Skillet Stroganoff

To keep the sour cream from curdling, remove the pan from the heat before stirring it in.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1/2  pound  ground raw turkey breast
• 1/2  pound  lean ground pork
• 1  cup  fresh rye breadcrumbs
• 1  tablespoon  dried parsley flakes
• 1/2  teaspoon  dried tarragon
• 1/2  teaspoon  onion powder
• 2  egg whites
• Vegetable cooking spray
• 2  cups  water
• 1  tablespoon  beef-flavored bouillon granules
• 1  (4-ounce) can mushroom stems and pieces, drained
• 2 1/2  cups  uncooked medium egg noodles
• 1/2  cup  low-fat sour cream
• 1/2  cup  sliced green onions

Preparation

Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add meatballs, and cook 6 minutes, browning on all sides. Drain well. Wipe drippings from skillet with a paper towel.

Return meatballs to skillet. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally. Remove from heat; stir in sour cream. Sprinkle with green onions.

Nutritional Information

Calories:

273 (29% from fat)

Fat:

8.9g (sat 3.5g,mono 2.9g,poly 1.2g)

Protein:

22.5g

Carbohydrate:

24.5g

Fiber:

1.5g

Cholesterol:

75mg

Iron:

2.4mg

Sodium:

596mg

Calcium:

54mg