Dinner fit for a blizzard

I felt like a kid all over again except I wasn’t going outside to play in the snow we were bundling up to go get rid of the near 30 inches of white stuff.  We held off as long as we could, with hope that the storm would pass and the wind would die down but it wasn’t going anywhere anytime soon.  If we stood a chance of making a dent in the mountains before dark we needed to brave the cold.  It was time to break out the ski masks, ear muffs, hats, scarves, ski parkas, gloves and boots…oh and layers upon layers.


Before the venture out into the wilderness.

We spent the better part of the afternoon shoveling, snow blowing, shoveling and snow blowing some more.  30 inches of snow didn’t sound like much until we had to clear it away.  My word it was a lot of snow and it was still coming down while we were trying to haul it away.   Erik was snow blowing while I tried to stay ahead of his path to try and clear some height off of the mounds since it was far above the height of the snow blower.  It was an endless project that seemed impossible at times.  A few times we looked at each other in amazement because it seemed we were out there for hours and had barely made a dent.  Winter wonderland my butt!


If you are wondering, yes that is mascara running down my face.  LOL

I was recalling all of the winter mornings that I would wake to the sound of my dad snow blowing the driveway so he and my mom could get out for work.  He would be out there around five or six in the morning so they wouldn’t be late while we were inside with our ears to the radio hoping to hear school was cancelled or that we would at least have a two hour delay.  Never once did he ask me or my sisters to get our butts out there.  Poor guy, if he had sons I am sure he would not have given them a choice.

Lord help us if I have to go back outside in the morning to clear the driveway so we can get to work.  Our winter gear is hanging by the fireplace and is absolutely soaked.  I won’t do it!

When we were done we wore soaked, freezing cold but yet sweating and hungry for a warm meal.  Although I was wishing I had thought to get the slow cooker before we went out tonight’s dinner was pretty easy.  The trick was to not sitting down as much as I wanted to before getting dinner ready.  If I had we would have ended up ordering a pizza.  Since there is a travel ban until midnight, that would not have gone well.  I love beef stroganoff but I am not much of a beef eater so I find myself using ground turkey in place of beef for a lot of recipes.  I found the recipe via Pinterest (of course) and we both loved it.  It’s my go to recipe for stroganoff now and I have made a couple of changes to suit our taste.

View the original recipe…http://laurassweetspot.com/2012/07/16/ground-turkey-stroganoff/

Ground Turkey Stroganoff

Serves: 4 to 6



  • 2 tablespoons extra-virgin olive oil
  • ½ chopped medium sweet onion
  • 2 cloves chopped garlic
  • 8 ounces mushrooms, sliced
  • 1½ pounds lean ground turkey
  • 2 tablespoons cooking sherry
  • 1 cup reduced sodium beef broth
  • 1 cup fat free milk
  • 2 tablespoons Dijon mustard
  • 1 pound egg noodles
  • 2 tablespoons butter
  • 1 cup reduced fat sour cream
  • Himalayan pink salt and freshly ground pepper
  • Chopped fresh flat-leaf parsley, for garnish

Special Seasoning:

  • ¼ cup all-purpose flour
  • 2½ teaspoons seasoned salt
  • ¼ teaspoon ground white pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon stevia or 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • ½ teaspoon ground nutmeg



In a large, heavy skillet, heat the oil over medium heat.  Add the onion, mushrooms and garlic and cook for about 5-7 minutes until the ingredients are soft.  Add the turkey, breaking it up with a wood spoon, cook until browned. While the turkey is cooking blend the special ingredients together in a separate bowl.  Once the turkey is cooked add the special seasoning and stir to thoroughly combine.  The flour will thicken the ingredients in the pan.  Mix together the broth, milk and mustard and add to the pan.  Bring to a boil over medium to high heat then reduce heat to a simmer and cook, uncovered, for about 10 minutes, until thickened.


While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water for 8-9 minutes.  Drain the noodles and return them to the pan.  Toss the noodles with the butter and cover the pan to keep them warm.

Stir the sour cream into the meat sauce and heat through.  Add salt and pepper to taste.

To serve place a portion of the warm buttered egg noodles on a plate and top with the stroganoff.  Sprinkle with parsley and enjoy.


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