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. Source: Diabetic Living Magazine

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; 11 g total fat; 4.5 g saturated fat; 90 mg cholesterol; 328 mg sodium. 783 mg potassium; 33.6 g carbohydrates; 4.9 g fiber; 3 g sugar; 37.5 g protein; 469 IU vitamin a iu; 42 mg vitamin c; 65 mcg folate; 116 mg calcium; 3 mg iron; 53 mg magnesium;

Reviews (1)

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