4 servings (serving size: 1 cup noodles and about 1 cup turkey mixture)
8 ounces uncooked medium egg noodles
1 tablespoon chopped fresh parsley
1 pound ground turkey
1/2 cup chopped onion (about 1 small)
1 1/2 cups sliced mushrooms
1/3 cup dry white wine or low-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 cup 1% low-fat cottage cheese
1/2 cup fat-free sour cream
1 tablespoon lemon juice
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain; toss with parsley.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and onion; cook until turkey is browned. Add mushrooms and next 4 ingredients. Cook over low heat 10 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Combine cottage cheese, sour cream, and lemon juice in a blender; process until smooth. Add to turkey mixture; cook over low heat, stirring constantly, until thoroughly heated. Serve over noodles. Sprinkle with paprika.