Category: Skillet Meals

Posted in Pork Meals, Seasonal, Skillet Meals

Pork & Cabbage Rustic Bowl

Posted on by simplegoodfood

Tender pork, cabbage, potatoes, and simple pantry ingredients come together in a hearty small-batch bowl that makes good use of what you already have on hand.

Introduction

Not every meal that comes from the pantry needs to be a soup.

Sometimes you want something a little more substantial—a bowl of food with distinct ingredients, different textures, and enough variety that it feels like a complete meal.

That’s where this Pork & Cabbage Rustic Bowl comes in.

It’s the kind of meal I like for a small household because it doesn’t require a huge roast or a refrigerator full of leftovers. A modest amount of cooked pork can be stretched with cabbage, potatoes, onion, and a few pantry staples.

And if you’ve been putting a little back through dehydration, some of those ingredients can come straight from your pantry.

This is rustic food in the best sense: simple ingredients, simple cooking, and very little fuss.

Why You’ll Love This Recipe

  • Small-batch friendly — Makes two generous servings.
  • A great use for leftover pork or cooked pork from another meal.
  • Uses pantry staples along with fresh cabbage.
  • Flexible enough to use dehydrated vegetables.
  • One skillet meal with minimal cleanup.
  • Budget-friendly because a small amount of pork stretches across two meals.
  • Comforting without being complicated.
simplegoodfood's avatarsimplegoodfood

Pork & Cabbage Rustic Bowl

Use simple ingredients to create another small-batch meal without needing a refrigerator full of leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 6 ounces cooked pork chopped or shredded
  • 2 cups thinly sliced fresh cabbage
  • 1 cup diced cooked potatoes
  • 2 tablespoons dehydrated onion
  • ½ cup chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • ¼ teaspoon salt or to taste
  • Black pepper optional
Optional
  • ¼ cup dehydrated carrots rehydrated before adding
  • A small amount of cooked rice
  • Chopped fresh parsley for serving

Method
 

Start the Cabbage
  1. Heat the olive oil in a medium skillet over medium heat.
  2. Add the sliced cabbage and dehydrated onion.
  3. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
Add the Broth
  1. Pour in the broth and add the garlic powder, parsley, and salt.
  2. Stir well.
  3. Cover the skillet and cook for about 8–10 minutes, until the cabbage is tender but still has some texture.
  4. If using dehydrated carrots, add them with the broth.
Add the Potatoes
  1. Stir in the cooked potatoes.
  2. Continue cooking for about 5 minutes, stirring occasionally.
  3. If the skillet becomes dry, add another splash of broth.
Add the Pork
  1. Add the cooked pork and stir everything together.
  2. Cook for another 5–7 minutes, just until the pork is heated through.
  3. Because the pork is already cooked, we’re simply warming it and allowing the flavors to come together.
Finish the Bowl
  1. Remove the skillet from the heat.
  2. Drizzle the apple cider vinegar over the mixture and gently stir.
  3. Taste and adjust the salt and pepper.
  4. Divide between two bowls and garnish with fresh parsley if desired.

Notes

Kitchen Confidence
Don’t overcook the cabbage.
For this bowl, I like the cabbage to remain recognizable rather than cooking it until it’s completely soft.
You’re looking for tender with a little texture.
Use the pork you have.
Leftover pork roast, pork chops, or pulled pork can all work.
If the pork is already seasoned, reduce the added salt and garlic powder accordingly.
What about dehydrated cabbage?
If you’ve dehydrated cabbage yourself, you can certainly use it here.
Because dehydrated cabbage needs additional liquid to rehydrate, I’d add it with the broth and allow it to cook until tender.
But fresh cabbage works particularly well because it gives the finished bowl some color and texture.

Stretch Every Grocery Dollar

Pork doesn’t have to be the largest ingredient in the bowl.

Six ounces of cooked pork is enough for two servings when combined with cabbage and potatoes.

That’s one of my favorite ways to use leftovers: don’t simply reheat the original meal. Turn the leftovers into something new.

A small amount of leftover pork becomes the protein for an entirely different dinner.

