Ibs Safe Turkey Stroganoff Recipes

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GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

Make and share this Ground Turkey Stroganoff recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 small onion, finely diced
1 cup mushroom, sliced
1/2 cup peas
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked egg noodles

Steps:

  • In a skillet, cook turkey and onion until meat is no longer pink; drain.
  • Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, milk, garlic, salt and pepper.
  • Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
  • Stir in sour cream; heat gently. Do not boil. Serve over noodles.

Nutrition Facts : Calories 387.6, Fat 25.4, SaturatedFat 10.5, Cholesterol 111.1, Sodium 950, Carbohydrate 13.8, Fiber 1.7, Sugar 5.4, Protein 27.4

SOMMER'S STROGANOFF - IBS SAFE



Sommer's Stroganoff - Ibs Safe image

One of my many favorite comfort foods is beef stroganoff. I now suffer from IBS and can no longer tolerate traditional stroganoff recipes, which is just like nearly every other food I grew up on that my mother cooked that I loved. Here is a recipe that I threw together with the ingredients I had on hand and with what I understood tasted well together. This was also an experiment to see if I could make some type of a stroganoff substitute. I didn't have any sour cream substitute so I thought I'd see if the bit of cream cheese substitute would be of any interest. As with all my posted recipes, a lot of the ingredients are estimated to the best of my ability, and I use ingredients that I can afford and that are tailored as best as posible to what I need for my IBS diet. Also, as usual, feel free to modify the recipe to your needs and tastes. The end product was a teeny bit soupy, but there should be enough noodles to soak up the soup, especially if you serve this with some bread on the side. I hope you enjoy my creation. :)

Provided by blancpage

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 lbs lean ground turkey (the leaner, the better)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2-3/4 cup chopped white onion
1 tablespoon garlic powder
2 cups sliced white mushrooms (I used the presliced white mushrooms bought from the produce section)
12 ounces uncooked pasta (usually stroganoff is made with egg noodles. I have to use No Yolks. They come in 8oz packages)
24 ounces creamy portabella mushroom soup (Imagine is a brand of non-dairy cream of soup substitute)
1 tablespoon tofutti better-than-cream-cheese (or other subsitutute, I recommend Tofutti brand Better Than Cream Cheese)

Steps:

  • Brown the ground turkey with the onion, garlic powder, salt, and pepper until meat is completely done. Drain and set aside in a small bowl.
  • Meanwhile, saute the sliced mushrooms in as little margarine as necessary.
  • Cook the No Yolks per package directions in a large pot, except cook them until al dente.
  • When the mushrooms are done, set them aside wrapped in a double layer of paper towels in a bowl to absorb any extra margarine.
  • Drain the No Yolks and rinse with hot water as directed on the package.
  • In the large pot used to boil the noodles in, add the browned ground turkey mixture, sauteed mushrooms, drained noodles, the Tofutti Better Than Cream Cheese, and the soup. Mix well and heat on high to a gentle boil, stirring often. Serve immediately.

Nutrition Facts : Calories 551.1, Fat 12.3, SaturatedFat 3.1, Cholesterol 97.8, Sodium 382.1, Carbohydrate 68.7, Fiber 3.7, Sugar 3.9, Protein 40.7

GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

Easy to make, fast ground turkey stroganoff recipe for cold nights.

Provided by Brandy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package egg noodles
¼ cup salted butter
½ (8 ounce) package fresh mushrooms, thinly sliced
½ cup minced onion
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
⅓ cup milk
⅓ cup water
½ cup sour cream

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
  • Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
  • Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 76.8 g, Cholesterol 202.1 mg, Fat 31.9 g, Fiber 4.3 g, Protein 38.3 g, SaturatedFat 15.1 g, Sodium 1150.2 mg, Sugar 6.7 g

IBS-SAFE TURKEY STROGANOFF



IBS-SAFE TURKEY STROGANOFF image

Categories     Pasta     Healthy

Yield 4-6 people

Number Of Ingredients 9

1/4 lbs lean ground turkey (the leaner, the better)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2-3/4 cup chopped white onion
1 tablespoon garlic powder
2 cups sliced white mushrooms
12 ounces uncooked pasta or the egg-less "No Yolks" brand egg noodles)
24 ounces creamy portabella mushroom soup ("Imagine" brand has a non-dairy cream of soup substitute)
1 tablespoon Tofutti Better Than Cream Cheese

Steps:

  • 1. Brown the ground turkey with the onion, garlic powder, salt, and pepper until meat is completely done. Drain and set aside in a small bowl. 2. Meanwhile, saute the sliced mushrooms in as little margarine as necessary. 3. Cook the No Yolks per package directions in a large pot, except cook them until al dente. 4. When the mushrooms are done, set them aside wrapped in a double layer of paper towels in a bowl to absorb any extra margarine. 5. Drain the No Yolks and rinse with hot water as directed on the package. 6. In the large pot used to boil the noodles in, add the browned ground turkey mixture, sauteed mushrooms, drained noodles, the Tofutti Better Than Cream Cheese, and the soup. Mix well and heat on high to a gentle boil, stirring often. Serve immediately.

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