Skillet Pasta & Flounder

I always try to grab the Whole Foods newsletter "The Whole Deal" when I'm there, mostly for the coupons, but also to check out the recipes. While I don't usually end up trying the recipes, every once in a while something will strike my fancy. Recently they published a matrix for making simple skillet meals using beef, turkey or tempeh. Each of the five options (Irish, Cajun, Asian, Tex-Mex and Italian) have their own seasoning, veggies and serving options, but the same basic directions. To see of all of the possibilities, click this link and scroll to the bottom to download the PDF. I decided to try the Italian one, because I'm not adventurous. But I did substitute two cans of navy beans for the beef/turkey/tempeh. So I guess I'm a little adventurous.

Ingredients:
Seasoning: 1 Tbsp Italian seasoning + 8 thinly sliced, oil-packed sundried tomatoes
Veggies: 1 (15 oz) can diced tomatoes + 1 bunch thinly sliced lacinato kale (tough stems removed) [I don't know what lacinato kale is, I just used the regular kale that my store had] + 2 tsp chopped garlic
To Serve: Spoon over or toss with 3/4 lb pasta, cooked and drained

Directions:
1. Heat a large skillet over medium-high heat.
2. Add 1 lb lean ground grass-fed beef, along with any seasoning(s)
3. Break up beef with a wooden spoon, browning it until cooked through and any liquid has cooked away, about 10 minutes. [or until everything's hot and you don't want to burn it]
4. Stir in veggies and cook until just tender and heated through.
5. Serve as suggested.

My husband took advantage of some well priced flounder fillets. He lightly coated each side with
canola oil, garlic, oregano and basil and a little lemon juice, then baked them at 400 for 8-10 minutes.