NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.5 cup low-sodium beef broth

0.25 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat noodles according to package directions until al dente.

• 2

  Heat olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles.

• 3

  Add diced onions and sliced mushrooms to the skillet, sautéing until the vegetables are tender and the mushrooms have released their moisture.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the beef broth, coconut aminos, and Dijon mustard, scraping the bottom of the pan to release any browned bits.

• 6

  Reduce heat to low and stir in the Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy.

• 7

  Toss the cooked noodles into the skillet to coat with the sauce and garnish with fresh chopped parsley before serving.