A complete meal in one skillet. Quick and easy when you’re pressed for time.
Pressed For Time?
We are fast approaching that time of year where there’s more things to do than there are hours in the day. However, all of us still want to put a decent meal on the table without calling for take out.
This is one of those meals. Yes, it relies on a convenience ingredient, but that ingredient is pretty cheap and is on sale almost all the time. I’m pretty sure most of you are like me and have a few of them stashed in your cupboard. And like me I’m sure you stock up when they are featured at a great price.
I take these mixes and make a one-skillet meal out of them quite often. This one packs a lot of punch because it’s just loaded with veggies!
Fresh Or Frozen Veggies
Given the choice, I’ll opt for fresh every time. But if you have frozen broccoli florets and frozen baby carrots in the freezer, by all means use them here.
This recipe will also use up any last stragglers you have of grape or even cherry tomatoes. However, if you have a larger one in the crisper, merely seed it and slice it in strips and use it just as the recipe directs for the grape tomatoes.
If you like other vegetable combos than what’s stated in the recipe, then use what you like. This is one of those beautiful meals that you can tailor to your family’s individual tastes. As a matter of fact, it becomes an entirely different meal when you make substitutions. This certainly isn’t boring!
Recently ground beef has been on sale in my area quite often. I have lots I vacuum sealed with my Foodsaver in the freezer. Mostly it’s the generic 80/20–what used to be called “ground chuck”–which is perfect for burgers. If you have this on hand, it’s fine but after you brown it, you will definitely have to drain it. So if you’re getting ground beef especially for meals such as this, if you can catch a sale on 90 or 93% grab it because you won’t have to drain. Just don’t use it for burgers LOL!!!
- 1 lb lean ground beef
- 2 cups hot water
- 1 tbs butter
- ¼ tsp pepper
- ¾ cup baby carrots, cut in half lengthwise
- 1 package cheddar broccoli flavored rice & pasta mix (like Knorr or Uncle Ben’s)
- 2 tbs grated Parmesan -OR- Romano cheese
- 1½ cups broccoli florets
- ½ cup grape tomatoes
- Cook beef in large skillet, stirring occasionally, until browned; drain.
- Stir in water, carrots, butter, pepper, grated cheese and contents of rice package; heat to boiling. Reduce heat. Cover and cook about 15 minutes or until carrots are tender.
- Stir in broccoli and tomatoes; cook, uncovered, for 5 to 6 minutes or until heated through.
*Post contains affiliate link(s) Yum