Turkey stroganoff

Recipe Information

Ingredients

• 2 teaspoons canola oil

• 1 small onion, chopped

• 1 clove garlic, minced

• 2 cups cooked turkey, 1/2-inch cubes

• 2 cups water

• 1 cup low-fat milk

• One 10 3/4-ounce can cream of mushroom soup

• 1 package (10 ounces) frozen peas

• 2 cups dry macaroni

• 2 teaspoons dill

• 1/4 teaspoon black pepper

• 1 cup corn cereal

• 1/4 teaspoon garlic powder

• 1/2 cup nonfat sour cream

Directions

• In a large frying pan, heat the oil over medium-high heat. Add the onions and sauté until transparent. Add the garlic and cook for 30 seconds. Add the turkey, water, milk, soup, and peas to the skillet, and bring the mixture to a boil. Add the macaroni, dill, and pepper, stirring to combine.

• Once the mixture has been combined well, cover the skillet, and reduce heat to low. While the pasta cooks, stir the mixture occasionally to prevent sticking. Cook the mixture until the pasta is tender (about 10-15 minutes).

• While pasta mixture cooks, add the corn cereal and garlic powder to a small bowl, and crush the cornflakes with the back of a spoon.

• When the pasta has finished cooking, stir in the sour cream. Divide the mixture evenly among 8 bowls, and top with the corn flake mixture. Serve immediately.

Nutrition (per serving)

• Calories: 280 cal

• Total fat: 6g

• Saturated fat: 2g

• Polyunsaturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 30mg

• Sodium: 410mg

• Potassium: 599mg

• Carbohydrate: 36g

• Fiber: 3g

• Sugar: 7g

• Protein: 20g