Beef Stroganoff With Noodles

The real beef stroganoff is packed with calories, but I really enjoy this dish so I looked for a low calorie substitute and this one from Cooking Light works best for me.

And to prepare it is real simple too which I love:) And the serving size works out just fine, it is quite filling.

To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture.

BEEF STROGANOFF WITH NOODLES

Ingredients:
3/4 pound lean boneless top sirloin steak
Cooking spray
1/2 cup sliced onion
1 pound mushrooms, sliced
1/4 cup dry white wine or less-sodium beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 cup fat-free sour cream
4 1/2 cups cooked egg noodles

Directions:
Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; sauté 5 minutes. Add onion and mushrooms; sauté 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes.

Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. To serve, spoon meat mixture evenly over noodles.

Tip: Cook the noodles while you're cooking the meat mixture so that everything is ready at the same time.

Makes 6 servings (serving size: 1/6 of meat mixture and 3/4 cup noodles)
Per serving:
Calories: 310
Fat: 6.5 g
Carbs: 40 g
Protein: 22 g
Fiber: 4 g

Open Faced Burgers with Onion Mushroom Topping

This one is an old recipe from Cooking Light and it's very easy to prepare. The calories are not so high, and you can even bring it more down by skipping the English muffins. I like using regular burger buns and the calories are about the same.

But I skip the mushrooms which are about 30 calories, so it's no so much, but I'd rather use a slice of cheese instead:)

I use my panini maker to grill the burgers, but you can just as easily cook it in a pan. Enjoy:)

OPEN FACED BURGERS WITH ONION MUSHROOM TOPPING

Ingredients:
2 teaspoons olive oil
1 medium sweet onion, sliced and separated into rings
2 (8-ounce) packages presliced mushrooms
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 1/2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 pound ground round
2 English muffins, split and toasted

Directions:
Preheat grill. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 5 minutes or until golden.

Add mushrooms and salt; cook 5 minutes, stirring constantly. Add vinegar; remove mixture from pan. Set aside.

Combine the paprika and the next 4 ingredients (paprika through black pepper). Divide the ground round into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties with spice mixture.

Grill patties 4 minutes on each side or until done.

Place burgers on muffin halves, and top each burger with 1/4 cup onion mixture.

Makes 4 servings (serving size: 1 sandwich)
Per serving:
Calories: 320
Fat: 10.5g
Carbs: 27 g
Protein: 29. g