NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean grass-fed ground beef

1.5 oz brown rice noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 cup plain non-fat Greek yogurt

0.5 cup low-sodium beef broth

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of water to a boil and cook the brown rice 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 sliced cremini mushrooms and diced yellow onion to the skillet, sautéing until the mushrooms are golden and the onions are translucent.

• 4

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

• 5

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

• 6

  Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine and scraping any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and let the mixture simmer for 3-5 minutes until the liquid has slightly reduced.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.

• 9

  Toss the cooked noodles into the skillet until well-coated in the sauce.

• 10

  Garnish with fresh chopped parsley before serving.