NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.75 cup cooked whole wheat egg noodles

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

0.25 cup non-fat plain Greek yogurt

2 tbsp beef bone broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of water to a boil and cook the whole wheat egg noodles according to package directions, then drain and set aside.

• 2

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

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing until the mushrooms are golden brown and the onions are translucent.

• 4

  Add the 93% lean ground beef to the skillet, breaking it up with a spatula, and cook until browned through.

• 5

  Stir in the minced garlic, sea salt, and black pepper, cooking for another minute until fragrant.

• 6

  Pour in the beef bone broth and Dijon mustard, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Remove the skillet from the heat and allow it to cool for one minute before folding in the non-fat plain Greek yogurt to create a creamy sauce.

• 8

  Toss the cooked noodles into the skillet to coat or serve the beef mixture directly over the noodles, garnishing with fresh parsley.