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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Pineapple Chicken Stir-Fry with Black Bean Sauce

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Taylor Swift and Anxiety

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Maureen O’Hara—A Legacy

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Black Lentil Beet Salad

Black Lentil Beet Salad

Helping One Another

Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

Empowering or Disheartening?

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

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Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

Chocolate Avocado Cookies

The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Family Illness And The Dog

The Social Media Phenomenon

Top 10 Vegetarian Proteins

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The Body and Soul - 5 Ways to Relax

Dr. Wayne Dyer Lives On

Toasted Ciabatta with Shrimp, Tarragon, and Arugula

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Gluten-Free Not Just for Celiac

Mushroom and Sausage Ragu With Polenta

Sunday, 05 October 2014 00:00  by Emily S.

Cooking and trying new things can improve our mood and reduce depression. Healthy eating is an integral part of remaining balanced with physical and mental heath. Give polenta a try by pairing it with this delicious, creamy sauce that makes this hearty meal perfect for staying cozy during the cooler autumn nights.

Ingredients:

  • 1 ½ tablespoons olive oil, divided
  • 8 ounces hot turkey Italian sausage
  • ½ cup chopped onion
  • 1 pound cremini mushrooms, sliced
  • 2 large garlic cloves, minced
  • ¼ teaspoon kosher salt, divided
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 2 ½ cups fat-free, lower-sodium chicken broth
  • 1 ½ cups water
  • 1 cup uncooked polenta
  • 4 ounces 1/3 less fat cream cheese
  • 1 tablespoon butter

Directions:

  1. Heat a skillet over medium-high heat.
  2. Add 1 ½ teaspoon of the olive oil to pan, and swirl to coat.
  3. Remove sausage from casings.
  4. Add sausage to pan, and sauté 3 minutes or until browned, stirring to crumble.
  5. Remove sausage from pan.
  6. Add remaining 1 tablespoon oil to pan; swirl to coat.
  7. Add chopped onion; sauté 3 minutes, stirring occasionally.
  8. Add cremini mushrooms; sauté 4 minutes, stirring occasionally.
  9. Add minced garlic; sauté 1 minute, stirring constantly.
  10. Stir in sausage, 1/8 teaspoon salt and diced tomatoes; bring to a simmer.
  11. Reduce heat to medium; simmer gently for 15 minutes.
  12. Bring chicken broth and 1 ½ cups water to a boil in a medium saucepan.
  13. Add polenta, stirring well.
  14. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally.
  15. Stir in remaining 1/8 teaspoon salt, cheese and butter.
  16. Serve with sausage mixture.

    Yield: 4 Servings

    Source: Cooking Light

Last modified on Sunday, 05 October 2014 01:49
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