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Food for Thought

I'm so excited! In my area there is a really awesome dietitian who has this incredibly balanced approach to food and fitness. It makes it so much less intimidating, like fitness isn't just for people that are already fit *gasp*. She's super relatable and a lot of fun to talk to because she's passionate about her work. I've been DYING to work with her since I met her 1 year and 3 days ago, lol. I'm happy to report that I've finally gotten the chance to pair up with her and my readers (hi mom) get the benefit!



Micca is a diet drop out (oh yeah, and a Registered Dietitian!). She loves inspiring others to find joy in eating again while ditching the guilt. She loves dancing, eating, and is the owner of Flexible Fork.


Every Wednesday, Thick Fit Mom and Flexible Fork will pair up to bring you recipes that work with our busy lives and that can actually be completed to look like the pictures you see posted with the recipe! Many of these recipes will be great for meal prep or weeknight dinners. It's not always easy to put a balanced meal on the table that isn't just like the one you had the night before and hopefully these recipes help with that. As a bonus, because Micca is a fantabulous dietitian, she has created recipes that give us all of the flavor, but are better for us. This first recipe is for Not Your Mama's Biscuits & Gravy Casserole.

Can I tell you that I do not eat biscuits and gravy? I've never understood it. Why am I putting gravy on my biscuits when I can add butter and lemon curd? Why is white gravy so thick? Can't it be prettier? Is it a side dish or a main dish?! I don't know. Additionally, the first time I had white gravy it was horrible, seriously lacking flavor. So, no thanks B&G, I'm good. So obviously, the first recipe that she uploaded for me to try was biscuits & gravy. :-| I couldn't believe it. I know there will probably recipes I won't like because I'm pretty picky, but the first one? Come on! Then I thought about it and I thought, I haven't tried sausage gravy in years and whenever someone asks, I automatically reply, "I don't eat biscuits and gravy". Maybe it was time to give this confusing (to me) food a chance. I mean, As we get older, our palates change and our personalities change. If they didn't I would only drink wine coolers instead of actual wine or I'd be hoping to marry Howie the Backstreet Boy. I decided to take the appearance of this recipe as a reminder that we should sometimes revisit our preferences and and really see how we feel about them now. Just because it was the right choice for us at one point doesn't mean it will always be. Second chances are a good thing, right? I'm so glad I tried it. It's yummy, it reheats well and I'm 99% certain it can be cut and frozen in individual servings to eat later. I can't say for certain because it didn't really last that long in the house for me to test that theory.

Not Your Mama's Biscuits & Gravy


Most of the ingredients are pantry staples. The rest I was able to pick up, inexpensively, at Aldi.

Ingredients:

  • 3.5 tbsp white flour

  • 1 tbsp butter

  • 1 tsp, pepper, black

  • 3 c, 1% Milk

  • 1 container (12 biscuits ea.), Canned Biscuits Small

  • 1 lb(s), Ground Turkey Breakfast Sausage

Instructions


1. Cook ground turkey sausage until brown then remove from pan.


I have this tool that breaks up ground meat evenly as you cook it and it's one of my favorite things!

2. In same pan, melt butter, white flour, and black pepper until thick. Stir in pan until mixture starts to brown. I was expecting it to be a little softer, more roux like and I panicked when it was crumbly. It was fine though. Micca says that over a lower heat you'll wind up with a paste like consistency, higher heat gets you crumbles like you see below.



3. Whisk milk in with flour mixture and continue to stir until mixture become smooth and slightly thick.


I slowly whisked in the first cup of milk to dissolve my little flour crumbles and then added the second two cups.

4. Add ground turkey sausage back to gravy mixture and stir until combined.



5. Spray 13 x 9 baking pan with cooking spray. Cut biscuits into quarters. When I went to Aldi, they didn't have any of the small biscuits that come in a package of 12, so I bought jumbo biscuits that came in a package of 8. Since the end result was to be 24 small pieces of biscuit I just cut them in to thirds instead of in half.



6. Layer 1/2 the biscuits in bottom of pan and then cover with half of the gravy mixture.



7. Repeat this step one more time. I didn't cover these entirely with the rest of the gravy, I wanted to see some of the biscuits when I put it in the oven.


8. Bake at 350 degrees for 30-35 minutes or until biscuits are brown. My biscuits were beautifully brown at 30 minutes.


Serves 9 I served it for dinner with my favorite turkey bacon Brussels sprouts and oven fried chicken. It was really good! I didn't stop there, though, I served it for breakfast the next morning with scrambled eggs and a sprinkle of reduced fat cheddar cheese.



Try it and let us know what you think! Also, feel free to drop foods in the comments that you'd like to see modified to make them healthier or easier. -E

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