I slept 13 hours yesterday. It was amazing.
I went to tennis in the morning, came home, and pounded out another few miles on the treadmill. I showered and put on clean jammies, plopping into bed. I had the Australian Open on in the background, but I drifted in and out of sleep for 4 hours. I woke-up feeling drunk with relaxation – it took a solid few hours to actually wake-up, wake-up.
Normally, I would consider that a major waste of a beautiful afternoon…but, nah. If was perfect. Especially since I was still able to sleep 11:30pm to 7:30am last night.
Monday morning could be rough. But hopefully not as rough as last week considering I had a headache for FOUR days.
I barely worked out. I barely cooked. I barely existed. One day at lunch, I laid my head on my desk, hunched over for a solid 40 minutes, willing the throbbing to dull. And it did…for a few hours. I went to bed that night thinking, it has to be gone in the morning (Friday morning). But, nope.
I’m looking forward to a new week of being back on track with workouts, cooking, and not being a total mope to be around. I’m pretty pumped about this week’s menu and hope my family is, too. There’s no pasta on the weekly menu, so I may have to whip up another batch of this goulash just for Shea. She LOVED it.
I had never had goulash growing up and wasn’t introduced to it until I moved to Tulsa where it was a staple meal in many households. But, there’s nothing not to love about this humble, one pot meal. It’s simple and easy — complete and total comfort food, perfect for this time of year!
- 1 lb 90% lean ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups water
- 1 (28 oz) can crushed tomatoes
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 cups (8 oz) elbow macaroni, uncooked (I used Barilla Plus)
- In a large skillet or dutch oven, brown ground beef over medium heat. Drain excess fat.
- Add onion and garlic and cook until onion is slightly tender, about 5 minutes.
- Add remaining ingredients, stir well, and bring to a simmer.
- Reduce heat to medium-low, cover and cook for 20 minutes, or until macaroni is tender. Stir occasionally and serve hot.
- Sunday: Sweet and Sour Chicken over rice
- Monday: Slow Cooker Chicken Shawarma Pitas with Cucumber Sauce
- Tuesday: baked potatoes with Taco Soup {from the freezer}
- Wednesday: Easy Shrimp Fajitas
- Thursday: Zucchini and Corn Chili
Be well,
Hi Nicole – I’ve had this before, but never had it called goulash. I thought I was missing out, but it looks like I wasn’t. So glad you’re feeling better! I’ve been a little down last week myself and I’m so excited to get back on track this week. I’m going to just blame the weather – what do you think?
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Dade, how interesting! What did you call your “goulash”? 🙂
In New England we call it American Chop Suey. I actually had this for lunch today! So easy and delicious 🙂
This is so similar to an “old family recipe” from my husband’s family. We use tomato soup in place of the tomato.