Friday, May 18, 2012

Ground Turkey Stroganoff-Foster Farms website

1, 8 ounce package whole wheat egg noodles
1 pound lean, ground turkey
1 cube chicken bouillon, crumbled
1/2 C. water
salt and pepper to taste
1 T. olive oil
1 T. minced onions
1 can 98% fat free cream of mushroom soup
1 small package of sliced mushrooms, washed
sliced black olives
Heat oil in skillet over medium heat.  Place the turkey, mushrooms and onion in the skillet and cook until turkey is evenly brown and mushrooms and onions are tender.  Mix in the bouillon.  While the turkey is cooking, bring pot of water to a boil, add egg noodles and cook 6 to 8 minutes, until softened, then drain and set aside.  Whisk together the cream of mushroom soup and water, in small bowl.  Add to cooked turkey and mix well.  Add salt and pepper to taste.  Mix in egg noodles and allow to cook until mixture is heated through.  Sprinkle with paprika and garnish with sliced black olives.  I served this with baked veggies.

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