Waste Not, Want Not

This is a perfect leftover meal.

Have a little pork left from Sunday dinner?

Use it here.

Have one or two potatoes that need to be used?

Add them.

A little cabbage left from another recipe?

Into the skillet it goes.

And if you have dehydrated vegetables in the pantry, this is another opportunity to use them.

The best pantry ingredient is one that actually gets eaten.

Cooking for One or Two

This recipe makes two servings, but it’s easy to make a single serving.

Simply divide the ingredients in half and cook in a small skillet.

Or make the full recipe and save the second bowl for another meal.

For someone cooking for one, I particularly like the second option. One cooking session gives you two meals without creating a mountain of leftovers.

Meal Prep Note

Cooked pork can be portioned into small containers and refrigerated or frozen for future meals.

When you have a small amount of cooked pork available, think beyond sandwiches.

It can become:

  • A rustic bowl
  • Fried rice
  • A skillet meal
  • Soup
  • Tacos
  • A breakfast hash

Having a few small portions of cooked protein available can be incredibly useful when freezer space is limited.

Storage & Freezing

Store leftover bowls in a covered container in the refrigerator and use within 3–4 days.

For longer storage, portion the cooled mixture into freezer-safe containers.

The cabbage and potatoes may soften somewhat after freezing and reheating, but the dish will still make a useful leftover meal.

When reheating, add a small splash of broth or water if needed.

Make It Your Own

This is one of those recipes where the ingredient list is more of a starting point than a set of rules.

You could add:

  • Dehydrated carrots
  • Green beans
  • A little corn
  • Cooked rice
  • Different herbs
  • A spoonful of mustard
  • A splash more vinegar for brightness

You could even swap the pork for cooked chicken or turkey.

The idea is simple:

Start with what you have and build a bowl.

From the Pantry to the Bowl

This week we’ve been talking about turning dehydrated vegetables into useful ingredients.

This bowl shows another side of that idea.

You don’t need every ingredient to come from a jar.

In fact, I think it’s better when they don’t.

The fresh cabbage provides texture and color.

The cooked pork provides protein.

The potatoes make the meal filling.

And the dehydrated onion gives you a convenient pantry ingredient that’s ready whenever you need it.

That’s what a practical pantry looks like to me.

Some fresh.
Some preserved.
Some shelf-stable.
All working together.

You don’t have to choose between eating fresh food and preserving food.

You can use both.

And when you’re working with limited refrigerator, freezer, and pantry space, that flexibility can make everyday cooking a whole lot easier.

Sometimes putting a little back doesn’t mean putting away an entire meal.

Sometimes it just means putting away one useful ingredient that will help you make the next meal.

And that’s plenty. 🥬🥔🍖

Posted in Jar Mixes (Meal Starters), Skillet Meals

Rustic Harvest Chicken & Rice

Posted on by simplegoodfood

Dehydrated vegetables make this simple chicken-and-rice skillet a practical small-batch meal—proof that the food you put away today can become dinner later.

Introduction

There is something wonderfully satisfying about opening a little jar of dehydrated vegetables and knowing that it can help make dinner.

That’s exactly what we’re doing with this rustic chicken and rice.

This isn’t a complicated recipe, and it doesn’t require a long list of ingredients. A handful of dehydrated vegetables, some rice, broth, and cooked chicken come together in one skillet for a cozy meal that’s just right for one or two people.

It’s also a good example of why I like to think of dehydrated food as ingredients rather than finished food.

The vegetables have already been preserved. Now they’re ready to become dinner.

