Hamburger Goulash

 My Mom made hamburger goulash and I loved it, I saw this on facebook and want to try it to see if it is like hers! found the site here:

Hamburger Goulash

INGREDIENTS

• 2 pounds lean ground beef
• 1 tablespoon olive oil
• 1 large white or yellow onion diced
• 5 cloves minced garlic
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon paprika
• 3 cups beef broth
• 30 ounces canned tomato sauce
• 30 ounces canned diced tomatoes
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 2 cups uncooked elbow macaroni
• 1 1/2 cups shredded cheddar cheese

INSTRUCTIONS

• Heat a 6-quart pot over medium-high heat. Add in ground beef and cook until browned, but not cooked through, about 5 minutes. Drain excess grease and return pan to medium-high heat.
• Pour in olive oil. Add in onion and saute until onion is soft and translucent and ground beef is cooked through, another 5 to 7 minutes.
• Add in garlic, chili powder, and paprika. Let toast 1-2 minutes.
• Pour in beef broth, tomato sauce, and diced tomatoes. Season with Italian seasoning, salt, onion powder, and black pepper. Stir to combine and bring to a simmer over high heat.
• Once simmering, reduce the heat to medium-low and continue to simmer 15 to 20 minutes.
• Add in elbow noodles. Cook an additional 15 minutes, until pasta is al dente.
• Remove pot from the heat. Stir in cheddar cheese until melted. Serve warm.

TURKEY CURRY

 TURKEY CURRY

This recipe comes to me from my friend Tammy Lloyd, it is a family favorite of theirs  I just tried it tonight and it is amazing.  I accidentally burnt my first try because it says LOW heat and I had too high heat and burned the butter and onions.  So.... use low heat and have all the stuff you are going to add the butter and flour mixture ready to go!

6 Tblsp margarine (or butter)

2 cup milk

1/2 cup minced onion (or 3 Tblsp dried)

2 tsp curry powder

1 1/2 tsp sugar

6 Tblsp flour

1/2 tsp ginger

1 1/2 tsp salt

2 cups chicken broth

lemon juice

2 cups uncooked rice

4 cups Turkey or chicken, cooked

Melt margarine over low heat, saute onion and curry powder. Blend in flour and seasonings.

Cook over low heat until mixture is smooth and bubbly  Remove from heat, stir in broth and milk.  Bring slowly to a boil stirring constantly - boil one minute  .add turkey and lemon juice  Spoon curry over cooked rice

can use condiments as desired:

raisins, almonds, bacon bits, coconut, apples, peanuts, hard boiled egg, chutney

This is really really good.  I cooked rice in the instant pot while I started the curry sauce and topped it with olives, tomatoes, and chopped nuts and it is sooo good!  Enjoy

by Ingrid Byers

Biscuits and Gravy Casserole

This recipe came to me from my daughter Christy who said she has made this several times and her family likes it, it is easy to prepare and yummy.  It comes from Six Sisters Stuff and you can link them here:

Biscuits and Gravy Casserole from Six Sisters Stuff

Ingredients:
1 (16.3 ounce) package refrigerated biscuits
1 pound ground sausage
3 Tblsp flour
2 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper

Instructions:
Preheat oven to 400 degrees
Lightly grease a 9 x 9 pan with cooking spray, set aside
Open biscuits and cut each biscuit into 4 pieces.  Layer half of the cut biscuits in your prepared pan.
Bake for 10 minutes
While it bakes, brown the sausage in a skillet over medium high heat until fully cooked, then drain grease well.
Add flour to the cooked sausage and mix until all is covered
Lower heat to medium, and cook flour/sausage mixture for 3 to 5 minutes, stirring frequently. 
Add milk, salt and pepper and stir to combine until it comes to a slight boil. 
If the gravy is too thick, add a bit more milk.  You want the gravy to be thickened but not too thick.
pour the sausage gravy over the cooked biscuits
Layer the remaining uncooked, quartered biscuits over the gravy.
Place casserole dish on a baking sheet, and bake for 20 to 25 minutes or until golden brown
If they start to get too brown, you can cover with foil for the last 10 minutes

This serves 6 ( can double in a 9 x 13), prep time is 15 min, cook time is 35 min

Christy says this is yummy so I can't wait to try it!

Thought for the day:

"You are today where your thoughts have brought you;  you will be tomorrow where your thoughts take you" James Allen

As a man thinketh, so is he!  Our thoughts are very powerful!  you can control your thoughts.  Make them positive!

