This one comes from Polly’s site. Here's the link to the original recipe. This is such a good happy husband meal because it's something he's had time & time again, it just got updated to become healthier. Because it goes together so fast, it is great for a weeknight meal. This has quickly become a staple in our house. So here it is, with a few slight changes...
1 package (usually just over a pound) of 93/7 ground turkey
2 cubes of beef bullion dissolved in about 3 T of warm water
Lawry’s Season Salt
2 cans of reduced fat, low sodium cream of mushroom soup
1-8 oz. can of sliced mushrooms, drained
1-8 oz. container of light sour cream ( I use fat Free)
6-8 oz. of No Yolk egg noodles, cooked without fat or salt ( I used tolk free, whole grain)
A about a half hour before dinner, start soaking your bullion in the water. A lot of it will dissolve on its own, and the rest will be so soft enough to easily break apart with the back side of a spoon.
In a large skillet over medium high heat, add ground turkey, dissolved bullion, onion powder, garlic powder, Lowry’s and pepper. Add the spices to suit your own tastes. The Hubby and I are big fans of garlic, so I go heavy on that (maybe 3/4-1 tsp.), light on the salt (1/4 tsp.?), and somewhere in between on the onion and pepper (1/2 tsp.?). Brown the meat, trying not to crumble the turkey up too much. You’ll want bigger chunks, rather than small crumbles. Add cream of mushroom soup and mushrooms, and simmer over medium-low heat until smooth–maybe 5 minutes or so. Remove from heat and stir in sour cream until well blended. Serve over egg noodles.
4 servings. Each serving = 364.3 calories, 4.8 g Fat,53.91 mg Cholesterol, 518.4 mg Sodium, 47 g Carbohydrates, 36.5 Protein