Why You’ll Love This Recipe

  • Small-batch friendly — Makes two generous servings.
  • Uses pantry ingredients — Great when refrigerator and freezer space are limited.
  • A practical way to use dehydrated vegetables — No special rehydration step is necessary.
  • Flexible — Use cooked chicken, leftover turkey, or another cooked protein.
  • One skillet — Less cleanup is always welcome.
  • Budget-friendly — A little cooked chicken goes a long way when combined with rice and vegetables.
simplegoodfood's avatarsimplegoodfood

Rustic Harvest Chicken & Rice

Put those dehydrated vegetables to work in a simple, satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • ½ cup cooked shredded chicken
  • ½ cup long-grain white rice uncooked
  • ¼ cup dehydrated carrots
  • 2 tablespoons dehydrated celery
  • 2 tablespoons dehydrated onion
  • 2 tablespoons dehydrated spinach
  • 2 tablespoons dehydrated green beans
  • 1½ cups chicken broth
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • ¼ teaspoon salt or to taste
  • Black pepper optional

Method
 

Start the vegetables
  1. Heat the olive oil in a medium skillet over medium heat.
  2. Add the dehydrated carrots, celery, onion, and green beans.
  3. Cook for about 2 minutes, stirring frequently.
  4. You aren’t trying to brown the vegetables. You’re simply giving them a little head start.
Add the rice and broth
  1. Stir in the uncooked rice, garlic powder, parsley, salt, and chicken broth.
  2. Bring the mixture to a gentle simmer.
Cover and cook
  1. Reduce the heat to low and cover the skillet.
  2. Cook for approximately 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  3. Avoid lifting the lid repeatedly while the rice cooks.
Add the chicken and spinach
  1. Once the rice is tender, stir in the shredded cooked chicken and dehydrated spinach.
  2. Cover again and cook for 3–5 minutes, just until the chicken is heated through and the spinach has rehydrated.
  3. If the mixture seems dry, add a splash of broth.
Rest and serve
  1. Remove the skillet from the heat and let it rest, covered, for about 5 minutes.
  2. Fluff gently with a fork and serve.

Notes

A Note About the Vegetables
The vegetables don’t need to be rehydrated separately. They’ll absorb some of the broth while the rice cooks.
That’s one of the things that makes dehydrated vegetables so handy for meals like this.
And if your vegetables are cut differently from mine, that’s perfectly fine. The important thing is to use pieces that make sense for the finished dish.
Kitchen Confidence
This is a very forgiving recipe.
If your dehydrated vegetables are particularly dry or chunky, they may need a little additional liquid. If the rice absorbs the broth before it’s completely tender, simply add 2–3 tablespoons of broth at a time and continue cooking.
And remember: dehydrated vegetables don’t always return to the exact color or appearance they had when fresh. That’s okay.
We’re preserving ingredients—not trying to recreate fresh vegetables.

Stretch Every Grocery Dollar

This recipe is a great way to stretch a small amount of cooked chicken.

You only need ½ cup of shredded chicken for two servings. The rice, vegetables, and broth provide the rest of the meal.

It’s also a useful way to turn leftover rotisserie chicken into something that feels completely different from the meal you originally bought it for.

Waste Not, Want Not

Don’t have exactly the vegetables listed?

Use what you have.

A little dehydrated corn, peas, zucchini, or another vegetable can work here.

That’s part of the beauty of building a pantry around ingredients rather than rigid recipes.

Use what you have. Put a little back. Waste a little less.

Cooking for One or Two

This recipe is written for two servings, but it’s easy to divide.

For one serving, use approximately:

  • ¼ cup chicken
  • ¼ cup rice
  • Half the dehydrated vegetables
  • ¾ cup broth

You can cook the single serving in a small skillet with a lid.

Or make the two-serving recipe and save the second portion for another meal.

Meal Prep Note

This recipe is especially useful when you have cooked chicken that needs to be used.

Shred the chicken and portion it into small containers or freezer bags. Then you’ll have cooked protein ready to combine with pantry ingredients when you need a quick meal.

Storage & Freezing

Refrigerate leftovers in a covered container and use within 3–4 days.

For longer storage, portion the cooled chicken and rice into individual freezer-safe containers.

Thaw in the refrigerator and reheat gently, adding a splash of broth or water if needed.

The Pantry Lesson

This little skillet demonstrates something I really like about dehydrating:

The dehydrated vegetables aren’t the meal. They’re what makes the meal easier.

A jar of vegetables sitting on the shelf doesn’t look like much.

But add rice, broth, and a little chicken, and suddenly that small jar has become dinner.

