2 cups sharp cheddar, shredded
• 1 can (15 oz), drained canned black beans
• 1 1/2, diced bell peppers
• 1, diced yellow onion
• 3/4 cup salsa
• scant 1/2 cup sour cream
• 2 tbsp vegetable oil
• 1 tsp each cumin, chili powder, salt and pepper

1. Fry the frozen potatoes in the oil in a large skillet over medium-high, pressed flat and left alone for 6 minutes, until the undersides are crusted, then flip in sections and add the peppers and onion for 5 minutes more.
2. Season with cumin, chili powder, salt and pepper and stir in the drained beans to warm through.
3. Push everything to one side, pour the beaten eggs into the clear half, and stir slowly for 2 minutes until they set into soft curds, then fold the whole pan together.
4. Warm the tortillas 20 seconds a side, load with the scramble, cheddar, salsa and sour cream, roll tightly, and sear seam-side down for 1 minute so they hold.

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Skillet-Cooked Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 fillets (~1.5 lbs) skinless salmon fillets
• 1 bunch asparagus
• 2 tbsp olive oil
• 1 lemon
• to taste salt
• to taste pepper

1. Pat the salmon fillets dry with paper towels, then season with salt and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 min.
3. Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and bottom is golden.
4. Flip fillets carefully using tongs, cook for another 3-4 minutes until internal temperature reaches 125°F for medium doneness.
5. Meanwhile, trim the tough ends from the asparagus and toss with 1 tbsp olive oil, salt, and pepper.
6. Add asparagus to the skillet around the salmon or on a separate pan, cook for 3-4 minutes until tender-crisp.
7. Squeeze lemon juice over salmon and asparagus before serving.

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Skillet-Fried Chicken With Mashed Potatoes And Gravy

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 3 lb bone-in chicken thighs and drumsticks
• 1 cup buttermilk
• 1 1/4 cups all-purpose flour
• 2 cups, for frying vegetable oil
• 2 lb russet potatoes
• 6 tbsp butter
• 3/4 cup whole milk
• 1 1/2 cups chicken broth
• 1 tbsp each paprika, garlic powder, salt and pepper

1. Soak the chicken in buttermilk with half the paprika and garlic powder for 15 minutes while you peel the potatoes.
2. Boil the potatoes in salted water until a knife slides through with no resistance, 15 to 18 minutes, then drain.
3. Dredge each piece in seasoned flour, pressing hard so a shaggy crust clings; save 2 tablespoons of the flour for gravy.
4. Heat 1/2 inch of oil in a heavy skillet to 340°F, or until a pinch of flour sizzles briskly on contact.
5. Fry in two batches, 7 to 9 minutes per side, until the crust is deep mahogany and a thigh reads 175°F at the bone.
6. Drain the chicken on a rack. Pour off all but 3 tablespoons of fat, whisk in the reserved flour, and cook 1 minute until it smells nutty.
7. Whisk in the broth and simmer, scraping the browned bits, until the gravy coats a spoon, about 4 minutes.
8. Mash the potatoes with the butter and hot milk until fluffy, season well, and serve the chicken over top with gravy.

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Sliced Beef Brisket With Creamy Horseradish Slaw

American · 300 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb beef brisket, flat cut
• 1 small head, shredded green cabbage
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp prepared horseradish
• 2 tbsp apple cider vinegar
• 1 cup beef broth
• 2 tbsp coarse black pepper
• 2 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder

1. Mix the salt, pepper, garlic powder and onion powder and coat the brisket on every surface, pressing it in. Let it sit at room temperature 30 minutes if you have the time.
2. Heat the oven to 275F. Set the brisket fat-cap up in a roasting pan, add the broth, cover tightly with foil and cook 4 hours, until a fork twists in the thickest part with almost no resistance.
3. Uncover and roast 30 to 40 minutes more so the bark firms up and darkens. Rest the brisket, loosely tented, for a full 30 minutes before it meets a knife.
4. While it rests, whisk the mayonnaise, sour cream, horseradish and vinegar with a pinch of salt, then toss with the shredded cabbage and chill so it crisps and cools.
5. Slice the brisket against the grain about a pencil-width thick and serve with the slaw and a spoonful of the defatted pan juices.

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Sliced Turkey And Stuffing Sandwiches With Cranberry

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb deli turkey breast, thick sliced
• 1 box (6 oz) herb stuffing mix
• 4 tbsp butter
• 1 1/2 cups chicken broth
• 8 slices sourdough bread
• 3/4 cup whole-berry cranberry sauce
• 1/4 cup mayonnaise
• 3 oz, sliced Swiss cheese
• 4 romaine leaves
• 2 ribs celery
• 1/2 small yellow onion
• 1 tsp each poultry seasoning and black pepper

1. Melt the butter over medium and cook the diced celery and onion 6 minutes, until translucent and soft enough to smash against the pan.
2. Add the broth and poultry seasoning, bring to a boil, then stir in the stuffing mix, cover, and rest off heat 5 minutes, until the liquid is absorbed and the crumbs are plump.
3. Fluff the stuffing with a fork and press it into a greased 8-inch pan; bake at 400F for 12 minutes, until the top is crusty and golden.
4. Toast the sourdough until firm so the cranberry sauce does not soak through.
5. Spread mayonnaise on four slices and cranberry sauce on the other four.
6. Cut the stuffing into four squares and stack each sandwich with turkey, a stuffing square, Swiss, and lettuce.
7. Press the sandwiches firmly and cut in half so the layers hold together.

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