(21) Parmesan Polenta with Sausage and Mushrooms

I need to get something off my chest before I review this recipe. Dear Cooking Light - what the hell kind of recipe serves FIVE?!? Weird. At the suggested serving sizes, I got 4 servings of polenta and 5 servings of sausage, which is fine because the baby will love the sausage serving. Ok, vent over.

This is a solid, quick, weeknight meal. I had it on the table in 30 minutes and there was little to no chopping, which is always a bonus!! I think this meal has potential, too. I think it would be great with some caramelized onions and a little fresh garlic in with the tomatoes. I also should have used fresh basil, but we're budget cooking this week, so dried had to do (it was fine!). I added a touch of red pepper flakes because I only had sweet Italian sausages in my freezer.

The polenta was delish (I used regular old cornmeal, not 'instant polenta') and a beautiful soft contrast to the sausage and mushrooms. My only suggestion to you is to slowly add the cornmeal to the water and whisk while you're doing it. Otherwise you'll end up like a few clumps. I speak from experience here, I promise!

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Parmesan Polenta with Sausage and Mushrooms

Source: Cooking Light Magazine, October 2000
Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

3 (3-ounce) links hot turkey Italian sausage
1 teaspoon olive oil
1/3 cup dry white wine
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 (14.5-ounce) can diced tomatoes, drained
4 cups water
1 cup instant polenta (such as Contadina)
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

CALORIES 288 (30% from fat); FAT 9.5g (sat 3.3g,mono 3.6g,poly 2.4g); IRON 2.5mg; CHOLESTEROL 58mg; CALCIUM 95mg; CARBOHYDRATE 35.1g; SODIUM 689mg; PROTEIN 18.2g; FIBER 1.6g

(9) Better than Mom's Meatloaf

Three things you need to know:
1) My mom never made meatloaf much when we were growing up. (so I can't really say this is "better than mom's")

2) My husband will eat most anything you feed him. Meatloaf is #1 on his list of things I am not allowed to make. Boo!

3) My husband and I have been married almost 5 yrs, together 9 years.

You can probably now deduce that I haven't eaten much meatloaf in my life. My husband is out of town overnight for a business meeting and for some reason, I felt like making meatloaf! YES! Freedom to partake! I found this recipe in my stack. It's from Weight Watchers magazine 2005. I find WW recipes either hit or miss. This one is a hit in my book. The original recipe suggests you free form the meatloaf into 2 smaller loaves, but it also gives instruction for a loaf pan, which is what I did. These are hearty, moist slices and quite flavorful! I can't believe it's less than 200 calories per serving!

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Better than Mom's Mini-Meatloaves

Source: Weight Watchers Magazine, March/April 2005
Yield: 8 servings (1 slice per serving)

Well-seasoned lean ground beef and ground turkey breast combine to make two exceptionally flavorful meatloaves - one for tonight and another for the freezer.

2 tsp olive oil
1 medium onion, finely chopped
1 pound ground lean beef (7% fat)
1/2 pound ground turkey breast
2/3 cup quick-cooking (not instant) rolled oats
2 large eggs
2 Tbsp chopped parsley (I used 2 tsp dried parsley)
1 Tbsp Dijon-style mustard
3 tsp Worcestershire sauce, divided
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp seasoned salt
1/2 tsp freshly ground pepper
1/4 cup ketchup

1) Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.

2) Heat the oil in a large nonstick skillet; add the onion and saute until soft, about 8 minutes. Set aside to cool slightly.

3) Meanwhile, combine the beef, turkey, rolled oats, eggs, parsley, mustard, 2 tsp of the Worcestershire sauce, the garlic, thyme, seasoned salt, and pepper in a large bowl; stir in the onions and blend lightly with a fork (I just used my hands!). Let stand 10 minutes.

4) Shape the mixture into two (6-inch) loaves and place on the baking sheet. Combine the ketchup with the remaining teaspoon of Worcestershire sauce; brush over the top of each loaf. Bake until an instant-read thermometer inserted into the center of a loaf reaches 160 degreesF, about 35 minutes. Let stand 10 minutes before slicing.

Cook's Tip: If you prefer, the entire batch can be made in a single 9x5-inch loaf pan, sprayed with nonstick spray. Increase the cooking time to 1 hr. Slice off half the loaf and, when cool, wrap in foil and freeze.

Per Serving:
188 Calories, 8g Fat (2g Sat. Fat, 0g Trans Fat), 104mg Chol, 365 mg Sodium, 9g Carbs, 1g Fiber, 20g Protein, 29mg Calcium

(1) Turkey Reuben Sandwiches

I know, I know, this is not exactly a recipe, more like a method, but whatever, I needed some guidance! I normally don't put dijon on a reuben, but it was quite tasty!! They were easy and quick and filling. And a good way to use up that leftover New Year's Day sauerkraut! YUM!

