Goulash

Growing up, this was the ultimate comfort food in my mother’s kitchen.  Simple to make dinner that warmed the soul and the belly. 

Ingredients:

1 pound of ground hamburger or pork, browned                                    

2 C. elbow noodles

1 large can diced tomatoes

Minced garlic

Chopped onions

Salt & pepper

Red pepper flakes (optional)

Hot sauce (optional)

  

Brown burger in pan with minced garlic and chopped onions.   Boil water and cook noodles per instructions. Drain and add all other ingredients.  I like to add a few dashes of red pepper flakes and hot sauce for flavor but that is totally optional. Once heated through, serve plain or topped with some shredded cheddar cheese.  

Dried Beef Cheeseball

Ingredients:

2 packages (8 oz. each) Cream Cheese, softened

2 packages of thinly sliced beef or pastrami

2 teaspoons Worcestershire Sauce

2 teaspoons Accent Salt

3­4 green onions, chopped finely

Place cream cheese in a large bowl and gently stir with a wooden spoon or spatula until slightly creamy. Cut meat and green onion into small pieces.  Add to cream cheese.   Add salt and Worcestershire Sauce.  Mix well.  Place plastic wrap on counter.   Add cheese ball mixture and form one large ball or divide in half for two smaller cheese balls.  You can also roll in chopped nuts if you want.  Serve with crackers of your choice.

This was easy to make and tastes great.  I didn’t roll it into a ball but am storing it in Tupperware in the fridge.  Would be a great additional to any potluck or gathering. 

Low carb egg muffins

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, spinach, red pepper, zucchini, mushrooms, etc.

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer meat, vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add salt and pepper and beat well.  Pour egg into each muffin cup until it is 3/4 full.  Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.

I used egg beaters, ground turkey breakfast sausage, shredded cheddar, minced garlic and green onion.  I put a few dashes of hot sauce in the sausage when I was cooking it.  These turned out great! A super easy breakfast to grab and go.  Warmed up well.  And only 130 calories per serving in my Pampered Chef brownie pan! 

Jalapeno Popper Chicken Casserole

Serves: 8

I'm warning you, before you make it, this is highly addictive.  Creamy, yummy and just delicious. You have been warned.  Proceed with caution. 

3 large chicken breasts, cooked and cubed

3 slices bacon, crumbled

1 onion, chopped

2 jalapenos, seeded, deveined and diced

2-3 cloves garlic, chopped

1 (8-ounce) package cream cheese, softened (I used reduced fat)

1/2 cup plain Greek yogurt (or mayonnaise)

4 oz cheddar cheese, shredded

1/3 cup Parmesan cheese, grated

For the topping:

1/2 cup crushed butter crackers (1/2 sleeve)

1/2 cup Parmesan cheese, grated

4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.