Category: Recipes

This recipe does not meet the typical definition of Goulash or at least I don’t think it does. That said, it is very tasty and fairly inexpensive to make. I made it this week and for the three of us, we got three separate meals out of it. You could get more creative with this meal as well. When my husband and I started dating, he made a version of this recipe and added in mixed vegetables as well.

• 1 pound of lean ground beef or turkey
• 1 large can (29 ounce) Tomato Sauce
• 1 large can (29 ounce) petite diced tomatoes
• 1 packet Spaghetti Seasoning (or make your own with Italian Seasoning, salt, pepper, etc)
• Garlic (fresh or minced), 1-2 tbsp
• Oil, 2 tbsp
• 2 Tbsp butter or Country Crock
• Box of pasta (Rotini, shells, elbows, etc)

In a pan, saute the onion in the oil, add the garlic and saute a few more minutes, add the ground beef or turkey and brown. Add the two cans of tomato sauce and diced tomatoes and then stir in seasonings. I add a little butter or Country Crock as well. I also season the onion and garlic with a little garlic salt, pepper, and Mrs. Dash. This would be the time to add other vegetables such as mixed vegetables if desired. Stir and simmer for about 10 minutes. Boil the pasta of your choice, drain, and then mix with the sauce. You can also bake it in the oven after you mix it for a few minutes if you like a more casserole type dish. I prefer mine moist so I do not bake it. We top ours with a little cheese, either Mozzarella, Parmesan, or Cheddar will do. Served with a nice green salad and it is very nutritious and inexpensive meal. Enjoy.

Last night I was so craving Chinese Food and my favorite is pork Chow Mein! I love the bean sprouts and Chow Mein noodles with all of the vegetables mixed together. I love to go out for Chinese food, but I also have been making homemade Chow Mein for years. Several years ago I got this recipe off of the back of the Safeway brand of Chow Mein noodles. I am going to share with you my modified version because this is my favorite version. The original version does not call for the bean sprouts or water chestnuts. You can also make your own version. I use ground beef per the original recipe. You could also use Chinese BBQ pork or your own variation of pork. I know someone who makes this recipe using cream of chicken soup instead of mushroom soup and uses ground chicken or chicken breast. I know another family that adds corn to the recipe. A lot of varieties would work well. I serve this over steamed rice, but you could use fried rice too. I do not eat the rice and serve mine over a few extra Chow Mein noodles.

• 2 Medium yellow onions or 1 Large (I use yellow sweet onions)
• 1 stalk of celery
• 2-4 Tbsp. of cooking oil
• 1 can of Mushrooms, stems and pieces (you could also use fresh)
• 2 cups of fresh bean sprouts
• 1 can of water chestnuts
• 2 cans of chicken with rice soup (10 oz. cans)
• 1 can of cream of mushroom soup (10 oz. can)
• 1 pound of lean ground beef (or preferred protein)
• Milk or half and half to desired consistency, I also add a tiny bit of chicken broth to desired consistency
• 1 1/2- 2 cups of Chow Mein Noodles
• Cashews, halves and pieces (I have also used peanuts)

Instructions:

In a large soup pot or large skillet, heat oil and then throw in diced celery and onion. Add seasonings of preference. I use salt, pepper, garlic salt, and Mrs. Dash. Cook until vegetables are somewhat tender. Add ground beef and brown. Drain if using higher fat meat. I use the lean meat and do not need to drain. It has a little bit of oil leftover, but it flavors the dish. After the meat is done, add the mushrooms and water chestnuts. Heat just for a few minutes and then add the 2 cans of chicken with rice and the 1 can of cream of mushroom soup. Stir well and then add your milk and a tiny bit of chicken broth although the chicken broth is not required. I use it to add a little extra protein. Once heated, I add the Chow Mein noodles and fresh bean sprouts and then simmer for about 20-25 minutes until the Chow Mein noodles are soft. Lastly I add a handful of cashews or peanuts. The original recipe calls for baking this in the oven once the Chow Mein noodles are added at about 350 for 20 minutes. I prefer the non baked version because it tastes more like the real Chow Mein that I crave. This also makes great leftovers.

Happy eating and well wishes to all of you.

Mandy

My mom taught me this recipe when I was younger. It was a recipe I went on to share with my husband and son. Truth be told, my husband does a better job with it and I cannot quite figure out his secret. It is very tasty, fairly low in fat, and you can use it on top of rice, noodles, baked potatoes, mashed potatoes, or even eat it plain. You could also serve it on top of vegetables such as green beans or broccoli. When I first had bariatric surgery, my new stomach no longer tolerated it. I was so disappointed as this was a favorite. I’m at a place now where it tastes as good as it always did. Hope you enjoy!

