This goulash bake was a BIG hit with my family!
This is what I call a “throw-together dinner.” You know, it goes like this; You want something YUMMY, comforting, but healthy so you look through your kitchen, see what you have, and just GET INSPIRED! I love that kind of meal as I often create what I call a “happy accident.” This Goulash Bake with Venison is definitely one of those so I thought I should share so you can try it on purpose!
This dish is basically a macaroni and cheese base with milk and cheese. We added ground meat and sautéed veggies (peppers, onions, and tomatoes) to it so it would be filled with even more clean nutrition.
To zest things up, the meat and veggies are spiced with garlic powder, cumin, paprika, cayenne pepper, salt and pepper. And MAYBE a little chili powder too if you desire!
After preparing the meat, noodles, and veggies, we put everything in a baking pan, lightly mixed in globs of ricotta cheese, and then added some extra cheese from the base on top.
This dish turned out DELICIOUS as my boys and my hubby all gobbled it ALL up!
This recipe is just an approximation to use as a guideline and can be altered to your tastes!
- Mac & cheese base, a block of mild cheddar cheese and a 1/2 cup milk for one box pasta.
- Venison was browned and spiced using the spices listed
- For the veggies 1 can of tomatoes, one small onion and 1 large pepper.
- Ricotta approximately 1 cup.
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt/pepper to taste
- chili powder.
- 1 1/2 teaspoon of the cumin
- 2 teaspoons garlic powder
I would love to hear your families favorite “throw-together dinner” recipes!
As you might have noticed, I absolutely LOVE making homemade soup and stews in my crock pot, especially smack dab in the middle of the cool and CHILLY winter months. I also love making soups from SCRATCH, so I know whats in it and I know that its CLEAN and healthy!
This awesome cheeseburger soup is creamy and filled with flavorful ground venison, potatoes, celery and corn. It will keep bellies full and happy a long time after it’s eaten. This soup recipe may be high in cheese but it is all clean!
You can also make this soup low carb by omitting the potatoes and substituting with carrots!
It is not difficult to make and is perfect paired with a nice salad. It is great during the cooler months of the year because it is a hearty soup.
- 1½ lb. ground venison ( you can use ground turkey or lean ground beef )
- 1 medium onion, diced
- 1 large russet potato, peeled and chopped into small pieces
- ½ cup celery, diced
- 1 cup frozen corn
- 3 garlic cloves, minced
- ¾ cup cherry tomatoes, chopped
- 1 (8 oz) package cream cheese
- 2 cans beef broth
- ¾ cup tomato sauce
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- pepper, to taste
- ¼ cup all purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar
- Brown ground venison with onion in a large skillet and drain.
- Add to crockpot along with potato, celery, corn, garlic, cream cheese, tomatoes, beef broth, tomato sauce, and spices. Stir all ingredients together.
- Cook over low heat for 6-8 hours (or 4 hours on high).
- About 10 minutes before serving, whisk together the milk and flour. Add to the crockpot along with the shredded cheese.
- Cook for 10 more minutes until cheese has melted and soup has thickened. Enjoy!
Broccoli Cheese Soup – 21 Day Fix Approved
This soup was so delicious! We needed something quick and easy for my husband to eat during his busy work day. This soup is perfect to heat up in the morning and put into a thermos for the day. What is an easier way to eat your lunch than to just sip hot soup from a thermos?
2 tsp butter
1 medium onion, chopped
1 1/2 cups chopped carrots
6 cups beef broth
6 cups broccoli, roughly chopped
1 head cauliflower roughly chopped
1/2 head of medium cabbage roughly chopped
1/2 tsp salt & pepper, to taste
1 1/3 cups shredded extra sharp cheddar cheese
In a large pot, melt the butter over medium heat, then add the onions and carrots. Cook, stirring occasionally until they start to soften (they will finish cooking later, so don’t worry about trying to make them super soft).
Next, add the roughly chopped broccoli, the cauliflower, the cabbage, 1/2 tsp salt and the broth. Cover and simmer until veggies are all VERY soft. You should be able to mash them against the side of the pot with the back of a spoon.
Once veggies from the pot (with the beef broth) are soft, puree the mixture in the blender in batches until all of the contents of the pot are pureed. Return to pot.
Heat pot on low heat. Stir in the shredded cheddar cheese until all of the cheese is melted. Add pepper to taste. Serve!
Let me know how you like this!!
21 Day Fix Container Equivalents – 2 GREEN, 1 BLUE, 1/4 RED, 1/2 TSP