Turkey Stroganoff

25 Aug

Makes: 4 servings

Serving size: 1 cup turkey mixture and about 1/2 cup cooked noodles

Start to Finish: 30 mins

 

Ingredients

  • 4 ounces dried whole wheat or plain noodles
  • 1 8 ounce carton light dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive or canola oil
  • 1 pound turkey breast tenderloin, cut into bite-size slices
  • 8 ounces sliced fresh mushrooms
  • 2 cups fresh broccoli florets
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

Preparation

  • Cook noodles according to package directions. Drain; keep warm. In a small bowl stir together sour cream and flour; set aside.
  • Meanwhile, in a large skillet heat oil over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.
  • Add broth, onion powder, and pepper to skillet. Bring to boiling. Whisk in sour cream mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.
  • Serve turkey mixture with noodles.

Nutritional Information

Calories per serving: 372
Fat per serving: 11g
Saturated fat per   serving: 5g
Protein per serving: 37g
Carbohydrates per   serving: 34g
Fiber per serving: 5g
Cholesterol per serving: 90mg
Sodium per serving: 328mg

 

Source: Heart Healthy Online

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