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Vegetables Stroganoff




Source of Recipe


Jen


List of Ingredients




1 tsp olive oil
1/2 c onion, sliced
3 c mushrooms, sliced
1 Tbsp. minced garlic
2 med carrots, finely chopped
10 oz broccoli frozen
2 Tbsp. tomato paste
1 c vegetable broth
2 tsp cornstarch
1/4 c plain nonfat yogurt
1/4 c sour cream, lite
4 c noodles, cooked

Recipe



Slow Cooker Recipe

In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream. Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.

YIELD: 4 Servings
Calories: 328
Fat: 4
Carbs: 62
WW Points: 6