{Lightened Up Turkey Stroganoff with Wild Rice}

Comfort food, we all crave it and more then likely we all have our own definition of what comfort food is or our own special dish that is the epitome of comfort food for us!  Through the years I feel like there have been several different dishes that have been that go to "dish" for me when it comes to comfort food.

Right now I would say I think of my mom's lasagna, my dads chunky veggie soup or chocolate chip pancakes when I want something comforting.  I think for Derek he would pick either pizza or maybe beef stroganoff that he grew up with for his "comfort" food choices!
Beef stroganoff brings me to the topic of this post... a healthified version of beef stroganoff only made with turkey (you could use chicken too if you like!

This Turkey Stroganoff is light but still has the creamy texture you are used to when you think of a classic stroganoff.  I also amped up the veggies with a double dose of mushrooms, peas and carrots!  Perfect for a quick weeknight meal or make it for your next dinner party!  I serve this stroganoff over nutty wild rice (and because Derek grew up eating Stroganoff over rice), but if you prefer your stroganoff served over egg noodles then do that!  Either way this Stroganoff will be delicious!


Light Turkey Stroganoff with Wild Rice 
Brunch N'Cupcakes adapted from Cooking Light 
Serves 6

Ingredients:

1 Medium Onion Chopped 

3 Garlic Cloves

1 Cup Frozen Peas 

3 Medium Carrots Peeled and Chopped

2 Containers Sliced Button Mushrooms

1 1/2 -2 Lbs Turkey Breast Meat (Used Jenni-O or could use 3 Chicken Breast) - Cut into 1 Inches pieces

1/2 Cup Greek Yogurt 

5 Teaspoons Flour 

1/2 Cup Chicken Broth 

1 1/2 Teaspoon Garlic Powder

1 Teaspoon Paprika

Salt and Pepper to Taste 

1/4 Cup Fresh Parsley for Serving 

1 Cup Prepared Wild Rice - Make sure to cook according to the package directions(You could also use egg noodles, or brown rice if you lik)

Directions:

1 - In a large skillet coated with cooking spray saute onions until tender and translucent.  Add in garlic and cook until fragrant.  Add Carrots and mushrooms to the skillet season with salt and pepper and cook 8 minutes until veggies are tender (but not over cooked).  Remove veggies from skillet and set aside.  

2- Toss turkey pieces in garlic powder, paprika and a dash of both salt and pepper.  Add to the hot skillet you used to cook the veggies.  Cook chicken until done in the center and slightly browned on the outside.  

3- Add veggies back into the pan and stir to combine.  Now lets build the sauce.  Whisk 1/4 cup chicken broth with the 5 teaspoons of flour, make sure all the flour is mixed into the chicken broth.  Pour broth/flour mixture along with remaining 1/4 cup broth over veggies and chicken in the skillet.  Give everything a quick stir to ensure even coverage.  Cover the skillet with a lid and let cook for about 5-8 minutes or until the sauce has thickened.  Give the stroganoff a few quick stirs during this time.  Once sauce has thickened stir in the frozen peas and cook for 5 minutes or until heated through.  4- Finally whisk together the Greek yogurt and worcestershire sauce.    Pour over veggies and chicken in skillet, stir to combine, top with parsley and serve!  I served my stroganoff over wild rice but feel free to serve over egg noodles or brown rice!

Enjoy!

Miss the other recipes in this weeks menu?  Check all out all the posts for this weeks meals below:

Weekly Meal Plan - May 31st-June 5th
Recipe 1: Spicy Chicken Sausage Skillet with Peppers and Onions
Recipe 2: Sweet Lime Fish Taco Lettuce Wraps
Recipe 3: Lightened Up TUrkey Stroganoff with Wild Rice