Simple Italian Skillet

Teething is just the worst. We’ve been pretty lucky that Ricky has handled teething like a champ, with the exception of a couple teeth. Last night was one of the worst we’ve had in a long time; poor little man could not sleep and was inconsolable even with Tylenol! We eventually ended up packing him into his carseat around midnight to go for a drive and get him to sleep. He slept from 12:30-3 am and then woke up and didn’t go back down until 5 am. He seems fine today, so hopefully last night was a one-time thing. I told Karl he was just trying to prep us for having a new baby around again!

Running on little sleep myself means a simple, quick dinner. Luckily one of my favorite Ricky-friendly meals is called Simple Italian Skillet and takes about 20 minute from start to finish!

Italian skillet ingredients

Start by chopping up 1-2 green peppers (depending on the size of the peppers and how much you like green peppers; I use 2) and 1 onion. Begin cooking sausage in a large skillet until mostly browned (5-7 minutes) and then drain excess fat. Once the fat is drained, add chopped peppers and onion.

Add chopped pepper and onion

Cook until peppers and onions are crisp. Add in one can of diced tomatoes and two cups of vegetable juice. Cook and stir until mixture boils.

Add diced tomatoes and tomato juice

Remove from heat and stir in rice. Let stand 6-8 minutes or until the rice has absorbed all the excess fluid. Uncover and enjoy!

Simple Italian skillet

Look at that delicious meal- SO simple and easy, but never disappoints. This is also a favorite of Ricky’s- he gobbles up the Italian sausage and green peppers like it is his job!

Italian skillet close up

Simple Italian Skillet


  • 1 lb Italian Sausage (I use mild)
  • 1-2 green pepper(s), chopped
  • 1 medium onion, chopped
  • 1 14.5 oz can diced tomatoes
  • 2 cups vegetable juice
  • 1.5 cups instant white rice


  • Cook sausage in a large skillet until mostly browned (5-7 minutes). Drain excess fat
  • Add chopped green pepper and onion, cook until crisp
  • Add diced tomatoes and vegetable juice, stir and cook until boiling
  • Remove from heat and stir in rice
  • Cover and let stand 6-8 minutes or until liquid is absorbed and rice is soft
  • Optional- sprinkle with mozzarella cheese, cover and let stand until melted

Mexican Style Goulash

When we first found out that Ricky had so many food allergies, the idea of providing a balanced diet was very intimidating. I was lucky enough to be able to breastfeed Ricky for 15 months, but after that the pressure was on to make sure he was getting all the nutrients he needed from the foods I fed him on a day-to-day basis. We met with a dietitian early on to help get a better grasp of what challenges we’d be up against and come up with potential solutions. Unfortunately, the dietitian that we met with was more skilled in listing things that Ricky couldn’t have (which I was already aware of) rather than providing alternatives. The one very valuable thing she did point out, though, was just how important protein is in a growing child’s diet. We are lucky that Ricky does not have any allergies to meat specifically, so it is just a matter of making meat interesting for him within our restrictions and in a form that he can eat easily at 20 months. One great example of this is Mexican style goulash!

I love a good one-pot meal. There is nothing better than an quick and easy meal that the whole family enjoys. Throw in the fact that you most likely already have all the ingredients in the house for this meal and we have a real winner.

Start with these ingredients:
Mexican style goulash ingredients

Brown 1 pound of ground beef and chopped onion in a large skillet.
Brown ground beef and onion

Add remaining ingredients (except the macaroni noodles). Stir and bring to a boil.
Add the rest of the ingredients, except macaroni

Once boiling, add macaroni. Reduce heat, cover and simmer for 20-25 minutes.
Simmer for 20-25 minutes

That’s it- enjoy!
Mexican style goulash
Mexican style goulash plated

Please excuse my XL man-sized portion, but I’m eating for three: me, the baby in my belly and the little man that likes to mooch off my plate!

Mexican Style Goulash


  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 can whole kernel corn, drained
  • 1/2 cup water
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 2/3 cup elbow macaroni (uncooked) – *we have had the best luck with Ronzoni Smart Taste in avoiding any CC with eggs


Brown ground beef and onion in a large skillet over medium heat; drain grease. Add the remaining ingredients, except the macaroni. Stir and bring to a boil. Once boiling, add elbow macaroni. Cover and reduce heat; simmer 20-25 minutes or until macaroni is tender. Uncover and enjoy!