• 2 pounds lean ground beef (I use extra lean ground chuck)
• large yellow sweet onion
• Seasonings such as salt, pepper, Mrs. Dash, garlic seasoning
• 2-4 tbsp. cooking oil
• 2 Large cans of Cream of Mushroom Soup (Family Size)
• 1% or 2% milk to taste

Instructions: Dice onion and sauté in cooking oil until onions are tender, but not overdone. I like them semi-soft and add the ground beef on top of the onion and brown ground beef. My husband likes to sauté the onion and then remove it from the pan, then brown the ground beef. Maybe I really do know his secret after all! Either way it does taste great when the onions are quite tender. I add my seasonings to the ground beef while cooking such as salt, pepper, and Mrs. Dash. I also like to add a little garlic salt or seasoning. If you use really lean beef, you will not need to drain it before adding the soup. If you use higher fat meat, go ahead and drain and then place back in the pan before adding the soup. I then add the two large family size cans of cream of mushroom soup and stir well. I then add 1% milk until desired consistency. We like it sort of thick so I do not add much milk to it. I do not use much salt when cooking. I do add a little fresh ground pepper to my final product before serving. If you like a thinner consistency you can add more milk and even reduce the ground beef to one pound.

Usually I make this the first night and make rice to go with it and then with the leftovers I make noodles or a vegetable. You can use it in a variety of ways though. My mom’s favorite was over mashed potatoes. Whatever you decide though this one is a good one in my opinion and is a quick week night fix. Take care everyone and happy Holidays!

Mandy

Sunday has become my day to cook and prepare meals for part of the week. My goal to be healthier has involved eating out less and much less fast food. I usually start early in the day and cut up vegetables for my dishes. I start one meal in the crock pot and simmer all day. I put the cut up vegetables in the refrigerator. I go swimming on Sunday’s and so when I get back, I simply add my cut up vegetables to whatever recipe I start in the oven or stove top. I end up with two to three meals that we can quickly re-heat throughout the week. This has saved me a bunch of time, money, and my health. Today I am making Pasta e Fagioli. I got this recipe off of weight watchers several years ago. It came from a weight watchers member Melanie who lost 49 pounds and decided to make a healthy version of this soup. Its’s delicious, full of protein and good vitamins. Hope you enjoy.

Ingredients:

• 1 Tbsp canola oil
• 1 medium onion chopped
• 1 medium carrot chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 14 ½ oz can of diced tomatoes
• 4 cups reduced sodium chicken broth
• 1 ½ oz uncooked pasta, small shells variety about ½ cup
• 15 ½ oz canned great northern beans, rinsed and drained
• 3 Tbsp grated Parmesan Cheese
• ½ tsp black pepper, freshly ground

Instructions:

Heat oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally until browned. Stir in the chili powder, cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.

Stir in the broth and pasta, bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly about 8 minutes. Add the beans and heat through. Remove from the heat, then sprinkle with the cheese and pepper.

Feel free to mix it up a bit and experiment. I use the Italian diced tomatoes in my recipe and also add a little Italian seasoning when I’m cooking the vegetables and meat. I also add a can of red kidney beans. I do not add the cheese to the final product. I let others choose how much cheese to use and I offer Parmesan/Romano cheese blend. Have fun with healthy eating.

Sunday’s breakfast is Omelet Sandwiches. This is a family favorite that my mom taught me and now my family loves it too. It is packed with protein and is hardy and filling. I choose to forego the bread because it is not a food my stomach enjoys right now. Feel free though to be creative with the bread. Sourdough bread, French bread, or a grain bread are all great choices. This recipe will serve four and can always be reduced for two or less servings. If you experiment with this and find a new combination, feel free to comment and let me know how it goes.

• 8-10 large eggs
• 3-4 dill pickles diced
• 1-2 Tbsp. butter
• Salt and Pepper
• 1/4 cup Milk, 1% or skim
• 1 package sliced wafer beef lunch meat, cut up, or you can a use sliced or cubed ham
• Variety of cheese (I use 2 slices of Velveeta, 2 slices of Swiss, & 1/4 cup shredded Colby Jack or cheddar)

Directions:

In a mixing bowl, beat the eggs and then add the milk and some salt and pepper. Add the pickles, wafer lunchmeat, and cheese and stir together. In a large skillet, using medium heat, melt the butter. Pour in the ingredients. Let it cook until it starts to bubble. I also like to add just a bit more salt and pepper, using more pepper than salt.  I lift the corners with a spatula and watch for a nice golden brown to start. As I use the spatula to check the bottom, I allow more of the egg mixture to seep below. I continue to watch it closely until most of the liquid has seeped underneath and it is turning a golden brown. I then use the spatula to turn sections of the mixture over to cook on the top. I break it up into about four sections.  You can do this any way you like. The goal of this recipe though is to cook it more like an omelet rather than scrambling. Once it is golden brown to your liking, remove from heat and serve. Can be enjoyed solo or on top of two slices of bread, English muffins, or croissants. Enjoy!