Cauliflower Rice Veggie Bowl

• 1 bag of cauliflower rice (1 cup cooked)
• ½ Avocado
• 2 tablespoons Hummus ( look for no sugar added brands)
• ¼ cup chopped Carrots
• ½ Cucumber, sliced

• Heat pan and spray with cooking spray. Add cauliflower rice and season with some salt, pepper and paprika ( or can use a dash of any hot sauce of choice).
• Cook until golden color and remove from heat.
• Begin layering bowl with the 1st layer as cauliflower rice, then chopped carrots, cucumber, ½ sliced avocado and 2 tablespoons of hummus. Enjoy!

Nutritional Information (per serving):Calories:400 Fat: 10 g Saturated Fat: 1.5 g
Cholesterol: 0 mg Sodium: 42 mg Carbs: 6 g Fiber: 9 g Sugar: 0 g Protein: 22g

Roasted Brussels sprouts with bacon & balsamic glaze

From the Health Partners "Yum Power" Cook book

Serves 8

2 lbs med Brussels sprouts

3 Tbsp olive oil

Salt & freshly ground black pepper

4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces

1/4 C balsamic vinegar

Place rack in the middle of the oven & preheat the oven to 450*.

Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.

After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.

Chicken with Sweet Potatoes & Cauliflower

from Everyday Food

1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter

1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.

2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.

3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.

per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber

Heavenly Carrot Soup

Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.

Serves 6
Prepare 15 minutes
Cook 30 minutes

"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."

1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste

In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).

Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.

Swiss Vegetable Medley

From "A Dish to Pass" - the First United Methodist Church, Austin, MN cookbook from 1993

1 16oz bag frozen broccoli, carrots & cauliflower - thawed & drained
1 can cream of mushroom soup
1 C. shredded Swiss cheese
1/3 C. sour cream
1/4 tsp pepper
1 jar (4oz) chopped pimento, drained (optional)
1 can french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper & pimento & 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes longer

**Who still uses pimentos? Blech!**

Hashed Brussel Sprouts

From my Mother-in-Law, via her sister, via a restaurant on Longboat Key in Florida....

Hashed Brussel Sprouts

2 oz olive oil
1 lb Brussels sprouts shredded
1 tsp poppy seeds
½ of a lemon
1 Tbsp roasted garlic puree
2 Tbsp butter
Kosher salt and pepper

In a sauté pan on high heat, add olive oil and when it starts to smoke add the sprouts, toss in pan to start browning, add the poppy seeds, salt and pepper, butter, lemon juice, and roasted garlic. Serve immediately.

**I finally used the shredder attachment on my food processor - boy was that fun! :) I didn't measure how many sprouts I used...I just used what I had purchased from the store. I also didn't have the lemon, so skipped that. Instead of the roasted garlic puree, I minced & sauteed the garlic beforehand (Cub was out of the puree & I was too lazy/busy to roast & puree my own!). The poppy seeds give this a nice nutty flavor. Steve really loved this recipe. It was one he told me to "write down" which is a good sign!