Hamburger Goulash

My mom made this a lot while we were growing up and we always called it Goulash. It was not until a couple years ago when I took leftovers of this yummy delish dish to work when someone mentioned that it was not Goulash but called Johnny Marzetti instead.  What ever you want to call it, go for it because it is one yummy dish not matter what! We like to add Chalula Hot Sauce and/or Ranch dressing!

INGREDIENTS

2 tbsp. olive oil
1 ½lb. ground beef 
3 cloves garlic, chopped
1 small green pepper; seeded and chopped (optional)
2 medium yellow onions, roughly chopped
8 oz. white button mushrooms, thinly sliced (optional)
1 tsp. dried oregano
1 15.5 oz can of light red kidney beans; drained
1 28-oz. can whole peeled tomatoes in juice, crushed
salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley
1lb. elbow macaroni
2 tbsp. unsalted butter
8 oz. cheddar cheese, shredded
3 oz. mozzarella, shredded
3 tbsp. bread crumbs (optional)

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium-high heat.  Brown beef; about 8 minutes. Add garlic, green pepper and onions; cook until soft, about 8 minutes. Add mushrooms; cook until browned, about 5 minutes. Add in oregano, kidney beans and tomatoes; bring to a boil. Reduce heat to medium-low; cook until thickened, about 15 minutes. Remove from heat, season with salt and pepper, and stir in parsley; let sauce cool.

2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat, and add macaroni; cook until al dente, about 7 minutes. Drain and toss with butter in a bowl; set aside. Mix the macaroni and meat mixture together  with the cheddar cheese and pour into a  sprayed 9″ × 13″ baking dish; cover with mozzarella and bread crumbs. Bake until browned on top, about 45 minutes.

Chicken Jambalaya

Recipe courtesy Sandra Lee

Show: Sandra's Money Saving Meals

Ingredients

• 2 tablespoons canola oil , divided
• 1 1/2 pounds boneless, skinless chicken thighs , cut into bite-size pieces
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 green bell pepper , chopped
• 2 stalks celery, chopped
• 1 tablespoon chopped garlic
• 1 tablespoon Cajun seasoning 
• 1/4 teaspoon cayenne pepper 
• 2 cups long grain rice
• 3 cups chicken broth 
• 1 (14.5-ounce) can diced tomatoes , with juice
• 1 tablespoon chopped fresh parsley, for garnish 

Directions

In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean  and Rice Soup.) Serve, garnished with parsley.