For many of you out there it has been a hectic week of getting back to school and crazy weekdays. It isn’t always easy to come up with interesting ways to create healthy and quick dinner recipes.
This Healthy Hamburger Macaroni brings back memories of that macaroni ground beef combo that came out of the box, but is now loaded with veggies, lean beef and brown rice macaroni.
I tried this rice pasta when I went to my Roommate Reunion earlier this Summer and now I’m hooked. It has so many of the great benefits of whole wheat pasta but without some of the grittiness that whole wheat can have.
What you’ll need
3 cloves Garlic, crushed
2 medium carrots, cut into pieces
10 oz White Mushrooms, cut in half
1 large Onion, diced
1 lb Lean Ground Beef
2 tsp Dried Thyme
3/4 tsp Salt
1/4 tsp Pepper
4 cups Reduced Sodium Beef Broth
2 tbsp Worcestershire Sauce
2 cups Whole Wheat Elbow Noodles
2 tbsp Flour
1/2 cup Reduced Fat Sour Cream
1 tbsp Fresh Parsley, chopped
Attach steel blade attachment to food processor. With the motor running, drop garlic through the feed tube and process until minced. Add in carrots and then mushrooms and continue to process until finely chopped. Turn it off and add in onion. Pulse the processor until onion is roughly chopped.
In a dutch oven or large skillet over medium-high heat, cook beef until no longer pink, about 3-5 minutes.
Stir in chopped vegetables, thyme, salt and pepper to mixture and cook until the vegetables start to soften, 5-7 minutes.
Add in noodles and bring to a boil. Reduce heat to medium and cover, stirring occasionally until the pasta is tender, about 8-10 minutes.
Stir into hamburger mixture. Stir in sour cream and continue to simmer until the sauce is thickened for about 2 minutes.
