Remixed Turkey Stroganoff

December 8th, 2011 |

Author: Barbara |

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Remixed Turkey Stroganoff

Although I love to cook, sometimes I am just too busy to make a complete meal from scratch. I do have a full-time job and it can be difficult after a long day at work to spend extra time in the kitchen prepping and cooking a meal. At the same time, however, I like a lot of variety and do not like to eat the same meal several nights in a row. What’s my solution? I make a remix of another dish I cooked or prepped earlier in the week.

Just like a song that can be broken apart and remixed to make another fun ditty, you can take some of your preparations from one meal, add a little flare and create a whole new taste. You get two great meals out of one – BONUS!

This particular remix uses my ground turkey mixture from my Turkey and Wild Rice Stuffed Peppers. I made a double batch when I stuffed the peppers and saved it in a sealed plastic bag for this recipe. Combined with farfalle and an easy stroganoff sauce mix, this dish is rich, creamy and satisfying. The best part? It takes less than 20 minutes but it will look like you’ve been cooking for hours.

Ingredients:
• Turkey mixture (found here)
• 1 tsp olive oil
• 8 oz farfalle pasta (I used Barilla Plus for the nutrition stats below)
• 1 package stroganoff sauce mix
• 1 ½ cups water
• 1 cup fat free greek yogurt
• Fresh ground black pepper to taste
• Chopped parsley for garnish

Directions:
Cook farfalle pasta according to package directions. Drain.

At the same time, heat a deep heavy bottom skillet on medium-high heat. Coat the bottom of the pan with the olive oil. Put the turkey mixture in the pan, breaking it up with a spatula as it cooks. Continue cooking until the meat is firm and no longer pink, approximately 8-10 minutes.

Add the pasta to the cooked turkey mixture in the skillet. Add the stroganoff sauce packet, water and yogurt and stir to combine, cooking an additional 2-3 minutes until thick, creamy and fully combined.