Recipes With Cream of Mushroom Soup Ground Beef and Tortellini
One of my resolutions this yr is to cut down on our grocery bill. I've been trying to practice this since Nov, with moderate amounts of success. Sometimes I do well, and others I don't. What I've learned thus far is that I demand to programme my meals in advance, create a shopping list, and actually stick to that list. I had hoped to spend less than $100 per calendar week on groceries and necessities (toothpaste, diaper cream, etc.), which was a number I chose arbitrarily. But it'southward proving to be quite difficult to feed three of us, healthily, for that amount. This is bad.
My rudimentary planning has me spending:
$ii 10 vii breakfasts
$1.50 x vii lunches
$ten 10 seven dinners
which leaves $v.fifty per calendar week, or, well-nigh $22 per calendar month, for toiletries. Honestly, this doesn't seem like much. I don't know if that's because I spend mode too much per month on food, or if it really isn't much. Regardless, I'one thousand stubborn, and then I'k going to make this piece of work!
Thus far, I've only been meal planning dinners, but clearly this is something I demand to be doing for all of our meals!
Well, I suppose I have my work cut out for me.
This brings me to my commencement Brisk, Budget Repast: Cream of Mushroom Pasta with Vegetables and Footing Beef
Cost
ane/four large onion: $0.215
6 cloves garlic: $0.163
1 broccoli crown: $i.695
ii cups frozen peas: $0.80
1 cup frozen corn: $0.40
one box (375 g) whole wheat penne: $ane.88
one can cream of mushroom soup, reduced sodium: $i.97
ane lb lean, ground beefiness: $2.50
Full: $9.63
The best part is that I bought brand name soup, which means that I would have spent less had I bought the store'southward brand. I didn't because they were out of the reduced sodium kind.
Note: This recipe for four is for two adults and 2 children.
Time
This meal took me less than 30 minutes to make 🙂
Nutrition
Per serving:
Minerals:
calcium: fourteen%
potassium: 24%
sodium: twenty%
copper: ninety%
atomic number 26: 40%
magnesium: 47%
phosphorus: 83%
selenium: 156%
zinc: 101%
Vitamins:
A: 17%
B6: 65%
B12: 83%
C: 120%
E: xiii%
K: 124%
Folate: 37%
Thiamin: 59%
Riboflavin: 55%
Niacin: sixty%
Choline: 33%
Calories: 674
Macros:
protein: 40g (88%)
fiber: 16g (62%)
sugar: 11g (~33%)
fat: 15g (~22%)
*Information constitute using the recipe calculator on the USDA website.
Verdict? Success!
Hither'due south hoping I accept a few more of these upwardly my sleeve.
Cream of Mushroom Pasta with Vegetables and Ground Beef
2017-01-07 10:24:43
Serves four
Rich and flossy mushroom sauce over whole wheat pasta, vegetables, and basis beef. Best of all, it takes thirty minutes and costs less than $10!
- 1/4 big onion, diced
- half dozen cloves garlic, peeled and diced
- 1 pound lean, ground beefiness
- 4 cups chopped broccoli
- 2 cups frozen peas
- 1 loving cup frozen corn
- 1 tin (285 mL) condensed foam of mushroom soup, reduced sodium
- i box (375 g) whole wheat penne
- salt and pepper
- In large non-stick frying pan on medium heat, sautee onion, garlic, and ground beef until beef is thoroughly cooked.
- While above mixture cooks, cook pasta in big saucepan co-ordinate to directions on box. Once cooked, drain and ready bated.
- Add broccoli, peas, and corn, and stir oftentimes, sauteeing until broccoli softens. Add condensed soup and stir until ingredients equally coated.
- Pour beef and vegetable mix over pasta, and stir together until ingredients are evenly dispersed. Flavor with salt and pepper to sense of taste. Serve immediately.
- Pasta can be kept in airtight container in refrigerator for upwardly to 3 days. I don't recommend freezing, as pasta will soften considerably.
NIKITA MCELGUNN https://world wide web.nikitamcelgunn.com/
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