Give me 5 ingredient (6 if you count a side dish of frozen broccoli) and I'll give you a family pleasing meal and enough leftovers for a few lunches. 🙂 I love it!
I used a can of "healthy request" cream of mushroom soup to save some time and dressed it up with some fresh mushroom and worcestershire sauce. I love that combo. It makes a great gravy like base that goes wonderfully over noodles. Even the husband thinks so and let me tell you, he's a gravy over noodles kind of guy. The toddler also liked tonight's dinner even though he gave me all his mushrooms. 🙂
This kind of meal always reminds me that if I keep a few key ingredients on hand I can make a home cooked meal rather quicly. Would I rather not use the can of soup? Sure but in a pinch it's a lifesaver after a long day of work.
Here's what I did...
- 12oz bag of whole wheat noodles
- 20oz package of ground lean turkey
- 10oz package of baby bella mushrooms
- 10oz can of "healthy" cream of mushroom soup
- 1 tbsp worcestershire sauce
Cook the noodles according to the package.
While the noodles are cooking brown the turkey in a large skillet over medium high heat.
Clean and slice the mushrooms. Add them to the browning turkey. Stir in, cover and lower to medium. Cook for about 5 minutes. The mushrooms will cook and shrink a bit.
Uncover, add the soup, plus ½ can of water and the worcestershire sauce. Stir and and cook until just boiling.
Serve the turkey and mushrooms over the noodles and pair with a side of veggies.
This makes 6 servings I packed my extra 3 for lunches. 🙂
|Servings||Amt per Serving|
|6||About 1.25 cups of noodles and a cup of turkey/mushrooms|
|325||5g||7g||old: 6||new: 9|