Low Fat Ground Turkey Stroganoff Food

GROUND TURKEY STROGANOFF

Steps:

• In a skillet, cook turkey and onion until meat is no longer pink; drain.
• Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, milk, garlic, salt and pepper.
• Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
• Stir in sour cream; heat gently. Do not boil. Serve over noodles.

TURKEY STROGANOFF

Steps:

• In 10-inch skillet, crumble ground turkey; sprinkle with pepper. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until turkey is no longer pink.
• Stir in water, sauce mix and noodles; heat to boiling. Stir; reduce heat to medium-low. Cover; cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook and stir just until thoroughly heated. Sprinkle with chopped parsley.

GROUND TURKEY AND MUSHROOM STROGANOFF

Steps:

• Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced mushrooms and season with salt. Spread them out into a single layer and cook until the liquid has evaporated from them, about 5-6 minutes. Stir them a couple times during the cooking process.
• Remove the mushrooms from the skillet onto a plate then add the remaining 2 teaspoons of oil to the skillet. When the oil is hot add in the shallots, garlic, salt and pepper. Stir occasionally until the shallots soften, about 2-3 minutes.
• Add in the ground turkey and break it up with a spoon, season with salt and pepper. Cook until it is no longer pink, about 5-7 minutes. Sprinkle the flour (or arrowroot powder/cornstarch) over the turkey and stir until everything is coated and you can no longer see the flour. Stir in the wine and chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
• Cook until the mixture has slightly thickened, about 3 minutes. Add in the dill and cooked mushroom and stir everything together. Off the heat, stir in the Greek yogurt until combined. Taste for seasoning then serve over cauliflower rice or egg noodles.

GROUND TURKEY STROGANOFF

Steps:

• Brown turkey & onion in a large pan.
• Add soup, sour cream & mushrooms.
• Simmer for 15 minutes, or until mushrooms are soft. Serve over whole-wheat noodles (not included in NI)
• Makes 8 1 cup servings.

LOW FAT AND DREAMY, CHICKEN STROGANOFF

Steps:

• Cook pasta. In the meantime, place onions and mushrooms in a microwave safe bowl and cook in microwave for 3-4 minutes or until soft. Drain liquid.
• In large pan, add the cooked onions and mushrooms, chicken, sour cream, wine, cornstarch, paprika, salt and pepper. Mix well. Bring to a boil. Turn heat down to simmer. Cook uncovered for 10 minutes. Stir often. In the meantime, cook pasta.
• Spread out on plate cooked pasta among 5 plates. Spoon prepared stroganoff evenly on top of pasta. Top each with a little chopped scallions or chives, if desired.
• The stroganoff freezes great.

GROUND TURKEY STROGANOFF

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
• Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
• Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE TOP)

Steps:

• Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
• In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
• In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
• For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it's own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
• For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
• For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

SLOW COOKER GROUND TURKEY STROGANOFF

Steps:

• Sauté the mushrooms and onion over medium high heat in a large sauté pan with ~1-2 Tbsp. olive oil for about 4 minutes. Season with a pinch of salt and pepper.
• Add in the garlic, reduce heat if needed. Continue cooking, stirring occasionally, until the mushrooms are meltingly tender, ~2-3 minutes more. Pour in slow cooker or crock pot.
• In the same pan, brown the ground turkey. Season meat with salt and pepper and cook until fully cooked. Drain any liquid if needed. Pour meat into the crock pot.
• To the slow cooker add the beef broth, cream of mushroom soup, Dijon mustard, and Worcestershire, Italian seasoning and a pinch of sweet paprika and stir.
• Cook on high for 2 hours or low 3-4 hours. Stir in sour cream before serving. Serve with egg noodles and garnish with parsley. YUM!

LOW FAT BEEF STROGANOFF

Steps:

• Brown beef strips in oil and add sliced onions, mushrooms and garlic.
• Add salt and pepper to taste.
• Add can of soup and water then add sour cream.
• Cook until hot then add Worcestershire sauce and ketchup.
• Cook noodles according to package directions.
• Serve over noodles.

