This meal is one of kids’ favorites and gets requested all the time. Of course, they would go for regular pasta and no veggies, but I insist on making it healthier, so it’s gluten free. For some reason my babes love all the raw vegetables, but as soon as I roast a pepper, it becomes a big no-no.

I myself learned a few tricks from Nutrisystem. First and most important is portion control. After getting off this delivery diet, I cook the same food for the entire family, but I monitor my portions very carefully. I believe that I can eat every home made meal, but with moderation. I substitute recipes with healthier products whenever possible, add more fresh veggies, and make sure I never overeat. The main reason why I got on Nutrisystem in the first place was because I enjoyed eating late and way more than I should have. Nutrisystem helped me learn how to avoid that before releasing me back to regular food life, and I am thankful for that.

This recipe I am about to make is very simple, takes about 30 minutes, and can be modified easily. You can use different sauce than I do and include different ingredients, even meat. I usually make quite a bit of this pasta to make sure we have enough left for one more meal next day and nobody minds that.

Ingredients:

• 1 package of organic gluten free pasta of your choice
• 1 package if organic ground beef or turkey
• 8 medium portabella mushrooms
• 1 medium onion
• 2 organic paprika
• Salt and pepper
• Olive oil

For sauce:

• 1 small can of organic tomato sauce
• 4-5 spoons of organic reduced fat sour cream

To start, pour a pot of water, salt it, and let it reach boiling temperature. This is where your gluten-free pasta will go.

While the water is heating up, place your ground meet and chopped onion in a medium sauce pan.

If you are using beef, oil is not necessary.

If you prefer turkey, add some olive oil to your pan to avoid sticking.

When the water starts boiling, add pasta, and reduce temperature.

I also like to add a few drops of olive or coconut oil to make sure pasta doesn’t stick. Cook pasta al dente.

I enjoy it a bit hard, so I usually cook for about 5-7 minutes, taste at the end, and pour the water out. Let your pasta stay in the pot with lid until the rest of the ingredients are done.

Keep an eye on the pan with meat and onions. Cook it while stirring periodically. The meat should get slightly brown when fully cooked, onions – golden brown.

Don’t let all liquid evaporate before turning it off, some should remain.

Finally, in one more frying pan, add oil, chopped paprika, and mushrooms.

Season and cook on medium heat stirring from time to time. If I have broccoli, I add some of it too.

When vegetables are sautéed, put them and meat with onions in the pot with pasta.

Pour a can of organic tomato sauce and sour cream there too.

Stir everything to combine. At the end taste to make sure you are happy with seasoning.

This meal is high in carbs and calories, so make sure you drink some water while eating and watch your portion. But other than that, enjoy!