Broccoli Ground Beef Pasta Mushroom Soup

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One of my resolutions this year is to cut down on our grocery bill. I've been trying to do this since November, with moderate amounts of success. Sometimes I do well, and others I don't. What I've learned thus far is that I need to plan my meals in advance, create a shopping list, and actually stick to that list. I had hoped to spend less than $100 per week on groceries and necessities (toothpaste, diaper cream, etc.), which was a number I chose arbitrarily. But it's proving to be quite difficult to feed 3 of us, healthily, for that amount. This is bad.

My rudimentary planning has me spending:

$2 x 7 breakfasts
$1.50 x 7 lunches
$10 x 7 dinners
which leaves $5.50 per week, or, about $22 per month, for toiletries. Honestly, this doesn't seem like much. I don't know if that's because I spend way too much per month on food, or if it actually isn't much. Regardless, I'm stubborn, so I'm going to make this work!

Thus far, I've only been meal planning dinners, but clearly this is something I need to be doing for all of our meals!

Well, I suppose I have my work cut out for me.

This brings me to my first Brisk, Budget Meal: Cream of Mushroom Pasta with Vegetables and Ground Beef

Cost

1/4 large onion: $0.215
6 cloves garlic: $0.163
1 broccoli crown: $1.695
2 cups frozen peas: $0.80
1 cup frozen corn: $0.40
1 box (375 g) whole wheat penne: $1.88
1 can cream of mushroom soup, reduced sodium: $1.97
1 lb lean, ground beef: $2.50
Total: $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's brand. I didn't because they were out of the reduced sodium kind.

Note: This recipe for 4 is for 2 adults and 2 children.

Time

This meal took me less than 30 minutes to make 🙂

Nutrition

Per serving:
Minerals:
calcium: 14%
potassium: 24%
sodium: 20%
copper: 90%
iron: 40%
magnesium: 47%
phosphorus: 83%
selenium: 156%
zinc: 101%
Vitamins:
A: 17%
B6: 65%
B12: 83%
C: 120%
E: 13%
K: 124%
Folate: 37%
Thiamin: 59%
Riboflavin: 55%
Niacin: 60%
Choline: 33%
Calories: 674
Macros:
protein: 40g (88%)
fiber: 16g (62%)
sugar: 11g (~33%)
fat: 15g (~22%)

*Information found using the recipe calculator on the USDA website.

Verdict? Success!

Here's hoping I have a few more of these up my sleeve.

Cream of Mushroom Pasta with Vegetables and Ground Beef

2017-01-07 10:24:43

Serves 4

Rich and creamy mushroom sauce over whole wheat pasta, vegetables, and ground beef. Best of all, it takes 30 minutes and costs less than $10!

1. 1/4 large onion, diced
2. 6 cloves garlic, peeled and diced
3. 1 pound lean, ground beef
4. 4 cups chopped broccoli
5. 2 cups frozen peas
6. 1 cup frozen corn
7. 1 can (285 mL) condensed cream of mushroom soup, reduced sodium
8. 1 box (375 g) whole wheat penne
9. salt and pepper

1. In large non-stick frying pan on medium heat, sautee onion, garlic, and ground beef until beef is thoroughly cooked.
2. While above mixture cooks, cook pasta in large saucepan according to directions on box. Once cooked, drain and set aside.
3. Add broccoli, peas, and corn, and stir often, sauteeing until broccoli softens. Add condensed soup and stir until ingredients equally coated.
4. Pour beef and vegetable mix over pasta, and stir together until ingredients are evenly dispersed. Season with salt and pepper to taste. Serve immediately.

1. Pasta can be kept in airtight container in fridge for up to 3 days. I don't recommend freezing, as pasta will soften considerably.

NIKITA MCELGUNN https://www.nikitamcelgunn.com/

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