This is my sister's recipe that she has made for years but I have recently updated this to make it Gluten Free and as low GI as possible. It is very tasty and we all love it.
This makes a large slow cooker very full. So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people
1 to 1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves
1. Scramble hamburger meat with onions and bell peppers.
2. Put into slow cooker the remaining ingredients except noodles and hamburger mixture
3. Cook on high for about 4 hours.
4. Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente.
5. Add Hamburger mixture and it is finished.
6. Remove bay leaves before serving.
Discussion of Ingredients.
I keep frozen scrambled hamburger mixture in my freezer because I use it in so many of my recipes.
I also use frozen organic tomatoes from my freezer. I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety. In the past we used Egg Noodles.
Hamburger can really be added in at any point. I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.
I think it was a big hit. I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone. I also made G/F corn muffins to go along with it. Everyone seemed happy to eat it.