A little olive oil with a tad of salt and pepper makes these healthy green treats, after baking, quite a delectable side dish. Adding a conservative serving of panko coated boneless chicken as the main course makes for a yummy and modestly caloric dinner.
It's working... though it always amazes me how quickly a few pounds go on and how slooooowly they come off.
Those brussel sprouts look amazing. I like to steam them and then add some of that precious oil.
ReplyDeleteThey look delicious! And the chicken sounds good, too. What time is dinner served? : )
ReplyDeleteI dunno, I think my mother ruined sprouts for me, they were always overcooked and mooshy.
ReplyDeleteYeah, crappy pounds! They just jump on you - and take their sweet time about leaving - like a bad house guest who has begun to stink. ;o)
ReplyDeleteWell i am just glad I read this AFTER last night and the yummy spaggi I made. Brussel sprouts just don't cut it for me I am afraid b ut must say, do admire your dedication here, Janice.
ReplyDeleteAint it the truth! It just isn't fair. But your tasty alternatives rock! At the shows, there are non-stop sweets and crap laying around our back room. Ughhh... feel it!
ReplyDeleteMy daughter developed a taste for brussel sprouts - which struck me as a highly unlikely choice for a little kid. She also loved avocados even though I told her kids don't like slimy green fruit...More for me, hah!
ReplyDeleteThose Brussels sprouts look delicious. I like to put them in a hot frying pan just before done and finish cooking them there so they develop a few crunchy edges on the leaves.
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