Chicken, Black Bean and Tomato Skillet

Chicken, Black Bean, Green Pepper & Tomato Skillet

Some days you just need a meal that is warm, filling, and made from what you already have in the kitchen. This chicken and black bean skillet is one of those quiet wins — simple ingredients, one pan, and no stress.

It’s high in protein, full of fiber, gentle on blood sugar, and easy to adjust depending on energy level or appetite. This has become one of our reliable meals when we need something nourishing without a lot of work.

Why This Works

• High protein to keep you full
• Black beans add fiber for steadier blood sugar
• Green peppers and tomatoes add flavor without added sugar
• Made from pantry and fridge staples

Ingredients

• 1–2 cups cooked chicken, chopped or shredded
• 1 can black beans, drained and rinsed
• 1 medium green bell pepper, diced
• ½ cup fresh tomatoes or cherry tomatoes, chopped
• 1 tablespoon olive oil
• ½ small onion, diced (optional)
• 1 clove garlic, minced (or ½ teaspoon garlic powder)
• ½ teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste

Optional Add-Ins

• Spinach or broccoli
• 1–2 tablespoons shredded mozzarella or Colby-Jack cheese
• ½ cup low-sodium chicken broth (for a stew version)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add onion and green pepper. Sauté for 3–4 minutes until softened.
3. Stir in garlic, cumin, and paprika. Cook for about 30 seconds.
4. Add the cooked chicken and black beans. Stir well.
5. Cook for 5–7 minutes until everything is heated through.
6. Add tomatoes last and cook just 2–3 minutes so they don’t water things down.
7. Season with salt and pepper.
8. Top lightly with cheese if using.

Serving Ideas

• Serve as a bowl meal on its own
• Over steamed broccoli or cauliflower
• With one slice of keto or low-carb bread
• Add a spoon of plain Greek yogurt for creaminess

Make It a Comfort Stew

If you want something softer or more comforting, add ½ cup low-sodium chicken broth and let it simmer for 5 minutes. It turns into a hearty, satisfying stew.

This is the kind of meal that reminds me that feeding ourselves well doesn’t have to be complicated. One pan. Simple food. Enough.

— Lynne Under Pressure

Simple Pork, Cabbage & Green Bean Skillet (Diabetic-Friendly)

This is the kind of dinner that shows up quietly and does exactly what it needs to do. It’s warm, filling, budget-conscious, and gentle on blood sugar. Pork pairs beautifully with cabbage and green beans, creating a comforting meal without relying on heavy carbs.

If you’re cooking for someone managing diabetes—or just trying to eat simply—this is one of those recipes that earns a permanent place in the rotation.

Why This Recipe Works

• Pork is naturally low in carbohydrates
• Cabbage and green beans are fiber-rich and filling
• No added sugar or refined starches
• One pan, minimal cleanup

Ingredients

• 1–1½ pounds pork (boneless chops or pork loin, sliced)
• 2 cups green beans (fresh or frozen)
• 2 cups cabbage, sliced or chopped
• 1–2 tablespoons olive oil or butter
• Salt and pepper, to taste
• Garlic powder or minced garlic
• Optional seasoning: paprika, onion powder, or poultry seasoning

Instructions

1. Heat olive oil or butter in a large skillet over medium heat.
2. Season pork lightly with salt, pepper, and garlic.
3. Add pork to the skillet and cook 4–5 minutes per side until browned and cooked through. Remove and set aside.
4. Add cabbage to the same skillet. Cook 3–4 minutes until it begins to soften.
5. Add green beans and cover the skillet. Cook another 3–5 minutes until vegetables are tender.
6. Return pork to the skillet and season with optional herbs or spices.
7. Cook together 2–3 minutes until everything is heated through.

Serving Tips

• Serve as-is for a low-carb, diabetic-friendly meal.
• If additional fiber is needed, add a small side of lentils (½ cup max).
• This dish reheats well for lunch the next day.

Simple Variations

• Add a splash of chicken broth if the skillet feels dry.

Easy Chicken, Bean & Broccoli Skillet

Easy Chicken, Bean & Broccoli Skillet (Diabetic-Friendly)

Some nights you just need dinner to be simple, filling, and kind to your blood sugar. This chicken, bean, and broccoli skillet is one of those meals. It uses basic ingredients, cooks in one pan, and delivers protein and fiber without heavy carbs.

This recipe has become a go-to in our kitchen because it keeps portions balanced and hunger satisfied—without sacrificing comfort or flavor.

