Slow Cooker Recipe

Makes 10 servings (1 1/2 cups per serving)

Ingredients

• 1 ½ lb. lean stew meat, cut into 1-inch cubes 
• 2 (8 oz.) containers mushrooms, thinly sliced 
• 1 can (284 mL) condensed low-sodium cream of mushroom soup 
• 1 small onion, diced 
• ¾ cup low-sodium beef broth 
• 3 tbsp Worcestershire sauce 
• 2 cloves minced garlic
• 1 tsp black pepper 
• ½ tsp. salt 
• 10 oz (285 g) egg noodles, dry 
• 1 cup nonfat plain Greek yogurt 
• 2 tbsp fresh chopped parsley 

Preparation

1. Place the stew meat, mushrooms, cream of mushroom soup, onion, beef broth, Worcestershire sauce, garlic, black pepper and salt in a slow cooker. Stir to combine.
2. Cook on high for 3 hours or on low for 6 hours. 
3. Around 30 minutes before the slow cooker is done, cook egg noodles in a large pot according to package directions until al dente. Drain. 
4. Add noodles and Greek yogurt to slow cooker and stir to combine.  Turn off slow cooker and add parsley to garnish.
5. Serve and enjoy!

 

 Nutritional analysis per serving: 274 calories, 5 g fat, 27 g protein, 28 g carbohydrate (25 g available carbohydrate), 3 g fibre, 352 mg sodium

My Viva Plan® Servings: 2 grains, 3 proteins, 1 vegetable, 1 fat

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