6 servings 7 Better Balance Bites/Blue Points
Calories 329 Fat 6.3g Sat. Fat 2.2g Protein 27.6g Carbs 39.4g Fiber 3.8g Sugars 5.2g
Ingredients
· Cooking spray
· 8 ounces dry egg noodles (see notes)
· 8 oz mushrooms, thinly sliced, divided (see notes)
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp paprika
· 1/2 tsp salt
· 1/2 tsp pepper
· 1 small onion, diced
· 1 lb 96% fat-free ground beef
· 2 Tbsp tomato paste
· 1 Tbsp minced garlic (or 3 cloves minced)
· 1 tsp Worcestershire sauce
· 10.5 oz can 98% fat-free condensed cream of mushroom soup
· 1 cup almond milk, room temperature (see notes)
· 1 cup plain nonfat Greek yogurt, room temperature (see notes)
· 1 1/2 cups frozen or cooked veggies of your choice (see notes)
· 1/2 cup panko breadcrumbs (see notes)
Instructions
1. Preheat oven to 350°F. Coat a 9x13 baking dish with cooking spray.
2. Cook the egg noodles in salted water for 2 minutes less than the time indicated on the package. Drain well and set aside, coating with a little cooking spray, if necessary, to prevent clumping.
3. Divide the halved and sliced mushrooms in half and place in separate bowls. Mix together the garlic powder, onion powder, paprika, salt, and pepper and add about 1 1/4 tsp of the mixture to each bowl of mushrooms. Toss to coat. Set one bowl aside.
4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. Add one bowl of the seasoned mushrooms to the hot pan and cook, stirring frequently, until very browned, about 6 minutes. Remove from the pan to the bowl they came from, spreading them out so they don’t steam. Set aside.
5. Return the skillet to the heat and coat with more cooking spray. Add in the diced onion and the remaining uncooked mushrooms. Cook until the onions and mushrooms are browned, about 5 minutes.
6. Push the veggies to the edges of the pan to make an opening in the center. Add the ground beef, breaking it up and stirring until it is nicely browned. Add in the tomato paste and stir through before adding in the garlic and Worcestershire sauce. Stir to incorporate everything.
7. Turn off the heat and stir in the condensed soup. Combine the almond milk and yogurt in a bowl or measuring cup, then stir it into the beef mixture. Add the frozen/cooked veggies and egg noodles, stirring to combine evenly.
8. Pour the mixture into the prepared baking dish. Evenly sprinkle the cooked mushrooms on top, followed by the breadcrumbs.
9. Bake 15 minutes. Then broil for 4-5 minutes to brown the breadcrumbs, if desired.
10. Let it rest 5-10 minutes before serving.
Notes
· You could, of course, use other pastas for this, but egg noodles are traditional.
· If the mushrooms are large, cut them in half before thinly slicing them.
· You want the milk and yogurt at room temperature not only so they combine more easily, but also so there is less chance of curdling when they hit the hot pan. Combining the milk and yogurt before adding them helps to prevent this as well.
· I used cooked broccoli florets in the written recipe to get the calories and macros. I’ve also used frozen peas. You can used whatever veggies you and your family prefer.
· You can leave off the panko, if desired, but it won’t alter the bites/points.
· Looking for a quicker meal? Don’t divide the mushrooms and cook them all with the onions. Simply stop after adding the veggies and noodles to the skillet and serve. No need for baking it or adding the panko.
· This is a great dish to make ahead. Just assemble the casserole, cover, and refrigerate until needed. Bake for an additional 10-15 minutes.
· You can freeze this for up to 3 months. Leave the stroganoff at room temperature until it has cooled completely. Portion it into air-tight freezer containers and freeze.
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