Meals on Mondays - Turkey Goulash

In an effort to eat healthier, and having more fresh produce readily available, this weeks recipe comes from my Eating For Life Cookbook - by Bill Phillips.

For those that don't know Bill Phillips, he was the original creator of Body for Life - long before Biggest Loser or any of the other weightloss shows hit the market.  Body for Life as a program is phenomenal - both eating and weight training, because cardio just isn't enough.  Muscle burns more calories than fat SOOOOO more muscle = higher metabolism... regardless of your age!

Okay off my soapbox for now.  We had this recipe last week and it was dynamite! 

American Turkey Goulash

Serves 4

4 portions Egg Noodles (about 8 oz uncooked)
1 onion chopped
1 red bell pepper sliced
1 zucchini, sliced
4 portions lean ground turkey (about 1 lb.)
2 cups tomato sauce
2 Tbsp fresh basil, chopped
2 Tbsp red wine (optional - I left it out)

1.  Prepare egg noodles according to package directions.
2.  Lightly coat a large skillet with cooking spray. Over medium-high heat, saute chopped onion for 2 minutes.  Add bell pepper to the onion and saute for another 2 minutes. Add zucchini and saute for 2 more minutes.  Remove vegetables & set aside.
3.  Add ground turkey to the skillet and saute until no longer pink (about 10 min.)
4.  When the ground turkey is done, return vegetables to the skillet.  Add tomato sauce, basil & red wine (optinal).  Cook stirring occassionally for 5 minutes or until heated through.
5. Place a portion of noodles on each plate and top with a portion of Turkey Goulash mixture.  Serve & enjoy!

Try it!  I bet you'll like it and you won't even know it's turkey! :)
Ciao~

Cold Tuna Pasta Salad

One of the biggest challenges when it gets hot in the summer is making dinner... you don't want to turn on the oven, standing over a stove cooking is nothing short of slave labor, and you can BBQ... but when the heat is on at 90 and humidity is nearly 100% even grilling is too much work.

So this casserole is a make ahead, pasta dish that is refrigerated... so it's ready when you're hungry!

Cold Tuna Pasta Salad
4 Eggs, Hard Boiled
1 Lg. Can Tuna Fish - packed in water
8 oz. wide egg noodles - cooked & drained
1 Tbsp. Minced Onion Flakes
1 cup mayonaise
Salt & Pepper to taste

1.  Drain Tuna.
2.  Peel and quarter hard boiled eggs.
3.  In Large Bowl, mix egg noodles, hard boiled eggs, tuna, minced onion flakes, mayonnaise until well mixed.  Sprinkle in a little salt & pepper to your taste and refrigerate.

This pasta salad is best eaten after being refrigerated for 3 or more hours, even better overnight!

Hope all your summer feasting is delicious!