one pot hamburger helper

Shoutout to Yellowstone (IYKYK) for prompting me to try this classic dish and LOVING IT. I am all about taking dishes that could potentially be more of a “splurge” and lightning them up, and that’s just what I did with this! And NO flavor was compromised. I feel like Rip would be proud. 

Macros: 30g c / 20g p / 7g f, 263 calories, serves 6

Ingredients:

• 1 tbsp EVOO

• 1lb 93/7 Ground Turkey

• 1 cup grated zucchini

• ½ white onion, chopped

• 1 box of Goodles (8oz) or your favorite protein pasta

• Salt and pepper to taste

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ cup fat free half and half

• 1.5 cups fat free beef broth

• ½ cup unsweetened low fat milk

• 140g (1 cup) reduced fat shredded cheddar cheese

• 1 tablespoon ketchup

• fresh chopped parsley to top

• fresh parmesan to top

Directions:

1. Set a large pot over medium heat, and add in the olive oil, chopped onion and ground turkey. Season with a little salt and pepper. Be sure to break up the turkey, and cook until browned or cooked through, but don’t overcook. Add the chili powder, paprika, onion powder and garlic powder and stir for about 30 seconds.

2. Add your half & half, almond milk, and broth. Then add in the UNCOOKED pasta and grated zucchini and stir until combine. 

3. Bring everything to a steady boil (but not too aggressive – we don’t need to get hit with hot liquids!) and then cook for about 5 to 7 minutes until the pasta is done, stirring often. 

4. Stir in the cheese and ketchup and cook another few minutes until the sauce thickens. 

5. Divide the pasta among bowls, or weigh out into portions. 

6. Top with fresh parsley and parm and enjoy!