2 teaspoons butter
1/2 pound mushrooms, quartered
1 piece leftover Home-Style Meatloaf, crumbled
1/2 cup reduced-sodium chicken broth
1/3 cup fat-free sour cream
2 Tablespoons chopped fresh dill
1/8 teaspoon black pepper
- Cook the noodles according to package directions, omitting the salt if desired.
- Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the meatloaf, broth, sour cream, dill, and pepper. Reduce the heat and cook, stirring occasionally, just until heated through 4-5 minutes. Spoon over the noodles and serve at once.
- Four servings
We have happily made the switch to 100% whole wheat pasta in all but egg noodles, and they are just not the same.:-( So, this recipe has the usual egg noodles. It is popular with the Man of the House because he loves dill.:-) As I have mentioned before, remember portion control is a huge consideration with the WW program.
Next up - Soup's on....
Sounds good to me. My hubby doesn't like the whole wheat pasta either. I use brown rice products for myself but regular noodles for the rest of the family.ReplyDelete
I made a big casserole today and discovered thinking I would have leftovers tomorrow. My son stopped by and ate a plate full and I sent the rest home for his wife! lol Love it! xo diana
Oh, my!!! I can just almost taste this now! Both of us seem to enjoy the whole wheat pasta selections, so that's one way we might make a better carb choice at our house. Thank you for yet another great idea!ReplyDelete