Learn How to Use an Italian Skillet
Read the full transcript »
Eating Low with Amy Your guide to low carb, low cal, low fat cooking! Episode 29: Italian skillet Hi, this is Amy and welcome to eating low It is a bazillion degrees here in Virginia and there’s nothing better than a hot day than a nice hot Italian skillet meal, right. I’m just kidding but I enjoyed my taco salad that I had last week so much that I decided to make something kind of similar for this week. So what I’ve done is just brown a bunch of ground chicken and I just got it to you know to its ranch color. Then, I’m going to add some green pepper and I’m lazy so, I didn’t buy a green pepper, I got the little green peppers that come already chopped up here. There’s green pepper, red pepper and onion. So, I’m just going to throw some of those in and I need to cut the pieces smaller if you want. I’m going to hope that they cook it then I know a little bit but I’m not checking in that. The oil, see it went to red but never have to be run one and I’m just getting to get a handful of these and this is going to make several portion so, it may look like I’m putting in a lot but it definitely is going to be split up and tomorrow then just one serving. So we’ve got—some of those are in and I’m just going to stir this around and trying to get them cooking and right, ground chicken it’s pretty well cooked already and make sure that could gets all till its gone. So, it’s ready for whatever we’re going to add to. I just decided that, I really like the ground chicken and making kind of skillet meals like this because you can really just change it up. It happens here whenever you feel like making. This will probably one of many skillet recipes you seem for me because after I have, it sounds like kind of that was still easy. I mean it can change it by adding a few things. So, if that the green pepper, and the onion in there cooking. And then I’m going to add a little bit of this tomato sauce and this has garlic base on and oregano in it. Do watch your tomato product like tomato sauce, tomatoes any kind of tomato. They are carby. This has three grams of carbs for a quarter cup. So, and then there’s 3.5 servings. So, were going to try and see how little we can get away with using—but I do want it to be a little. You know, I want the flavor to be throughout the dish so I just poured in probably half of the can right now. And once again that will get split up between multiple servings so don’t worry too much. It’s already coating everything, God it smells good, smells kind of like pizza. It reminds me of my pizza en latte. So, while this been—I really don’t need to add any more spices to it. You could add more basil, more oregano if you wanted too, but you don’t have to. This is really up to you. I’m not going to add it because I don’t think it can be use it. I’m also going to add my little secret ingredients that I learned my Italian friend and let’s add a little bit of sugar when you make tomato sauces because it cuts down on like that. It’s part of tomato paste whatever. So, I’m just putting a little bit of Splenda in. I’m putting like kind of a sprinkle of Splenda all over the meat. Not so weird because—and that’s why a lot of tomato sauces that you buy in the store are very carby because they add sugar to it. So, by adding Splenda we are saving a little bit. We are not using as many carbs as the tomato sauces that you buy in the store for use. So it’s steaming. So, were getting pretty well cooked here. This is really kind of up to you, how you like it, you can cook it to where it’s thicker or you can leave it where it’s still kind of soupy. The longer you cook it, the more thick it’s going to get. I believe it kind of soupy, you can add more tomato sauce if you wanted. I really and try to get buy as little as possible so let’s give us a taste. See and it means anything, workout. Good, hot. You’re going to watch me burn myself. It’s pretty good. I’m not sure—we’re going to add a little bit of my garlic powder if I can find it. You know,
Copyright © 2005 - 2015 Healthline Networks, Inc. All rights reserved for Healthline.