The Sneaky Chef knows her substitutions

Creamy, dreamy meatball stroganoff

This one-dish-wonder has a hearty, earthy flavor thanks to the mushrooms. Your family will love this meal and won’t know that it’s much lower in fat since we swap whole milk for skim and Plain Dannon Oikos Greek-style yogurt for the sour cream. Dinner never tasted so good!

Ingredients:

• 1 (12 ounce) package wide whole grain egg noodles
• 1 (8 ounce) package of fresh mushrooms, sliced
• 1 tablespoon spreadable butter with canola oil
• 2 tablespoons all-purpose flour
• 1 cup reduced sodium organic beef broth
• 1 (16 ounce) package of frozen cooked meatballs (preferably turkey)
• 1 cup Plain Dannon Oikos Greek-style yogurt
• 1/2 cup skim milk
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, chopped
• Non-fat cooking spray

Directions:

1. Bring the whole-wheat noodles to a boil in a large pot of salted water.
2. Meanwhile, add cooking spray to a large sauté pan over medium-high heat. Add the mushrooms to the pan, cover them to allow for release of their liquids. Cook the mushrooms for about two minutes.
3. Add the spreadable butter and flour to the mushrooms to thicken them, whisking to help ensure there are no lumps.
4. Add the beef broth to the mixture, turn to high heat and bring to a boil.
5. When the mushroom mixture is boiling, add the meatballs to the pan and cover.
6. In a separate bowl, whisk together the yogurt, milk, mustard and parsley. Stir this mixture into the meatballs mixture while on the stove and reduce the heat to low.
7. Drain the noodles and add them to a large serving bowl.
8. Pour the stroganoff mixture on top of the noodles, tossing them gently to coat. Serve warm.