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! :)
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Turkey Stroganoff
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
seasonings
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.
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4 comments:
Gosh, but I wish I had a bit of your energy. Hub loooves Turkey Stroganoff.
Helllooooo!
:-D
Hey Angie, this looks great! As does everything from your kitchen. And even easy enough for me to make... Everyone seems to be busy all over the place lately! Miss you guys... Hugs!
Yep, that's a good one. I'd have to add some "kick" to that and it would fit me just fine. :P
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