Nutty Warm Brussels Sprouts Salad

Recipe from Cooking Light Magazine - October 2009

Rice Pilaf with Vermicelli

Recipe from Everyday Food #45 September 2007

Shown with Greek Chicken Cutlets

I omitted the chicken broth and replaced it with 14.5 oz water and 2 tsp. Herbox Sodium Free Granulated Chicken Boullion. I also added 1 tsp. granulated garlic

Broiled Tomatoes

Roasted Brussels Sprouts

This picture is pre-roasting, but we make these at least once a week now, so I will add a new one soon. They are so easy!


Brussels Sprouts, cleaned, stem cut off and cut in half.
Drizzle with olive oil
Sprinkle with Kosher salt and freshly grated pepper.
Add some Mrs. Dash garlic and herb or whatever you want if you'd like (I haven't yet, but I'm sure it would be good too!)

Toss or stir to make sure all are completely coated and bake at about 350* for 20-25 minutes or until tender.

Smothered Mushrooms

Double this recipe for more mushrooms, the recipe says 1 serving for the amounts I am putting below for a main coarse, but I usually serve this as a side and double it. Reheats for lunch the next day really well!


2 large portobello mushrooms, stems and gills removed.
1/2 cup low sodium salsa
2 Tbsp. green onions, chopped
1/8 cup low fat mozzarella cheese, shredded
2 Tbsp. sesame seeds

Preheat oven to 400*. Place mushrooms, upside down on a cookie sheet and top each with salsa, green onions, cheese and sesame seeds. Bake 10-12 minutes or until heated through and cheese is melty. If you want the cheese toastier, put under the broiler for a minute or 2, but watch them really close!

January/February 2009 issue of Clean Eating Magazine ( I love this issue!)

Broccoli and Rice Casserole

1 cup onions, diced
1 cup celery, diced
Butter
1 (10 oz.) frozen broccoli florets, thawed or frozen (it really doesn’t matter)
2 cups cooked rice
1 cans cream of mushroom soup
1 large jar of Cheez Whiz

Sautee onions and celery in butter. Heat the mushroom soup in a sauce pan undiluted with the Cheez Whiz. Add to onions and celery. Add cooked rice and broccoli. Top with shredded cheese. Bake at 350 degrees for 1 hour.

Parmesan Orzo

Makes 3 Cups
Total Time: 15 Minutes

1 cup dry orzo pasta *
¼ cup Parmesan or Asiago, grated
1 Tbsp. olive oil
Salt and Pepper to taste

Prepare orzo according to package directions; drain and transfer to a bowl
Stir in cheese, olive oil, salt and pepper

*Note – We used Whole Wheat Orzo

*Cuisine Tonight Our Favorite Weeknight Menus

Simple Risotto

From Everyday Food # 51 - I can't find a link to this, but it's in this issue and has the alternate recipes there too. 

Mushroom Risotto (served with Chicken Stewed with Artichokes and Tomatoes)

Recipe Alternatives:
Mushroom
Milanese
Tomato
Seafood

Brown Butter Beans

Makes 4 cups
Total Time: 15 Minutes

4 cups haricot verts, or green beans, trimmed
½ stick unsalted butter
2 tsp. garlic, minced
1 Tbsp. fresh lemon juice
Salt and pepper to taste

Cook beans in a large sauté pan of boiling water 4 minutes. Drain and set aside; wipe out pan.

Melt butter in the pan over medium heat until light brown, about 2 minutes. Stir in garlic and cook 30 seconds.

Deglaze the pan with lemon juice; remove from heat. Add beans, toss to coat and season with salt and pepper.

*Cuisine Tonight – Our Favorite Weeknight Menus