A few words that you don't normally see in a description together? Skinny, cheesy, and gravy. But, somehow I've managed to pull it off. This gravy is so full of vegetables and lean sausage that you can absolutely afford the cheese that's in there.

Seriously. This stuff is pretty addicting.

The first time that I made this recipe was last week to go along with my 3 Ingredient Biscuits as a test. I've never made a gravy before, much less one that was healthified or skinny at all. So, I was a bit skeptical that I what I had planned would turn out at all.

After one bite, I fell completely in love and just knew that I had to make the same recipe the following week. It was pretty much perfection from the very start. Easy, cheesy, blissful perfection!

I think my mom had barely finished her first fork full when she asked, "Is this going on your blog?" Yes, that's right, mom... this amazingness in your mouth right now is skinny.

Well, at least as skinny as you're going to be able to get a gravy to be.

Of course this gravy is paired well with biscuits or almost anything else that you put a sausage gravy on. Just be warned, you may be eating it out of the pan before it ever manages to make it to top anything else off.

Yes. It is that good.

Skinny Cheesy Green Chile Sausage Gravy
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 3/4 Cup • Calories: 219.6 • Fat: 12.7 g • Carb: 9.9 g • Fiber: 0.9 g • Protein: 20.1 g • Sugar: 4.3 g • Sodium: 401.7 mg

Ingredients:
1 Lb. Breakfast Turkey Sausage (I used hot.)
1 Bell Pepper, Diced (I used of half a red and half of a green.)
1 C. Onion, Chopped
2 Garlic Cloves, Minced
3 Tbsp. All-Purpose Flour
1 C. Reduced Sodium Chicken Broth
4 Oz. Green Chiles, Diced
1 C. Fat Free or Skim Milk
1 C. Reduced Fat 2% Sharp Cheddar Cheese, Shredded
Salt & Pepper to Taste

Directions:
Lightly coat the inside of a large pan with non-stick cooking spray.

Brown the sausage, pepper, onion, and garlic together in the pan together until the meat is cooked through and the veggies are tender.

Drain off any excess liquid and add in the flour. Stir and cook for about a minute.

It'll look a little 'gummy'. That's okay.

Slowly whisk in the broth and diced green chiles.

Bring the mixture to a gentle boil.

Once the mixture is bubbling, slowly whisk in the milk and finally the cheese.

Remove from heat once the cheese has melted and season with salt and pepper to taste.

Serve right away over biscuits or whatever else of your choosing!

I garnished mine with a bit of cilantro because... well... I'm just super fancy that way.