Ingredients

1 pound lean ground turkey
1 mild onion, diced
4 ounces mushrooms, button or baby bella, sliced
1 cup chicken broth, fat free, low sodium
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
Salt to taste
1 cup Greek yogurt, low-fat
2 tablespoons cornstarch (optional, add if a thicker sauce is preferred)

Directions

In a large skillet add ground turkey and cook until it loses its pink color, drain off any fat and add to the slow cooker. Add extra virgin olive oil to the same skillet and sauté mushrooms and onions over medium-low heat until tender, about 6 minutes.

Add the remaining ingredients to the slow cooker, except yogurt and cornstarch. Cover and cook on low 4-6 hours. Combine Greek yogurt with cornstarch, add to stroganoff and continue cooking 30 minutes. Serve over whole wheat egg noodles or brown rice, if desired.