What a great weekend. French-style brunch by day, Scottish pub by night. Work making pastries by early morning, homework by early afternoon. Stretching in downward dog at yoga class and running out my pent-up energy in the overcast, beach-style weather.
I've made a mini-goal for myself. I am going to try to cook dinner BEFORE I get too hungry. That way, when I am actually hungry I will have dinner made and I won't snack the entire time I cook.
In addition, I want to save time by prepping my fruits and vegetables right after I buy them. I put my breakfast in a tupper-ware and take it on-the-go most days of the week, so I decided to make my own fruit salad to add to my yogurt or oatmeal. With a sprinkle of cinnamon, my fruit salad was complete. Now I can just eat as much as I want out of the big bowl in my fridge whether it is with breakfast, after dinner, or as a mid-afternoon pick-me-up. I also chopped my celery and carrots into easy to eat pieces and I can just put them in a ziplock baggie to take with me for lunch.
Fresh Fruit Salad
4 large strawberries
1 fugi apple
2 teaspoons cinnamon
Chop all your fruit. Mix everything in a large bowl. Sprinkle with cinnamon and stir. Spoon some fruit salad over your morning yogurt, oatmeal, or eat it on its own. YUM!
After my grocery run this evening, I cooked up a filling, healthy, hearty dinner that made leftovers for lunch tomorrow! I took this recipe I found in a CookingLight magazine and gave it a little twist. Thus I call this a Mushroom Etc. And Sausage Ragu Over Polenta.
Before I started heating any pans, I made sure that I had everything that I needed for this dinner chopped and ready. Then I began sauteing my chicken sausages in a nice hot pan until browned.
Once browned, I took the sausage pieces out of the pan and set them in a bowl.
Next I sauteed some onion and once the onion got soft I added my mushrooms.
After they got nice and browned and soft, in went the garlic, followed by some chopped asparagus and halved cherry tomatoes.
While everything was simmering I was working on the gorgeous creamy polenta. Then it was time to EAT!
Mushroom Etc. And Sausage Ragu Over Polenta
adapted from CookingLight **MY ALTERATIONS ARE IN BOLDED PARENTHESES
Cook the polenta while the ragù simmers so everything will be ready and hot at the same time.
Yield: 4 servings (serving size: 1 cup polenta and 1 cup ragù)
- 1 1/2 tablespoons olive oil, divided
- 8 ounces hot turkey Italian sausage (I used about 2-3 Italian Chicken Sausages from Trader Joe's)
- 1/2 cup chopped onion (I used a red onion)
- 1 pound cremini mushrooms, sliced
- 2 large garlic cloves, minced
- 1/4 teaspoon kosher salt, divided
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained (I used fresh rainbow cherry tomatoes)
- 2 1/2 cups fat-free, lower-sodium chicken broth (I used veggie broth)
- 1 1/2 cups water
- 1 cup uncooked polenta
- 4 ounces 1/3-less-fat cream cheese (I used 2 tablespoons plain yogurt, a pinch of mozzarella, and a generous grating of Pecorino cheese)
- 1 tablespoon butter
1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings and chop into bite-sized pieces. Add sausage to pan; sauté 3-5 minutes or until browned, stirring. Remove sausage from pan.
2. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, asparagus (if using), 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
3. Bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick (mine took about 10 minutes or less), stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.
Nutritional InformationThis is if you use the CookingLight recipe without my adaptations, but it should still be quite similar regarless
- Calories: 428
- Fat: 18.7g (sat 8.4g,mono 8.5g,poly 1.4g)
- Protein: 18.2g
- Carbohydrate: 46g
- Fiber: 4.6g
- Cholesterol: 53mg
- Iron: 3.3mg
- Sodium: 821mg
- Calcium: 74mg