Lowfat Turkey Stroganoff Food

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.

MUSHROOM STROGANOFF

Steps:

• Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
• Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
• Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
• Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
• Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
• Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
• Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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.

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.

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.

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.

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.

TURKEY WITH STROGANOFF SAUCE

Steps:

• To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
• Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
• Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
• Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
• Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.

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.