Cena Distintiva al Sartén

I enjoyed it but it's more of a soup then a skillet dinner. For those that are not familiar with the spice Togarashi (or don't want to purchase) give an alternative spice that is equal to it. The step of draining fat was omitted, smelled wonderful while cooking. It was a fast and easy recipe. It could use a thickening agent it you want it as a skillet dinner.

This was OK, certainly not awful, but it could use some work. The instructions are relatively vague so it's easy to miss that you might want to drain your meat if it's a higher fat content, but if you've ever cooked before, this should be fine enough to follow and make changes to as you cook.

I made two versions of this for dinner - one for myself (Type 1), and one for the rest of my family (Non diabetic for the most part). My version (with zucchini noodles) was much, much less watery and had less pan-sticking issues (likely due to having less starch in the water).

If you like Zucchini noodles, I'd just do it that way (even pre-frozen works). You do have to compensate for the difference in flavor depending on how you make the zucchini noodles, though, since pre-frozen doesn't always need to be boiled in broth or water. If they're frozen, you may want to stir fry them after with an oil (or butter) and some seasonings to add a better texture and flavor. Umami is a good one, if you can tolerate the sodium.

As-written the recipe smelled great but did not turn out very visually appealing, and I can't speak much to the texture...but it did indeed look like Slop. A tasty slop, if my family is to be believed, but slop nonetheless. If you have an aversion to textures this may be an issue for you!

If I make this again, I will simply take the concepts and make it my own instead.

Doesn't have much taste. Watery.

I made this tonight for dinner using 99% fat free ground turkey and using Mrs. Dash seasoning. What an amazing dish! It was a huge hit and plenty left over for lunches tomorrow! I would make again and highly recommend.