Stuffed Jumbo Shells

Stuffed Jumbo Shells

This is off the back of Barilla Jumbo Shells macaroni box, eating this tonight!  Yummy, I liked it (lacey didn't like the spinach in it but I wouldn't change a thing)

1 box (12 oz) Barilla Jumbo Shells
1 lb ground beef
2 Tblsp worcestershire sauce
2 Tblsp extra virgin olive oil
1 bag baby spinach, chopped ( 6 oz)
1 cup finely chopped onion
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 egg
1/4 cup freshly grated parmigiano cheese
1 jar Barilla tomato and basil sauce
1 cup shredded mozzarella cheese

Preheat oven to 350
Cook Jumbo Shells according to pckg directions, drain, reserving 1/3 cup pasta cooking water
Cook ground beef in a large skillet over medium high heat 4 min or until no longer pink, add worcestershire sauce to it, stirring occasionally, drain grease
Add oil, spinach, onion, garlic, reserved pasta water, continue cooking  10 min, stirring occasionally.  Remove from heat
Add seasonings and blend well.  let mixture cool
Stir in egg and Parmigiano cheese
Pour 1 cup of the spaghetti sauce onto 9 x 13 baking dish
Fill Jumbo shells with meat mixture; place in dish.  Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 min or until thoroughly heated

tip:  can use italian sausage instead of ground beef
I did not use the nutmeg, but it might be good with it!

Clean Eating Orange Chicken

Clean Eating Orange Chicken

This is from the fit housewife, I am going to try this recipe!

Ingredients 2 cloves garlic, minced zest of a naval orange 1/3 cup fresh orange juice (from about 3 naval oranges) 1/2 cup low-sodium chicken broth 3 Tbsp raw honey 2 Tbsp low-sodium soy sauce 1-1/2 Tbsp corn starch 1 Tbsp rice wine vinegar 1 tsp ground ginger 1/4 tsp red pepper flakes 1/4 cup whole wheat flour 1/4 tsp each sea salt and fresh ground pepper 2 large boneless, skinless chicken breasts cut into small cubes 2 Tbsp coconut oil Olive oil cooking spray 1 red bell pepper, seeded and cut into cubes 2 cups snow peas, trimmed 1/4 cup green onions, chopped

More Like This 1 2 3 4 PrevNext

Instructions

• In a medium bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, corn starch, vinegar, ginger, and pepper flakes. Set aside.
• To a large zipper-closure bag, add flour, salt, and pepper and shake to combine. Add chicken to bag, seal, and shake until chicken is coated with flour mixture.
• In a large skillet, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.
• Spray skillet with olive oil cooking spray and return to medium-high. Add bell pepper and sauté for 2 minutes. Add snow peas and sauté another 3 minutes.
• Whisk orange sauce again and add to skillet. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently. Return chicken to skillet and simmer until heated through. Serve over cooked rice, quinoa, or whole grain noodles (optional) and garish with green onion.

Notes

• 21 Day Fix: 1 red, 1 green, 1 orange

Skinny Boneless Ribs

Skinny Boneless Ribs

This is from the fit housewife, love her recipes, I am going to try this one!

Skinny Boneless Ribs

5

Prep Time: 4 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 4 hours, 20 minutes

Yield: Makes 5 servings

Recipe slightly adapted from Looneyspoons Collections

Ingredients

• Spice Rub
• 1 Tbsp coconut palm sugar (can use brown sugar)
• 1-1/2 tsp smoked paprika
• 1 tsp chill powder
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 2 large pork tenderloins
• Sauce
• 1 Tbsp butter
• 2 Tbsp finely minced onion
• 1 tsp garlic
• 1/2 cup ketchup
• 1/3 cup hickory-flavoured barbecue sauce
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp molasses
• 1-1/4 tsp chill powder
• 1 tsp grated lemon zest
• 1/2 tsp cumin and paprika
• 1/2 tsp dried rosemary
• 1/4 tsp fresh ground black pepper

Instructions

1. Mix all spice rub ingredients together in a small bowl and set aside.
2. Using a meat mallet, pound the pork uniformly into 3/4-inch thickness. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs. Cut about halfway through the meat, not all the way through. Use about 1-1/2 Tbsp spice rub per slab of "ribs" and rub into both sides of meat and into the score marks. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavour.
3. To make sauce, melt butter in a small pot over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute. Add all remaining sauce ingredients and mix well. Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally. Remove from heat and let cool. Sauce will thicken slightly as it cools.
4. Preheat grill to high. Place pork on grill rack that has been lightly brushed with oil. Grill pork for about 10 minutes, turning occasionally and basting often with sauce. Be sure not to overcook the pork, as it will be dry. I like to cook my pork to 160 degrees. Remove pork from grill and cover in foil to let rest for 5 minutes, then cut along score marks into individual "ribs." Serve hot.

