Meal Details
1. Easy ground turkey stroganoff
380 cals, 29p, 30c, 16f (per meal)
2 tsp (10mL)
2 tsp minced (10g)
1/3 cup(s) (79mL)
1/4 tbsp (4g)
1/3 lbs (152g)
2/3 cube (3g)
1 lbs (454g)
2/3 11oz can (207g)
2 tsp (5g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
2
Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
3
Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
2. Pear, pomegranate salad
185 cals, 5p, 10c, 12f (per meal)
1 small (148g)
3 cup(s) (90g)
1/2 cup arils (seed/juice sacs) (87g)
2 oz (57g)
3 tbsp (45mL)
4 tbsp, chopped (29g)
1
Mix all ingredients together, except the vinaigrette.
2
Drizzle vinaigrette on salad when serving.