Why This Recipe Works

• High protein from chicken
• Fiber from beans and broccoli
• No refined carbs or added sugars
• One-pan, minimal cleanup

Ingredients

• 1–1½ pounds boneless, skinless chicken thighs
• 1 can beans (kidney, pinto, or black), drained and rinsed
• 2 cups broccoli florets (fresh or frozen)
• 1–2 tablespoons olive oil or butter
• Salt and pepper, to taste
• Garlic powder or minced garlic
• Optional seasoning: Italian seasoning, poultry seasoning, or paprika

Instructions

1. Heat olive oil or butter in a large skillet over medium heat.
2. If using raw chicken, season lightly with salt, pepper, and garlic. Cook 5–6 minutes per side until browned and cooked through. Remove from skillet and slice.
3. Add broccoli to the skillet. Cover and cook 3–4 minutes until just tender.
4. Stir in the drained beans and heat gently.
5. Return sliced chicken to the skillet.
6. Season with additional salt, pepper, garlic, and optional herbs.
7. Cook together 2–3 minutes until everything is heated through and lightly golden.

Serving Tips

• Keep beans to about ½ cup per serving for blood sugar control.
• Fill the rest of the plate with chicken and broccoli.
• Skip bread or rice—this meal is filling on its own.

Simple Variations

• Add a splash of chicken broth if the skillet feels dry.
• Finish with a squeeze of lemon for brightness.
• Sprinkle a small amount of shredded cheese if desired.

This is the kind of meal that proves you don’t need complicated ingredients or expensive groceries to eat well—especially when managing diabetes or cooking on a budget.

Simple food. Real nourishment. One pan at a time.

Creamy Chicken & Pea Chickpea Penne (Diabetic-Friendly Comfort) -

This Creamy Chicken & Chickpea Pasta Was So YUMMY I Had to Share It

Some meals aren’t planned. They’re born out of what’s already cooked, what’s left in the fridge, and the need to get something warm on the table—especially when you’re cooking for someone you love.

This one surprised me. It started with leftover Instant Pot chicken thighs, a box of chickpea penne, and a few basics. What came out of it was a creamy, cheesy, deeply satisfying pasta dish that tastes like comfort food—yet still works for a diabetic-friendly dinner.

And yes… it was so yummy I had to write it down for you.

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Creamy Chicken & Pea Chickpea Penne

Comfort food without the stress

Why This Works

• Chickpea pasta adds protein and fiber
• Chicken thighs stay tender and filling
• Peas add a touch of natural sweetness
• Half-and-half + cheese makes it cozy, not heavy

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Ingredients

• 2–3 cups cooked chicken thighs, chopped or shredded
• 8 oz chickpea penne, cooked and drained
• ¾–1 cup peas (frozen or canned, drained)
• 1 tablespoon butter or olive oil
• ½ cup chicken broth (Instant Pot broth works beautifully)
• ¼–⅓ cup half-and-half
• ½–1 cup shredded mozzarella/Colby cheese blend
• Salt and pepper, to taste
• Optional: garlic powder or a pinch of poultry/Italian seasoning

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How to Make It

1. Cook the chickpea penne according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter (or warm the olive oil).
3. Add the cooked chicken and heat until warmed through.
4. Stir in the peas and chicken broth. Let it gently simmer for 2–3 minutes.
5. Lower the heat and stir in the half-and-half. Do not boil.
6. Add the cooked penne and gently toss everything together.
7. Sprinkle the cheese over the top, cover the skillet, and let it melt for 2–3 minutes.
8. Season with salt and pepper, stir once, and serve warm.

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Real-Life Tips (Because We’re All Cooking Under Pressure)

• Chickpea pasta thickens fast—if it looks dry, add a splash of broth or water.
• Keep the heat low once you add half-and-half so it stays smooth and creamy.
• This reheats beautifully for lunch the next day.
• If you want extra comfort, a small pat of butter at the end is always welcome.

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Final Thoughts from My Kitchen

This is one of those meals that reminds you: good food doesn’t have to be complicated. It just needs to be warm, filling, and made with care.

If you’re cooking under pressure—emotionally, financially, or just plain tired—this one’s for you.

If you make it, tell me in the comments—did Rick love it too? 💛

Cozy Day-After-Christmas Turkey Soup

This is the kind of soup that turns Christmas leftovers into something warm, healing, and comforting. It’s simple, flexible, and perfect for quiet winter days—especially when you want real food without another trip to the store.

Why This Soup Works

• Uses leftover turkey and vegetables
• Budget-friendly and low stress
• Diabetic-friendly with easy swaps
• Comfort food without being heavy

Ingredients (Very Flexible)

• 2–3 cups leftover cooked turkey, chopped or shredded
• 4–6 cups turkey or chicken broth
• 1–2 cups leftover vegetables
  (carrots, celery, onion, green beans, broccoli, spinach all work well)
• 1–2 cloves garlic, minced or ½ teaspoon garlic powder
• ½–1 teaspoon poultry seasoning or dried thyme
• Salt and pepper, to taste

Optional Add-Ins (Choose One)

• ½ cup cooked brown rice
• ½ cup cooked lentils
• ½ cup canned white beans, drained

Optional Creamy Finish

• ¼–½ cup half-and-half or unsweetened almond milk

How to Make It

1. Start the base: Bring the broth to a gentle simmer in a soup pot.
2. Add vegetables: Stir in vegetables and garlic. Simmer for 8–10 minutes, until tender.
3. Add turkey: Add turkey and seasoning. Simmer another 5–10 minutes to warm through.
4. Optional creamy step: Lower heat and stir in half-and-half or almond milk if using.
5. Season and rest: Taste, adjust salt and pepper, and let rest for 5 minutes before serving.

