Friday, September 21, 2007

Dilled Stroganoff


Dried dill gives this creamy-yet-light dish a distinctive flavor.

Prep: 10 minutes
Cook: 15 minutes
Yield: 2 servings

1-1/3 cups uncooked whole wheat spiral pasta
1/3 pound lean ground turkey
1 medium onion, chopped
2-3/4 cups sliced baby portobello mushrooms
3/4 cup water
1 tablespoon ketchup
1-1/2 teaspoons dill weed
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 cup reduced-fat sour cream

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain.

Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes.

Stir in sour cream; heat through (do not boil). Drain pasta; serve with turkey mixture.

Tips and Tricks
This recipe is intended for two servings, but I used a pound of meat and doubled all the sauce ingredients to feed my family. Use whatever pasta you have on hand, and use ground beef if you don't have or like ground turkey. I also used regular sliced mushrooms.
Make It Healthier
If using ground turkey, make sure you buy lean ground turkey. Regular ground turkey contains dark meat, which is fattier. If using ground beef, buy lean ground beef and rinse it with water in a colander when it is browned. Use natural ketchup and Worcestershire sauce.
How Kids Can Help
Measure ingredients. Stir in sour cream.

Nutrition Facts
2/3 cup meat mixture with 2/3 cup pasta equals 363 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 355 mg sodium, 45 g carbohydrate, 5 g fiber, 24 g protein