Yeah, I know it's Wednesday, but I've been busy with a ton of other projects and events lately, so I thought I'd post a recipe today while I had time.
How you doing? Hope your year is going as swimmingly as mine! Lots of fun stuff's been going on . . . a few great trips, speaking at a writers conference, leading a bimonthly writers group, hosting monthly poetry workshops, creative endeavors (art, poetry, book projects), etc. etc. blah blah blah.
But enough about that. Here's what ya came for: a great and easy downhome recipe that won't break the bank! :)
16 ounces of lean ground turkey
1 small white or yellow onion, diced fine
1 package (12-oz.) wide egg noodles
3 10-oz. cans low fat cream of mushroom soup
2 cups low fat milk
Saute onion until limp. Add turkey and brown. Spice with sea salt, garlic, and black pepper. Add in soup and milk. Stir to mix well and simmer for 10 minutes or so. Cover and cook on low for @15 minutes. Prepare noodles according to package, then drain. Serve stroganoff over noodles while hot from the pot. Garnish with parsley if desired. Serves 8-10 hungry eaters.