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Quick Skillet Dinner

This dish honestly took me less than 1/2 hr to assemble, ready to eat!

Trader Joe list:
small can sliced olives
1 jar bruschetta sauce
1 can fire-roasted chopped tomatoes
1 tube polenta
other ingredients:
16 - 24 oz grass-fed ground beef (I like the USA produced from Sprouts)
 4 organic zucchini, diced
1 large onion, chopped

1. In large skillet, brown the beef with the chopped onion. Add 1 tsp sea salt per pound of beef. Grind some pepper into the mix.

2. While beef is cooking, put 1 - 2 Tbsp evoo into medium skillet and put on medium heat; cut open a tube of polenta and slice it into 1/3 inch rounds.  Put rounds into skillet with heated olive oil and let brown slightly, turning when you like the golden color on the bottom of the rounds.

3. When beef/onion mix is still pinkish, add the cubed zucchinis and stir.  Let cook on med heat, turning once in a while. Add lid to hasten cooking.

4. In the meantime, open and drain the small can of olives, open the bruschetta sauce and tomatoes and capers.

5. When the zucchini are tender but firm, add the olives, bruschetta, tomatoes, drained olives and 2 Tbsp drained capers.

6. When polenta slices are golden, salt and pepper slightly, place 2 - 3 rounds on plates, then mound the beef mixture on top of the polenta slices. Viola!

Top with 2 - 3 Tbsp of plain whole milk organic yogurt or sour cream, sliced scallions and chopped avocado if desired.

Mary Anne Robinson, MS Bio-Nutrition