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Everything's cooked in the skillet by me these days. (Well, except for the paleo nut flour cookies I made today.) I sauteed ground pork with apples, potatoes and broccoli today. The good thing is that you can skillet-cook most any flavor combination, and it tends to be quick enough to cook up meals fresh. Tomorrow I might add water chestnuts, green onions and a dash of sesame oil and rice wine to the pork to make it asian instead (trying to reproduce peking dumpling seasoning).
I even melt cheese over pizza sauce atop almond flour pancakes to make 'skillet-pizzas' now and again (when too lazy to pop the base into the toaster oven to melt the cheese).
My biggest current 'cheat' would be continuing to get fries (cooked in the 'wrong' kind of oil) from the local cajun restaurant about once a week.
So the cooking is easy enough, though the stove gets greased up much quicker even using lids. I've developed a vague but ongoing aversion to microwaves at home, so a quick cooking/heating method is de rigueur. Not being fat-phobic, I have no problem with tossing a little healthy fat or oil into the pan, which solves the vast majority of sticking/re-heating issues.
I even melt cheese over pizza sauce atop almond flour pancakes to make 'skillet-pizzas' now and again (when too lazy to pop the base into the toaster oven to melt the cheese).
My biggest current 'cheat' would be continuing to get fries (cooked in the 'wrong' kind of oil) from the local cajun restaurant about once a week.
So the cooking is easy enough, though the stove gets greased up much quicker even using lids. I've developed a vague but ongoing aversion to microwaves at home, so a quick cooking/heating method is de rigueur. Not being fat-phobic, I have no problem with tossing a little healthy fat or oil into the pan, which solves the vast majority of sticking/re-heating issues.