22 Oct Grab and Go Goulash
Recipe by Laura Cipullo, R.D., C.D.E. *Originally published published in Modern Mom
The Story: As a child, I typically didn’t care for family meals since, unlike my parents, I’m not a “meat and potatoes” kind of person. But there was one dish, Goulash, that I did enjoy. Today, I make it for my family – with many modifications, of course. This Grab and Go Goulash is perfect for your little athletes. Serve out of a funky thermos on the way to a sporting event, or even to your little ones sitting on the bleachers during their sibling’s games.
- 2 tbsp canola oil
- 1 pound ground lean turkey, bison or beef
- 1 small yellow onion
- 2 cloves of garlic
- 1 can no added salt garbanzo beans
- 1 can no added salt kidney beans
- 1 small bag organic frozen corn or mixed peas, corn and carrots
- 1 ½ jars no added sugar tomato sauce
- 1-2 tsp oregano
In a non-stick sauté pan, sauté the canola oil and garlic over low heat. When the garlic starts to turn light brown, add the turkey and brown thoroughly. Mix in the sauce, beans, veggies, and oregano. When the veggies are cooked through, you are done.
Let cool and then portion into Pyrex dishes. Freeze until the night before or morning of the day you plan on serving to your family. Heat and serve alone or with whole-wheat orzo.
- Depending on the size of your family, you can double the recipe by simply doubling the ingredients.
- Cook with canola oil rather than olive oil if you are heating the sauté pan at a high temperature. Olive oil will reach its smoke point quickly, so canola is the better option.
- Use a garlic press. I have one I love from Pampered Chef.
- Get creative and add any leftover vegetables or varieties of beans. I make this recipe when I have a bunch of veggies I need to use before they spoil.