dish, which makes great leftovers,
is finished by tossing with whole-wheat noodles and a few spoonfuls
of sour cream. Its rich and creamy and takes less than
a half hour to prepare from start to finish.
Viennese Turkey - Makes 6 servings.
Pinch of salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
1 1/2 pounds boneless, skinless turkey tenderloin, cut into 1/4
2 Tbsp. canola oil
1 Tbsp. unsalted butter
1 1/2 cup yellow onions, finely chopped
1 tsp. granulated garlic
1/2 cup low fat, reduced-sodium chicken stock
1/2 cup canned low-sodium pasta sauce
1 bay leaf
1/4 cup low fat sour cream
3 cups cooked whole-wheat noodles (similar to egg noodles)
In small bowl, mix salt, paprika, poultry seasoning, and pepper.
Sprinkle spice mixture evenly over turkey strips to coat evenly.
Heat oil in 3-quart saucepan
over medium-high heat. Sauté turkey until lightly browned.
Remove from pan and set aside.
Melt butter in same saucepan
over medium-high heat. Add onions and heat until translucent.
Add garlic, chicken stock, pasta sauce and bay leaf. Add previously
Bring contents of saucepan to
boil. Reduce heat to low, cover and simmer for about 15 minutes
or until turkey is tender. Stir occasionally.
Fold in sour cream and heat
through. Toss immediately with noodles and serve.
Per serving: 300 calories, 9
g total fat (2 g saturated fat), 24 g carbohydrate, 33 g protein,
3 g dietary fiber, 115 mg sodium.