Saturday, September 19, 2009

Turkey-tastic Creamy Shirataki Bowls

I haven't liked all the recipes from my Hungry Girl cookbook. Mostly, I don't think the desserts I have tried are worth making. I have had better luck with the rest of the recipes I have tried. This one is very good. The tofu noodles are hard to find. Sprouts carries them. You can easily substitute other noodles if you can't find them or don't like them. My husband doesn't really like them, so we substituted.

Turkey-tastic Creamy Shirataki Bowls

1 lb extra-lean ground turkey
 2 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 ounce can of sliced water chestnuts, drained
10.75 ounce can low fat cream of mushroom soup
1 wedge The Laughing Cow Light Original Swiss cheese, room temp
3 cups broccoli florets (or if you forget to get the broccoli, whatever vegies you have)
1 cup fat-free chicken broth
1 cup shredded carrots
6 T fat-free sour cream
1/2 cup chopped scallions
2 T dry onion soup/dip seasoning mix
1/2 tsp garlic powder
1/4 tsp seasoned salt
1/4 tsp black pepper

Rinse and drain noodles well. Cut noodles and set aside.

Combine soup, 1/4 cup water, cheese wedge, and sour cream. Mix until combined and set aside.

Season turkey with pepper, salt, and garlic powder. Combine onion seasoning with 1/2 cup water. Spray pan with nonstick spray and bring to medium heat. Add turkey and onion seasoning mixture. Cook until browned and liquid absorbed. Transfer to a bowl.

Respray pan and add noodles, broccoli, broth,carrots, and water chestnuts. Stir until hot.

Return turkey to pan and continue cooking until vegetables have softened. Add scallions and sauce. Stir and cook for a minute until hot and sauce is distributed.

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