This isn’t really a recipe; it’s one of my general methods for throwing together a one dish meal using whatever I have on hand. 
- If the meat isn’t already cooked, start there. This time, as I often do, I started with a pound of ground beef; once it’s browned, I remove it from the skillet and set aside.
- Add fat to the skillet as needed–olive oil, butter, bacon grease. . .and begin cooking vegetables. This step varies based on what I’m using and how long it needs to cook. This week I had a chopped onion and a pair of summer squash* that I had shredded in the food processor, so I sauteed the onion first. Once it started to get soft, I stirred in some minced garlic and then added the squash.
- When the vegetables are nearly cooked, stir in the meat and any liquid ingredients such as wine, broth, or tomato sauce. I used tomato sauce this time because I wanted a “spaghetti” type dish. This is also where I add cheese, if I’m using it. It can be stirred in but I generally sprinkle it on top, cover with a lid, and let it melt. Simmer, covered or uncovered, until heated through.
- Voila!
* A helpful tip for summer squash or zucchini: slice, dice, or shred them before proceeding with your recipe. Sprinkle with salt to help draw out excess moisture and place in a strainer to drain until you are ready to cook the squash. If needed, turn out on a clean dish towel and press out more moisture.
Before I met my husband he learned when it is time to get started on supper you start with a saute of onions and garlic. Then you decide what meat and other veggies to add to that. Many recipes are like that.
Your one dish meal looks delicious!
Thank you! We have limited cooking facilities in our “winter home” (a small camper) and our (gluten-free, vegetarian) daughter is coming next week. At home we oven roast our veggies, but here there is no oven. This will be delicious done in the electric skillet with local vegetables (sweet onions, carrots, yams & Mexican squash) and white cheese. We may toss in beans for additional protein, or serve deviled eggs on the side.
Our other favorite one-pot solution is to make an extra batch of sauteed onions,celery & carrots on day one, set them aside & brown tomorrow’s meat. Refrigerate all. The next morning after breakfast, using your crock pot, layer raw root vegetables/squash & browned meat then top with the sauteed mix. Add a bit of liquid & let it cook on low for 6-10 hours. This is a great meal when everyone is not available to eat at the same time – those who need to leave for lesson or meetings dig in early, those who are returning late from practice serve themselves later, but everyone gets a hot, not-dried-out meal. If you want a protein boost or you need to eke out more servings, a can or two of white beans, navy beans or pinto beans can be added at any time. We use a 12 ounce can of V-8 juice for liquid (buy it by the case at the warehouse stores as a soda substitute)