Brussels Sprouts

These were super easy to make and they were yum yum. My husband and I had decided a long time ago that we did not like Brussels Sprouts, but we changed our minds! We couldn't get enough of these.

Ingredients 

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil (maybe more)
• 3/4 teaspoon kosher salt
• 1 clove of Garlic (minced)
• 1/2 cup onion chopped
• 
  

• Directions

• Cut off the brown ends of the Brussels Sprouts and pull off any yellow outer leaves, then slice them long ways and set aside. In a skillet, Saute' the onions and garlic in olive oil unto the onions are opaque in color. Add the Brussels and salt. Cook on Medium high heat, stirring often for 10 minutes (be careful not to cook them on to much heat, they will burn on the outside before they are done in the center). Serve Immediately. 

Enjoy,

April

Spaghetti Squash Casserole

Okay, so I have to first say that I got this recipe from one of my very best friends Michelle. I have since been asked my MANY people for the recipe, so I decided I would share it on here. This is AMAZINGLY delicious! There are different ways to cook the squash. Some have suggested poking holes in the whole squash and baking it on a cookie sheet @350 for one hour. I just chop it into large pieces and steam it in my steamer, but it needs to be a pretty large steamer. I know that when I cooked this for the first time I was not prepared for the prep time on the squash. It is so worth it though and a very good alternative to pasta. 

Serves: 4-6

Ingredients:

1 medium spaghetti squash

2 T. extra virgin olive oil

2 zucchinis choppped into small pieces

1 28oz. can of chopped tomatoes

1 medium yellow onion chopped

3 cloves of garlic minced

1 yellow bell pepper chopped

1 t. dried oregano

Salt & Pepper to taste

3/4 c. part-skim mozzarella cheese grated

1/2 c. Parmesan cheese grated

Directions:

1. Preheat oven to 350 degrees

2. Prepare to cook the squash: Cut the squash in half length wise and put skin side down into a pan with about 1 inch of water.  Cover with foil and cook for 45 minutes or until the squash is cooked through and tender.

3.  While the squash cooks, heat the oil in a pan.  Add the onions and cook for about 5 minutes or until they are translucent.

4.  Add the garlic, zucchini and bell pepper and saute until the veggies are soft.

5. Add the tomatoes, spices and let the mixture simmer for about 15 minutes.

6.  Remove the squash when it is finished.  Let it cool to a temperature where you can handle it.  Scoop out any seeds and squeeze any excess water out of the meat.

7. In a bowl use a fork to break up the squash and create long strands like spaghetti.  Add the vegetable/tomato mixture and mix well.

8. Spray a casserole dish and add half the mixture to the bottom.  Top with some of the mozzarella cheese.  Add the rest of the mixture and top with remaining mozzarella and Parmesan cheese.  Bake for 30 minutes until the cheese is melted and slightly browned.

Tip: I like to put the oven on broil for the last 2 minutes (watch carefully through oven door!) and get the cheese all brown and bubbly.

Enjoy,
April

Sauteed Chicken Breasts with Creamy Chive Sauce

 So, this whole meal was prepared in 30 minutes. It was really simple to make and two of my kids had 3 helpings! Now, I realize that most kids do not like GREEN vegetables. My kids love vegetables. An idea I have thought of to help kids to eat their vegetables is a reward....something yummy to follow their dinner (I.E Ice cream or cookie). I am a firm believer that you typically like what you are use to eating. I use to love fast food, but now I cannot tolerate it.  A little retraining of the taste buds in order? Perhaps....

 1.Sauteed Chicken Breasts with Creamy Chive Sauce

2.Vegetable CousCous

3.Broiled Asparagus

1.

Ingredients

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat

1 teaspoon kosher salt, divided

1/4 cup plus 1 tablespoon all-purpose flour, divided

3 teaspoons extra-virgin olive oil, divided

2 large shallots, finely chopped( I use onion)

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream

1 tablespoon Dijon mustard (I use 1 tps of reg mustard)

1/2 cup chopped chives, (about 1 bunch)

Preparation

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

2.

Ingredients

1 small onion, chopped

3 cloves garlic, minced and pressed

1 small green bell pepper, chopped

1 TBS olive oil

1 cup couscous

1.5 Cup chicken broth (low sodium)(Can use water)

1 small tomato chopped

Preparation

Saute' onion, garlic, and green pepper in oil in a large skillet until soft, then push to the sides of the pan.

In the center of the skillet, pour in the couscous, Add the broth to the couscous, stirring gently adding in the vegetables. Top this mixture with the tomato and cover pan for 3 minutes.

Add a little water and cook longer if needed. Couscous should be light an fluffy

3.

1 bundle of asparagus

Olive oil

Minced garlic

Salt to taste

Preparation

Cut about 1 inch off of the bottom of the Asparagus and lay in a single layer on a cookie sheet. 

Brush with oil mixture (Combine oil and garlic) and broil under Hi for 6-10 minutes(depending on your desired crispiness)

Always salt to taste!!

                                                        Enjoy,
                                                                 April