Nevertheless, it is weight loss. And if I take a look at what 2 1/2 lbs of butter looks like, I am thrilled to have that off my body.
We have been eating fabulously this week, dusting off some favorite recipes that we haven't had in a while, and I thought I'd share. Here's one that never fails to please. We have to stop ourselves from licking the plate clean, and yet it is very filling and satisfying.
I first discovered this recipe in my Cooking Thin with Chef Kathleen cookbook. I highly recommend the cookbook—it is hysterical, practical, and full of delicious and healthy recipes. I have made a few (but not many) changes to this meal. It tastes like wonderful, filling, hearty comfort food, but is very diet friendly.
A Ragu is a chunky meat tomato based sauce. This one is fabulous. Do not leave out the mushrooms—they add a richness and meatiness of their own.
- 1 quart chicken broth
- ½ tsp. coarse kosher salt
- ¼ tsp. fresh cracked pepper
- 1 cup coarse ground polenta (buy stone ground if you can)
- ½ T. butter
- ¼ c. shredded Parmesan (throw away the green can and buy the real thing!!!!)
Stir in Parmesan cheese. Serve with Ragu over the top.
- 1 T. olive oil
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, peeled and finely diced (shhh—Jared doesn’t know this has celery in it)
- ½ lb. fresh mushrooms— use porcini or crimini, (or white if you must)
- ¾ lb. extra lean ground beef (93%) or lean white turkey Italian sausage
- 2 T. tomato paste
- ½ c. red wine
- 28 oz. can peeled plum tomatoes (chop the tomatoes and reserve the juice)
- ¼ c. loosely packed, roughly chopped herbs (I use basil, oregano, and parsely)
- Coarse kosher salt and fresh cracked pepper
This recipe is great if you are doing Weight Watchers, this recipe is Core (you might take a point for the Parmesan, butter, and red wine, but there’s not really much in each serving. If you are counting points, the polenta (this specific recipe) is 2 points per cup and the Ragu is 3 points per cup.