NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.33 cup non-fat plain Greek yogurt

0.25 cup beef broth

1 tsp extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 cups zucchini noodles

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the ground beef, sea salt, and black pepper to the skillet, cooking until the beef is browned and crumbled.

• 3

  Stir in the diced onions and sliced mushrooms, sautéing for 5-6 minutes until the mushrooms are golden and tender.

• 4

  Add the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Reduce the heat to low and stir in the Greek yogurt until a creamy sauce forms, being careful not to let the sauce boil.

• 7

  In a separate small skillet, lightly sauté the zucchini noodles for 2 minutes until just tender but not soggy.

• 8

  Serve the beef and mushroom mixture over the zucchini noodles and garnish with chopped fresh parsley.