I made this last night and the whole family loved it! It’s a new favorite. 🙂

1 lb 95% lean ground beef
¾ cup diced onion
¾ cup diced green bell pepper
2 fresh jalapeno peppers, seeded and minced
1 28oz. can whole tomatoes
2 cups nonfat sour cream
1 Tbs clover honey
1 Tbs chili powder
½ ts salt
8oz. uncooked penne or macaroni

1. Lightly spray a large nonstick skillet with vegetable oil. Add the beef and cook over medium-high heat, breaking it up with the edge of a spatula, until it has lost its pink color, about 5 minutes. Drain any fat from the pan. Add onion and green pepper, cooking until softened, about 5 minutes more.

2. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt.

3. Add the pasta, stir, cover and simmer until the pasta is tender, about 25 minutes. Stir every 5 minutes, to keep the pasta from sticking to the skillet bottom. Serve hot.

Serves 6.
From the Lean and Lovin’ It cookbook.

My adaptations:

Doubled the recipe for our large family.
Used “regular” sour cream as dh dislikes anything “nonfat.”
Used a castiron pan as we dislike “Teflon” coated things and no oil.
Used canned jalapenos as we didn’t find fresh at the store.
Used sea salt.

I didn’t do these things last night…but, to make it healthier, you could do these adaptations:

All ingredients would have “organic” in front of them.
Use ground turkey in place of beef.
Wheat-free/gluten-free pastas would work just as well.

It’s really really yummy! Enjoy! 😀