This makeover of a classic stroganoff dinner uses turkey tenderloin instead of beef, and light sour cream. Served over whole-wheat noodles, it's full of tender mushrooms like the original, but has 1/2 cup of broccoli per serving, adding more vitamin C and fiber to this dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

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Directions

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  • Cook noodles according to package directions. Drain; keep warm. Stir together sour cream and flour in a small bowl; set aside.

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  • Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.

  • Add broth, onion powder and pepper to skillet. Bring to boiling. Whisk in reserved sour cream mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.

  • Serve turkey mixture with warm noodles.

Nutrition Facts

372 calories; protein 37.5g 75% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 4.9g 20% DV; sugars 2.8g; fat 11g 17% DV; saturated fat 4.5g 23% DV; cholesterol 90.1mg 30% DV; vitamin a iu 469.4IU 9% DV; vitamin c 42.4mg 71% DV; folate 64.9mcg 16% DV; calcium 116.3mg 12% DV; iron 3.1mg 17% DV; magnesium 53.4mg 19% DV; potassium 783.3mg 22% DV; sodium 327.7mg 13% DV.

Reviews (1)

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Rating: 1 stars
12/24/2018
very very blah. had very little taste Read More