Ingredients

• 16 ounces lean ground turkey (99% Lean)
• 12 ounces tofu
• 6 garlic cloves
• 1 carrot
• 1 cup celery
• 1 cup pea pods
• 1 red pepper
• 1 yellow pepper
• 3 cups red cabbage
• 1 cup spinach
• 1 (8 ounce) package mushrooms
• 1/2 cup fat-free chicken broth
• 1/2 cup white wine
• 3 cups nonfat yogurt (plain)
• 1 (8 ounce) package egg noodles
• 1 1/2 teaspoons salt (lemon pepper)
• 1 teaspoon sodium-free seasoning
• 1/2 teaspoon curry powder (hot)
• 1/4 teaspoon paprika

Instructions

1. Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!