Notes

Cal: 390 Fat: 10.5g Pro: 49g Carb: 24g Fiber: 1.2g Sodium: 703mg

Healthy Apricot Glazed Chicken

Healthy Glazed Apricot Chicken

This is from the fit housewife, I love her recipes, enjoy!

Apricot Glazed Chicken

5

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 4

Serving Size: 1, 4 oz. chicken breast

Recipe slightly adapted from The Dinner Fix

Ingredients

• cooking spray (my favourite is Spectrum Coconut Oil)
• 1/2 cup whole wheat flour (can use gluten-free blend)
• 1/2 tsp pepper
• 1 tsp Mrs. Dash Original salt-free seasoning
• 4, 4-oz. boneless, skinless chicken breasts
• 1/2 yellow onion, thinly sliced
• 3/4 cup apricot preserves
• 3/4 cup organic BBQ sauce (look for one sweetened with honey)
• 1 Tbsp Bragg liquid aminos (can use low-sodium soy sauce)

Instructions

1. Preheat oven to 425F. Spray a square baking dish with cooking spray and set aside.
2. Mix the flour, pepper, and seasoning in a bowl. Place chicken in the flour mixture and turn to coat. Place coated chicken on prepared pan and place in hot oven for 8 minutes. After 8 minutes, flip chicken over and set timer for another 8 minutes.
3. While chicken is crisping, slice onion and set aside. Combine apricot preserves, BBQ sauce, and soy sauce in a small bowl. Set aside.
4. When timer rings for chicken, take chicken out and reduce oven temperature to 350F. Pour sauce over chicken and scatter onion on top. Return to oven and cook for 15-20 minutes, or until chicken is completely cooked through.

Notes

21 Day Fix: 1 red, 1/2 orange

Healthy Tomato Basil Chicken

Healthy Tomato Basil Chicken

This is from the fit housewife, I love most of her recipes and I am trying to be more healthy (and fit)

try this yummy recipe

Healthy Tomato Basil Chicken

5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: serves 4

Serving Size: 1 chicken breast

Recipe slightly adapted from Menu Musings

Ingredients

• 4 - 4 oz boneless, skinless chicken breasts
• Sea salt and fresh ground pepper
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Italian seasoning
• 2 cups fresh, organic, baby tomatoes, cut in half
• 2 tsp minced garlic
• 2 Tbsp grass-fed butter
• 1/2 cup fresh basil, chopped
• Freshly grated Parmesan cheese for garnish (optional)
• Gluten-free spaghetti, cooked and drained (optional)

Instructions

1. Season chicken breasts with sea salt and fresh ground pepper.
2. Add olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken breasts. Sprinkle the tops of the chicken breasts with half of the Italian seasoning. After 5-6 minutes, flip breasts and sprinkle with remaining seasoning. Cook chicken for another 5-6 minutes, until juices run clear.
3. Add tomatoes, garlic, butter, and basil to chicken. Stir together. When the chicken is fully cooked, turn the sauce down to the lowest setting and let simmer for 2-3 minutes (or until pasta is done if you are serving this with pasta.)
4. Serve chicken with tomato basil sauce and a sprinkle of Parmesan cheese.

Notes

21 Day Fix portion (without pasta and Parmesan cheese): 1 red, 2 tsp, 1/2 green

Healthy Chicken or Turkey Pesto Meatballs

Healthy Chicken or Turkey Pesto Meatballs

I was over at Shauna's house getting ready to babysit and she was making these and said they are yummy, her kids even like them!  so I got the recipe (from the fit housewife and super healthy kids)

Healthy Chicken Pesto Meatballs

5

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 30 meatballs

Serving Size: 5 meatballs

Recipe adapted from Super Healthy Kids

Ingredients

• 1 lb lean ground chicken (or turkey)
• 1 medium carrot, shredded
• 1/2 medium zucchini, shredded
• 2 Tbsp basil pesto
• dash of sea salt
• coconut oil spray

Instructions

1. Preheat the oven to 375F.
2. Spray a baking sheet with coconut oil and set aside.
3. Gently pat the shredded carrot and zucchini with a paper towel to absorb some of the extra moisture. Add to a large bowl. Add the ground chicken, pesto, and sea salt. Using your hands, fold mixture together.
4. Using a Tablespoon, make small (1-1/2") meatballs and place them on the baking sheet. You can also use your hands to roll them into balls.
5. Bake in preheated oven for about 15-20 minutes, or until cooked through. I like to broil the meatballs an extra 1-3 minutes so they get nice a brown.
6. Remove from oven and serve!

Notes

(Per serving)

21 Day Fix: 1 red, 1/2 orange

Nutrition Information: Cal - 116 Fat - 3.6g Pro - 18.3 Carbs - 2.6

Serve them over rice for a yummy dinner!!