- Pork Loin - 1 loin cubed
- Onion - 1 chopped
- Mushrooms - 1 package sliced
- Fresh Parsley - 2 tablespoons
- Dijon Mustard - 2 tablespoons
- Garlic Cloves - 3 minced
- Salt - 1/2 teaspoon
- Pepper - 1/2 teaspoon
- Low Sodium Beef Broth - 1 cup
- Low Fat Sour Cream - 8 ounces
- Flour - 1/3 cup
- Egg Noodles - 2 cups cooked
Cut pork loin into cubes. Place pork and next 7 ingredients (though pepper) in a electric slow cooker and stir well.
Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl, gradually add broth, whisking until blended. Add broth mixture to the slow cooker and stir to combine.
Cover and cook on high heat for 1 hour. Reduce to low heat and cook 6 hours or until pork is tender. Turn slow cooker off and let stroganoff stand for 10 minutes. Stir in sour cream. Serve stroganoff over cooked egg noodles.
This recipe serves approximately 6. Each serving over egg noodles is Weight Watchers PointsPlus 6. Want to lower those points to 5 and add more veggies to your meal? Try layering the stroganoff on spaghetti squash "noodles" in place of the egg noodles.
Roasting your own spaghetti squash and turning it into noodles is easy. We'll show you how.
I know what you’re thinking. This recipe looks creamy and delicious so there’s no way that it will fit into my “eating healthier diet”. Well, SURPRISE(!!) this is a healthy version of Stroganoff and (drum roll, please) it’s only 6 Weight Watchers PointsPlus per serving plus options to lower those points below! One of the many things I love about this recipe (aside from the fact that my kids love it, too… BONUS!) is that you won’t find any cans of soup or mixes in the ingredients list. If you typically use canned soups and mixes, don’t let that stop you from trying it. It’s still just as easy to whip this up and believe me, soooo much better for you! This recipe is full of fresh veggies and is simple to make. So grab your cutting board and let’s get chopping.