Add to My Menu

Beef Skillet Supper

Prep time 10 min
Cook time 15 min
Total time 25 min

Prep time 10 min
Cook time 15 min
Total time 25 min


This week I was introduced to a new category of recipes called...MAN FOOD!

My friend, and VP at Fit Body Boot Camp, Matt Wilber, came on my cooking show and walked me through 5 of his favorite MAN FOOD recipes. It was quite the eye-opening experience :) 

Basically any recipe that is SIMPLE, QUICK and TASTY could be officially classified as MAN FOOD. 

It’s pretty funny because my instincts in the kitchen are to always push the limits of a dish by adding more flavors, varied textures, pretty garnish, and fancy seasonings. In other words, I enjoy making recipes COMPLICATED and DETAILED, rather than SIMPLE and QUICK! 

You’ll even notice in this recipe - a variation of Matt’s Beef Skillet - that I added Sweet Potato Rice and Chopped Kale...two additions that make the dish a little more complicated (and tastier!) If you’re serious about keeping this dish as true to MAN FOOD as possible then just chop up your sweet potato rather than going through the process of turning it into rice! 

This Beef Supper Skillet is a very Fitness-Friendly meal, with tons of protein and wholesome, nutritious ingredients to power you through your day and fuel your results. It’s perfect for making on a weeknight when you don’t have a ton of time to spend in the kitchen, but you still want a dish that’s full of flavor. 

Serves 4

1 pound lean ground beef

1 teaspoon sea salt

1 teaspoon sweet paprika

1 teaspoon garlic powder

2 Cups Sweet Potato Rice

2 cups kale, chopped

1 cup liquid egg whites

*Optional: fresh mozzarella

*Optional: fresh cilantro

*Optional: Poor Man’s Guacamole


Place a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until all of the pink is gone. Remove from heat.


Mix the sea salt, paprika and garlic powder into the beef. Return the heat to medium and add the sweet potato rice to the skillet. Cover and cook for 5 minutes.


Add the chopped kale to the skillet, cover and cook for another 5 minutes.   


In another skillet over medium heat and scramble the egg whites until the curds are barely wet and starting to break apart.


Mix the egg whites into the skillet and top with mozzarella and cilantro. Immediately serve with Poor Man’s Guacamole. Enjoy!

Quick Tip

​There are TONS of substitutions that you could make with this recipe. Protein: feel free to use ANY ground meat that you'd like. ​Rice: ​I used sweet potato rice, however feel free to use cauliflower rice, cooked quinoa, cooked brown rice, chopped squash, or chopped bell peppers and onions. ​Greens: ​I added in some dark kale, chopped nice and tiny because I LOVE kale! You could use spinach instead, or if you're not feeling like greens then you could leave 'em out. ​Cheese: ​I used some fresh mozzarella in this skillet, however it's totally optional and tastes just as amazing without cheese. You could also sprinkle some nutritional yeast instead of cheese. ​Eggs: ​I used scrambled egg whites for added protein, which tasted great, however, you could use regular scrambled eggs OR you could even leave the eggs out. 

So many options, so little time! You could make a different variation of this skillet every day of the week! Enjoy! 


Calories: 342
Fat: 7g
Carbohydrates: 22g
Sodium: 712mg
Fiber: 4g
Protein: 44g
Sugar: 6g

{{state.filters.category || 'All Categories'}}
No Results