I was reading a post on the WVU Extension – Family Nutrition Program Facebook page, and they had links to recipes on the USDA website for the My Plate section. Recipes created to be (in theory) healthier and affordable. I saw one for Beef & Noodles and also a pantry-staple recipe for a base seasoning mix. I had everything needed and decided to try it out. I adapted the recipe to my taste – and to feed a family of 5, all of whom eat an adult portion – and a bigger serving than the USDA would call a “serving”. The original recipe served 4, but it wouldn’t have been big.- It would require side dishes, or that 2 of the 4 were under 10 years old.
I halved the dry mix recipe because I only needed that much. The ingredients for it are all pantry staples.
For the Beef & Noodles, I tripled the pasta and water, bumped up the hamburger (for more protein), and added in low-sodium beef broth powder to deepen the flavor, along with a dash of Worcestershire sauce. And I added vegetables because… why not? Both are affordable year-round – and go well with the flavors.
An easy dinner, quick to make on a busy night.
Eating Smart Seasoning Mix
Ingredients:
- 1 cup dry milk
- ¼ cup + 2 Tbsp dried diced onion
- 1 Tbsp dried parsley flakes
- 1½ tsp granulated garlic
- ½ tsp ground black pepper
Directions:
Add all the ingredients into a pint mason jar, seal, and shake to mix.
Store in the mason jar until needed.
Makes 1 batch.
Beef & Noodles
Ingredients:
- 1 Tbsp olive or avocado oil
- 1 onion, finely chopped
- 1 pound carrots, peeled and sliced into thin coins
- 1 pound ground hamburger
- 6 cups water
- 6 packets low-sodium beef broth powder (or 2 Tbsp)
- 12-ounce wide egg noodles
- 1-2 Tbsp Worcestershire sauce
Directions:
Heat the oil over medium-high heat in a large, deep skillet (I used my largest cast iron skillet). Add the onion and carrots; sauté for a few minutes. Add the beef and cook until fully browned, stirring often.
Stir in the water, broth powder, and egg noodles, and bring to a boil. Stir in the Worcestershire sauce. Cover with a lid, lower the heat as needed, and let simmer for 10 minutes or so, stirring every minute or two.
Let it sit for a couple of minutes, stir well, and serve up.
Serves 4 to 6, depending on appetite.
Notes:
I added a sprinkle of fried red onions (Asian) on top for a bit of savory crunch.
~Sarah