Creamy Polenta with Roasted Vegetables and Turkey Sausage

Creamy Polenta with Roasted Vegetables and Turkey Sausage

adapted from Williams Sonoma

Creamy polenta is like  warm hug, smooth and creamy. If you don't have fontina use any melty cheese.

Aleppo pepper is one of my new favorite spices. It is peppery but fruity too.

Makes 3 servings                                                        9 WW points / serving

1/2 cup polenta

2 1/2 cups water
1/4 tsp. Kosher salt
6 oz. butternut squash, peeled, seeded and cubed
4 oz. brussels sprouts, halved
1 1/2 tsp.. olive oil
1 1/2 tsp. balsamic vinegar
1/2 Tbsp. butter
1 1/2 oz. shredded fontina cheese
1 Tbsp. grated Parmesan cheese
Kosher salt and Aleppo pepper or freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish

1. Preheat an oven to 450°F.
2. In a medium saucepot, bring the water and salt to a boil.
3. Stir in the polenta and bring to a boil.
4. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.
5. Line a baking sheet with foil or parchment.
6. In a bowl, toss the squash and brussels sprouts with the olive oil and vinegar, season well with salt and pepper
7. Spread the vegetables into a single on the lined baking sheet,; Add the sausages to the pan.
8. Roast in the preheated oven until the vegetables are tender and the sausages are cooked through, stirring once, about 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.
9. When the polenta is soft and creamy, stir in the butter and cheeses until melted; Season to taste with salt and pepper.
10. Spoon the polenta onto plates; Top with the roasted vegetables and sausage.
11. Garnish with parsley before serving.

Enjoy!

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

adapted from Food & Wine

Looking for ways to use up the rest of the Whole Lemon Vinaigrette we made yesterday. 

Make sure you massage the dressing into the kale to help tenderize it.

Makes 2 servings                                                             2 WW points / serving

1 Tbsp. Whole Lemon Vinaigrette

1 1/2 cups torn curly kale

1/3 cups thinly sliced Brussels sprouts

1 scallion, white part only, thinly sliced

1/2 Honeycrisp apple, roughly chopped

1 1/2 tsp. pecans, toasted

Kosher salt

Freshly ground black pepper

1. Toss the vinaigrette with the kale and Brussels sprouts and massage the dressing into the kale.
2. Add the scallion, apple and pecans; Toss to distribute.
3. Season to taste with salt and pepper.

Enjoy!

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

adapted from America's Test Kitchen

My husband loves crispy Brussels sprout but deep fry creates a mess and it is just not healthy. We all know that air fryers are mini convection ovens and neither truly "fry" anything. But roasting can also create a crispy exterior.

Makes 2 servings                                                              2 WW points / serving

Dipping Sauce

2 Tbsp reduced fat mayonnaise

1 1/2 tsp minced scallion greens

1/4 tsp. lemon zest

2 tsp lemon juice

1/4 tsp Worcestershire sauce

1/4 tsp. Dijon mustard

1/8 tsp garlic powder

1/2 lbs. Brussels sprouts, trimmed and halved

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the convection oven / air fryer to 350F.
2. Place the Brussels sprouts on a baking sheet lines with foil and coated with cooking spray if using convection oven or place in the air fryer basket.; Coat the sprouts with cooking spray.
3. Transfer to the oven / air fryer cook for about 10 minutes, toss, continue cooking until they are tender, well browned and crisp, about another 10 minutes.
4. Season to taste with salt and pepper; serve with the dipping sauce.

Enjoy!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

Enjoy!

Sautéed Brussels Sprouts with Toasted Almonds and Feta

Sautéed Brussels Sprouts with Toasted Almonds and Feta

adapted from Cooking Light Annual Recipes 2018

Mix and match your nuts and cheeses in this versatile dish. Since I was planning to serve it with Lemon-Oregano Chicken Skewers I kept it Mediterranean with the feta and used slivered almonds which I had on hand. Try it with blue cheese and pecans too.

Makes 2 servings                                                            1 WW PP / serving

Cooking spray

2 cups shaved brussels sprouts

1 Tbsp. slivered almonds, toasted

1 Tbsp. apple cider vinegar

1/2 tsp. chopped fresh thyme

1 Tbsp. crumbled feta cheese

Kosher salt & Freshly ground black pepper

1. In a pan coated with cooking spray, sauté the brussels sprouts for about 3 minutes until stating to wilt.
2. Add the apple cider vinegar and cook until most of the liquid is absorbed, about 1-2 minutes.
3. Remove from the heat. Add the thyme, nuts and cheese.
4. Season with salt and pepper to taste before serving.

Enjoy!

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

The pan fried turkey pepperoni provides a nice saltiness while the hint of balsamic adds a little sweetness.

Makes 3 servings                                                      1 WW Blue points / serving

1/2 oz. (14 slices) turkey pepperoni, cut into 1/4 inch strips

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

1. In a Dutch oven coated with cooking spray, cook the turkey pepperoni until crisp; transfer to a paper towel to drain.
2. Add more cooking spray to the pot; add the Brussels sprouts, kale, onion, salt, cayenne, black pepper and 2 Tbsp. stock; cook stirring until the vegetables are tender crisp, about 3-4 minutes.
3. Add the garlic and cook an additional minute.
4. Add the remaining 2 Tbsp. stock, bring to a boil; cover, reduce heat and cook until the vegetables are tender, about 4-5 minutes.
5. Stir in vinegar.
6. Transfer the  vegetable mixture to a serving bowl; Top with pepperoni and walnuts before serving.

