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Happy & Healthy in 2014

Debbie Reichert FitnessQ & A with Debbie Reichert


Have you been embracing your New Year's resolution to get happy and healthy in 2014? If yes, we have some good news – you don’t have to give up paprikash made with Jozsef’s Paprikash Sauce! Not only is Jozsef’s Paprikash Sauce gluten and sodium free, but it’s a great compliment to many lean cuts of meat (not just chicken).

We wanted to show you how you can “lighten-up” the traditional way of serving chicken paprikash so we brought in Debbie Reichert, clean eating guru and personal trainer, from Debbie Reichert Fitness, to answer some questions and give us tips on how you can still incorporate paprikash into your new healthy lifestyle.

 Q: Traditionally, we serve chicken paprikash over Galuska, a Hungarian dumpling made with white flour, milk and eggs. Do you have recommendations of other options of sides to serve with paprikash?

A: Absolutely! As delicious as those dumplings are, you definitely have some healthier options. I recommend serving the paprikash over whole grain pasta shells. Consuming whole grains have been shown to reduce risks of heart disease, stroke, diabetes, cancer and obesity. You’re not going to get those nutritional benefits from white flour. For anyone with celiac disease or a gluten intolerance, I recommend finding a gluten free pasta to serve the paprikash over. There are many options available on the market, and my favorite is Ancient Harvest Supergrain corn/quinoa blend pasta. It would also be delicious served over brown rice. Another less obvious idea would be to serve it over spaghetti squash, which also gives you a great serving of vegetables with your meal!

Q: We recommend making chicken paprikash with boneless, skinless chicken thighs. What’s the main difference between chicken thighs and chicken breasts? Is there anything wrong with continuing to use chicken thighs?

A: The calories from fat in chicken thighs is definitely higher than in a leaner cut like the breast. However, I do feel that using thighs will give the paprikash an even better flavor.  That said, if you are looking to cut your fat and calories but keep some of the flavor, then I recommend using a combination of both breasts and thighs.  

Q: Are there any other healthier cuts of meat that can be used with Jozsef’s Paprikash Sauce that can still deliver the same great taste and flavor?

A:  I can imagine that Jozsef’s Paprikash sauce would be WONDERFUL with a beautiful piece of pork tenderloin. For a quick and easy meal, I would recommend putting the pork tenderloin in the crockpot, cover with the paprikash sauce over low heat for about 6-8 hours and you would have a delicious meal waiting for you. (NOTE: Be sure to use 5-6 pounds of meat per jar of sauce.)

Q: Can you recommend some healthy and unique ways to use the paprikash leftovers?

A: How about a wrap? Take the leftover paprikash and put it down the middle of a whole grain (preferably low carb/high fiber variety). You could cover it with some lettuce, small dollop of plain 0% fat Greek yogurt and wrap it up and enjoy. Or how about for tacos? I would even like it heated up and served over salad greens for a great protein source with your salad. 

Looking for more information on healthy eating and exercise? Be sure to follow Debbie Reichert on Facebook at Fit and Healthy with Debbie Reichert.



You totally rocked Pakrikash!!!

Posted by Mom on March 28, 2015

I saw the clip on Good Morning Cleveland and would love an easy and tasty to make paprikash. We go to a couple of chicken houses in Barberton to get it, but would like to stay home and cook it. I live in the Massillon/Canton area and would very much like to buy your product locally. Is there any stores or outlets that you sell your sauce in the 44646 area code ? Thanks P.S. Good Show today.

Posted by Randal Studer on February 26, 2015

Your paprikash sauce is fabulous. I made soup from the leftovers. I diced up the chicken and the noodles and I added V8 juice to everything until it was the right consistence for soup. I served it with a dollop of sour cream on top. It was delicious.
Thanks for making a great product. Maryjo Garre

Posted by maryjo garre on September 19, 2014

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