Tina’s Weeknight Skillet

Stacie Mylonas
Mar 26
2 min read

A simple, nourishing, one-pan style meal built on protein, greens, and rich tomato flavour. This version is slightly higher in protein, making it perfect for satisfying portions and next-day leftovers.

INGREDIENTS (Serves ~5–6)

1.5 lbs Italian sausage or ground chicken
2 packs frozen chopped spinach (thawed and well drained)
2 cups diced onions
2 cans fire-roasted diced tomatoes (with juices)
3–4 cloves garlic, minced
2 tbsp olive oil
Salt & pepper, to taste
Herbs and spices of choice (oregano, basil, chili flakes, Italian seasoning, etc.)

INSTRUCTIONS

Cook the meat
- In a large pan, cook sausage or ground chicken over medium heat until fully cooked.
- Add half of the minced garlic during the last 1–2 minutes and let it cook.
- Season with salt, pepper, and herbs/spices.
- Remove from pan and set aside.
Meanwhile, sauté the vegetables in a large pan that will hold both veggies and meat
- Heat olive oil in a large pan.
- Add onions and cook until soft and translucent.
- Add spinach (well drained) and cook through.
- Add remaining garlic and cook 1–2 minutes until fragrant.
- Season again.
Bring it together
- Add meat to the pan with the vegetables.
- Pour in diced tomatoes with juices.
- Stir and simmer for 10–15 minutes to blend flavours and have some of the juices evaporate.

MACROS (approx. per serving, chicken version)

(based on ~6 servings)

Calories: ~350–400
Protein: ~30–35 g
Fat: ~15–18 g
Carbs: ~15–20 g
Fibre: ~4–6 g

HOW TO SERVE (Build Your Plate)

Balanced Plate

Skillet + gluten-free brown rice pasta + olive oil/parmesan

Lower Carb Option

Skillet + spaghetti squash

Best of Both

Pasta + spaghetti squash combo

TIPS & NOTES

Increasing the protein makes this much more satisfying and stable
Ideal for leftovers that still feel like a full meal
Season in layers, it makes a big difference

WHY I LOVE THIS

This is real-life cooking.

You make it once, and it works for you again tomorrow, without sacrificing quality or nutrition.