anyone have any ideas?

reesepieces
reesepieces Posts: 253 Member
edited September 24 in Recipes
I am wanting to make some sort of healthy type of goolash. Anyone have any good recipes that my son and I could try?

Replies

  • Secret_Agent_007
    Secret_Agent_007 Posts: 1,082
    DW makes an amazing Weight Watchers 1 point chilli. Look that up online, you'll love it.
  • michmere
    michmere Posts: 1 Member
    Use basic marinara sauce, add corn, zuccini, mushrooms, onion, and instead of pasta, toss in spaghetti squash. If you want meat, add well-drained ground turkey or chicken. Tip: If you add water to the pan after browning ground meats and draining the fat, and then bring the water to a boil with the browned meat in it, and then drain it out again, it lifts even more fat out of the meat and carries it away when you drain it.
  • SweetyGirl
    SweetyGirl Posts: 40
    Use basic marinara sauce, add corn, zuccini, mushrooms, onion, and instead of pasta, toss in spaghetti squash. If you want meat, add well-drained ground turkey or chicken. Tip: If you add water to the pan after browning ground meats and draining the fat, and then bring the water to a boil with the browned meat in it, and then drain it out again, it lifts even more fat out of the meat and carries it away when you drain it.

    I do something very similar to this, but sometimes, instead of spaghetti squash, I saute a bunch of sliced cabbage until it's pretty tender, and either top it with the other ingredients, or toss them all together and bake in a casserole topped with shredded cheese.

    When I use spaghetti squash in a casserole, I usually mix in a beaten egg to keep the casserole from getting watery.
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Transylvanian Goulash

    Yield: 8 servings (serving size: 1 cup)

    Ingredients
    3 chicken breast halves (about 1 1/2 pounds), skinned
    3 chicken drumsticks (about 3/4 pound), skinned
    3 chicken thighs (about 3/4 pound), skinned
    4 bacon slices
    1 cup diced onion
    1 garlic clove, minced
    1 cup diced green bell pepper
    2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
    1/2 cup dry red wine
    1 1/2 teaspoons paprika
    1/4 teaspoon salt
    1/4 teaspoon dried tarragon
    1/4 teaspoon pepper
    Preparation
    Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

    Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

    Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.

    Nutritional Information
    Calories:
    280 (28% from fat)
    Fat:
    8.6g (sat 2.5g,mono 3.2g,poly 1.8g)
    Protein:
    36.6g
    Carbohydrate:
    13.1g
    Fiber:
    1.2g
    Cholesterol:
    105mg
    Iron:
    2.2mg
    Sodium:
    820mg
    Calcium:
    57mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Louisiana Goulash

    "This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader

    Yield: 8 servings (serving size: 1 cup)

    Ingredients
    3 1/4 cups chopped tomato
    3/4 cup (1/4-inch-thick) slices celery
    1/2 cup water
    1/3 cup chopped onion
    1/2 teaspoon paprika
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rubbed sage
    1/4 teaspoon ground red pepper
    1/4 teaspoon Cajun seasoning
    10 ounce andouille sausage, cut into 1/4-inch-thick slices
    1 (14-ounce) can fat-free, less-sodium chicken broth
    1 garlic clove, minced
    1 1/4 cups uncooked long-grain brown rice
    1/2 pound medium shrimp, peeled and deveined
    Preparation
    Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.

    Nutritional Information
    Calories:
    245 (29% from fat)
    Fat:
    8g (sat 2.8g,mono 3.3g,poly 1.3g)
    Protein:
    15.2g
    Carbohydrate:
    28.2g
    Fiber:
    2.3g
    Cholesterol:
    68mg
    Iron:
    2.3mg
    Sodium:
    451mg
    Calcium:
    34mg
  • eating4balance
    eating4balance Posts: 743 Member
    This is so funny, because at lunch today I was thinking about trying to make a healthy goolash :smile:

    Does anyone know where you can buy low fat and low sodium cheese?

    Thanks-
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