This week is going to be a busy week. Monday is a holiday, but that just means everything gets compressed to 4 days for work, school, and extracurriculars. This past week my kids were super hungry! Some times their practice and game schedule can make for long days. To help beat the hunger rush that happens when everybody gets home, I’m going to keep adding heartier dishes each week.
Who remembers Hamburger Helper?
I used to love that stuff, but with trying to keep the focus on healthy, pretty much all boxed dinners are high in sodium and full of other preservatives to keep a certain shelf life. So, instead let’s make our own version.
- 1 box of Barilla Whole Grain Penne Pasta (cooked)
- 1 jar of Bertolli Alfredo Sauce
- 1 lb of grass fed ground beef (browned, drained)
- 1 bunch of organic asparagus (cut into 1~1 1/2 inch pcs)
- 2 cups of organic baby portabella mushrooms
- 2 tbsp of Italian Seasoning
- 1 tsp of Garlic powder
- Salt and pepper to taste
Brown beef in a skillet, once no longer pink, be sure to drain the grease. Depending on how lean the meat is you buy, will determine what needs to be removed from the skillet.
Now that the meat is prepared, add chopped asparagus, mushrooms, and seasoning. Saute mixture until veggies are cooked.
Once pasta is cooked and drained, put pasta back into the pot you used to cook it in. Slowly add Alfredo sauce, and stir. I add the sauce slowly to avoid adding too much, maybe start with 1/2 the jar at first. You can also dilute with water to reduce calories.
After pasta is coated with sauce, I add the beef and veggie mixture into pasta. At this point, I’ll start adding more of the sauce (other 1/2 of jar or less) to make sure it’s coated nicely.
Super easy meal prep!
Prep time = ~ 20 min
Calories = ~350
# of containers = 8