That’s what putting a little back is all about. 🫙🍗🍚

Posted in Casserole & Bakes, Chicken Meals, Seasonal, Skillet Meals

Chicken & Vegetable Pot Pie Skillet

Posted on by simplegoodfood

There are nights when you want chicken pot pie, but you don’t necessarily want to make an entire pie.

That’s where this Chicken & Vegetable Pot Pie Skillet comes in.

Tender chicken and vegetables are tucked into a simple creamy sauce, then topped with golden biscuits and baked right in the skillet. It has all the cozy appeal of pot pie without rolling out a crust or making a full-size casserole.

And it’s exactly the kind of meal that makes a well-stocked freezer worthwhile.

Those vegetables you put away when they were plentiful? This is one of the dinners they were waiting for.

Why You’ll Love This Recipe

  • All the comfort of chicken pot pie without making a pie crust.
  • Uses convenient cooked chicken, making it a great way to use meal-prepped or leftover chicken.
  • Frozen vegetables work beautifully here.
  • Everything starts in one skillet and finishes in the oven.
  • Makes 4 servings, so it works for a small household with leftovers for lunch.
  • Easy to adapt based on what’s in your freezer.
  • Mildly seasoned rather than heavily spiced.
simplegoodfood's avatarsimplegoodfood

Chicken & Vegetable Pot Pie Skillet

There are nights when you want chicken pot pie, but you don't necessarily want to make an entire pie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded or chopped
  • 2 cups mixed vegetables such as carrots, peas, corn, and green beans
  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
For the Biscuit Topping
  • 1 cup baking mix
  • 1/3 cup milk
  • 1 tablespoon grated Parmesan cheese optional
  • 1/4 teaspoon dried parsley optional

Equipment

  • 1 10-inch Oven-safe Skillet

Method
 

Prepare the Skillet
  1. Preheat the oven to 400°F.
  2. Heat a 10-inch oven-safe skillet over medium heat. Add the olive oil and diced onion. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.
Make the Sauce
  1. Sprinkle the flour over the onion and stir well. Cook for about 1 minute to remove the raw flour taste.
  2. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
  3. Add the milk, thyme, garlic powder, salt, and pepper. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Add the Chicken and Vegetables
  1. Stir in the cooked chicken and mixed vegetables.
  2. If you’re using frozen vegetables, there’s no need to thaw them first. Allow the mixture to heat through for several minutes.
Taste and adjust the seasoning if needed.
  1. The filling should be creamy but still loose enough that it can bubble around the biscuit topping. If it seems too thick, add another splash of broth or milk.
Make the Biscuit Topping
  1. In a small bowl, stir together the baking mix and milk until just combined.
  2. Don’t overmix. A few small lumps are perfectly fine.
  3. If using them, gently stir in the Parmesan and dried parsley.
Add the Biscuits
  1. Drop the biscuit dough by spoonfuls over the chicken mixture, leaving a little space between the biscuits so steam can escape.
  2. You don’t need to completely cover the filling. In fact, leaving a few little windows of creamy chicken and vegetables showing makes the finished skillet look especially inviting.
Bake
  1. Carefully transfer the skillet to the preheated oven.
  2. Bake for 15–20 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
  3. If the biscuits brown before they’re completely cooked inside, loosely cover the skillet with foil and continue baking until done.
Rest and Serve
  1. Let the skillet rest for about 5 minutes before serving.
  2. That gives the filling a chance to settle while the biscuits finish soaking up a little of that creamy sauce.
  3. Spoon directly from the skillet and enjoy.

Notes

Make It Your Own

This is exactly the kind of recipe where your freezer can do the heavy lifting.
Use whatever vegetables you have available, as long as they’re suitable for cooking in a creamy filling.
Good choices include:
  • Green beans
  • Peas
  • Corn
  • Carrots
  • Broccoli
  • Cauliflower
  • Diced zucchini
  • Mixed vegetables
You can also substitute cooked turkey for the chicken.
And if you have leftover roasted vegetables, don’t be afraid to use them. Just remember that already-cooked vegetables may need less time to heat through.

