As many of you know, here at Straight Shot we like to provide you with the tools, both in and out of the gym, to succeed! One of those outside-the-gym tools is nutrition. I am a big believer in balanced and intuitive eating for my clients, so they can cultivate a healthy, well-rounded relationship with food! Part of the joys in building a quality diet is learning how to create and cook meals that offer nutrition, substance, and tastiness! This potato, veggie, and protein skillet is delicious and packed with macro and micronutrients. Plus, it's super easy to make! Give it a shot and let me know what you think!
If you want to make this recipe as a full meal prep for the week, double (or triple, lol) the amount of everything shown! The amounts shown are for a partial meal prep (several meals throughout the week but not enough for multiple meals all seven days). If you are like me and live for variety, use these amounts and then use another recipe (or two!) to include for other meals throughout your week.
Approx. 1 1/2 cup of fresh mixed vegetables, sliced
1 bag steamable red potatoes
3 Tbsp olive oil
1 tsp crushed garlic
1lbs ground beef (I used locally-raised, fresh beef), or any protein source of choice
2-3 tbsp remoulade sauce (optional but recommended)
Salt and pepper to taste
1. Chop potatoes up into quarters and return to their steamable bag. Microwave as instructed on the package.
2. This step is a great trick I learned from my mom for cooking perfectly sauteed veggies (shoutout mom). While potatoes are microwaving, heat olive oil and garlic in a large saucepan over medium heat with a splash of water. Add veggies and cover for about 15 min or until desired softness. Once the veggies are soft and most of the water is cooked off, remove the lid and saute a remaining 10 min in the oil and garlic.
3. Add ground beef or choice of protein to the skillet, plus desired amount of salt and pepper. Stir occasionally until meat is very close to fully cooked, then drain if desired.
4. Add steamed potatoes to the pan and mix everything together. Continue to cook for about 5-10 minutes or until potatoes barely brown and soak up some of the flavors and meat drippings (if applicable).
5. Reduce heat to low and add remoulade sauce, stir and remove from heat.