Whoops! I spent all morning thinking it was Wednesday. I even started writing up a great What I Ate Wednesday post for you until I realized it wasn’t the right day!
I was planning on going to the gym this morning, but when I woke up I just wasn’t feeling it. I still wanted to exercise, so I did a mini-workout in my living room while watching Love It or List It on TV.
For the shoulder press, I did a little bit of a different version than the regular one, using this video from Powercakes. I love this exercise because I really feel like I’m working my entire shoulder with it!
Today, I have for you a Beef Stroganoff recipe. I love finding recipes that taste awesome, are healthy, and appeal to my wonderful boyfriend Brent. I need to cook healthy dinners for us, especially now since I’ve started counting calories. Brent wants to lose weight too, so I have to mindful for both of us when choosing recipes.
The hard part of cooking healthy food when you have a man in the house is coming up with the kind of food that he’ll actually want to eat. It’s not like I can just make us a big salad for dinner – he won’t eat that! I work very hard every week to meal plan and find supper recipes that will work for both of us.
My new blog series Man Healthy will feature recipes that steak-and-potatoes men will love, while still keeping both of you eating healthy.
(adapted from Elly Says Opa’s recipe)
Ingredients (serves three):
1 lb. ground beef
1 package sliced baby bella mushrooms
4 cups beef broth
1/2 lb. egg noodles
1 cup light sour cream
2 tsp. lemon juice
Heat olive oil in a Dutch oven over medium-high heat.
Add the ground beef and let it brown on one side completely.
Stir, breaking up the ground beef, until the beef is fully browned.
Transfer beef to a bowl, draining any excess fat.
To the skillet, add more olive oil, the mushrooms, and salt.
Cook until the liquid from the mushrooms has evaporated, about 8 minutes.
Add the broth to the mushrooms and bring to a boil.
Stir in the noodles and the beef. Cook, stirring occasionally, until noodles are tender (about 10 minutes).
Turn off the heat, and stir in the sour cream and lemon juice.
Season to taste with salt and pepper.