NUTRITION

SERVINGS

INGREDIENTS

2.5 oz 93% lean ground beef

2 cups cremini mushrooms

0.5 cup plain non-fat Greek yogurt

0.5 cup whole wheat egg noodles

0.25 cup yellow onion

1 clove garlic

0.25 cup low-sodium beef broth

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

1 tsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 2

  Add the lean ground beef to the skillet, breaking it into small pieces with a spatula, and cook until browned and fully cooked through.

• 3

  Stir in the diced yellow onion and sliced cremini mushrooms, sautéing for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 4

  Add the minced garlic, sea salt, and black pepper, and cook for 1 minute until the garlic is fragrant.

• 5

  Pour in the beef broth and Dijon mustard, stirring to deglaze the pan and incorporate any browned bits from the bottom.

• 6

  Add the cooked whole wheat egg noodles to the skillet and toss to coat them in the pan juices.

• 7

  Turn off the heat and allow the mixture to cool for one minute before folding in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Garnish with chopped fresh parsley and serve warm.