Ingrédients pour Low Fat Ground Turkey Stroganoff
- 16 ounces ground turkey, 93% lean
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups frozen corn
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/2 cup nonfat sour cream
- 12 ounces whole wheat egg noodles
- cooking spray
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Comment préparer Low Fat Ground Turkey Stroganoff
- Cook noodles according to package directions. Start this first, as Catelli noodles often require longer cooking time.
- Microwave frozen corn for half the time indicated on the package directions.
- While noodles and corn cook, spray a large skillet with cooking spray. Add chopped onions and sliced mushrooms. Cook over medium heat until softened, about 5-7 minutes.
- Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through (approximately 8-10 minutes).
- Stir in the cooked corn, cream of mushroom soup, milk, garlic salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
- Stir the mixture.
- Remove the lid, increase heat slightly, and simmer for another 5 minutes, or until the sauce has thickened slightly.
- Reduce heat to low, stir in the light sour cream until fully incorporated. Be careful not to boil after adding the sour cream.
- Serve the turkey stroganoff over the cooked noodles. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
27g
Fat
16g
Carbs
7g
