So the week between Christmas and New Years I'm going to try to be a little bit healthy. I wish you knew the hilarity of me typing this. Between me typing that first sentence and now, Charlie ordered Chinese. It's the thought the counts.
Here are the ingredients for our dish today:
Low Sodium Chicken Stock
The best part? They have very high anticancer properties. Just make sure you don't boil them because that will basically diminish any healthy properties of the vegetable.
Give this a whirl and let us know what you think and stay hungry!
Bacon Brussels Sprouts
3 Slices Bacon, Chopped
1-1/2 Cups Low Sodium Chicken Stock
1/2 Pound of Brussels Sprouts
1 Large Shallot, Chopped
Cook bacon on medium high heat until golden brown. Remove and drain on paper towels. Drain fat and reserve about 1-2 teaspoons to saute shallots in. Don't worry about measuring this part. Just leave a little in the pan and that will be fine. Add your chopped shallot and saute until nice and softened. Add the sprouts and stir for 30 seconds or so. Add chicken stock and let it reduce down until sprouts are softened. If they aren't soft enough you can pop them in the oven or add some more stock to let it reduce again. Move to a dish of your choice and sprinkle with bacon. This makes about two servings. Enjoy!