Vegetable Stroganoff

Yield: 6 servings

1 teaspoon olive oil
1/2 cup sliced onion
3 cups halved mushrooms
2 cloves garlic, minced
1 cup sliced green beans
2 carrots, chopped
2 tablespoons tomato paste
1 cup white wine or vegetable stock
2 teaspoons cornstarch
1/4 cup plain, nonfat yogurt
1/4 cup fat free sour cream
4 cups hot cooked noodles

In a skillet over medium-high heat, heat oil; saute onion 2 to 3 minutes until soft. Add mushrooms and garlic; cook 5 minutes. Spoon into crock pot. Add beans, carrots, tomato paste and wine or stock. Cover and cook on LOW for 2 to 4 hours, until most of liquid has been absorbed.

In a small saucepan, stir together cornstarch, yogurt and sour cream. Heat gently over low heat for 1 minute (do not let sauce boil as it will curdle). Stir sauce into vegetable mixture.

Serve over noodles.

207 cal; 2g fat; 3 gr fiber