Almost Fat-Free Turkey Stroganoff, Medifast Friendly |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love stroganoff, but am on a very low fat, low carb diet (MediFast) so came up with something that isn't too far out of line, but still provides a bit of the taste and feel of my chicken stroganoff. 99% fat free ground turkey and non fat sour cream seem to work pretty well. The nutrition calculation information for this dish provided by is way off - it is MUCH lower in fat (reduce the fat calories by about 75% and you'll be in the ball park because the 99% fat free ground turkey has so much less fat than regular ground turkey.) Serve over zucchini ribbons or Shiritaki Tofu noodles - it really works! Ingredients:
1 lb lean ground turkey, 99% fat free |
2 teaspoons olive oil, divided |
8 ounces mushrooms, cleaned and thinly sliced |
4 ounces red onions, sliced |
1 tablespoon garlic (finely chopped or minced) |
2 tablespoons thyme, dried |
1 teaspoon garlic powder |
1 tablespoon black pepper |
4 ounces fat free sour cream |
1/4 cup water, as needed |
Directions:
1. Clean and slice onion and mushrooms.
2. Drizzle 1 teaspoons of the olive oil into a non-stick pan and cook the onions over medium heat for a few minutes until they begin to soften,.
3. Drizzle the other half of the oil into the pan and add the mushrooms; cook on medium, turning and stirring frequently, for a few minutes until the mushrooms soften and begin to release their liquid.
4. (Optional Step: While the onion and mushrooms are cooking, put dried thyme, garlic powder, and black pepper in a mortar and pestle and grind to a fine consistency.).
5. Remove onion and mushrooms from pan and set aside. Put ground turkey into the same pan, breaking apart the chunks into ground meat consistency. Cook, stirring frequently, until little or no pink shows.
6. Return onion and mushrooms to pan, and add dried spices, cook on low heat, stirring often, until all the meat is done and the mushrooms and onions have released all their liquid and are beginning to caramelize.
7. Adjust seasoning, if needed, and add water if the mixture is sticking to the pan too much. Continue cooking until the meat and vegetable mixture is no longer wet. .
8. Using the spatula, loosen any stuck-on bits on the bottom of the pan, and add the sour cream, mixing well.
9. Serve immediately over zucchini ribbons, spaghetti squash, or your choice of starch.
10. On the MediFast plan, this meal would serve two. On a regular plan, it would serve 3-4.
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