One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.

Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Roasted Garlic Cherry Tomatoes

Sweet Cherry Tomatoes roasted with garlic, spices and a drizzle of Olive Oil, optional Balsamic Vinegar Makes them Melt in your mouth.

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What you need:

2 tablespoons EVOO

Balsamic Vinegar light drizzle(optional)

1 pint cherry tomatoes

3/4 teaspoon crushed red pepper

1 clove garlic, grated

1 tablespoon chopped fresh marjoram

a dash of garlic powder, onion powder, salt and pepper

How to make it:

Cut your cherry tomatoes in half, place in bowl, drizzle with Olive Oil, Balsamic Vinegar if you like,

top with seasonings, swirl around to coat. Place on Foil lined baking sheet and bake 10-15 minutes in oven, you can also place in air fryer to cook.

Serve as side dish with lamb or chicken.

Pita Pockets Stuffed with Sausage, vegetables with Sweet Chili Sauce

 

Sautéed Sweet Italian Sausage and Vegetables in Pita Pockets then topped with fresh vegetables and cheese then drizzled with Sweet Chili Sauce  YUM

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What you need:

4 Italian Sausage cut into large chunks

4 medium potatoes diced 

1/2 onion(any will do, I used red tonight)

Mini sweet peppers, sliced thin

8 oz Mushrooms Sliced thick

3-4 cloves of garlic minced(we like lots of garlic)

season how you like(I use a little salt, Pepper, garlic, onion powder and Head Country)

For toppings, I used sliced tomatoes, fresh spinach, some cheese and sweet chili sauce(MILD)

How to Make it:

First chop, dice and slice your vegetables, cut sausage into chunks

Heat up a large skillet with about 4 tablespoons of oil till nice and hot

First add the potatoes as they take the longest to cook, then add the sausage

Cook for 7-10 minutes do not stir or flip until at least 5 minutes, to give it

time to crisp up. After 10 minutes 

Add vegetables in order of how quick they cook (I did onions, sliced peppers, cook about 3 minutes, then add garlic and mushrooms cook just till tender.

Now all should be crispy brown and delicious\

Turn off heat, quickly heat up pita pockets

Fill partially with the cooked mixture, top with fresh veggies(I used tomatoes and spinach, a little cheese), drizzle sweet chili sauce on and serve warm.

CREAMY TOMATO TORTELLINI SOUP

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

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SERVES: 6

What you need:

2 tablespoons olive oil

1 onion, finely chopped

4 large garlic cloves, minced

28 oz diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)

2 teaspoons Italian dried herbs, (or seasoning)

1/2-1 teaspoon red chili flakes (optional)suit to your taste

4 cups chicken stock

28 oz jar tomato puree

3 tablespoons tomato paste

1 cup heavy cream or half-and-half

Salt and pepper, to taste

2 9oz packet cheese tortellini (I use frozen, any flavour you like)

1/2 cup shredded Parmesan cheese

4 cups baby spinach leaves, washed and dried

1/4 cup fresh basil, roughly torn or chopped

Gather Ingredients ahead of time

Follow the Ingredient list above

Let the soup base simmer on low so it doesn't stick 15 minutes

How to make it:

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).

Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

Oh so Delicious, Enjoy

Tomato, Onion & Cucumber Salad

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***

Fresh garden vegetables or store bought this salad is an easy quick summer salad and so healthy

What you Need:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

1/4 red onion, peeled, halved lengthwise, and thinly sliced

1 Kirby cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper

How to make it:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Warm Chicken Ranch Wraps

 

These are so good, easy to make too You can either fry or grill the chicken, your choice. Another nice thing about these is that they take care of all your food groups in one wrap!

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What you Need:

Serves 8

8 skinless, boneless chicken breasts

1 small onion diced

1 or 2 small peppers diced(I used the mini peppers) you can use what you like

4-5 garlic cloves minced

1 cup cooked rice

1/2 cup ranch-style salad dressing

1 teaspoon salt

1/4 teaspoon ground black pepper, onion powder, garlic powder

1/4 teaspoon cayenne pepper(optional)

1/2 teaspoon paprika

1 cup vegetable oil

8 (10 inch) flour tortillas

2 cups shredded lettuce

1 can diced tomatoes(I used basil herb tomatoes) any flavor you like works

 

How to make them:

Cut chicken breast into strips.

Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add onion,  garlic, peppers and cook 5 minutes. . Next add the can of tomatoes mix in cook just another 2 minutes to heat through. Add the cooked rice, stir all together cover and remove form the heat and let stand for 5 minutes and Stir in the salad dressing.

Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Cook the onions, garlic, peppers up till just golden, stir in tomatoes let it warm up the tomatoes then add cooked rice, gently stir all to mix.  Stir in the salad dressing. last toss in the chicken mix gently

Fill each warm tortilla with chicken and rice mixture. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

The mixture is ready to place in tortillas

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Roasted Cherry Tomatoes

These tomatoes are so juicy tender and flavorful, easy to do, delicious to eat, I top entrées with these too.

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8 servings

What you need:

4 pints cherry tomatoes, mixed sizes and colors
Good olive oil
20 fresh basil leaves, cut into chiffonade
Sea salt, garlic powder, pepper, touch of cayenne 

How to make it:

Preheat the oven to 375 degrees.

First slice your tomatoes in half, Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with seasonings, a touch of cayenne pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

Baked Parmesan Tomatoes

These Parmesan Tomatoes are quick to make, and have good flavor. Tomato lovers like us will appreciate these.

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What you NEED:

4 tomatoes 
sliced 1/4 cup freshly grated Parmesan cheese 
1 teaspoon chopped Italian Seasonings

1/4 teaspoon garlic powder
1/4 teaspoon salt Freshly ground pepper, to taste 
4 teaspoons extra-virgin olive oil 

Preheat oven to 450° F Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil Bake until the tomatoes are tender, about 10 minutes Then what I do with some is cook them another 5 minutes or broil till the cheese is slightly burnt because I like it that way.

Don't knock it till you tried it!

Corn Black Bean Salad

Flavorful and with options you can add things you like best. The dressing is light and slightly sweet and zesty all together.

What you need:

For the Salad:

2 cans yellow kernel corn, drained
1/2 green bell pepper, sliced and chopped

1/2 red bell pepper or the small sweet salad peppers sliced

1-2 jalapeno peppers, sliced, seeds removed
1/2 purple onion, chopped

1 can black beans drained and rinsed

1 cup diced tomatoes (can use a can of tomatoes drained)
1 cup shredded cheddar cheese (optional)

Dressing:

Salt and pepper to taste(I use pink or sea salt and cracked pepper)
1/4 cup lime juice
Zest of 1 lime

2 tsp apple cider vinegar
2 tablespoon honey
1 teaspoon smoked paprika
1/4 cup olive oil

DIRECTIONS

Mix all the ingredients together, you can substitute different veggies, such as avocadoes, tomatoes, diced, even canned rotel works here very well and different peppers
try different cheese or leave out the cheese. I like to add either garlic powder or fresh minced garlic sometimes. Just depends on what I have on hand. This is a really delicious side to take to picnics, get togethers any time of year. 

Green Salad with Tomatoes, Mozzarella, Basil and a Creamy Vinaigrette Dressing

  

Fresh leafy green salad tossed with tomatoes, mozzarella, basil and a creamy vinaigrette dressing is a good side with any dish or for lunch it's the best.

8 to 10 servings

Ingredients
Dressing:
5 tablespoons extra-virgin olive oil
3 tablespoons Red Wine vinegar
1 tablespoon minced shallots (green onions)
1 teaspoon Dijon mustard
2-3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Salad:
3 ounces mixed field greens or spinach
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8 .5 ounces small mozzarella balls

1 small red onion diced small if you like
3 tablespoons almonds or pine nuts, toasted or sunflower seeds
15 fresh basil leaves, sliced

Directions

For the dressing: In a jar with a lid, combine the oil,  vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.

For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.

Toss the tomatoes and mozzarella balls over the salad along with the nuts and finally the basil leaves. Serve immediately.