4-Ingredient Slow Cooker Meatball Stroganoff Directions:
Place the frozen turkey meatballs in an even layer in a 6-quart slow cooker.
In a medium bowl, whisk the condensed soup with 1/2 cup water until smooth.
Pour over the meatballs and stir gently to coat. Cover with the lid.
Cook on LOW for 3.5 hours or on HIGH for 1.5 hours, until heated through and bubbling.
Cook egg noodles in a large pot of salted boiling water for 8 minutes until al dente. Drain completely.
Reduce slow cooker to LOW and stir in the fat-free Greek yogurt until fully blended. Heat for 5 minutes without boiling.
Add the drained noodles and fold gently until evenly coated.
Let sit on WARM for 5 minutes before serving.
WW Points Calculation
Turkey meatballs (1 lb / 16 oz) → 12.00
98% fat-free cream of mushroom soup (1 can) → 2.00
Fat-free Greek yogurt (3/4 cup) → 0.00
Wide egg noodles (6 oz dry) → 18.00
Points Information:
Total Points: 32.00
Servings: 6 servings (approximately 1 cup each, about 3 meatballs per serving)
Points per serving: 5.33
Nutrition Information
Calories: 290
Fat: 5g
Protein: 22g
Carbohydrates: 34g
Sugar: 3g
Sodium: 640mg
I'm waiting for your comments! Enjoy!