PS: I used some light butter-spread stuff instead of canola oil.

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Turkey Reuben Sandwiches

Source: Cooking Light, OCTOBER 2006
Yield: 4 servings (serving size: 1 sandwich)

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

CALORIES 255 (38% from fat); FAT 10.7g (sat 4.8g,mono 3.9g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 44mg; CALCIUM 311mg; CARBOHYDRATE 18.9g; SODIUM 865mg; PROTEIN 19.6g; FIBER 3.4g

(10) Light Italian Wedding Soup

This comes from one of those small supermarket checkout magazines. It's Martha Stewart, so I figured it would be pretty good. It was not AWESOME, but for 250 calories, it was super filling. Next time I think I'd sautee a little garlic in after the onions are softened. I also feel like it needed a little kick (some red pepper flakes or a few shots of tabasco?). It was a little milder than I like. My husband also told me that he'd like it even better if there was some small pasta or rice in it. I agree! In another note, this was the first time I'd cooked escarole! Go figure!

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Light Italian Wedding Soup

Source: Everyday Food, January/February 2009
Yield: 6 servings (really, it could be 8)

EF Comments: This healthier take on a classic soup includes lots of greens and turkey meatballs.

1 lbs ground dark-meat turkey (93% lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Course salt and ground pepper
1 Tbsp olive oil
1 medium onion, halved and thinly sliced
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (14.5 oz each) diced tomatoes in juice
2 heads escarole (2 lbs total), cored, trimmed, and coarsely chopped

1) In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Using 1 tablespoon for each, roll mixture into balls.

2) In a large pot, heat oil over medium heat. Cook onion, stirring occasionally until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a boil and simmer. Add meatballs; cook, without stirring, until meatballs float to the surface (about 5 minutes).

3) Add as much escarole to the pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through (about 5 minutes more). Thin soup with water if desired [I ended up adding almost 3 cups of water]. Season with salt and pepper. Serve soup sprinkled with more Parmesan.


Per serving:
250 calories, 9.8g fat (3g sat), 23.6g protein, 19.3g carb, 4.8g fiber

(5) Gnocchi with Turkey, Peas, and Mushrooms

This was a quick, flavorful, and very filling dinner! It had zip but was not overly spicy. My turkey came from the freezer so it was a little dry, but even still, the meal was great. Next time I make this, I'll double the mushrooms (I love mushrooms!).

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Gnocchi with Turkey, Peas, and Mushrooms

Source: Cooking Light Magazine, December 2007
Yield: 4 servings (about 1 1/2 cups each)

CL Comments: "I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiete, in a pinch." - Caitlyn Hurley, Morristown, Tennessee

Ingredients:
Cooking Spray
2 garlic cloves, minced
1 pound ground turkey breast
1/4 tsp crushed red pepper
1/4 tsp ground red pepper
3/4 tsp salt, divided
1 (8-ounce) package sliced cremini mushrooms
1 (10-ounce) package frozen petite green peas, slightly thawed
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1/4 cup (1 oz) grated fresh Parmesan cheese
1 Tablespoon chopped fresh basil

Preparation:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to the pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.

2) Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

3) Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well. Sprinkle with cheese and basil. Serve warm.

Nutritional Information:

Calories: 383 (28% from fat), Fat: 11.8g (sat 6.4g, mono 3.2g, poly .3g), Protein: 37.4g, Carbohydrate: 32.g, Fiber: 4.5g, Cholesterol: 72mg, Iron: 3mg, Sodium: 817mg

(1) Mexican Black Bean Sausage Chili

Well, we're starting the new year off with a bang! Before Christmas, I had intentions to make this recipe but I just ran out of time. So instead of let the meat go to waste, I made the sausage and then put it in the freezer. That step was very handy when I decided to make this today!!

This soup had quite a kick!! If you don't love spicy spicy stuff, cut the chipotles down to 2 instead of 3. The recipe says that it makes 6 servings at 1 3/4 cup each. I ended up with 8 servings at 2 cups each! Score! That cuts the nutritional information down to 296 cal, 8g fat, 26g protein, 30 carb, 10.5g fiber, 22mg chol, and 749mg of sodium! Much more manageable!

I served the soup with cornbread. Will definitely make this recipe again!

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Mexican Black Bean Sausage Chili

Yield: 6 servings (1 3/4 cup each) -- I got 8 servings @ 2 cups each
Source: Cooking Light Magazine - January 2006

Ingredients

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

Preparation

1) To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

2) To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender.

3) Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil.

4) Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Nutritional Information

Calories:395 (27% from fat), Fat: 11g (sat 2.9g,mono 6g,poly 2.1g), Protein: 35.3g, Carbohydrate: 40.4g, Fiber: 13.7g, Cholesterol: 78mg, Iron: 6mg, Sodium: 989mg, Calcium: 128mg