Veggie Stroganoff

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Step: 1

In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.

Step: 2

Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.

Step: 3

Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.

Step: 4

Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.

Step: 5

Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Per Serving: 457 calories; protein 23.8g; carbohydrates 52.8g; fat 17.5g; cholesterol 58.3mg; sodium 522.5mg.

To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much important to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just enjoyed it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the other side, a daylight food that is less than satiating can leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .