Recipe of the Week

Turkey Stroganoff 

Ingredients

• 4 ounces dried whole wheat or plain noodles
• 1 8 ounce carton light dairy sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon olive or canola oil
• 1 pound turkey breast tenderloin, cut into bite-size slices
• 8 ounces sliced fresh mushrooms
• 2 cups fresh broccoli florets
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper

Directions

Cook noodles according to package directions. Drain; keep warm. In a small bowl stir together sour cream and flour; set aside.

Meanwhile, in a large skillet heat oil 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 sour cream mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.

Serve turkey mixture with noodles.

Nutrition Facts

Servings Per Recipe 4

• Calories 372
• Protein(gm)37
• Carbohydrate(gm)34
• Fat, total(gm)11
• Cholesterol(mg)90
• Saturated fat(gm)5
• Monosaturated fat(gm)4
• Polyunsaturated fat(gm)1
• Dietary Fiber, total(gm)5
• Sugar, total(gm)3
• Vitamin A(IU)437
• Vitamin C(mg)42
• Thiamin(mg)0
• Riboflavin(mg)1
• Niacin(mg)12
• Pyridoxine (Vit. B6)(mg)1
• Folate(µg)121
• Cobalamin (Vit. B12)(µg)1
• Sodium(mg)328
• Potassium(mg)783
• Calcium(DV %)121
• Iron(DV %)3

Potato Soup with Apples and Brie Cheese

Instead of heavy cream, this potato soup uses fat-free evaporated milk for its creamy base. This substitution alone cuts out 107 calories, 22 grams of fat and 77 milligrams of cholesterol a serving. This soup is an excellent source of potassium, calcium and vitamin C.

Serves 8

Ingredients

• 1 cup chopped yellow onion
• 1/4 cup sliced leeks (whites only)
• 4 large Granny Smith apples, cored, peeled and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 3 cups fat-free evaporated milk
• 6 small potatoes, peeled and sliced
• 4 ounces brie cheese, cut into small cubes

Directions

Spray a soup pot with cooking spray. Add the onion, leeks and 4 of the 5 apples. Saute over medium heat until softened, 5 to 7 minutes. Add the chicken broth, bay leaf, and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Remove the bay leaf. Turn off heat and set the mixture aside.

While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan. Cook over medium heat until the potatoes are tender, 15 to 20 minutes. Stir frequently. Pour the potato mixture into the soup pot. Stir to mix evenly.

In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing. Return the pureed batch to the soup pot and heat until warmed through. Ladle into individual bowls and garnish with thin slices of apple. Serve immediately.

Nutritional analysis per serving

Serving size: About 2 cups
Calories	248	Sodium	198 mg
Total fat	4 g	Total carbohydrate	40 g
Saturated fat	3 g	Dietary fiber	5 g
Monounsaturated fat	1 g	Protein	13 g
Cholesterol	18 mg