Simple Stovetop Goulash

Simple Stove-top Goulash

Ingredients:

• 1 pound ground beef
• 1 large onion chopped
• 2 cloves garlic
• 1.5 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes
• 1/2 tbsp. sea salt
• 1 cup elbow macaroni

Directions:

1. Cook meat and water in a Dutch oven until meat is thoroughly cooked and broken apart - about 10 minutes. 
2. Add all other ingredients and cook, stirring often, until macaroni is cooked - about 20-25 minutes.

4 servings.

Chicken Divan

Chicken Divan

Ingredients:

• 1.5 pounds skinless, boneless chicken breast
• 1 tablespoon extra virgin olive oil
• 2 cups diced leek, white and light green parts only - about 1 large leek
• 1/2 teaspoon sea salt
• 6 tablespoons all purpose flour
• 14 ounces chicken broth
• 1 cup no-fat milk
• 1/2 teaspoon black ground pepper
• 20 ounces frozen chopped broccoli, thawed
• 1 cup grated Parmesan cheese, divided use
• 1/4 cup low-fat olive oil based mayonnaise
• 2 teaspoons Dijon mustard

Directions:

1. Cover chicken with water and cook on stove top about 15 minutes. Drain and cut into bite size pieces.
2. Heat oil in a large non-stick skillet over medium high heat. 
3. Add leek and salt. Cook until softened, not brown, about 4 minutes. 
4. Add flour and stir to coat the leek. Add broth, milk and pepper and simmer.
5. Add broccoli then return to simmer. 
6. Remove from heat and mix well with 1/2 cup Parmesan cheese, mayonnaise and mustard.
7. Pre-heat oven to 375. 
8. Place half the broccoli mixture in a 7 x 11 glass baking dish sprayed with cooking spray or coated with olive oil. 
9. Top the broccoli with the chicken then top the chicken with the remaining broccoli mixture. 
10. Spread an even layer of the remaining Parmesan cheese over the top. 
11. Bake about 25 minutes.

Serve over your favorite pasta. I used shells, but would prefer egg noodles. I just didn't have any on hand :)

Potato Salad

Potato Salad
There are a lot of good recipes available for potato salad. This is just my version.

Ingredients:

• 2.5 pounds small red potatoes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped dill
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 hard-boiled eggs - chopped fine
• 1/2 cup sliced green onions

Directions:

1. Cut potatoes into bite-size pieces 
2. Boil about 20 minutes. 
3. Drain and place in large bowl.
4. Combine olive oil, dill, lemon juice, salt, pepper and egg. 
5. Whisk to mix. 
6. Pour over the potatoes. 
7. Add green onions and toss to mix well. 
8. Refrigerate until very cool before serving.

About 10 servings.