Turkey Goulash

One of my beefs with healthy eating is that it usually costs a fortune and tastes like it could use some, oh I don't know...FAT. But I came across this recipe in The Biggest Loser Cookbook* a couple years back and it's been a staple in my menu ever since. And because it's goulashy, it tastes bad for you even though it's not.

Beans and tomatoes are cheap, thank goodness. I even take that frugality to the next level by fixing one pound of meat and doubling the other more inexpensive stuff (see numbers in parentheses). As it stands, this recipe makes enough to feed a sizable family. Double the thing and invite the Marines over for supper. All of 'em!

And as an aside, I grew up calling "goulash" by the name "loblolly," which means (thank you, internet), "thick gruel." Hey, Mom? I kinda always thought so.

Hope you enjoy this rendition of goulashy gruel. Mmm!

Turkey Goulash

1 1/2 cups chopped onion

1 1/2 tablespoons minced garlic

1 pound (ish) ground turkey

1 can (15 oz) pinto beans, undrained (2)

1 medium yellow squash, cut into bite-sized pieces (2)

1 can (14.5 oz) stewed tomatoes (2)

1 teaspoon chili powder (2)

1 teaspoon salt-free extra-spicy seasoning mix (Mrs. Dash)

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

hot cooked rice

Lightly coat a medium nonstick pot with olive oil. Set over medium heat. Place the onions and garlic in the pot. Cook, stirring occasionally, for 6-7 minutes, or until the onion is tender. Transfer the onion mixture to a bowl and set aside. Set the pot over medium-high heat and drizzle with a little olive oil. Add the turkey to the pot. Cook, breaking into chunks with a wooden spoon, for about 5 minutes, until lightly browned. Add the beans with liquid, squash, tomatoes, chili powder, 1 tsp seasoning mix, salt, cayenne, and the reserved onion mixture Bring the mixture to a boil. Cover the pot. Reduce the heat to low and simmer, stirring occasionally, for 35-40 minutes, or until the veggies are tender. Taste and add more spicy seasoning mix, if desired. Serve immediately over hot rice. 4 servings.

More recipes over at Ann's Food on Fridays and the Grocery Cart Challenge's Recipe Swap.

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In the interest of full disclosure, no one asked me to promote that cookbook. But if you do click that link and buy something on the amazon site, I get a minuscule percentage of the purchase. The earnings I receive by being an affiliate help feed my family addiction of throwing pennies in a fountain twice a year.