Beef & Vegetable Skillet

Most everyone knows that they should eat more veggies, but it seems no one knows how to prepare them or how to add them in throughout the day. This is one of my favorite recipes, it’s so simple and it truly tastes like noodle-less spaghetti!Bonus: This recipe uses my favorite vegetable. For those of you that know me, you know I have a love affair with cabbage. It is so versatile, so delicious, and very affordable.

This entire recipe cost me less than $7 and serves 4! Cha-ching!

Beef and Vegetable Skillet

1 lb local grass-finished ground beef

1 onion, chopped

1/2-1 head green cabbage, chopped

3 cloves garlic, minced

1- 14.5oz can diced tomatoes

1- 8oz can tomato sauce

Salt and pepper to taste

In a large pan, add ground beef and onions. Cook until beef is no longer pink. Drain excess fat if desired. Add garlic and cabbage. Cook until cabbage begins to wilt. Add tomatoes, tomato sauce, salt, and pepper. Cover and simmer for about 15 minutes or until cabbage is soft. Makes about 4 servings.

Dietitian Tip: Instead of storing leftovers in one large container, pre-portion leftovers into separate smaller containers that are ready to take to work and enjoy!