"American" Hamburger Goulash

This is a far cry from actual Hungarian goulash (I'll post that recipe later), but for some reason we all grew up eating this!

1# ground meat, browned and drained
1 32oz. jar low-sugar spaghetti sauce
1/2 c. diced green pepper
1/2 pound whole wheat elbow macaroni

Brown ground meat, drain and rinse. Add spaghetti sauce and green pepper. Simmer over med-low heat for 15 minutes. While meat mixture is simmering, cook macaroni as per directions. After macaroni is cooked and drained, return to boiling pot and mix in meat sauce.

Serve with a smidge of grated parmesean cheese and a tossed salad.

Cindy

Authentic Hungarian Goulash

Adaptation of original recipe from Wolfgang Puck, 2001

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet Hungarian paprika
1 t marjoram leaves
1/4 t thyme leaves
1 bay leaf
6 oz. can tomato paste
2 tablespoons balsamic vinegar
2 c beef broth
1/2 c dry red wine
1/2 c water
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Whole wheat noodles

In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet paprika, marjoram, thyme, and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock, wine and water and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Add additional water as needed, but you want this thick.
Taste and adjust seasoning with salt and pepper.

Serve over whole wheat "egg" noodles.

I LOVE this recipe - in fact any time I make it I make a double batch - everyone I serve it to loves it as well! The key is making sure you cook the onions long enough to caramelize them, which takes about 10-15 minutes.
Cindy

Thanks Cindy,,my dh will love the revised version!!!

I hope you have found some salmon recipes that you can share! I tried a recipe from a health food magazine, and to put it bluntly it was awful!!

However, there must be tasty recipes out there. I need to add more salmon to my diet also, and will be trying some of the recipes from the cookbook "3 Hour Diet Cookbook" by Jorge Cruise. I believe that this book pretty closely follows the idea of You on a Diet, and the recipes look so very good. They have several salmon recipes, but I haven't tried them yet. I have canned salmon as well as the fresh/frozen type.

Another cookbook that has amazing recipes is "Recipes To Lower Your Fat Thermostat" by La Rene Gaunt, The book is published by Vitality House International Inc. It will be worth your effort to see if your local bookstore can order it for you. The book that I have is probably about 20 years old, but the recipes are fantastic....unfortunately....they didn't include any recipes for salmon....maybe if they printed a later edition it might have some in there.

Lots of luck!!! Anyone else have recipes???

I make salmon patties from the Eating well site....

1 tin of salmon-drained but crush up bones for calcium
3 green onions-chopped fine (I like green onions)
2 slices of whole grain bread-dried out slightly
1 egg white
1 1/2 tbsp dijon mustard
I toss insome Mrs Dash seasoning with this..as much as you like
lemon wedges

Pat into patties..makes 4....pan fry in a little olive oil till golden on each side. Serve with lemon wedges and Creamy dill sauce

Sauce:
1/4 c reduced fat mayo
1/4 c nonfat plain yogurt
2 green onions, chopped fine
1 tbsp lemon juice- I use fresh
1 tbsp fresh dill (I use lots of dried dill weed)
ground pepper

Mix togetehr and serve with salmon cakes..
very yummy and the sauce also makes a great dip for veggies

SALMON-SHRIMP CHOWDER

1/2 Cup sliced fresh mushrooms
1/4 Cup sliced green onion
2 Tablespoons dry white wine or water
1 1/2 teaspoons instant chicken bouillon granules
Dash pepper (to taste...I like a LARGE Dash)

1 6 1/2-ounce can salmon

2 1/4 cups skim milk
3 Tablespoons all-purpose flour
2 Tablespoons nonfat dry milk powder

3/4 Cup frozen cooked shrimp (about 3 ounces)

In a 1/12-quart microwave-safe casserole, combine mushrooms, green onion, wine (or water), bouillon granules, and pepper. Micro-cook, covered, on hi for 2 to 3 minutes or till tender. Meanwhile, drain the salmon & set aside.

In a small mixing bowl stir together skim milk, flour, and dry milk powder. Then stir milk mixture into cooked vegetables. Microwave, uncovered, on hi for 5 to 8 minutes or till thickened and bubbly, stirring after every minute. Gently stir in salmon and frozen shrimp. Cook, uncovered, abut 2 minutes more or till heated through. Makes 3 servings, approx 1.3 cups each serving.

For variation you might want to add more vegetables...i.e. celery, broccoli, shredded carrots, spinach, or corn.

I made this tonight, and thought it was delicious. It will become a favorite!
(Hope you're not allegeric to shrimp!)

