Soy Sesame & Honey Glazed Brussels Sprouts

So I am not the biggest Brussels sprouts fan. My mom really likes them, she made them when I was growing up, and I ate them. I mean... they're an okay veggie. Until tonight I had never cooked them and there is not one other blog post involving Brussels sprouts on this blog.

I saw this recipe for these on Pinterest, and the picture just looked so good I had to try it out. I had to wait for a night Will wasn't here - he refuses to eat Brussels sprouts... and sweet potatoes... so that would be why I had both of those items tonight (see below). He had to fly to Houston a day early because of the possible weather tomorrow. Booo!!





1 lb fresh Brussels sprouts, ends trimmed and  sliced in half
1 tbsp fresh ginger 
(I use the kind in the tube)
1 tbsp sesame oil
1 tbsp veg oil
2 tbsp lite soy sauce
red pepper flakes
sesame seeds
¼ c chicken broth or white wine
¼ c honey

In a large sautĂ© pan, over medium to medium high heat, add both sesame and veg oil, the grated ginger, and a pinch of red pepper flakes. Once oils are heated and ginger starts to bubble, add the Brussels sprouts.Shake pan to distribute Brussels sprouts and add soy sauce.

Cook for about 10 minutes. Once the Brussels sprouts begin to caramelize, you can de-glaze the pan with your broth or white wine…just need a splash. Cook another 2-3 minutes, shaking pan a few times. Add honey and a few sprinkle of sesame seeds, cook another 2-3 minutes or until Brussels sprouts are tender and tasty! Enjoy!

Original recipe found here.


I made the Brussels sprouts with baked sweet potato fries, and baby portobellos with Laughing Cow cheese.


Stuffed Cabbage Casserole

I could eat this every week! YUM! I can't wait to take the leftovers for lunch tomorrow.




2 tsp olive oil, divided
1 lb lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste 
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz) petite dice tomatoes with juice
1 can (15 z.) tomato sauce
1/4 c water
2 c cooked brown rice (I just used a bag of the boil-in-bag brown rice)
2 c low-fat mozzarella cheese

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.  YUM!

Original recipe found here.

Tomato & Spinach Tortellini Soup (WW Recipe)

Perfect for a cold day! This is easy and delicious! Good for you too. :)




12 oz. package cheese Tortellini pasta-dried, frozen, or fresh
3 c chicken broth
2 tbsp tomato paste

1 c water
1-14 oz. can petite diced tomatoes
3 carrots, chopped
1 small onion, diced
2 stalks celery
1 ½ c fresh spinach,chopped
¼ c Parmesan cheese
3 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp black pepper/salt
1 tbsp olive oil
3/4 c fat-free half-n-half (optional)



Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through. Stir in diced tomatoes, tomato paste, broth, water, basil, oregano, rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.
Add in tortellini pasta, spinach and Parmesan cheese (and half-n-half if using)- simmering for an additional 15 minutes, stirring several times during simmer.
Original recipe found here.

Black Bean Enchiladas with Avocado Sauce

These are awesome!! We loved the avocado sauce. Very delicious!

After baking...

Before baking...



For avocado sauce:
5 slices pickled green jalapeno
2 cloves garlic
1 avocado
1/2 c vegetable stock
2 tbsp light sour cream
salt/black pepper

For the enchilada filling:
1 tbsp pine nuts
6 tbsp fresh cilantro
2 tbsp olive oil
1 -15 ounce can black beans, drained/rinsed
1/2 green pepper, diced
3 green onions, sliced
3.5 oz cheddar cheese, grated
4 large flour tortillas (I used 60 cal low carb tortillas - and I made 5 enchiladas)
1 medium tomato, thinly sliced


Heat the oven to 375°F. In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and seasoning, and process until smooth. Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn't need to be washed thoroughly).

Process the pine nuts along with the cilantro and olive oil to form your cilantro pesto.

In a large bowl, combine the black beans, diced green pepper, sliced green onions, two thirds of the cheddar, and the pesto. Mix well.

Spread a few tablespoons of the avocado sauce in the bottom of an 8x8" baking dish. Spoon about a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar, and a few slices of tomato. Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

Original recipe found here.
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