Using Your Freezer Chicken

This recipe is especially useful if you’ve cooked chicken ahead and portioned it for future meals.

A freezer package containing about 2 cups of cooked chicken is practically an invitation to make this skillet.

Thaw the chicken safely in the refrigerator before using, or use chicken that has already been thawed and refrigerated.

The same goes for your frozen vegetables: keeping them portioned in meal-sized amounts means you can pull out exactly what you need without thawing an entire bag.

That’s the whole idea behind this week’s freezer theme.

You’re not just putting food away. You’re putting future meals away.

What to Serve With Chicken Pot Pie Skillet

Honestly, this skillet can stand on its own.

You’ve already got protein, vegetables, a creamy sauce, and biscuits all in one dish.

If you’d like something alongside it, keep it simple:

  • A green salad
  • Fresh fruit
  • Steamed vegetables
  • A small side of cranberry sauce

You don’t need to turn a cozy skillet supper into a production.

Storing Leftovers

Refrigerate leftovers promptly in a covered container.

For the best quality, enjoy refrigerated leftovers within 3–4 days.

The biscuit topping will soften as it sits, but reheating individual portions in the oven or air fryer can help bring back some of the crispness.

If you’re cooking for one or two, leftovers make an especially good next-day lunch.

A Little Future Dinner

This is one of my favorite reasons to preserve food.

A bag of frozen vegetables doesn’t look particularly exciting.

Neither does a container of cooked chicken.

But combine them with a few pantry staples, and suddenly you’ve got a warm, bubbling chicken pot pie skillet coming out of the oven.

That’s the payoff.

Today’s harvest becomes tomorrow’s dinner.

Recipe Details

Yield: About 6 cups, 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Equipment: 10-inch oven-safe skillet

Posted in Breakfast, Side Dishes, Skillet Meals

Farm Stand Vegetable Frittata

Posted on by simplegoodfood

A simple, colorful frittata for breakfast, lunch, or an easy meatless supper.

When the farm stand is overflowing with beautiful vegetables, sometimes the best recipe is the one that doesn’t ask you to choose just one.

This Farm Stand Vegetable Frittata brings together whatever looks freshest—zucchini, peppers, tomatoes, onions, corn, and fresh herbs—with eggs and a little cheese. Everything comes together in one oven-safe skillet for a meal that’s simple, satisfying, and wonderfully adaptable.

It’s also a great way to use those odds and ends of vegetables that aren’t quite enough for another recipe.

That’s farm stand cooking at its best: buy what’s good, use what you have, and waste as little as possible.

Why You’ll Love This Recipe

  • Flexible: Use the vegetables you have instead of making a special shopping trip.
  • Meatless: Eggs provide the protein while the vegetables bring color and flavor.
  • Small-batch friendly: Four servings makes this practical for singles and couples.
  • Good for any meal: Breakfast, brunch, lunch, or a light supper.
  • One skillet: Sauté the vegetables and bake the frittata in the same pan.
  • Budget-friendly: A few eggs and seasonal vegetables go a long way.
  • Great for leftovers: Refrigerate individual portions for easy breakfasts or lunches.

🥣 Build Your Bowl

Okay, this one isn’t technically a bowl—but the same “build it from what you have” philosophy applies.

Base:
Eggs and egg whites

Protein:
Eggs, with Greek yogurt adding a little extra protein

Vegetables:
Zucchini, bell pepper, onion, corn, and tomatoes

Sauce:
No sauce needed

Fresh Finish:
Fresh parsley or basil

Optional Toppings:
A little Parmesan, sliced avocado, or a spoonful of Greek yogurt

Make It Your Own:
Open the refrigerator and see what needs to be used. A frittata is one of the easiest ways to turn a handful of leftover vegetables into a real meal.

