When we have Greg’s kids every other weekend, I often times find myself hard pressed to know what to cook for them. They all like and dislike different things. It’s especially often a challenge to be able to find a winner that’s flavorful but is also at least a little bit healthy. This was one of those recipes! When I do find something that is a hit, I am ecstatic.
How do you get your kids to eat good food and incorporate a healthy diet in? It seems in today’s world too many people take shortcuts that spoil a child’s appetite towards the stuff that’s actually good for them. When they come and stay with us, I try to introduce new flavors that will help them see that the good food TASTES good, too – any tips to this would be greatly appreciated!
If you like stroganoff, I have several other recipes you might like:
- 1 8-ounce package uncooked egg noodles
- 1 Tablespoon vegetable oil
- 1 pound ground turkey
- 1 Tablespoon minced onion
- 1 cube chicken bouillon, crumbled
- 1 can condensed cream of mushroom soup
- 1/2 cup water
- 1 Tablespoon paprika
- salt to taste
1. Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot and cook 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 in the cream of mushroom soup and the water. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.