One Pot American Goulash

1 Tbs olive oil
1 medium onion
4 cloves garlic
2 bell peppers
1 lb. ground beef
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
15 oz. tomato sauce
2 Tbs soy sauce
2 whole bay leaves
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes
1/2 c water
2 c elbow macaroni
salt to taste

Dice the onion and mince the garlic.  Saute both in a large soup pot with the olive oil over medium heat until the onions are translucent.  While the onion and garlic are saute-ing, dice the bell peppers, then add them to the pot and continue to saute for about two more minutes.

Add the ground beef to the pot and continue to saute over medium until the beef is cooked through.  Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, red pepper flakes, and water to the pot.  Stir to combine, place a lid on the pot, and allow it to come up to a boil.  Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.

After the sauce is done simmering, add the macaroni and stir to combine.  Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).  Add salt to taste, remove bay leaves, and serve!


From Budget Bytes

One Pot Bacon Broccoli Mac and Cheese

1 lb broccoli florets
8 oz. bacon
16 oz. medium cheddar cheese
1 lb pasta
2 c evaporated milk
1 tsp paprika
1 tsp hot sauce
1 tsp Dijon mustard
1/2 tsp salt


Prepare all ingredients before beginning, because this goes fast once you've started!  Chop broccoli into small, bite-sized pieces and place in colander.  Slice bacon into small pieces.  Shred the cheddar.

Cook pasta according to the package directions.  Drain in the colander that has the broccoli in it, and set aside.

Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy.  Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.

Add the evaporated milk, paprika, Dijon, hot sauce, and salt to the pot with the bacon grease.  Stir to combine and allow it to heat through (it should happen quickly).

Once the evaporated milk is hot, turn the heat low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful.  Once all of the cheese has been melted into the sauce, taste and adjust salt or hot sauce if desired.  If the sauce becomes too thick, simply add one or two tablespoons of the evaporated milk.

Return the cooked pasta and bacon and chopped broccoli to the pot with the cheese sauce.  Stir to combine, serve immediately.


From Budget Bytes

Spanish Chickpeas and Rice

1 Tbs olive oil
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth


Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot).  Stir until the rice is coated in oil and spices.

Add chickpeas, tomatoes, artichoke hearts, and vegetable broth.  Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).

Let the rice cooker cook until finished.  Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.


From Budget Bytes

PB Chocolate Graham Cracker Bark

15-16 rectangular graham crackers (regular and/or chocolate)
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips


Preheat oven to 350.  Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.

In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted.  Whisking gently, increase the heat to medium and bring the mixture to a simmer.  Cook for 5-6 minutes.  Off the heat, whisk in the vanilla.  Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.

Bake for 10 minutes.

Remove from the oven (the the oven off, you'll use the warm oven in the next step).  Dollop peanut butter in spoonfuls over the toffee.  Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.

Sprinkle the chocolate chips over the top.  Return the pan to the warm oven for a few minutes to let the chocolate chips melt.  Once melted, spread the chocolate chips over the peanut butter.  It's okay if the peanut butter and chocolate end up swirling together.

Top with nuts (pecans!) if desired.  Let the toffee cool completely and then refrigerate for 1-2 hours.  Break into pieces to serve or package in bags or containers for gift giving.  Toffee is best if stored in a cool spot.


From Mel's Kitchen Cafe