Helpful Tips

• If your gravy was thin, use it in place of some broth for extra flavor.
• A small squeeze of lemon at the end brightens the soup.
• This soup freezes well in single-serve containers.

How to Serve

• With keto or low-carb bread
• Alongside a simple salad
• Or just a warm bowl and a quiet moment

Sometimes the best meals are the ones that make use of what you already have—and let you slow down just a little.

Lynne Under Pressure

Holiday Comfort Chicken & Bean Skillet

Holiday Comfort Chicken & Bean Skillet (From Leftovers)

The holidays don’t always look like the pictures. Sometimes they’re quieter, smaller, and a little more tired. This is the kind of meal you make when you want something warm, filling, and familiar—without another trip to the store. It’s perfect for lunch, an easy dinner, or one of those in-between holiday days when you just need comfort food that’s real.

Ingredients (Very Flexible)

• 1–2 cups leftover cooked chicken, chopped
• 1 can beans (pinto, black, or white), drained
• 1 cup leftover vegetables (broccoli, spinach, green beans, carrots, or mixed)
• 1–2 tablespoons olive oil or butter
• Salt and pepper, to taste

Optional holiday extras (use what you have):

• A pinch of garlic powder or onion powder
• A light sprinkle of poultry seasoning or Italian seasoning
• A small handful of shredded cheese

How to Make It

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the chopped chicken and warm it through.
3. Stir in the beans and vegetables.
4. Season simply with salt, pepper, and a touch of holiday seasoning if you like.
5. Cook until everything is heated through and lightly browned.

That’s it.

To Serve

Spoon into a bowl. Sit down. Take a breath.
Let this be enough.

A Quiet Holiday Note

Not every holiday meal has to be big or perfect to be meaningful. Sometimes the most comforting dishes are the ones made with what we already have—served warm, eaten slowly, and appreciated for what they are.

🥣 Cozy Lentils with Spinach – Instant Pot & Stovetop Friendly

Have some flavorful homemade chicken stock sitting in your fridge? This simple, hearty lentil recipe will put it to delicious use. Whether you're cooking in a hurry with the Instant Pot, or prefer a slow simmer on the stovetop, these savory lentils with spinach are healthy, budget-friendly, and comforting.

And yes—it tastes even better the next day!

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🛒 Ingredients:

• 1 cup dried lentils (brown or green, rinsed)
• 3 to 4 cups chicken stock (homemade or store-bought)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced (optional, for a little sweetness)
• 1 tsp olive oil or butter
• ½ tsp salt (adjust based on how salty your stock is)
• ¼ tsp black pepper
• ½ tsp cumin or Italian seasoning (optional)
• 2 cups fresh spinach (rough-chopped if large leaves)
• 1 tbsp lemon juice or vinegar (optional, for brightness)

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🥄 Method 1: Instant Pot Lentils with Spinach

Fast, hands-off, and flavorful. Perfect for busy evenings.

1. Turn Instant Pot to Sauté mode. Add oil, onion, and carrot. Cook for 3–4 minutes until slightly soft.
2. Add garlic and stir for 30 seconds.
3. Stir in lentils, 3 cups of chicken stock, salt, pepper, and seasoning.
4. Press Cancel, then set to Pressure Cook (High) for 9 minutes.
5. Let it naturally release for 5–10 minutes, then quick release any remaining pressure.
6. Stir in fresh spinach. The heat will wilt it in under a minute.
7. Add lemon juice or vinegar (optional), taste, and adjust salt.
8. Serve warm with crusty bread, rice, or enjoy it solo!

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🥘 Method 2: Stovetop Lentils with Spinach

A classic slow simmer for when you want the house to smell amazing.

1. In a medium pot, heat olive oil over medium heat.
2. Add onion and carrot. Cook 3–4 minutes until softened. Stir in garlic.
3. Add lentils and 3 cups of chicken stock. Bring to a boil.
4. Reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally, until lentils are tender.
5. Add spinach, cook uncovered for 2–3 more minutes until wilted.
6. Add lemon juice or vinegar if using. Adjust seasoning and serve.

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🌿 Tips & Variations

• More veggies? Add diced zucchini, celery, or chopped tomato.
• Need protein? Stir in shredded chicken, turkey, or cooked sausage.
• Spice it up: A pinch of red pepper flakes adds warmth.
• Make it creamy: Stir in a spoon of plain yogurt when serving.

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💬 Final Thoughts

This recipe is one of those "build-it-your-way" dishes. Use what you have, adjust to your taste, and don’t be afraid to experiment. Whether you’re feeding a crowd or batch cooking for the week, these lentils will not let you down.

Let me know in the comments: Instant Pot or stovetop—what’s your go-to method?