Thanks for the Salmon loaf recipe p.a.

k I have to try that recipe mmmmmm

SALMON-SHRIMP CHOWDER

1/2 Cup sliced fresh mushrooms
1/4 Cup sliced green onion
2 Tablespoons dry white wine or water
1 1/2 teaspoons instant chicken bouillon granules
Dash pepper (to taste...I like a LARGE Dash)

1 6 1/2-ounce can salmon

2 1/4 cups skim milk
3 Tablespoons all-purpose flour
2 Tablespoons nonfat dry milk powder

3/4 Cup frozen cooked shrimp (about 3 ounces)

In a 1/12-quart microwave-safe casserole, combine mushrooms, green onion, wine (or water), bouillon granules, and pepper. Micro-cook, covered, on hi for 2 to 3 minutes or till tender. Meanwhile, drain the salmon & set aside.

In a small mixing bowl stir together skim milk, flour, and dry milk powder. Then stir milk mixture into cooked vegetables. Microwave, uncovered, on hi for 5 to 8 minutes or till thickened and bubbly, stirring after every minute. Gently stir in salmon and frozen shrimp. Cook, uncovered, abut 2 minutes more or till heated through. Makes 3 servings, approx 1.3 cups each serving.

For variation you might want to add more vegetables...i.e. celery, broccoli, shredded carrots, spinach, or corn.

Per Serving: 239 Cal., 28g Protein, 19 g carbs, 3 oz protein,
1 Cup milk

I buy cajun seasoned frozen salmon at Sam's Club. It comes in individual portions and I just bake it in the oven with a tiny bit of canola spray. Very flavorful and delicious served simply with brown rice and steamed broccoli. I like the steam-in-the bag frozen broccoli when I'm in a hurry. I also like to add chopped red pepper and shredded carrots to my brown rice, which I sometimes cook in vegetable stock - a great way to get extra veggies.

I have been making great smoothies lately! I don't use the exact recipe from the book. I usually take some frozen sliced peaches, 1/3 banana, a little pineapple and juice (unsweetened of course), some high pulp calcium added orange juice, and some plain low fat yogurt. The frozen peaches give it a really nice texture.

Also, my latest favorite snack is roasted red pepper hummus with baby carrots, snow peas, and red pepper strips for dipping. Such colorful veggies and the hummus has enough good fat to keep me satisfied. YUM!

The Salmon recipe in the book is so delicious!! I also use some seasonings that I bought at Sam's. One is the Durkee's Citrus Grill, which is good on lots of things!! The other is Tone's Salmon and Seafood Seasoning. I haven't tried the Tone's at home yet, but they were handing out samples of Salmon with the seasoning at Sam's and it was delicious!! I plan on having that tomorrow night.

Christy

I am just getting started with YOU: so I was reading through here and thought I would at least share a tip. I like to use the Pampered Chef seasonings in place of the ones you buy in the store for just that reason. I have a can of Old El Paso seasoning mix here and see it has a WHOPPING 550mg of sodium for 2 teaspoons! The PC Southwest seasoning mix only has 60mg of sodium for the same amount. The Old El Paso requires 4 tablespoons for 1lb of beef and the PC mix only calls for 3 T per lb of ground beef. It's got some kick to it, so if you don't like spicy it might not be for you, but it will save you some salt as well as some weird preservatives you can't pronounce.

I also make my own marinara sauce using crushed canned tomatoes and the PC Italian Seasoning which has no sugar, no salt and no preservatives.

They have recipes on the label.

sclandis....thanks for the tip. I just went to a pampered chef party on thursday but I want to know if something is good before I buy. I guess I need to change my order to incorporate the seasoning.

I just found the website for Dr. Oz and Dr. Roizen, and they have a huge database of recipes.

The link for the recipes is: http://www.realage.com/ct/eat-smart/recipe/

Hopefully that's alright to post- they have so many recipes that are for YOAD

Skillet Tilapia w/ Black Beans & Kale

(2 servings)

2 T. chopped red onion
1 T. olive oil
1 t. crushed fennel seeds
1 c. chopped kale
1/2 c. rinsed & drained canned black beans
2 5 oz. tilapia fillets
Paprika, lemon wedges for garnish

1. In a skillet, combine onion, oil, fennel & salt to taste. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add kale & stir to coat with seasonings. Cook until kale starts to wilt, about 2 minutes. Stir in beans, set tilapia on top of mixture, dust with paprika.

2. Cover & cook until tilapia is cooked through, about 10 minutes. Serve with lemon.

Per serving: 270 calories, 10 g fat (2 saturated), 392 mg sodium, 15 g carbs, 5 g fiber, 33 g protein.

(From May 2008 issue of Women's Health)

I'd never cooked with fennel seed before, gives a real zing to dish.

Karen