Oh my goodness friends, it has been far too long since I’ve
posted and so many things have happened! Let’s see, since my last post Goober
proposed and I said yes (of course) and then we went to New Jersey for Easter
and found a wedding venue and ate lots of delicious, less-than-healthy food
like cheesesteaks and soft pretzels and french fries and miraculously I only
gained a pound. Now we’re back to real life with work, working out, and
blogging!
So, can I talk for a minute about how much I love egg noodles?
I don’t know if it’s a nostalgic thing because I loved this Hamburger Gravy my
mom would make when I was a kid (basically homemade Hamburger Helper without
all the processed junk) or if it has to do with the texture and flavor of the
noodles themselves, but whenever I see a recipe that lends itself to egg
noodles I gravitate toward it. I found this recipe for a Turkey Stroganoff that
looked good, but I wanted to skinny it up a little bit. When I’m making a
recipe with a flavorful sauce like this I like to use the 99% lean ground
turkey, because it’s not as big of a deal if it dries out a bit because the
sauce just makes it all better.
For the sauce I used the Campbell's Healthy Request Cream of Mushroom
soup over the low fat one because it’s an overall healthier choice, with lower
sodium and comparable fat and calories. I used a low fat sour cream because
there are very few fat free ingredients or foods I like. I think once you get
to fat free most things cross over from being food to being overly processed
junk. If you look closely at the labels between a fat free and low fat option
of the same item you’ll find they’re not usually that different in calories
(sometimes the fat free one is higher) but the low fat one has about half as
many chemicals you can’t pronounce. I used the same whole-wheat egg noodles I
used for the Turkey Noodle Bake, which I still love. I didn’t have any garlic
salt, but I had some garlic pepper so I just used ½ teaspoon of that instead of
¼ teaspoon each of garlic salt and pepper.
(Deliciousness)
The end result was a creamy sauce and slightly chewy (in a
good way) turkey with mushrooms over always-delicious egg noodles. It was a
little bit monochromatic for me, I like my food to have some color to it, but
that’s just a downfall of anything with a cream-based sauce. I’d definitely
serve it with a salad next time to have something colorful. Goober likes to get
pretend mad at me for “sneaking” vegetables into our dinners, even though he
was with me when I went shopping and put mushrooms and mushroom soup into the
cart. He clearly wasn’t bothered enough to stop eating though…
(Goober joins the clean plate club)
Overall it made four servings and clocked in at a very reasonable 315 Calories, 6.8g Fat, 2.6g Saturated Fat, 73.1mg Cholesterol, 531.2mg Sodium, 343.8mg Potassium, 30.2g Carbohydrates (3.6g Fiber, 5.8g Sugar), 33.6g Protein.
