Day 11: Hamburger Buddy

It's been a busy day for me and tonight I had a MNO (Moms Night Out) with a mom's group that I belong too, so I knew that I would probably not have some food low in calories so I tried to eat a little light during the day.

Breakfast:
Waffle with blueberries and maple syrup
Tea with honey

Lunch:
Kale cooked in some olive oil and tossed with Cannellini beans and chopped tomatoes. I am really liking the taste of Kale lately and I feel like I could eat it all of the time!

Dinner:
Hamburger Buddy (see recipe below)
Tortilla Chicken soup

Snack:
Cheese stick
Goldfish
Pomegranate Blueberry Tea Latte
Bread with butter

Recipe: Hamburger Buddy


First, I have to say that this recipe does not look that great in the picture, but I find that a lot of the recipes that don't look great end up tasting pretty good. This recipe from Eating Well must be their take on a healthy version of Hamburger Helper. The meal was really tasty and the boys really enjoyed it. When the boys enjoy it, it definitely becomes a meal that we add to our repertoire.

Ingredients:
3 cloves of garlic, crushed and peeled
2 medium carrots, cut into 2 inch pieces
1 large onion, cut into 2 inch pieces
10 ounces large white mushrooms, cut in half
1 lb 90% lean ground beef (I used grass-fed beef, which was about 84% lean, so there were more calories)
2 tsp dried thyme (I would maybe just use 1 next time)
3/4 tsp salt
1/4 tsp pepper
2 cups water
14 oz can of low sodium beef broth, divided
8 ounces whole wheat elbow noodles
2 tbsp Worcestershire sauce
2 tbsp all-purpose flour
1/2 cup lowfat Greek yogurt (or reduced fat sour cream)

Directions:
1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve.

Nutritional Information:
This is from their website:

Serving Size: 6, about 1 1/3 cups each
Calories: 326
Fat: 10g
Cholesterol: 54mg
Carbs: 38g
Protein: 23g
Fiber: 4g
Sodium: 431mg

Little Bubs enjoying this meal, as you can see!