I use ground turkey in stroganoff. I replace the beef with turkey and the sour cream with greek yogurt, but still use a can of cream of chicken or cream of mushroom soup.
Saute the meat with 1 onion thinly sliced, add either fresh or canned mushrooms. Once everything is browned, add the soup and cover for 20 to 30 minutes (low heat), then about 10 minutes before serving add a cup of yogurt. We serve it over noodles, but recently I have taken a page from Mern's book and use the Dreamfields reduced carb pastas.
2.5 years, 45 pounds later... 128ish pounds