Southwestern Goulash & Apple Spinach Salad

Southwestern Goulash

 

Ingredients

 

·         1 cup uncooked macaroni
·         1 lb lean ground beef*
·         1 large onion, chopped
·         1 can (28 ounces) diced tomatoes, undrained*
·         1 can (8 ounces) tomato sauce*
·         2/3 cup frozen corn
·         4 oz chopped green chiles
·         2 tbs minced garlic
·         1/2 tsp ground cumin
·         1/2 tsp pepper
·         1/4 tsp salt
·         1/4 cup minced fresh cilantro

 

Instructions



1.      Cook macaroni according to package directions; drain.
2.      Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium heat until meat is no longer pink, 6-8 minutes; drain.
3.      Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil.
4.      Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

 

*In flyer Jan 29-Feb 4, 2023
Recipe and photo credit: Taste of Home

 

Apple Spinach Salad

 

Ingredients

 

·         5 oz fresh baby spinach*
·         2 small apples, cored and thinly sliced
·         half of a small red onion, thinly sliced
·         1/2 cup chopped walnuts, toasted
·         1/3 cup dried cranberries
·         3 ounces crumbled goat cheese
Apple Cider Vinaigrette
·         1/4 cup extra virgin olive oil
·         2 tbs apple cider vinegar
·         2 tsp honey
·         1 tsp Dijon mustard
·         1 small garlic clove, peeled and minced
·         a generous pinch of salt and black pepper

 

Instructions

 

1.      Make the vinaigrette. Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
2.      Toss the salad. Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl.  Drizzle with the vinaigrette, and toss to combine.
3.      Serve. Serve immediately, garnished with the remaining goat cheese, and enjoy!

 

*In flyer Jan 29-Feb 4, 2023
Recipe and photo credit: Gimme Some Oven

Wyatt Fowler