simplegoodfood's avatarsimplegoodfood

Farm Stand Vegetable Fritatta

When the farm stand is full, make a frittata!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 large egg whites
  • ⅓ cup plain Greek yogurt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • ½ small onion diced
  • 1 small zucchini diced
  • ½ red bell pepper diced
  • ½ cup fresh or thawed frozen sweet corn
  • ½ cup cherry tomatoes halved
  • 1 clove garlic minced
  • ½ cup shredded reduced-fat mozzarella or Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley or basil

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F.
Prepare the egg mixture.
  1. In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, salt, pepper, and Italian seasoning until well combined.
Sauté the vegetables.
  1. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 2–3 minutes.Add the zucchini and corn and continue cooking for another 3–4 minutes, until the vegetables begin to soften.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic and cook for about 1 minute.
Add the eggs.
  1. Spread the vegetables evenly around the skillet. Pour the egg mixture over them and gently shake the skillet so the eggs settle around the vegetables.
Add the cheese.
  1. Sprinkle the shredded cheese evenly over the top.
Begin cooking on the stovetop.
  1. Cook without stirring for about 2 minutes, allowing the edges of the eggs to begin setting.
Finish in the oven.
  1. Transfer the skillet to the preheated oven. Bake for approximately 15–18 minutes, or until the center is set and the eggs reach 160°F.
Rest and garnish.
  1. Remove the skillet from the oven and let the frittata rest for about 5 minutes. Sprinkle with fresh parsley or basil, slice into wedges, and serve.

Notes

Make It Your Own
This is one of those recipes where I actually want you to change it.
The vegetables listed here are simply a starting point.
Try:
  • Green beans instead of zucchini
  • Spinach instead of corn
  • Mushrooms instead of peppers
  • Roasted potatoes for a heartier frittata
  • Broccoli or cauliflower for extra vegetables
  • Fresh herbs instead of dried seasoning
  • A little Parmesan instead of shredded cheese
Just remember that vegetables with a lot of moisture—such as fresh tomatoes, mushrooms, or zucchini—should be cooked first so they don’t release too much liquid into the eggs.

What About Leftover Vegetables?

This is where I especially love a frittata.

Have half a bell pepper left from another recipe?

Use it.

A handful of cooked green beans?

Into the frittata they go.

A little leftover roasted zucchini?

Perfect.

A few tablespoons of corn?

Absolutely.

The vegetables don’t all have to be perfectly fresh from the farm stand. In fact, a frittata is one of those recipes that can help keep perfectly good food from becoming food waste.

Just make sure cooked leftovers have been stored safely and are still within their recommended refrigerated storage time.

Serving Suggestions

Serve a wedge of frittata with:

  • Fresh fruit
  • Whole-grain toast
  • A simple green salad
  • Roasted potatoes
  • Fresh tomatoes
  • A spoonful of Greek yogurt

For breakfast or brunch, fruit and whole-grain toast make an easy combination.

For lunch or dinner, add a salad and you’ve got a light, satisfying meal.

Make-Ahead and Leftovers

Frittata is excellent for meal prep.

Once cooled, cut the leftovers into individual portions and refrigerate them in covered containers.

Reheat gently in the microwave or in a skillet until heated through.

For the best quality, use refrigerated leftovers within 3–4 days.

You can also enjoy leftover frittata cold or at room temperature, making it a convenient option for a quick lunch.

A Farm Stand Recipe Without a Shopping List

There’s something I particularly like about this recipe.

It doesn’t send you to the grocery store with a list of twelve ingredients.

It sends you to the farm stand—or your own refrigerator—and says:

What looks good? What do I already have? What needs to be used?

That’s a pretty good way to cook.

And it’s exactly the mindset we’ve been talking about all week.

Buy what’s plentiful.

Enjoy it while it’s fresh.

Put a little back when it makes sense.

And use what you have.

Nutrition Estimate

Per serving: approximately 285 calories and 23g protein.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook the frittata until the center reaches 160°F, measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.

If you’re using previously cooked vegetables or other leftovers, make sure they have been stored safely and are still within their recommended storage time.

One Last Look at the Farm Stand

This week started with a simple idea:

When the farm stand is full, pay attention.

Not because you need to buy everything.

Because abundance gives you choices.

You can cook a skillet dinner with it.

