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AOL Links <a href="http://www.nancys-kitchen.com/october-18-2005.htm";> Oct 18 Newsletter</a> <a href="http://www.nancys-kitchen.com/newsletter-index.htm";> Daily Newsletter Index </a> <a href="http://www.aliciasrecipes.com/october.htm";> Halloween Treats, Pumpkin Recipes </a> If you have AOL and can't access the links please search for www.nancys-kitchen.com and go to the newsletter index. Remember to make this a favorite so you can access it again if needed. October 18 2005 newsletter has been posted online. http://www.nancys-kitchen.com/october-18-2005.htm Thought for the Day This is a very special day -- it's the only one we will have until tomorrow. ================= Goulash `05 This recipe was inspired in part by our granddaughter's report of having SpaghettiOs for supper (post hurricane and new baby brother) and in part by the discussion of goulash in this newsletter. It is an "updated" version of the 1950's (pre-SpaghettiOs) dish with some of the fat/calories squeezed out and some extra veggies slipped in. It ran in Fizzy Meals this week, 10/17/05. Serves 6, about 15 minutes hands on time; ready in 30 minutes 1 tsp olive oil 1/2 medium onion, chopped 2 tsp garlic, minced 1/4 cup carrots, minced 1/4 large red bell pepper 1 lb ground beef, 5% fat 2 (14.5 oz) cans diced tomatoes with juice 1 cup macaroni, uncooked 1 tsp salt 1/2 tsp pepper 1 tsp Italian seasoning 2 Tbsp dried parsley 3 cups baby spinach, chopped 3 Tbsp parmesan cheese Spray a large skillet with a lid with cooking spray. Add oil and heat to medium. Add the onion, garlic, carrots, and pepper. Stir fry until the onions are transparent, 3-5 minutes. Shove the vegetables to the edge of the skillet and add the ground beef. Saute until thoroughly cooked, about 5 minutes. Add the tomatoes and next 5 ingredients. Mix well. Cover and simmer on low for 10 minutes. Uncover and add the spinach and parmesan. Stir until the spinach is wilted, about 2-3 minutes. Per serving (1 rounded cup), approximately 233 calories; 6.1 g. fat; 20.7 g. carbohydrates; 4.9 g. sugars; 2.6 g. fiber; 21.9 g. protein Susan in San Antonio, www.fizzymeals.com === Crock-pot Vegetable Beef Soup 2 to 3 lbs of stew meat 1/4 C. of butter 2 quarts of water 1 tsp. pepper 1 Tbsp. salt 1-1/2 C. chopped carrots 3 medium sized potatoes peeled and cubed 1 C. of chopped celery 2 chopped onions 6 cubes of beef bouillon 1-14 oz. can stewed tomatoes Brown the meat in butter and add to crock-pot. Add all other ingredients. Cook on low for 8 hours. You can cook soup in a large pot on the stove over low heat for 2 to 3 hours. Heather === Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
