NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

1 oz dry whole grain egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 whole garlic clove

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp coconut aminos

0.5 tsp Dijon mustard

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain noodles according to package instructions until tender; drain and set aside.

• 2

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

• 3

  Add the ground beef, sea salt, and black pepper to the skillet, breaking the meat apart with a spoon and browning until fully cooked.

• 4

  Stir in the sliced mushrooms and diced onions, sautéing for 5-6 minutes until the vegetables are soft and the mushrooms have released their moisture.

• 5

  Add the minced garlic, coconut aminos, and Dijon mustard, stirring for 1 minute until fragrant.

• 6

  Pour in the beef broth to deglaze the pan, scraping the bottom to incorporate any browned bits into the liquid.

• 7

  Reduce the heat to low and gently stir in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Toss the cooked noodles into the skillet, coating them thoroughly in the sauce, and serve garnished with fresh parsley.