"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
VALI_T
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 2/7/11 6:26 P
My hubby and I both enjoyed them, but I'm going to have to be careful about how many I eat next time becuase they've got a lot of fiber and they caused me some intestinal disturbance later in the evning...
There was much rejoicing!
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MISS_VIV
Posts: 11,366 2/6/11 6:51 P
I am so glad that you gave them a try. They are not something you want to eat every day, but definitely a 'good for you' veggie to add variety to your meals.
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 2/6/11 5:44 P
Okay, ladies, I fixed the brussel sprouts for lunch using Smashy's directions and they came out okay. I don't think I'd go so far as to say that I love them, but they were pretty good and I definitely do not hate brussel sprouts anymore. They're good for you and they're in season, so I may just buy some more the next time I go to the grocery. This was an okay experiment and I've already learned something new and found another food that I like because of this Iron Chef recipe challenge.
There was much rejoicing!
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LOOSEINGIT
Posts: 4,075 2/5/11 7:45 P
Super Bowl Hot Wings
Ingredients: - 1 spray olive oil cooking spray, or enough to coat sheet - 12 oz uncooked skinless chicken wings - 1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product - 1 cup Frank’s Red Hot Sauce - 1/2 cup fat-free sour cream - 2 tbsp blue cheese, or gorgonzola, crumbled - 2 tbsp fat-free skim milk - 4 medium stalks celery, cut into 2-inch pieces
Directions: Preheat oven to 400ºF. Coat a large baking sheet with cooking spray. Dip wings in Frank’s Red Hot Sauce. Then, place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes. Meanwhile, to prepare dip, whisk together sour cream, cheese and milk. Serve wings with dip and celery on the side. Recipe makes 4 servings.
Entire recipe makes 4 servings Serving size is 3 wings, 3 tablespoons of dip and 1 celery stalk PER SERVING: 150 calories; 4g fat; 0g carbohydrates; 22g protein; 0g fiber
I haven't tried this yet, but sounds good for anytime
Cheryl Ky.
In Christ alone my hope is found
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VALI_T
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 2/5/11 2:45 P
I wimped out during the week and didn't cook the brussel sprouts. I'm going to fix them tomorrow, along with the Spark recipe Cheddar and Cauliflower Chowder.
There was much rejoicing!
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MISS_VIV
Posts: 11,366 2/5/11 9:27 A
Yes - we are waiting to hear of your experience with the brussells sprouts. I hope it was good.
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 1/31/11 7:56 P
You gals have gotten me intersted in trying brussel sprouts again. I don't think I've had any in 30 or 35 years so how can I know that I really and truly hate them??
So anyway, while I was at the grocery today I bougth about a pound of brussel sprouts and I'm gong to try cooking them tomorrow. I'll let you know how that goes...
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COPPERPENNY45
Posts: 6,032 1/31/11 11:18 A
GOOD MORNING! (CAPS FOR VI)
I CAN'T EAT BRUSSEL SPROUTS, CALIFLOWER OR CABBAGE DUE TO INTESTIAL SURGERY. THESE ITEMS DON'T BREAK DOWN WELL IN THE INTESTINE AND CAN CAUSE BLOCKAGE. I FOUND THAT OUT THE HARD WAY & ENDED UP HAVING TO BE IN THE HOSPITAL SEVERAL DAYS. BUT THE RECIPIES DO SOUND GOOD.
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MISS_VIV
Posts: 11,366 1/31/11 10:55 A
I saw this recipe in one of my many cookbooks.. and can't remember where it was.. but I am sharing it, because I am going to TRY IT MYSELF.. I haven't yet.
BREADED BRUSSEL SPROUTS Ingredients 1-1/2 pounds Brussels sprouts 1 teaspoon salt 4 tablespoons butter, melted 4 tablespoons grated Parmesan cheese 4 tablespoons dried Italian bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon seasoning salt Directions: Wash and trim sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts.(This helps cook the sprouts more evenly and quickly).
In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to a boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine parmesan cheese, dried bread crums, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.
Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
These sound really good - but again DON'T OVERCOOK.
Another on prepping fresh www.youtube.com/watch?v=q3dvqyHSAEA I grew Brussels sprouts years ago. I think they are best if they are young & tender. When they start getting big, they have a stronger taste.
Edited by: 60SIXTY at: 1/31/2011 (08:14)
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
VALI_T
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 1/30/11 7:53 P
Okay 60 and Smashy, I'll give 'em another try...but if I still hate them I'm gonna blame it on you guys.
There was much rejoicing!
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MISS_VIV
Posts: 11,366 1/30/11 6:53 P
select the smaller (but not the littlest ones)... pull off the outer leaves and check to make sure there are NO little bugs or such.... then trim off the bottom stalk a bit too. It doesn't take much to trim them up.
Do NOT overcook... most people tend to ruin them by over cooking. they should be al-dente... just so you can stick a fork in them. NOT MUSSHY.... Good luck and enjoy...
Boil 1 1/2 cups water, 16 oz white wine vinegar, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 teaspoon whole peppercorns. Pour it over brussels sprouts, sliced hot peppers, and cut celery. Place in a jar, cover with a layer of olive oil, put in refrigerator for one week to pickle. Mmmm....
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VALI_T
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 1/30/11 6:19 P
Okay, never having fixed brussel sprouts myself, I've got a couple of questions. How does one go about cleaning brussel sprouts before cooking them? Do you have to remove the outer layers the way you do with lettuce or cabbage? Also, are the smaller ones better tasting or more tender than the bigger ones? Maybe I'll give them a try one day soon...maybe...
There was much rejoicing!
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MISS_VIV
Posts: 11,366 1/30/11 6:16 P
Bussell sprouts.
Halve the sprouts, saute in pan with a bit of butter and olive oil. ADD in a handful of slivered almonds, and a handful of raisins. (I like California white raisins best.) A shake of salt and pepper to taste. Cover and let rest in the covered pan for about 15 minutes...........Tasty.
I should have added to be sure and turn the heat down or off and then cover.
SparkPoints: (90,475)
Fitness Minutes: (110) Posts: 12,020 1/30/11 6:05 P
Sorry, but not this week. I'd love to get into this challenge next week...but I really hate brussel sprouts. Well, maybe it was just the way my mother cooked them when I was a kid and the fact that I was not allowed to leave the table until I had eaten all of them, but I don't think I'm brave enough to try them again this week...
"To lose a healthy one pound of fat per week, all it takes is a 500-calorie deficit per day."
60SIXTY
Posts: 24,879 1/30/11 4:57 P
Suggest a healthy recipe or menu to go with the secret ingredient. If you are using a copy-right online recipe, please provide the link and name of the recipe. If you have tips on how to make a recipe available online, you may comment on how you would change the recipe.
The SECRET INGREDIENT OF THE WEEK: Brussels Sprout
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
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