I love brussel sprouts, but they are usually not one of my family favorites. Here is something I came up with to make them so delicious, even my finicky husband will scarf them down.
BRUSSEL SPROUTS WITH BACON
(Serves 3)
4 Cups cleaned and trimmed fresh brussel sprouts, cut in half
4 Slices Thick Cut Bacon
3 TBSP Shallots
3 Clove Diced Garlic
2 Tsp Butter
1. Steam brussel sprouts until they are tender, but not soft
2. Cook bacon in medium frying pan until crispy - remove from pan and set aside
3. In left over bacon grease, saute shallots and garlic until transparent (about 1-2 minutes)
4. Add butter to pan until melted.
5. Pour brussel sprouts and crumbled bacon into pan and toss lightly until coated
NUTRITION: Calories 114, Carbs 7, Fat 6, Protein 7, Sodium 223, Sugar 2
This year is my year to lose weight and get healthy. With the help of an amazing women (my lovely doctor/nutritionist) and following the wonderful book by Robert Bernstein for Diabetics, I have already lost 40 pounds, have cut my triglycerides in half, lowered my blood sugar from the high 300's to the low 90-100's, and cut down on my insulin. However, being a cook, I just couldn't seem to get my taste buds around the meals suggested. So, I decided to start researching low carb/high fat recipes that would make my meals a little more interesting and a little more appealing to my carb eating family. This is the beginning of that journey...
Inspiration - Mustard-Tarragon-Chicken-Saute - Epicurious
This is the first of the recipes I used (and changed, as usual) to fit the ingredients I had. The sauce came out so good that my husband said we should bottle it. BTW, I didn't eat the potato, of course, just the chicken and the asparagus. Here is the Recipe I came up with...
MUSTARD PARSLEY CHICKEN SAUTE
Serves 3
2 TBSP BUTTER
3 LARGE CHICKEN BREASTS
1 LARGE SHALLOT, SLICED
1 CUP ITALIAN PARSLEY (FLAT LEAF) FINELY CHOPPED
1/3 CUP BRUT SPARKLING WINE (OR RED WINE)
1 TBSP DELI MUSTARD (WHOLE)
1/3 CUP HEAVY CREAM
SALT & PEPPER TO TASTE
1. Salt and pepper chicken breasts and cook in medium saucepan in butter (about 5 minutes each side) until cooked through.
2. Remove chicken from pan and set aside.
3. Keeping the heat on, pour wine into the pan and de-glaze the bottom.
4. Add shallots and parsley and saute for about 3-4 minutes.
5. Add mustard and heavy cream, mix well, and reduce liquid until thick (about 1-2 minutes).
6. Turn heat down to simmer.
7. Add chicken and juice from platter and spoon sauce over chicken.
8. Heat through and serve (making SURE you get a lot of this wonderful sauce onto your plate)
9. Eat and lick the plate clean.
NUTRITIONAL (per serving): Calories 308, Carbs 7, Fat 19, Protein 18, Sodium 193, Sugar 0
I love brussel sprouts, but they are usually not one of my family favorites. Here is something I came up with to make them so delicious, even my finicky husband will scarf them down.
