6 servings, about 1 1/3 cups each

(Healthier Option to boxed Hamburger Helper)

Ingredients:
•    3 cloves garlic, crushed and peeled
•    2 medium carrots, cut into 2-inch pieces
•    10 ounces white mushrooms, large ones cut in half
•    1 large onion, cut into 2-inch pieces
•    1 pound 90%-lean ground beef
•    2 teaspoons dried thyme
•    3/4 teaspoon salt
•    1/4 teaspoon freshly ground pepper
•    2 cups water
•    1 14-ounce can reduced-sodium beef broth, divided
•    8 ounces whole-wheat elbow noodles, (2 cups)
•    2 tablespoons Worcestershire sauce
•    2 tablespoons all-purpose flour
•    1/2 cup reduced-fat sour cream
•    1 tablespoon chopped fresh parsley, or chives for garnish

Preparation:

1. Mince (very small pieces) carrots, garlic, and mushrooms in a food processor or by hand. Turn it off, add onion, and pulse until roughly chopped.
2. Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired. To add more flavor try sprinkling is oregano or topping with fresh tomato

Nutrition:
Per serving: 326 calories; 10 g fat (4 g sat, 3 g mono); 54 mg cholesterol; 38 g carbohydrates; 23 g protein; 4 g fiber; 431 mg sodium; 644 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Zinc (33% dv), Iron (20% dv), Potassium (18% dv).