We've started something new in our house - it's called MyFitnessPal. Even more extreme - Andy has joined me with getting a FitBit. Oh my yes.
More than a year ago, I started wearing a FitBit, just started getting into the groove of 10,000 steps a day, then got pregnant and tired. SO very tired. Well, several months ago I started back at getting more steps. Then decided to use MyFitnessPal to track the food I was eating. It was so easy! Andy saw how easy and decided to also do it. It's been a huge encouragement to be able to do this together. Now we both pay attention to the food we make, being sure to eat a bit healthier. (Note: Indulgent recipes are on hold in our house for a while.)
This recipe was part of the hunt for something a little lighter to eat. It doesn't seem light - but it isn't horrible for you. We even thought it could use less cheese. Bronwyn loved it because it had noodles and anything with noodles is a win in her book.
I would tell you how much weight I've lost but I schedule these posts WAY in advance... so by time you read this I'm hoping it's double than when I'm write this post. :) Guess you'll have to ask me if you really want to know. If you use MyFitnessPal or FitBit - I'd love to be friends! Let me know!
2 cups (6 oz) uncooked rotini pasta
2 tsp oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 lb lean ground beef (95% lean)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz diced tomatoes
2 tbsp Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles (optional)
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.