Enjoy!

 

Roasted Brussels Sprouts with Pearl Onions

Roasted Brussels Sprouts with Pearl Onions

adapted from Keto for Beginners (2020)

I think the best way to eat brussels sprouts is roasted.

Makes 4 servings                                                     0 WW Blue points / serving

1 lb. Brussels sprouts, halved

10 pearl onions, halved

3 garlic cloves, halved

1/2 Tbsp. olive oil

1/2 Tbsp. water

3 Tbsp. red wine vinegar

1/2 tsp. sugar substitute

Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400F.
2. Put the oil, water, vinegar, and sugar substitute in a large bowl; Whisk to combine and season to taste with salt and pepper.
3. Toss in the brussels sprouts, onions and garlic; Toss to coat.
4. Pour the mixture onto a sheet pan lined with foil.
5. Roast for about 30 minutes or until the vegetables are tender on the inside and crisp on the outside.
6. Season to taste with salt and pepper before serving.

Enjoy!

Lemon Garlic Brussels Sprouts

Lemon Garlic Brussels Sprouts

adapted from Food Network

The lemon juice brings a brightness to the sprouts.

Makes 4 servings                                                     0 WW Blue points / serving

1 lb. Brussels Sprouts, trimmed

2 thinly sliced garlic cloves

Cooking spray

Kosher salt and freshly ground black pepper

1 1/2 tsp. lemon juice

1. Preheat the oven to 425F.
2. Toss the Brussels sprouts and garlic on a baking sheet coated with cooking spray.
3. Season with salt and pepper.
4. Roast until the sprouts are tender and browned in places, about 25 minutes.
5. Toss with the lemon juice before serving.

Enjoy!

Barramundi Fillets with Brussels Sprout Chips & Shrimp

Barramundi Fillets with Brussels Sprout Chips & Shrimp

adapted from Bon Appetit October 2009

Barramundi or Asian Seabass is native to waters from Northern Australia to Southeast Asia and west to the coastal waters of India and Sri Lanka.

If barramundi is not available you can use another white fish such as sea bass, halibut, grouper, snapper, mahi-mahi, or cod.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                           1 WW blue points / serving

1/2 tsp minced shallot

1/4 tsp. fresh lime juice

1/4 tsp. grated lime peel

1/4 tsp. white wine vinegar

1 tsp. olive oil

1 tsp. water

1/8 tsp. honey

Cooking spray

2 Brussels sprouts, leaves separated, cores discarded

2 6-ounce barramundi fillets or other white fish

1/4 lb. poached shrimp

1. Preheat the oven to 450F.
2. Whisk the shallot, lime juice, peel, vinegar, honey, oil and water. Season to taste with kosher salt. Set aside.
3. Spread the Brussels sprout leaves on a baking sheet coated with cooking spray. make sure they are in an even layer and spray the leaves with additional cooking spray.
4. Cook the leaves for 7 minutes stirring occasionally. 
5. Place the fish in another baking pan coated with cooking spray. Add to the oven. Cook for 8-10 minutes or until the fish is opaque in the center and the leaves are brown in spots and crisp.
6. Drizzle the fish with the vinaigrette.
7. Serve the fish topped with shrimp and Brussels sprout chips.

Enjoy!

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

adapted from Skinny Kitchen

Roasted is our favorite way to eat Brussels sprouts

Makes 4 servings                                            0 WW Blue points / serving

1 lb. Brussels sprouts, trimmed

Cooking spray    

1/2 Tbsp. Champagne balsamic vinegar or any balsamic you have

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1. Preheat oven to 425F.
2. Line a baking sheet with foil and coat with cooking spray.
3. Put the Brussels spouts in a large bowl, coat them with cooking spray.
4. Add the balsamic vinegar, salt and pepper and toss to coat.
5. Pour the sprouts onto the prepared baking sheet in a single layer.
6. Roast for 20-30 minutes, until soft inside.

Enjoy!

Roasted Frozen Brussels Sprouts

Roasted Frozen Brussels Sprouts

adapted from Wellplated.com

We love fresh roasted brussels sprouts but frozen are so much less expensive. When steamed they become mushy. Wellplated encouraged me to roast them still frozen and they came out just like the fresh ones.

Makes 2 servings                    0 WW Blue points

1 10 ounce bag frozen brussels sprouts, STILL FROZEN

cooking spray

kosher salt and freshly ground pepper to taste

1 tsp freshly grated Parmesan cheese

1. Line a large rimmed baking sheet with parchment paper. Place the sheet in the oven on the bottom shelf while the oven is cold and preheat to 450F.
2. When the oven reaches temperature, put the brussels sprouts on the heat tray. Keep them spread out. Cook for 15 minutes.
3. Remove the pan from the oven, coat with cooking spray and season with salt and ground pepper.
4. Return the pan to the oven and cook for an addition 10 minutes or until the brussels sprouts are browned on the outside and soft on the inside. Sprinkle with the Parmesan cheese.

Enjoy !