a balanced plate with room for dessert

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One Pan Sausage Skillet Dinner

It’s been quite a few days and I still smell campfire everywhere I go. I finally realized that it wasn’t my skin, hair, or clothing. The smell has somehow permeated into my glasses. I’ve soaked and scrubbed them, but to no avail. I love campfires, but this is a little much! I guess from now on I’ll have to camp sans-glasses. Essentially blind. I may end up just falling into the campfire…

When you’re camping, the fewer dishes to wash, the better. Seriously. Mike and I are so determined to keep our dirty dishes to a minimum that we ate straight out of the pan instead of dirtying two plates 🙂 This one-pan meal takes minutes to throw together and minutes to clean up. If you don’t have a fire to cook over, try baking this in the oven!

One Pan Sausage Skillet Dinner |

(Please forgive me for the photo – turns out that Me + Camera – Light – Tripod = Disaster)

One Pan Sausage Skillet Dinner 

serves 4 – 6

1 tablespoon olive oil
1 1/2 pounds baby red potatoes, cut into 1-inch pieces
1/2 large red onion, sliced into 1/4-inch pieces
2 cloves garlic, minced
1/2 pound baby carrots
1/2 pound mushrooms, halved (quartered if large)
12 ounce package of chicken sausage (I used Johnsonville’s Chipotle & Jack sausage)
4 beef bouillon cubes, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1/2 teaspoon freshly ground black pepper
2 tablespoons low sodium soy sauce, chicken broth, or water
shredded cheddar cheese, optional

  1. Coat a large cast iron skillet with olive oil. Arrange potatoes on bottom in an even layer. Spread onions, garlic, carrots and mushrooms evenly on top. Arrange sausage over the vegetables.
  2. In a small bowl, mix together beef bouillon, onion powder, garlic powder, dried minced onion, and black pepper. Sprinkle spices and soy sauce over the sausage and vegetables. Cover the skillet tightly with heavy-duty foil and cook over a fire for 20 – 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through. Sprinkle with cheese, cover and return to fire for an additional 1 – 2 minutes or until cheese is melted.

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Turkey & Rice Taco Skillet

Before I dive into our weekend adventures and the recipe,  I want to explain why I haven’t been posting as much (and why I’m eating dairy again). I’m unable to complete even a simple 5 mile run without almost collapsing. I can’t eat without being sick. Two of the most important things in my life: running and food, are now what frustrate me the most.  I’m taking it a day at a time, praying that my doctors can figure out what’s wrong with me soon so I can go back to being normal. Until then, I’ll be posting a bit less; it’s hard to post new recipes when you don’t each much of anything besides cereal and salads 🙂

But onto happier things… Mike and I went on our first camping trip of the season this past weekend with our pups. It rained Friday, but Saturday was picture-perfect and we were able to get in a nice long hike. Really long hike. Because we got lost. But hey, what’s the point of life without a little adventure? I’ve got two camping meals to share with you this week. For our Friday night dinner, I made a Turkey and Rice Taco Skillet. It was pouring, but we huddled under the tarp with the dogs and ate our dinner. It was the perfect meal to keep us warm in the cold, wet weather. I figured I would share this recipe first since it kind of works with the whole Cinco de Mayo thing, too.

Though this was made over a campfire, it is easily adaptable to be made at home on the stove top. That’s the beauty of cast iron – it can be used inside and outside. I’ve finally gotten my “inside use” Dutch oven and skillet to where they are pretty darn well seasoned. The skillet I used while we were camping, though, has been on hundreds of camping trips with Mike when he was growing up. The skillet is so perfectly seasoned that it puts my pieces to shame. I guess I have something to work on, eh?

Turkey & Rice Taco Skillet {camping meal} |

Turkey and Rice Taco Skillet
serves 4 – 6

2 cloves garlic, minced
1/2 red onion, diced
1 jalapeno, minced (seeded if desired)
1.25 pounds lean ground turkey
1 packet hot taco seasoning mix
4 cups water, divided
3 cups Minute Brown Rice
1 – 15 ounce can corn
1 – 15 ounce can black beans, rinsed and drained
1 – 14.5 ounce can chopped tomatoes with jalapenos
1 cup shredded extra sharp cheddar cheese
2 cups shredded romaine lettuce
sour cream to garnish
olive oil spray

  1. Spray a large 12″ cast iron skillet with olive oil. Add garlic, onion, and jalapeno and cook over the fire (or medium-high heat) until onions are tender. Add the turkey and cook until browned, about 5 minutes. Stir in taco seasoning and two cups of water. Bring to a simmer and stir in rice and remaining two cups of water. Let simmer for 10 minutes, stirring occasionally. Stir in tomatoes, beans, and corn and continue to cook, stirring occasionally, until liquid is absorbed.
  2. To serve, divide between 4 – 6 bowls. Sprinkle with lettuce, cheese and top off with sour cream.