posted on Monday, November 13, 2017
Since Thanksgiving is right around the corner, there's no doubt that families are planning their yummy turkey dinner. We all know turkey is the traditional Thanksgiving bird of choice, but did you know that turkey has some pretty cool properties as well?
- Not only is turkey rich in protein but it's low in fat, making it a lean meat. Just make sure it's skinless!
- Over the course of time, eating turkey regularly can help lower and maintain cholesterol levels.
- You've heard that turkey makes you sleepy, but that same amino acid that has you snoozing before dessert also helps strengthen your immune system. So nap your way to better health!
- Turkey is also a source of iron, zinc, potassium, and phosphorus.
Just be careful, as turkey can be high in sodium, the skin is high in fat, and if packaged meat can be processed and contain other substances.
So now that you have some fast facts on turkey, let's talk Thanksgiving leftovers. Shake things up and re-purpose those leftovers to make a whole new dish that the entire family will love. Turkey stroganoff is a yummy way to use that leftover turkey!
Ingredients
8 ounces egg noodles
2 teaspoons poppy seed 12 ounces fresh roasted turkey breast, cut into 2 x 1/2-inch strips
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 (4 ounces each) Portobello mushrooms
1 small red onion, thinly sliced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cup reduced-sodium beef broth
1/2 cup reduced-fat-sour cream
1 1/2 teaspoons Dijon mustard
Instructions
1. Cook noodles according to package directions. Toss noodles with poppy seeds and return to empty cooking pot to keep warm. Sprinkle turkey strips with salt and pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters and thinly slice.
2. Meanwhile, lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté onion 2 minutes. Add mushrooms and sauté until mushrooms are tender, about 5-6 minutes. Transfer to large bowl.
3. Melt butter in skillet over medium heat. Add flour and cook for 1 minute, continuously stirring. Gradually whisk in broth. Cook, stirring with wooden spoon, until sauce thickens and boils, about 4 minutes.
4. Reduce heat to low. Blend in sour cream and mustard. Return turkey and reserved vegetables with accumulated juices to skillet. Cook until heated through (do not boil). Divide noodles among plates and spoon stroganoff on top.
From The Diabetes Comfort Food Cookbook by Robyn Webb, MS
- nutrition