Posts

[Food Tip: The secret to a good goulash is the paprika. If you can find fresh Hungarian paprika, it will add a hot and sweet taste to this dish.]

Wednesday at noon the lunch bell would ring. The most popular lunch was waiting – goulash, green beans, a salad, and a roll. Jeanette’s memory collaborated with her taste buds to recreate this childhood favorite.

Ingredients:

1 pound ground sirloin beef (7 percent fat by weight)

1 1/2 cups celery, diced

1 cup sweet yellow onion, diced

½ cup green bell pepper, diced

2 (14.5-ounce) cans stewed tomatoes, chopped (Italian style stewed tomatoes is especially good)

2 teaspoons dried basil

1 teaspoon dried marjoram

1 teaspoon paprika

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

½ teaspoon salt

1/4 teaspoon pepper

2 ½ cups Elbo-Roni pasta, uncooked

Directions:

1) In a large Dutch oven or sauce pan over medium-high heat, brown beef, celery, onion, and green pepper. Saute for about 8 minutes, breaking up meat into small pieces. Drain any fat.

2) Stir in the remaining ingredients, except pasta. Reduce heat to medium and simmer for 20 minutes. (The longer you simmer, the more tender the meat becomes).

3) Cook the pasta according to package directions. Rinse, drain, and set aside. When sauce is done simmering, add pasta to sauce. Mix well. Serve hot. Makes 6 servings.

Nutritional Analysis per serving: 266 Calories; 19 percent fat (5.6 grams); 2 grams saturated fat; 35 percent protein; 46 percent carbohydrate; 4.5 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.

Serve over Comfort Food Mashed Potatoes, noodles, or biscuits.

Ingredients:

1 pound skinned, boneless chicken breast, cut into bite-sized pieces

salt and pepper

1/4 cup fat-free chicken broth

3/4 cup fat-free half & half

5 tablespoons sherry

3 teaspoons olive oil

1/2 cup baby carrots, thinly sliced

1 pound mushrooms, washed, stemmed, and sliced

1/2 cup onion, chopped

2/3 cup green peas

1 tablespoon fresh thyme leaves

2 teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons fresh parsley, chopped

Directions:

1) Season chicken with salt and pepper. Set aside.

2) In a small bowl, mix broth, half & half, and sherry. Set aside.

3) Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add carrots and stir for 5 minutes. Add mushrooms and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer to a medium bowl.

4) In the same skillet, add 1 teaspoon olive oil and chicken. Cook until underside of chicken is golden brown, then toss and continue to stir occasionally until almost cooked, about 8 minutes total. Add chicken to bowl of mushrooms and carrots.

5) Add last teaspoon of olive oil and onion to same skillet and cook until onion is translucent, about 3 minutes.

6) Add cream mixture and stir, including any browned bits from pan into sauce. Add peas, thyme, cornstarch mixture and let sauce simmer for 5 minutes. Sauce should be slightly thickened.

7) Reduce heat to medium-low and stir in chicken and mushroom/carrots. Season with salt and pepper. Heat through, but do not boil. Remove from heat and sprinkle with parsley. Serve over mashed potatoes, noodles, or biscuits. Makes 6 servings.

Nutritional Analysis per serving: 190 Calories; 30 percent fat (6.3 grams); 2.7 grams saturated fat; 45 percent protein; 25 percent carbohydrate; 2.4 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.

For a change of pace, try this quick and yummy lunch. For a special occasion, serve with Pecan, Tart Apple, and Dried Cherry Salad.

Ingredients:

2 whole wheat bagels, sliced in half and lightly toasted.

2 ounces brie cheese, thinly sliced

4 strawberries, chopped

4 teaspoons honey

2 teaspoons silvered almonds

Directions:

Preheat oven to broil

1) Arrange slices of brie evenly on toasted bagel halves. Top with strawberries, drizzle with honey, and sprinkle with almonds.

2) Place on a baking sheet. Broil until brie starts to melt, watch closely. Serve hot. Makes four 1/2-bagel servings.

Nutritional Analysis per serving: 158 Calories; 28 percent fat (5 grams); 2.6 grams saturated fat; 15 percent protein; 57 percent carbohydrate; 3.7 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.