Forget the February Sweets - Give me gravy!

With it being February and hearts and chocolate and all, everyone in the food blog world seems to be posting scrumptious looking desserts.  

Me - surrounded by a sea of cold white stuff - I'm all about comfort food.  Give me some nice hearty carbs and layer them with gravy - now that is what sings to my heart this Chilly Valentine Month.

My hero of the month:  

Chicken Burgers
with
Mushroom Onion Sauce (We're going to call it Gravy - so much more comfort food-esque, right?)

I made this perfect meal for a dreary, cold weeknight in under 30 minutes.  The recipe was a bit skimpy on gravy so next time I would probably double the gravy part - including the mushrooms.  I made a quick spinach sauté and sliced some oranges and dinner was on the table!

All this gravy-filled lusciousness came in at a skinny 7 Weight Watchers points for the whole meal.  Which is a good thing in February cuz I have to save up my points for all the yummy chocolate Valentine desserts that are all over those blogs!  <3

May the rest of your February be filled with hearts, flowers, chocolate...and...plenty of comfort food!

And a little sunshine and warmth - just a little...please...

Chicken Burgers with Mushroom Onion Sauce

Clean Eating Magazine Winter's Best 2013

• 1 lb lean ground chicken or turkey
• 3/4 cup finely chopped yellow onion, divided
• 4 tsp chopped fresh basil leaves, divided
• 1/2 tsp dried oregano
• 1/8 tsp each sea salt and fresh ground black pepper
• Olive Oil cooking spray
• 5 oz button mushrooms, sliced
• 1/2 cup low-sodium chicken broth
• 1/4 cup 2% milk, divided (I used skim because that's what we have.)
• 1 1/2 tsp arrowroot powder (I used cornstarch but you could use flour too)
• 4 slices hearty whole wheat or multi-grain bread toasted
• Fresh sprigs thyme, optional (Mine is currently buried under 14 inches of snow so I opted out.)

1.  Combine chicken, 1/2 cup onion, 3 tsp basil, oregano, salt and pepper.  Form into 4, 1/2 inch thick patties.  Mist a medium skillet with cooking spray and heat on medium.  Add patties and cook, turning once until no longer pink in center and an instant thermometer reads 165 degrees in the center - about 10 minutes.

2.  Meanwhile, prepare sauce.  Mist medium saucepan with cooking spray and heat on medium.  Add mushrooms and remaining 1/4 cup onions and sauté, stirring frequently, until onion is translucent, about 5 minutes.  Add broth and thyme and increase heat to high.  Sauté, stirring frequently, until onion is translucent, about 5 minutes.  Add broth and thyme and increase heat to high.  Sauté stirring frequently, until reduced by half, about 5 minutes.

3.  In a small bowl, whisk 2 Tbsp milk and arrowroot (or cornstarch/flour) until combined.  Stir into sauce along with remaining 1/2 cup plus 2 Tbsp milk.  Reduce heat to medium and bring to a gentle simmer.  Cook, stirring constantly, for 2 minutes, until thickened.  Season with additional salt and pepper.  Stir in remaining 1 tsp basil.  

To serve, top bread with patties and sauce.  Garnish with fresh thyme (if using)

Turkey Sausage with Tomato Sauce and Polenta

Well...  I am supposed to be on Spring Break, but is sure seems more like Winter Break! 

The view from my window this morning.

So if it is going to feel like winter, I guess that we need a warm and filling dinner.  The Turkey Sausage and Tomato Sauce with Creamy Polenta from Clean Eating Magazine (3/13) fit the bill perfectly!  

A little saucy. A little spicy.  Warm and nice and filling.

Turkey Sausage and Tomato Sauce with Creamy polenta and minted zucchini.

Since I am trying to get in some sewing in between the usual chores and lesson planning that somehow tries to sneak into every break, I wanted something fast, but healthy.  This dinner was on the table in 20 minutes flat!  And that included the sautéed zucchini with garlic and mint.

My husband voted this a do-over and it got my vote too!  It is a great weeknight meal because it goes together in such a hurry, but tastes long-simmered.  And...326 calories for a 2 cup serving!!! 

Try it and tell me what you think...Do-over or once was enough?  

Turkey Sausage and Tomato Sauce

Clean Eating March 2013

• Olive Oil Cooking Spray
• 12 oz sweet or hot low-fat turkey sausage, casings removed and crumbled
• 1 yellow onion, thinly sliced
• 1 green and 1 red bell pepper, thinly sliced
• 3 cups jarred all-natural marinara (Be sure to read those labels!  Sugar can run from 2g/serving to 8g or more/serving!)
• Pinch red pepper flakes
• Sea salt and fresh ground pepper to taste
• 1 cup finely ground cornmeal
• 6 fresh basil leaves coarsely chopped

1.   In a medium pot, bring 3 cups water to a boil.

2.  Mist a large nonstick skillet with cooking spray (while not on the heat!) and heat the pan on medium-high.  Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes.  Transfer to a paper towel-lined plate

3.  Return pan to medium-high.  Add onion and peppers and cook, stirring frequently, until softened, about 4 minutes.  Return sausage to pan and stir in marinara sauce.  Bring to a boil, then reduce heat to medium-low and simmer for 6 minutes, until thickened slightly.  Add pepper flakes and season with salt and pepper.

4.  While sauce is simmering, whisk cornmeal into boiling water in a slow, thin stream, stirring constantly with a wooden spoon, until incorporated.  Reduce heat to low and continue to stir polenta for 5 to 8 minutes, until thick.  Season with salt and pepper as desired

5.  Divide polenta among serving plates and top evenly with sausage mixture.  Top with basil.  I also added a touch of grated parmesan - because cheese makes everything better!  :-)

Serves 4

Steak Salad with Dates and Blue Cheese

The weather turned warm for a split second yesterday and we decided to make something light and summery and grilled.

Steak Salad from Clean Eating Magazine

I found some amazing grape tomatoes in the store this week.  Aren't they beautiful!  It just made me think of summer.

These are not touched up.
They were really that red!  And Sweet too!

This recipe was fast, easy and makes 4 generous servings so by the time dinner was made I had lunch packed!  Cannot beat that.

Remember that I am a teacher so having a lunch packed is an obsession for me.  It is critical cafeteria avoidance!  

Although it is a salad, it has steak and blue cheese so it feels more like a hearty meal.  This one was definitely a do-over for us.

Steak Salad 

with Medjool Dates and Blue Cheese

Clean Eating March 2013

• 3 Tbsp fresh lemon juice, divided
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/4 tsp each sea salt and fresh ground black pepper
• 8 oz flank steak (I used more - where do you find an 8 oz flank steak???)
• Cooking Spray
• 1 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 8 lightly packed cups baby arugula
• 8 lightly packed cups baby spinach
• 1/4 sweet onion (such as Vidalia), thinly sliced
• 1 cup grape tomatoes
• 3-4 pitted and chopped dates
• 2 oz blue cheese, crumbled

1.  In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper.  Add steak and rub seasoning into meat.  Mist both sides of steak with cooking spray.  Set aside.

2.  Prepare dressing:  In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey.  Set aside.

3.  Grill the steak until desired doneness (145 degrees is the USDA recommendation)  Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes. (Clean Eating has you sear it in a skillet, but isn't food so much better on the grill - and - no dirty pan to clean!)

4.  In a large bowl, toss arugula and spinach with dressing.  Divide greens, onion, tomatoes and dates between serving plates.  Thinly slice steak into 1/4 inch strips against the grain.  Divide steak and blue cheese evenly over each salad.