Archives for category: skillet

Here’s an awesomely delicious AND easy one-pot meal: sriracha lime chicken.

It has just 5 ingredients but lots of flavor. I made this recipe in a cast iron skillet and served it with rice (made in my handy dandy rice cooker).

Easy One-Pot Meal - Sriracha Lime Chicken - just 5 ingredients

One-Pan Sriracha Lime Chicken


  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • salt & pepper
  • ¼ cup extra virgin olive oil (EVOO)
  • juice of 1 lime
  • ½ large onion, sliced into rings
  • 1 tablespoon sriracha
  • optional: mix up a few tablespoons of mayonnaise with a few teaspoons of sriracha to use as a topping (squeeze from a condiment bottle, or a ziplock bag with the corner cut off)


Season chicken with salt & pepper.

In a gallon size ziplock bag, combine chicken, EVOO, lime juice, sriracha, onion slices. Seal, mix, and
refrigerate for 1 hour.

Preheat oven to 400ºF.

Transfer contents of bag to a cast iron skillet. Season with salt & pepper.

Bake for 25 minutes, then broil for another 5 minutes until the tops brown and start to crisp.

Remove from oven and serve.

recipe adapted from


P.S. During my internet research (ha!) I came across this. Apparently If you reallllyyy looooooovvvve your sriracha, you can take it with you everywhere. LOL!

Sriracha 2 Go



Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!


  • whole wheat spaghetti (however many servings you want to make)
  • a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice


Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

We had an impromptu taco night, so I thawed some frozen ground beef and tried out a homemade tortilla recipe. It was fun to roll out the dough and the tortillas tasted great! You could also use the tortillas for quesadillas, burritos, gorditas, or even just to dip in salsa.

Here’s what we ended up with…

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more!


  • 2 1/4 c. all-purpose flour + more for rolling surface
  • 1/2 Tbsp. baking powder
  • 1 Tbsp. salt
  • 3/4 c. vegetable oil
  • 3/4 c. warm water


  • In a mixing bowl, combine flour, oil, baking powder, and salt.
  • Form dry ingredients into a mountain and make a hole (“volcano”).
  • Pour water and oil in the hole and mix.
  • When dough is firm, gently knead on a flat surface.
  • Break off golf ball sized pieces, and roll into balls.
  • Place dough balls on a floured baking sheet.
  • Cover with a damp paper towel and let sit for 30 mins.
  • Place dough balls on a floured surface and roll out into 6-inch flat circles.
  • Cook on a skillet at medium heat (no oil or cooking spray needed) for approximately 1 min per side (watch for bubbles, sort of like pancakes).

Makes approximately 12-14 tortillas

recipe adapted from

I can’t wait to make homemade tortillas again and I’m going to serve them in these taco trucks” that I just ordered. Aren’t they cute?!? 🙂 For now we used some fast food tacos…

taco trucks!


Homemade Tortillas - just 4 easy ingredients you probably already have. Mix, roll flat, then heat in a skillet for 1 minute on ea side.


Homemade Tortillas - just 4 simple ingredients you probably already have. Just mix, roll out, and heat in a skillet for 1 minute on ea side.


Homemade Flour Tortillas - just 4 easy ingredients you probably already have. Mix, roll out, and heat for 1 minute on ea side.


Homemade Flour Tortillas - so easy you probably already have the 4 ingredients. Awesome for tacos, burritos, gorditas, and quesadillas!


Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.


One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.


  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes


Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.


I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…


  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.


  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.


Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower “Wings”

Fresh Mediterranean Salad

simple skillet pork chop on a bed of lettuce

I made up a batch of pork chops, and sliced one up to use on a Romaine lettuce salad. I added some pepperoncinis and dressing for a quick, easy, and simple lunch. BTW I love this dressing from Kraft: Lite Asian Toasted Sesame. It has lots of flavor and only 45 calories for 2 Tablespoons.




Preheat oven to 350F.

Pour 2-3 Tbs olive oil into a skillet and heat over medium heat. Season pork chops with salt and pepper on both sides, then add to skillet. Cook each side for 3-5 minutes.

Remove chops from stove and place in an oven-safe dish/skillet, then bake in preheated oven @ 350F. Bake for 15-20 more minutes, until chops are thoroughly cooked.

To make a salad, I just sliced up one of the pork chops, placed it on a bed of chopped Romaine, and topped it with dressing and pepperoncinis.