I have a similar sort of thing, I start off with onions, then I go cut up mushrooms or zuccini if I have them, then the meat, next is either the sauce/spices or sliced carrot and broccoli (I like these lightly done), finally any silverbeet or lighter greens go last so they don't get slimy.
Common sauces are a sprinkling of cayenne pepper on anything, possibly a stock cube dissolved and mixed through, curry paste (tandoori, green or red)or curry powder mixed with hot water, peanut butter and cayenne pepper(good with chicken, improved with coconut milk). This week I had pork with soy sauce and homemade jam (family and neibours have large orchards/berry patches) which was delicious.
That makes the main dish, then I cook up a pot of roughly cut potatoes, sometimes with carrots and cabbage (cutting it fine annoys me) and a half dozen servings worth of cooked lentils which I keep in the fridge, so whenever I make or reheat food I just add some of both.
I've just moved out of home for uni and am finding this pretty cheap, less than ~$40au per week so far (didn't have to buy all my spices though.
Also if you ever get the chance; cooking duck hearts in butter and adding balsamic vinegar, then reducing it to a sauce is incredibly good!

All sound delicious! Bonus points for skillet meals - so easy and quick.

Reminded me of a recipe I love and use a lot: Joe's Special:
http://italianfood.about.com/od/savoryeggdishes/r/Joes_Special.htm

But to that, I add olives and either crushed tomatoes or tomato paste for some zing. I can (and often do) eat that for days! I think ground beef + veg + herbs/spices can take you anywhere.

Where's part 3? 😀

Thank you so much for this blog. Although I've been eating paleo for awhile, my husband is just now getting on board. It's his responsibility to make dinner on Wednesdays but he's been having a hard time of it ("Remind me again. Can you eat this?"). This is a perfect starting point, and the variations should give him some ideas for next week.

I read him your "Eat Like A Predator" blog earlier today and, for the first time, paleo makes sense. Your blogs are easy to read and explain things well. The tongue-in-cheek comments are a plus. The one that got his attention: "...if you can put it in a truck and the truck starts, it's not food."

Just FYI: I got your web site from a friend's positive post about your book. I'll eventually read it but am enjoying catching up on your blogs first.

Great site!
Well Done, J Stanton.
Thanx!
Here is what I do. More like an oven bake that a skillet scramble. Think beef roasts, fat ones like blades, thick too. Put anything you want in the bottom of the right size oven, roast on top. Cook it til you like it. Tomorrow, on top of re-heated left-overs, cover those with 3 fried eggs.
VIOLA!
KCElliott

Hi J, you cook a lot the way I do. However, as I have gotten older I really don't like how cooking everything together in one pan means some things are overcooked and some are undercooked, so I spend no more time cooking some separately, with tremendously better results and eating enjoyment. For instance, I will roast baby broccoli with olive oil and potatoes in bacon fat, separately in the oven at 450 degrees F while I prepare my other ingredients, then I can add them in or eat the separately, as my mood dictates. Sometimes is tastes and looks better separate. My favorite mix is leftover meat with broccoli, potatoes, caramelized onions and poblano with a touch of creamy white cheese in a scramble or like a frittata, which just means you don't scramble and let it cook like a Spanish Tortilla.

Speaking of Spanish Tortillas, Chorizo is also a great choice with potatoes, onions, olives and peppers, which works fine all cooked in one skillet. Are capers and peppercorns (ground pepper of any kind) permissible?

For an Chinese/Japanese style omelet I make a flat thin egg pancake with eggs, garlic chives, fat (it used to be toasted sesame oil, now bacon fat), and tiny amounts of fish sauce and oyster sauce, salt and pepper. Then I will fill it with vegetables sautéed or stir-fried with added spices and sauces like Tamari. You can also use this as an alternative to those flour pancakes with Mu Shu Chicken or Pork, if you make it thin enough, which is easy to do.

A Thai Potato Green Curry is out of this world! It can have chicken or Shrimp or even Mussels. It generally has carrots and a green or two, and of course, basil and coriander. Lemongrass makes everything better!

I make my own spice blends and most importantly Honk Kong Chili Sauce...OMG deeply complex flavor profile of hot heaven. I use it even on Tacos sometimes. It is excellent in an omelet with a tiny bit of cheese and nothing else. It is that good.

A fantastic filling soup is boiling chicken thighs and dicing them. Reduce the broth, add coconut milk, Hong Kong Chili Sauce, crushed ginger, lemongrass, a few dashes of 5-Spice, diced carrot and green bean or long bean (it used to be corn), and chopped coriander. The more the liquids are reduced, then thicker it will be. Amazing flavor!

For the person talking about Stroganoff, use potatoes instead of noodles for this diet, unless you use rice noodles.

Thank You J, you have helped to move towards health again. My health declined rapidly when I became Vegan, supposedly, for health. HA! It only improved slightly when I became Pescatarian, gluten-free. It gets confusing. Your plan makes sense to me in light of what I have gone through.