Turkey and Mushroom Stroganoff

Turkey and Mushroom Stroganoff - 43g Carbs, 3g Fiber From www.lifescript.com and FoodFit Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes 1 lb turkey cutlets, sliced into thin, 1-inch strips Salt to taste Freshly ground black pepper 2 Tbsp olive oil 1 medium onion, sliced 2 cloves garlic, minced 1 lb fresh mushrooms, sliced 1 cup non-fat sour cream 1/2 cup chopped tomatoes, canned or fresh 1 Tbsp Worcestershire sauce 1/4 tsp hot sauce, such as Tabasco 2 cups cooked, hot egg noodles 1. Season the turkey strips with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the turkey and brown on all sides, about 6 to 7 minutes total. Set the turkey on a plate and keep warm.

2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.

3. Add the sour cream, tomatoes, Worcestershire and hot sauces. Combine well and heat thoroughly. Add the turkey and any juices. Taste and adjust the salt and pepper.

4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the stroganoff mixture into the center of each ring and serve. Serving Size: 1 plate with noodles Nutrition Facts: 467 Calories, 16g Total Fat, 3g Saturated Fat, 36g Protein, 43g Total Carbs, 3g Dietary Fiber, 462mg Sodium, 32% Calories from Fat, 31% Calories from Protein, 37% Calories from Carbs Make it Quicker: Substitute 2 6-ounce cans of sliced mushrooms for the fresh mushrooms.

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