This week’s recipe is Healthy Mushroom Stroganoff. This recipe comes from iFoodreal.com, see the link below.
Healthy Mushroom Stroganoff
With the cooler weather we find ourselves looking for comfort foods that warm our spirits as much as our belly. With mushrooms and creamy Greek yogurt and brown rice or whole wheat pasta, this is a healthier version of a classic comfort food.
This recipe only takes about 5 minutes to prepare and about 10 minutes to cook. The yield for this recipe is about 6 servings of about 2 cups each.
Calories per serving: 374, Total Fat: 7.9g, Cholesterol: 16.1 mg, Sodium: 704.8mg, Total Carbs: 63.4g, Sugars: 8.4g, Protein: 19.8g
4 cups brown rice or whole wheat pasta uncooked
1 large onion, chopped
3 tbsp butter, salted
3 lbs brown mushrooms, small whole and large halved
2 cups low sodium chicken broth
2 tbsp cornstarch
1 cup plain Greek yogurt
1 ¼ tsp salt
¼ tsp ground black pepper
¼ cup parsley or dill, finely chopped.
To Prepare Your Healthy Mushroom Stroganoff
1) Cook pasta al dente as per package instructions.
2) Meanwhile, preheat a large skillet on medium heat and melt butter. Add onions and cook for 3 minutes, stirring occasionally. Push Onions to the side of the skillet and add Mushrooms in the middle, increase heat to medium-high. Cook 10 minutes uncovered, stirring occasionally.
3) In a medium bowl, whisk chicken broth with cornstarch and add to skillet. Bring to a boil, reduce heat to low and let simmer for a few minutes until thickened. Remove skillet from heat and slowly add Greek yogurt, stirring until smooth and creamy. Add pasta, stir gently.
4) Serve hot, sprinkled with fresh parsley or dill.
Refrigerate covered for up to 2 days. Freeze in an airtight container for up to 3 months.
If you cover the skillet while cooking the mushrooms the dish may turn out watery. It is important to remove the skillet from the heat before adding the yogurt to prevent separating.
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Recipes in this week’s blog came from iFoodreal;