My eldest son is currently away in his third year of college and my youngest son is currently a senior in high school. Like most seniors, he is busy. Really busy. Between school (both time at the high school and classes he is taking at a local college), work (McDonald’s), activities (orchestra, Boy Scouts, theater) and friends, he is rarely at home either.
Several months ago, the Ranting Wife and I were talking with another couple whose youngest child had gone away to college and they mentioned that as empty nesters their schedule was much more open to find a night to go out together. My wife told them that in many ways we were empty nesters too. Right then my youngest son, who happened to be home, walked by and said, “I’m still here!”.
Fast forward a month or so and I was watching the sitcom The Middle. The episode was about their second of three children going off to college. They returned from dropping her off and were sitting on the couch talking about how they were empty nesters when the youngest child walked by and said, “I’m still here!”. I couldn’t believe it!
The flavor of this goulash makes its presence known as well!
There are a few items here.
All in the slow cooker.
Ready to serve.
Full of flavor!
Prep Time: 25 min | Cook Time: 330 min
1 pound lean ground beef (90% lean)
4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cups water
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups uncooked elbow macaroni
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
2. Cover and cook on low for 5-6 hours or until heated through.
3. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender. Yield: 12 servings.
Nutritional Info: 1 cup equals 222 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 585 mg sodium, 30 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.