Frisco- Baked Chicken & Brussel Sprouts

My dinner last night !

This post is more about the Brussels sprouts.

My mom cooked most things off the charts, but Brussels sprouts.... not so great.

On a quest because my surgeon and RD think highly of them, I've been trying different methods.

This by far is my favorite.....

SautÃÆ'©ed Brussel sprout leaves.

Gotta spend some front time peeling them, but they cook much faster !!!

frisco

**** Chicken breast is about 5oz. after cooking. It's harder to bake smaller than that to retain moisture.

I ate half.

Looks good. So you peal the leafs apart before cooking, nice. How do you prepare the chicken breasts? I seem to have mine dry out to much or not be cooked enough. Thanks for putting the good food porn pics up.

I made some brussles sprout the other night. I did them in a chiffonade (sliced thinly into strips), chopped up onion and sauteed the onion in EVOO until soft and then added the sprouts. I saute them until they are bright green like your pic. Take them off the heat, finish with salt and pepper and about a 1/2 tsp of butter to add a richness to the veggies. Very tasty! (When my weight is stable I add 1 slice of well cooked, chopped up bacon for added flavor.)

I make enough to make 4 VSG portions and one Ron sized portion.

Brussels sprouts, along with artichokes, are one of the best veggie pyloric valve closers for me!

Sounds like were on the same page !!!!

I like to do "coins" also..... crosscut.

frisco

looks so good. i love the sprouts. but hubby HATES them. so he gets raw sugar snaps. diane