This simple skillet meal is full of flavor and low in fat. It's also quick to make on a busy weeknight. With whole-grain egg noodles, you'll get the traditional "comfort meal" effect with the nutrition and fiber of whole grains. Plenty of mushrooms add extra flavor to the paprika sauce. I use sweet paprika, rather than spicy, which might overwhelm the mild ground turkey. If you have any leftovers, they are great zapped in the microwave for lunches later in the week. Enjoy!
Ground Turkey and Paprika Noodle Skillet Dinner -- Serves 4
1 - 2 teaspoons of canola oil
1/2 a large onion, chopped
8 ounces of sliced mushrooms
8 - 10 ounces of lean ground turkey (93 percent)
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of sweet paprika (use a little more if you really like paprika)
1 teaspoon of dried parsley flakes
1 - 2 tablespoons of ketchup
3 cups of hot water
2 teaspoons of reduced sodium "Better Than Bullion" or chicken base
2 cups of whole grain noodles (I use broad, no yolk noodles)
1/2 - 3/4 cup of light sour cream
Fresh parsley to garnish, optional
Heat the oil over medium heat in a large non-stick skillet or chef's pan. Add the onion and mushrooms and crumble in the ground turkey. Sprinkle on the salt and pepper. Saute the vegetables and meat for 10-12 minutes or until the meat is cooked through and the vegetables have softened. Add the sweet paprika, parsley flakes, and ketchup and stir them in for a minute or two. Stir in the water, Better Than Bullion, and noodles. Bring the mixture back to a boil and then reduce the heat to a simmer. Loosely cover the pan and let the mixture cook for 5-6 minutes or until the noodles are soft and most, but not all, of the water has been absorbed or evaporated (you want about a cup or so to remain, so the dish doesn't turn out too dry). Turn off the heat and stir in the sour cream. If you'd like, sprinkle some parsley on top of the dish before serving it.
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