I know that complaining about the brutality of returning from vacation will be met with little sympathy, but can I just say how tragic it actually was? My darling husband had told his parents (the ones who cared for our children and sick dog all week) there was a house key buried under our steps, so they headed the 3 hours (which took 4 because of traffic) from their hours to ours…only to find out that said key doesn’t exist. They were stuck “occupying” the 3-year-old, 1-year-old, and elderly bulldog for SEVERAL hours as we made our way through Friday evening Chicago traffic and back to Michigan…arriving about 1 hour past the kids’ bedtime.
There’s nothing like hopping straight into insanity, right? The cherry on top was walking into a 52 degree house and my poor in-laws were doubling back the 3 hours to get home for a funeral the next morning. Are they saints or what? Thank you, both!!
What made coming home from Cancun so totally enjoyable? The joy it brought to my HEART to not only get to share with you all about my new cookbook, The Easy Heart Healthy Cookbook for Slow Cookers: 130 Prep-and-Go Low-Sodium Recipes, but the OVERWHELMING response I’ve received so far. Seriously, y’all are the sweetest!!!! I’m so excited about the book and to learn that you, too, want HEALTHY yet simple, prep-and-go, no-fuss slow cooker meals makes my heart sing.
On that same note, who would be up for some actual recipe sneak peaks from the book?! I shared in my last post some recipe titles, but seeing the end product is so much more exciting, amiright? Look for that SOON…like, really soon! (Now would be an awesome time to be sure you follow along on Facebook, Instagram, Twitter, and receive my newsletter so you don’t miss a beat!)
Until then, and as Michigan enjoys the lingering winter, I bring you a quick and easy one skillet meal that my kids devoured. They may have spilled the beans on their grandparents (true or not) giving them fruit snacks last weekend – but that’s what grandparents are for, right? Dietitians and moms are the ones who have to cover their bases with all things vegetables with these little people we are rearing to the best of our abilities.
Fortunately, my kids love mushrooms and my little one LOVES meat. But really, I am blessed in that they are darn good eaters. These one pot delights are perfect to serve up a balanced meal that’s sure to please the crew, while maintaining plenty of the comfort food goodness that comes with American classics like Hamburger Helper. Except, this meal is so much better – better tasting and better for you.
- 1 Tbsp extra-virgin olive oil
- 24 oz sliced mushrooms
- 1 lb 93% lean ground beef
- 8 oz dry wide egg noodles
- 2 cups whole milk
- 1½ cups low-sodium beef broth
- 1 Tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ⅔ cup 2% plain Greek yogurt
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the mushrooms and cook for 5-6 minutes or until softened. Remove to a plate a plate and set aside.
- To the skillet, add the ground beef. Cook the meat, breaking up with a wooden spoon, until no longer pink, about 5 minutes. Add the egg noodles, milk, broth, cornstarch, salt, pepper, and paprika. Stir well and cover with a lid; cook 8-10 minutes or until noodles are tender.
- Stir in Greek yogurt and heat 1-2 minutes more. Serve hot.
I cannot wait to try this! I LOVE mushrooms, but hubby doesn’t. He is, however, willing to eat Stroganoff (I get all the mushrooms🤣😆😁) so I look forward to giving this recipe a go. Last week I made the chicken biryani and this week I made the one pot cheesy taco skillet (again, it’s sooooo delicious and a great option for busy nights). I love your recipes and congrats on the new book! Please, please, please share some of the recipes in the new cook book!
I love mushrooms in a sour cream sauce!!
Very good recipe, I omitted mushrooms for personal preference and it was still delicious. Thank you!