GROUND TURKEY STROGANOFF

Steps:

• In a large skillet add ground turkey, onion, and garlic. Cook and crumble ground turkey until fully cooked. Drain the fat and set the turkey beef aside.
• Use the same skillet (without the turkey in it) to melt butter. Once melted add in flour and whisked. Once ingredients are well combined and a thick paste form slowly add in beef broth. Whisking continuously until you have no lumps.
• Add in cream of mushroom soup and ground turkey and mix well until heated throughout.
• Remove from heat and add in sour cream then season with salt and pepper.
• Cook egg noodles according to package directions. Drain then serve with the ground turkey stroganoff. I served mine with fresh parsley for garnish.

CROCK POT TURKEY STROGANOFF

Steps:

• Combine all ingredients, except egg noodles, in crock pot.
• Stir in one soup can of water.
• Mix ingredients together.
• Cook on low for 8 hours, or high for 4 hours.
• Prepare egg noodles per package directions.
• Serve stroganoff over noodles.
• Add dollop of sour cream if preferred.

TURKEY STROGANOFF - LOW FAT/CALORIES

Steps:

• n a large pot, boil water, add noodles and strain when cooked.
• While noodles are cooking, sautee the onions and garlic in olive oil until clear.
• Add turkey, parsley, pepper and salt, and cook on medium to medium high until done.
• Add beef broth cube and cold water and stir until dissolved.
• Next, add yogurt and sour cream and cook on medium low until thickened.
• Combine sauce with noodles, and serve.

GROUND TURKEY STROGANOFF

Steps:

• 1) Brown ground turkey. Add diced onions and cook until translucent. Add sliced mushrooms and cook until they begin to release their water. Add white wine. Bring to simmer, and cook for 5 minutes.
• 2) Whisk together remaining ingredients in a mixing bowl. Add 1 c. of hot meat mixture to yogurt mixture. Pour all into meat mixture and bring to a low simmer. Simmer for about 10 minutes, until thickened.
• 3) Serve over pasta, baked potato or rice.
• Makes 8 3/4 cup servings. Add a dollop of plain yogurt, if you like.
• 144 cal/serving.

GROUND BEEF OR TURKEY STROGANOFF

Steps:

• Prepare pasta or rice according to package instructions. Meanwhile, in a large skillet, cook the meat, onion, garlic, salt, and pepper on medium to medium-high heat, stirring to break the meat into small pieces, until almost cooked through (about 5 minutes). Drain excess grease/oil, add the mushrooms, and cook until mushrooms are browned and softened, and the meat is cooked through about five more minutes. Add the cubed cream cheese, melt over medium heat for about 2-3 minutes, and then stir in. Mix gently until it is fully incorporated. In a large measuring cup, combine beef broth and milk, then whisk in the flour until smooth and lump-free. Stir the above mixture into the meat mixture and cook over medium or medium-high, letting it bubble and simmer for 3-4 minutes, until thickened, stirring occasionally. Stir in the sour cream. Serve over cooked noodles or rice, and sprinkle each serving with a garnish of choice!

HEALTHY CREAMY TURKEY STROGANOFF

Steps:

• 1. Cook noodles as directed, drain. Keep warm In lg skillet over med-high heat, cook ground turkey and onion until turkey is browne, breaking up the turkey as you cook.
• 2. Stir in garlic powder, pepper and mushrooms. Cook 3 mins. Reduce heat to low. Stir in soup. Simmer, uncovered for 10 mins.
• 3. Remove skillet from heat. Stir in sour cream. Serve mix over hot noodles.

LOW FAT GROUND TURKEY STROGANOFF

Steps:

• Start cooking your noodles.
• Microwave corn 1/2 the amount of time according to packaging.
• Meanwhile, spray pan with very little oil, then cook onions and mushrooms until they start to soften.
• Add turkey, and cook thoroughly.
• Add corn, soup, milk, garlic salt, pepper, and stir.
• Bring to boil, then cover, reduce heat, and let simmer for 5 minutes. Stirring 1/2 way through.
• Remove lid, raise heat slightly, and let simmer for 5 more minutes. (stirring a fair bit).
• reduce heat to low, add sour cream and stir till fully mixed inches.
• serve over noodles.

LOW CARB TURKEY STROGANOFF

Steps:

• Pre-cook your ground turkey and use for different meals. Save 3 ounces for this meal.
• Cook sliced mushrooms with cooking spray, in a skillet for 4-5 minutes.
• Rinse palm heart pasta well with hot water.
• Add pasta, sour cream, laughing cow cheese into the pan with your mushrooms. Add ground turkey and mix altogether.

LOWFAT TURKEY STROGANOFF

Steps:

• Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes.
• Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.