Easy One Skillet Dinners

August 28 is my late husband’s birthday.  He should be 53, but he is instead forever 43.  I miss him so much each and every day.  I miss his love and the affection he showed me every single day.  Grief affects everyone differently and I believe the greater the love, the greater the grief.  After all, the love that touches us the deepest is the love that is hardest to lose.  

My husband was good at throwing some ingredients together to make us a great meal.  He was truly a good cook.  I am nowhere close to his level at being able to throw something together.  It’s fairly rare I will just go looking at what we have and work to make dinner.  I usually at least start with a recipe.  It’s rare I stick to the recipe, but I start there.  I can do it though and it makes me smile when I throw meals together like he did.  It reminds me of time spent in the kitchen, often getting in each other’s way until he just kicked me out.  LOL! I just miss him. 

I love a good skillet meal.  It requires little work and little clean up and uses far less heat than turning on the oven.  It’s something I can throw together fairly well.  The recipes this week are easy to make and taste great!  Feel free to change them up to your tastes.  Add mushrooms, take out the pepper, add potatoes, rice, beans or pasta!  These are so easy to customize!  Make your grocery list and meet me in the kitchen for great meals prepared all in the same pan.

Sausage Broccoli Skillet

2 Tbsps. sweet cream butter

1 medium onion, diced

1 bell pepper, diced 

2 tsps. minced garlic

2 14oz pkgs. smoked sausage

2 12oz pkgs. frozen broccoli cuts, thawed

½ block Velveeta queso blanco, cut into cubes or sliced thinly

¼ cup heavy cream or milk, if desired-I like mine to be more of a sauce, but you could easily just melt the cheese

Seasoning to taste, if desired

Melt butter over medium heat in large skillet.  Add onion, garlic and bell pepper and cook 5 minutes.  Add broccoli, sausage and heavy cream and cook for 5 minutes to start them warming up.  Add as much cheese as you prefer, I use half the block of Velveeta, sometimes a little more.   Season with salt and pepper or other seasoning you prefer.  Creole seasoning is pretty good!


Cheesy Taco Skillet

2lbs. ground turkey

1 large yellow onion, diced

1 bell pepper, diced

2 tsps. minced garlic

1 10oz can diced tomatoes with green chilis

Taco seasoning, to taste

2 cups arugula, chopped

2 cups shredded Mexican blend cheese or ½ block Velveeta queso blanco, cut into cubes or sliced thinly

Green onions, tomatoes or other toppings, to garnish

In large skillet over medium heat, brown ground turkey with onion, pepper and garlic.  Drain excess grease, if any.  Add canned tomatoes w/chilis, taco seasoning, and any water needed for taco seasoning to evenly coat mixture (up to 1 Tbsp.- the liquid from the tomatoes will help and you may not need any). Add arugula and cook 2 minutes.  Mix well.  Cover with cheese and let melt.  When cheese is melted, serve over a bed of lettuce or with chips, rice, or in a taco or burrito shell!


Ravioli Skillet

2 Tbsps. sweet cream butter 

1 large yellow onion, diced

1 bell pepper, diced

1-2lbs ground turkey

1 12oz pkg. frozen broccoli, thawed if you want it to cook faster

1 9oz pkgs. frozen cheese ravioli

1 15oz jar pasta sauce of choice, I prefer Alfredo, but go with what you like.

1 tsp minced garlic

1 cup shredded Italian blend cheese

Grated parmesan Romano cheese blend, for topping if desired

Melt butter in large skillet over medium heat.  Add onion, pepper and garlic and cook 2 minutes.  Add ground turkey. Brown meat, stirring occasionally.  Drain excess grease if any.  I don’t usually have enough to drain off.  Add pasta sauce and lightly stir to coat.  Add broccoli and cook 5-7 minutes or until broccoli is starting to get hot, stirring occasionally.  Add ravioli and cook 3-5 minutes or until hot, stirring occasionally.  Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts. Serve immediately.


Shrimp with Zucchini Noodles

2lbs raw small-medium shrimp, peeled and deveined

4 medium zucchini

5 Tbsps. sweet cream butter 

2 garlic cloves, finely chopped

1 medium onion

1 tsp Italian seasoning

Salt and fresh cracked pepper, to taste

Roma tomato and avocado, sliced, if desired

Wash and trim ends of zucchini. Make zucchini pasta using a spiralizer or julienne peeler.  Melt butter in large skillet over medium-high heat. Add garlic and onion and sauté for 2 minutes.  Add zucchini noodles and seasoning and cook 2 minutes, stirring regularly. Add shrimp and sprinkle with salt and pepper. Cook until shrimp are no longer pink, about 2-5 minutes.  Plate and top with sliced avocado and Roma tomatoes.  Serve immediately!