Turkey Stroganoff Low Fat Calories
Indulge in a hearty and guilt-free comfort meal with this Turkey Stroganoff, a low-fat, low-calorie twist on the classic dish. Made with lean ground turkey, non-fat Greek yogurt, and earthy mushrooms, this recipe delivers creamy, savory goodness without the heavy cream or excess calories. Infused with Dijon mustard, Worcestershire sauce, and a touch of paprika for bold flavor, the stroganoff is light yet incredibly satisfying. Serve it over whole-wheat or zucchini noodles for a wholesome, fiber-rich base that keeps it nutritious. Ready in just 35 minutes, this quick and easy dinner is perfect for busy weeknights while being filling enough for the whole family. Garnish with fresh parsley for an elegant finishing touch and enjoy a healthy take on comfort food!
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Recipe Information
Ingredients
- 450 grams Lean ground turkey
- 1 teaspoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 200 grams Baby bella or white mushrooms, sliced
- 240 milliliters Low-sodium chicken or turkey broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Paprika
- 120 grams Greek yogurt (non-fat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 300 grams Whole-wheat or zucchini noodles
Instructions
Heat a large non-stick skillet over medium heat. Add the olive oil and allow it to warm up for about 30 seconds.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the lean ground turkey to the skillet and break it into small pieces using a spatula or wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the turkey is fully browned and cooked through.
Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they release their moisture and shrink slightly.
Pour in the low-sodium broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the mixture cook for 5 minutes to allow the flavors to meld together.
Turn off the heat and stir in the Greek yogurt. Mix thoroughly until the sauce becomes creamy. Be careful not to overheat the yogurt to avoid curdling.
Season with salt and ground black pepper to taste. Adjust seasoning if needed.
Serve the turkey stroganoff over cooked whole-wheat or zucchini noodles. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.8 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