You can freeze some sweet corn for later.

You can plan how much preservation actually makes sense for your household.

And you can take a handful of those beautiful vegetables and turn them into a frittata.

That’s the kind of seasonal cooking I love.

Simple food. Good ingredients. Nothing wasted. And plenty of room to make it your own.

Posted in Skillet Meals

Harvest Chicken & Vegetable Skillet

Posted on by simplegoodfood

A colorful one-skillet dinner that makes the most of September’s harvest.

When the farm stand is full of beautiful vegetables, this is exactly the kind of meal I want to make.

Tender pieces of chicken are cooked with sweet corn, zucchini, bell pepper, onion, and tomatoes for a simple skillet dinner that tastes like the best of late summer and early fall. A little garlic and Italian seasoning are all you need to bring everything together.

It’s colorful, filling, budget-friendly, and—best of all—there’s only one skillet to wash.

Why You’ll Love This Recipe

  • One skillet: Everything cooks together, making cleanup easy.
  • Harvest-friendly: Perfect for using whatever fresh vegetables look best this week.
  • High in protein: Chicken makes this a satisfying main dish.
  • Mildly seasoned: Plenty of flavor without making the dish overly spicy.
  • Flexible: Swap in whatever seasonal vegetables you already have.
  • Small-batch friendly: Makes four servings, so it works well for singles and couples with leftovers for another meal.
  • Budget-conscious: Seasonal vegetables help stretch a modest amount of chicken.
simplegoodfood's avatarsimplegoodfood

Harvest Chicken & Vegetable Skillet

Tender pieces of chicken are cooked with sweet corn, zucchini, bell pepper, onion, and tomatoes for a simple skillet dinner that tastes like the best of late summer and early fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil divided
  • 1 small onion chopped
  • 1 medium zucchini diced
  • 1 red bell pepper chopped
  • 1 cup fresh or frozen sweet corn
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Parmesan cheese optional

Method
 

Prepare the chicken.
  1. Pat the chicken dry and cut it into bite-sized pieces. Season lightly with the salt, pepper, and Italian seasoning.
Brown the chicken.
  1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
Cook the vegetables.
  1. Add the remaining teaspoon of olive oil to the skillet. Add the onion and bell pepper and cook for 2–3 minutes. Add the zucchini and corn and continue cooking for another 3–4 minutes, stirring occasionally.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic. Cook for about 1 minute, just until the garlic becomes fragrant and the tomatoes begin to soften.
Bring it together.
  1. Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and stir everything together.
Finish cooking.
  1. Reduce the heat to medium and simmer for 2–3 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly.
Finish and serve.
  1. Sprinkle with fresh parsley and, if desired, Parmesan cheese. Serve hot.

Notes

Make It Your Own

This skillet is intentionally flexible.
Use yellow squash instead of zucchini, add a handful of spinach, substitute green beans for the bell pepper, or toss in leftover roasted vegetables. If tomatoes aren’t looking their best, a few spoonfuls of drained canned diced tomatoes work, too.
You can also change the seasoning to match what you have on hand. A little dried basil or parsley works beautifully here.

Serving Suggestions

This is a complete meal on its own, but you can stretch it a little further by serving it over:

  • Brown rice
  • Quinoa
  • Barley
  • Whole-grain pasta
  • Cauliflower rice

For a lighter meal, serve it with a simple green salad or a piece of whole-grain bread.

A Little Leftover Magic

Don’t overlook the leftovers!

The chicken and vegetables can be refrigerated and reheated for another lunch or dinner. They can also become the starting point for a rice bowl, wrap, or quick quesadilla.

And if you’re following along with our September “Put a Little Back” theme, this is also a good reminder of why preserving seasonal produce can be worthwhile. Today’s harvest doesn’t have to stay today’s dinner.

Nutrition Estimate

Per serving, without optional Parmesan: approximately 330 calories and 37g protein.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook chicken to an internal temperature of 165°F as measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.

Posted in Rice Bowls, Skillet Meals

Harvest Vegetable Fried Rice

Posted on by simplegoodfood

Saturday is a good day to look around the refrigerator and ask one very important question:

What needs to be used?

