Thank you for your great feedback today. It was mentioned that these recipes are not just for families with children. That is so true. Since Nick was 2 1/2, I stopped making the extra “kid” meals because it was a lot more work and my son was showing very little interest in trying new things. So my philosophy is to cook healthy regardless of whether you are cooking for your family, friends or yourself.
Tonight I just grilled sirloin steak so there isn’t much of a recipe to speak of except to note that I sprayed the indoor grill pan with cooking spray instead of adding oil. It is worth mentioning that I roasted Brussels sprouts and welcome you to try this recipe. I have had a few people mention that they don’t usually like Brussels sprouts but when they tried them roasted, they changed their opinion because roasting adds a whole new flavor worth trying. The recipe is listed below.
If however, you know you won’t like these, then I invite you to try the same recipe but substitute the brussel sprouts with cut up zucchini (except don’t blanch in boiling water first) and reduce roasting time to about 20 minutes. NOTE: you can even add slices of onion with the zucchini too (they turn really sweet).
Roasted Brussels Sprouts
Preheat oven 425o
2 – 3 pounds Brussels sprouts
3 small or 2 large cloves garlic – minced
1 teaspoon onion powder
Salt and pepper to taste
1. Heat pot of water to boiling and add Brussels sprouts. Cook for about 3 minutes and drain.
2. Put Brussels sprouts into a large bowl and spray with cooking spray. Add garlic, onion powder and salt and pepper to taste and toss gently.
3. Place seasoned Brussels sprouts onto a roasting pan that has been sprayed with cooking spray.
4. Roast for 25 – 30 minutes, stirring occasionally to allow even cooking.
NOTE: Make sure your roasting pan is large enough so that the Brussels sprouts are spread on the bottom of the pan and do not overlap, this ensures even cooking and the right browning.