Brussels Sprouts Fritters

I have made quite a few fritter recipes (click here for my fritter recipes), but this is the first time Brussels sprouts have been the main ingredient. They were amazing!! My favorite fritters, seriously. The goat cheese is an excellent addition, and I love the crispiness of these. You won't even know you're eating Brussels sprouts!

I doubled the recipe below, so we would have lots and lots of fritters. :) (I think I ended up with 12-14)

2 c finely shredded Brussels sprouts (HEB carries bagged shredded Brussels, so I just bought that)
2 green onions, thinly sliced
2 tbsp flour
½ c shredded Parmesan cheese
2 eggs, beaten
2/3 c panko bread crumbs
4 oz soft goat cheese
salt/pepper to taste
vegetable oil for frying
sour cream, finely chopped red onion/green onion for garnish

Finely shred the Brussels sprouts with a sharp knife. (Like i said above, HEB carries shredded Brussels sprouts, so I just bought those). Toss the green onions, flour and Parmesan cheese with the Brussels sprouts.

Add the eggs and combine partially, then add the Panko and mix well. Add the goat cheese. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.

In a large nonstick pan, add ¼ c vegetable oil and heat over medium heat. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy. Flip them and finish cooking on the other side. Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve. Top with sour cream, red onions, and green onions!

Original recipe found here.

Green Curry Lentils & Sweet Potatoes (Crock Pot!)

First new post in over 2 months! It's been... we'll just say "busy" since school started.

I am really into slow-cooker dishes at the moment. I've had the ingredients for this recipe for a while, but never an opportunity to make it. Will won't eat sweet potatoes. He'd probably really like the lentils though. He's out of town, so I decided to make it today.

I wish I had the fresh spinach to stir in at the end, but I didn't. Next time I make this, I'll be sure to have it. BUT I did have my mom's sweet potatoes and onions for this!

1½ c green lentils (rinsed)
4 c vegetable broth
1 onion (diced)
2 small sweet potatoes (cut into large chunks)
4 tbsp Green Curry Paste (I used this one)
2 c fresh Spinach (I did not have any spinach)
salt (to taste)
Optional toppings: Coconut milk and fresh lime juice

To the bowl of a crock pot add the lentils, broth, onion, sweet potatoes, and curry paste. Turn the crock pot to high and cook for about 3½ hours, or until most of the liquid is absorbed and the lentils are tender. I cooked mine on Low about 6-7 hours. When the lentils are done, stir in the spinach, if you have it! Taste and add salt as needed. Top with some coconut milk and/or a squeeze of fresh lime. Dish up and enjoy!!

Original recipe found here.

Homemade Falafel with Tahini Sauce

YUM! These are deliciously crispy and Will and I agreed it was one of our new faves. You can't have just one falafel sandwich!! I also made basmati rice and roasted squash/zucchini.

2 c roughly chopped white onion
6 garlic cloves
2 c cooked chickpeas, drained
1 c lightly packed parsley leaves
1 c lightly packed cilantro leaves
1 tsp salt
¼ tsp chili powder
2 tsp cumin
2 tsp baking powder
½ c all-purpose flour
canola oil, for sauteing 
pita bread, for serving
1¼ c plain nonfat Greek yogurt
¼ c tahini (sesame paste)
2 tbsp lemon juice

For the tahini sauce:
Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside. Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.

Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.

Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour. While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.

Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)

Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.

Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.

Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce. I also used a few red onions and sprinkled on some more parsley.

Original recipe found here.

Healthy Slow-Cooker Steak Fajitas

Well, I have a little over a week left of summer, so of course I'm starting to look for more healthy slow-cooker recipes. I knew I was going to be busy most of the day Tuesday, so I googled "skinny crock pot recipes" and found this "10 Skinny Crock Pot Recipes" from Texas Fit Chicks.

I did prep it the night before: I sliced up the onions & peppers, and Will went ahead and sliced the steak for me. I even mixed the marinade so it would just be ready to pour on. That made it really quick and easy to get ready in the morning. I was able to find my favorite 60 calorie low-carb tortillas, which made these a healthy, delicious dinner. This recipe will be utilized often during the school year!

3 bell peppers, any color (I used red, orange, yellow) (cut into 1/2 in strips)
1 onion (cut into 1/2 in strips)
2 lbs beef (cut into thin strips - skirt steak is perfect)
3/4 c water
2 tbsp red wine vinegar
1 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
8 tortillas
1/2 c salsa
1/2 c shredded reduced fat cheddar cheese
light sour cream (or plain nonfat Greek yogurt)diced green onions

Place the peppers & onion in slow-cooker. Top with beef. Combine the water, vinegar, lime juice, seasonings; pour over meat. Cover & cook on low for 8-9 hrs or until tender. I cooked mine on Low for about 6 hrs and it was perfect! Using a slotted spoon, place a little meat mixture down center of each tortilla. Top with salsa, cheese, light sour cream (we use plain nonfat Greek yogurt), green onions.

Original recipe found here.

I made Roasted Okra and baked jalapenos stuffed with Laughing Cow cheese. 

Spicy Eggplant Fritters

Yum!! I pinned these a while back, but just never got around to making them. I found myself with an eggplant in the fridge that I needed to use, and thought I'd give it a try. So glad I did! I never would have thought to make eggplant like this, and it was really delicious. I think the hot sauce is what makes these great, but if you don't like hot I'm sure you could leave it out and add some other good stuff.

1 lb eggplant, cut into 8 1/2" thick rounds
2 large eggs (I used EggBeaters)
1/2 tsp hot sauce of choice (I used WAY more)
3/4 tsp salt
1/2 tsp ground black pepper
1/4 c + 1/2 tbsp minced basil
Cooking spray

Pound each eggplant slice on both sides with a meat tenderizer (using the rough side - see pictures from original recipe if needed). Set aside.

In a shallow large dish with edges whisk the eggs, Tabasco, salt, black pepper and 1/2 tbsp basil for 20 seconds. Dip an eggplant slice into the mixture on both sides and set aside inside the dish. Repeat the same step with remaining eggplant slices and set aside.

Preheat large non-stick skillet on medium heat and spray with cooking spray. Saute the eggplant for 5 - 7 minutes per side. Discard the egg wash/marinade. Transfer to a platter and sprinkle with remaining basil. 

Original recipe found here.

We had these along with Baked Portobello Parmesan and Balsamic Roasted Green Beans. DELISH.