Low Fat Ground Turkey Stroganoff Recipes

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.

CREAMY TURKEY MUSHROOM STROGANOFF

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in large nonstick skillet, cook turkey, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked; drain.
• Add broccoli and 3/4 cup chicken broth. Cook and stir about 5 minutes longer.
• In small bowl, stir 1/4 cup chicken broth, ketchup, Worcestershire sauce and cornstarch until blended; stir into turkey mixture. Cook, stirring frequently, until sauce thickens and boils.
• Remove skillet from heat, stir in yogurt. Serve over hot cooked 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.

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.

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.

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.