Start the new year off right by eating healthier than you ever have. Make 2018 your best year yet. If you love fatty foods and want to eat better but not give up the taste then this low fat stroganoff recipe I developed will be great for just that.
Your supplies list:
One package of Jennie-O extra lean ground turkey ( 99.9 % fat free)
One bag of extra broad yolk free egg noodles ( 98.9 % fat free)
One can of low sodium cream of mushroom
8 oz of low fat sour cream
Salt, pepper, garlic powder or fresh garlic clove
Low fat milk
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All natural. No hormones, or steroids, no artificial ingredients.
1. Brown your Jennie-o extra lean ground turkey meat. Add salt, pepper, garlic powder & Worcestershire sauce during the browning.
2. Mix in another pot one can of low sodium low fat cream of mushroom, 8 oz of low fat sour cream, 1 1/2 cups- 2 cups of low fat milk ( or almond milk) , & 2 table spoons of Worcestershire. Mix on low heat until creamy and mixed well.
3. Boil one bag of yolk free extra broad egg noodles. Do not over cook. Only cook just until tender. Drain and let sit for five minutes.
4. Add the meat, sauce & noodles together and mix well. Warm on very low heat for 8- 10 minutes while mixing often to blend the sauce well. Top with pepper & parsley. Enjoy
I am part of the Jennie-O Switch Circle Blogger Team. All thoughts are my very own. This recipe was developed by me.