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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked medium egg noodles |
1 tablespoon chopped fresh parsley |
cooking spray |
1 pound ground turkey |
1/2 cup chopped onion (about 1 small) |
1 1/2 cups sliced mushrooms |
1/3 cup dry white wine or low-sodium chicken broth |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon freshly ground black pepper |
1 cup 1% low-fat cottage cheese |
1/2 cup fat-free sour cream |
1 tablespoon lemon juice |
hungarian paprika |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain; toss with parsley.
2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and onion; cook until turkey is browned. Add mushrooms and next 4 ingredients. Cook over low heat 10 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
3. Combine cottage cheese, sour cream, and lemon juice in a blender; process until smooth. Add to turkey mixture; cook over low heat, stirring constantly, until thoroughly heated. Serve over noodles. Sprinkle with paprika.
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