Turkey Stroganoff from the freezer

No, I'm not endorsing buying a Stouffer's frozen pasta meal as those are packed with amazing amounts of sodium. However, you can make this meal way ahead of time, or double the recipe and freeze it for later. In our case, I made this last week the same night I made the Chicken pasta so that I would have dinner ready the night we returned from Pensacola, FL (Monday).  Rick and I had a blast visiting family, but more on that later.

Having a dinner prepared for this week ahead of time was CRUCIAL as this would be our busiest week in Winston Salem yet.  I was flying back to Winston Salem on Monday afternoon and as a result would miss the first half of my very first day as a Loaned Executive for United Way.  I also had to teach Dance Trance right after work making for a very long first day back.  Rick was able to pull this out of the freezer, defrost, add sour cream and dinner was ready!

Sorry for picture quality, hubby took this.

Ground Turkey Stroganoff

• 1 pound ground turkey stroganoff
• 1 medium onion, chopped (about 1/2 cup
• 1/4 cup butter or margarine
• 2 tablespoons flour
• 1 teaspoon salt
• 1 clove garlic minced (if using garlic salt which then use less salt)
• 1/4 teaspoon pepper
• 1 6 oz jar/can mushrooms
• 1 can low sodium condensed cream of chicken
• 1 cup light/low fat sour cream
• 1 package of egg noodles (12-16 oz)

1. In large skillet cook ground turkey and onion in butter until meat is done. (drain)
2. Stir in flour, salt, garlic, pepper and mushroom and cook for 5 minutes stirring constantly.
3. Remove from heat.
4. Stir in soup and simmer uncovered 10 minutes.
5. Stir in sour cream and heat through, serve over noodles
6. If freezing for later, stop at step 4 and add the sour cream when you defrost to eat. 
7. Add a Steamer's veggie to finish the meal.

This is one of my feel good comfort food favorites, perfect for this week! We ate this Monday, Tuesday and Wednesday--mmmmgood!