Life is all about compromise. We typically think of biscuits and gravy as being a fatty, guilty dish. You can leave some of the guilt behind with this recipe by making the gravy with lean chicken sausage, chopped onion, and chopped mushrooms. You could swap out the mushrooms for a different non-starchy veggie if you prefer. In addition, you can make healthy homemade biscuits with my whole-grain buttermilk biscuit recipe (click here).

I like to top the dish with fresh sprouts for a touch of crispness and greenery.

When you’re looking for lean meat, you want one that has at least twice as much protein as fat.

Ingredients:

• 1/2 pound (8 ounces) lean chicken sausage from fresh meat department, casings removed (must be raw/uncooked)
• 1 cup chopped onion
• 1 cup chopped mushrooms of choice
• 1/4 cup whole wheat flour, preferably organic
• 2 1/2 cups milk (can be whole or 2%; can use UNsweetened plain nut milk if preferred)
• Optional fresh or dried rosemary
• A sprinklin’ of salt and pepper
• Healthy homemade buttermilk biscuits, or your favorite store-bought biscuits

Method:

1. Saute onion in small amount of olive oil in large pot over medium heat until softened.
2. Add the chicken sausage and mushrooms; cook until sausage is cooked through, stirring occasionally. This takes about 5 minutes or so.
3. Add rosemary, if using, as well as a sprinklin’ of salt and pepper. You can always add more salt and pepper at the end if you need to, so don’t overdo it.
4. Add flour and stir. Add milk slowly in 1/2 cup increments, stirring between. Bring to simmer, reduce heat to low, and let simmer for about 5 minutes or so.
5. Serve over healthy homemade whole grain buttermilk biscuits (click here for recipe) or store-bought biscuits.