Turkey Stroganoff…Who me? Cheating?

turk strog 1

I’m an advocate for nutrition and the importance of eating all natural, fresh foods.  I’m passionate about it and I really do believe it’s the secret to looking and feeling your best.  That said, I’m frequently asked “don’t you ever cheat Lisa?”  The answer to that question is of course…well, ummmm, kind-a-sort of.  This dish is a delicious example of a nutritionally sound meal that contains a “cheat” ingredient.  That ingredient is an item from my “cantry” (a canned good pantry); healthy request cream of mushroom soup.  I do like the versatility and flavor cream soups can provide.  I definitely don’t stray from the healthy request variety though.  And hey, if it’s good enough for one of my food blogger idols, Ree Drummond, The Pioneer Woman, then it’s good enough for me; at least once in awhile.


1 box of whole grain egg noodles, penne, rotini or your favorite variety of pasta

1 pound of ground turkey

1 can of healthy request cream of mushroom soup

1/2 – 3/4 cup of reserved pasta cooking water

1 small onion, diced

1 1/2 Tablespoons dried Italian seasoning blend

black pepper

1 Tablespoon butter

3 cups of sliced button mushrooms

2 Tablespoons of Worcestershire sauce


Cook pasta according to package directions reserving 1 cup of the cooking water.

Sautee the mushrooms in 1 Tbsp of butter and a drizzle of olive oil over medium heat until they soften up a bit, about 3 minutes.  Add the Worcestershire sauce and sautee for an additional 2 minutes.

In a nonstick skillet brown the ground turkey, 1 Tbsp of the Italian seasoning mix and the onion until the turkey is fully cooked.  Add the can of mushroom soup and the reserved pasta water to thin the soup and make a nice sauce.  Stir in the remaining 1/2 Tbsp of Italian seasoning and black pepper.  Add the mushrooms with the juice into the sauce.  Simmer until the sauce warms through.

Serve the sauce over the noodles.


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