Turkey Stroganoff

Foodbuzz recently selected my blog as one that regulary offers healthy, nutritious posts. I'm excited! I applied for the spot by explaining that I'm not a registered dietitian, and I'm not a skinny minnie, but I am a regular girl who struggled for a good 10 years with PCOS before anyone figured out that's what I had. I don't eat healthy 100 percent of the time, but I eat healthier than most folks I know, and I do like to showcase recipes that are easy and good for you. I totally believe that eating well does NOT have to be difficult, expensive, or confusing. Now that I've known the story about PCOS for a while, I also know that eating lower-carb, healthier, fare is best for me. That doesn't mean I eat steak and butter every day, but it does mean I try to avoid white flour, white sugar, and other pointless (though sometimes tasty) foods. It's tough, given my affection for margaritas and whatnot, but in the past few months I've been buckling down again.

One of my go-to cookbooks is George Stella's "Stella Style," which offers lots of tasty, healthy, realistic recipes. If you're not familiar with Stella, he is a former chef who lost more than 250 pounds by switching to the low-carb (not NO-carb, but low-carb!) way of life. His whole family lost more than 500 lbs together! This past weekend I tried Turkey Stroganoff, and holey moley do we have a winner! And I bet you have half the ingredients already in your pantry (instant Recession Recipe qualification!)

The only thing I didn't have on hand was the ground turkey, which I ordered for Friday delivery on FreshDirect.com (how I heart them!) I had everything else, celery, mushrooms, tarragon, sour cream, onion, and salt & pepper on hand.

There is nothing to putting this recipe together. Sauté the onions and celery, brown the turkey, add the mushrooms and seasoning. I had some leftover Chardonnay in the fridge and added that towards the end, too. The turkey was so lean that there was NO fat to drain, and it needed a little more liquid. Once everything has cooked, you remove it from the heat and stir in the sour cream. Deee-licious!! The mushrooms are soft, the celery still crunchy, and the tarragon is just such a wonderful flavor.

On the side I made some roasted zucchini (split, light olive oil, salt and pepper, in the oven at 400 for 15 min) and a bunch of fresh Romaine lettuce drizzled with dressing and half a tablespoon of Gorgonzola crumbles. The best part is it took less than 30 minutes to put this all together. Who says home cooking has to take forever??