Maybe there’s a little roasted squash left from Thursday’s Autumn Harvest Rice Bowl. Maybe you’ve got some carrots, zucchini, corn, peppers, or onions hanging around from earlier in the week.

And maybe there’s some cooked rice waiting in the refrigerator.

That’s dinner.

This Harvest Vegetable Fried Rice is designed for exactly those moments. It doesn’t require a specific collection of vegetables. It simply gives all those little leftovers somewhere to go.

The result is a quick, colorful skillet meal that’s inexpensive, filling, and a whole lot better than throwing good food away.

It’s Waste Not, Want Not in a bowl—or, in this case, a skillet. 🍚🌾

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Harvest Vegetable Fried Rice

Give leftover vegetables and cooked rice a delicious second life with this easy one-skillet fried rice.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 cups cold cooked rice
  • 2 cups mixed leftover vegetables chopped into bite-sized pieces
  • 2 large eggs
  • 1/2 small onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 green onions sliced
  • 1 tablespoon chopped fresh parsley optional
Good vegetables to use:
  • Roasted carrots
  • Corn
  • Zucchini
  • Peppers
  • Green beans
  • Peas
  • Mushrooms
  • Roasted squash or sweet potatoes
  • Cooked broccoli

Method
 

Prepare the rice.
  1. Break up any clumps in the cold cooked rice with your fingers or a fork. Cold rice works particularly well because it is less likely to become mushy in the skillet.
Cook the eggs.
  1. Heat a large skillet or electric skillet over medium heat. Add about half of the olive oil. Beat the eggs lightly, add them to the skillet, and gently scramble until just cooked. Transfer them to a plate.
Sauté the onion.
  1. Add the remaining olive oil to the skillet. Add the diced onion and cook for 2–3 minutes, until softened.
Add the vegetables.
  1. Stir in the leftover vegetables and cook for 2–4 minutes, depending on how firm they are. Since most of the vegetables are already cooked, you’re simply heating and lightly browning them.
Add the rice.
  1. Add the cold rice to the skillet. Stir and toss everything together. Cook for about 4–5 minutes, allowing the rice to heat through and pick up a little color.
Season.
  1. Stir in the soy sauce, sesame oil, garlic powder, and black pepper.
Return the eggs.
  1. Add the cooked eggs back to the skillet and gently stir them into the rice and vegetables.
Finish.
  1. Sprinkle with sliced green onions and fresh parsley, if using. Taste and add a little more soy sauce if needed.

Notes

🌾 The Beauty of Leftovers
This recipe doesn’t have a “correct” vegetable list.
That’s intentional.
If you have a cup of leftover roasted vegetables and half a cup of something else, use them.
If your vegetables are already seasoned, that’s fine.
If they’re a little soft, that’s okay, too. Fried rice is an excellent place for vegetables that aren’t quite at their fresh-from-the-garden best anymore.
The goal is to use them while they’re still good, not wait until they’re perfect.

🥢 Make It Your Own

Want more protein?

Add:

  • Leftover cooked chicken
  • Cooked ground beef
  • Cooked pork
  • Shrimp

Want more vegetables?

Add frozen peas, corn, or carrots straight from the freezer.

Want to keep it meatless?

The eggs provide protein and make this a satisfying meatless meal.

For a little extra flavor, add fresh ginger or a small amount of minced garlic if you have it.

🏕️ Campground Kitchen Tip

This is an especially good recipe for an electric skillet because you have plenty of surface area for the rice to brown without having to juggle several pans.

It’s also a great campground meal because it turns leftovers into something that feels completely different.

Nobody needs to know that Thursday’s roasted vegetables are making a return appearance. 😉

🧊 Meal Prep Tip

If you’re intentionally making fried rice for leftovers, cool the finished rice promptly and refrigerate it in a shallow container.

When reheating, heat the portion thoroughly until steaming hot.

And remember that cooked rice should be handled just like other perishable cooked foods—don’t leave it sitting at room temperature for hours.