Thursday, December 26, 2013

Sauteed Brussels Sprouts

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With all of the WAY-too-bad-for-me-food I've been eating lately, I decided that I needed to clean some of my meals up as best as I could before the entire holiday got away from me...I'm gonna let you in on a secret:  It's too late - I overdid got away from me.

Still, I was able to fit a FEW meals in there and this is one of them.  It's just a very quick variation of a recipe I posted last year, Roasted Corn and Brussels Sprouts Succotash, which is super delicious also!  So if you have a little bit more time, definitely check it'll be SO glad you did.  

In the meantime, throw this little bit of goodness together...a few simple ingredients and big, big flavor!

3 slices of bacon, chopped
1 medium shallot, diced
2 cloves of garlic, minced
20-24 fresh Brussels sprouts, sliced
1 ½ cup frozen corn, thawed
pinch of thyme leaves (just about 1/4 tsp)
salt & pepper, to taste

In a medium sauté pan, over med/high heat, fry up the bacon bits until crisp.

Remove bits from pan, leaving the drippings, and place on a paper towel; set aside.

Add the shallots and garlic, sautéing for about 2 minutes until almost translucent - be sure it doesn't burn; you may want to lower your heat.

Add the Brussels sprouts and sauté for about 5 minutes until they begin to soften just a bit.

Add the corn and thyme and mix through to heat.

Season with salt and pepper.

Sprinkle with bacon bits.

Remove from heat and serve with lean protein, like baked salmon, or grilled chicken.

I swear that I could have eaten it all!

Serves 3
Calories 143 / Carbs 19g / Fat 5g / Protein 8g / Fiber 5g / Sodium 596mg

Monday, December 9, 2013

Recipe Rewind - Coconut Curry Chicken

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Hello everyone!  Today I'm reaching back into my archives and re-posting a great recipe for Coconut Curry Chicken.  As I stated in my original post below - I put this into my rotation for dinners.  I can't believe how long I waited to try it and now it seems like I've always eaten it!  So delicious and it's what's for dinner tonight!

We've gotten hit with snow and ice here in the Mid-Atlantic with more snow expected tomorrow morning.  I'm looking forward to snuggling in with this dish tonight.

Original post 12/17/12:

I’m a little bit embarrassed to admit this about myself…get ready to be shocked:  before this recipe I had never had curry before.  Ever.

I really don’t have a good excuse.  It could be that whenever the opportunity presented itself, there were other options that appealed to me more?  All I can say is that I’m sorry.  I’m sorry delicious curry, that I neglected to enjoy you for so long.  I’m sorry friends, for doubting you every time you told me how delicious it really is.  I’m sorry Hubby, for not introducing you to this wonderfulness, hence denying you/us this taste sensation.

Okay, now that the apologies are over, I’m here to tell you that this dish will absolutely be in my dinner rotation from this moment forward.  AND, I’m breaking out!  I’m going to try other curry recipes, too!  Stay tuned...

A friend of mine actually makes this a few times a month for her family and for a year she’s been telling me to try it.  Again, my friend, I’m sorry for not listening.

I adapted this recipe from the one she uses at; I also took her advice and added some veggies.

If you are like me, some kind of freak of nature that hasn’t had curry before, try this recipe.  Like tonight.  I’m serious.

  • 1 ½ pounds boneless skinless chicken breasts, cut into 1/2-inch cubes 
  • Salt and pepper to taste
  • 2 T olive oil
  • 2 T curry powder
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2/3 of a 14 ounce can coconut milk (you can also use light coconut milk for even fewer calories; my grocery store didn’t have it this time)
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon sugar (you can omit this)
  • 2 cups cauliflower, rough chopped
  • 2 cup fresh baby spinach
1.  Season chicken with salt & pepper and set aside.
2.  In a medium/large pot, heat oil and curry powder together and let marry for about 3 minutes.  This is key to get great flavor.

3.  Add the onions and garlic and stir to coat…sauté on low for about 5 minutes until the onions soften.


4.  Add the chicken and sauté until no longer pink; about 7 minutes.  It’s okay to not cook until all the way done as it’s going to simmer for 40 minutes.

5.  Add the tomatoes, tomato sauce, coconut milk and sugar, and stir.

6.  Simmer slightly covered over medium heat, stirring occasionally, for approximately 40 minutes. This will thicken the sauce.
7.  In the last 10 minutes, add the cauliflower and stir.

8.  You can also add the spinach at this time; I didn’t add it to my whole pot because Hubby is not a fan…
9.  Remove from heat and serve over rice.

**My notes for slight changes that I’ll make next time (which absolutely are not necessary to improve this dish, just as a variation):  I like spice and I probably won’t add the sugar next time.  Subsequently, I will try adding a tablespoon or two of chili garlic sauce/paste for a spicier version.


Serves 4
Calories 370 / Carbs 23g / Fat 19g / Protein 29g / Fiber 7g / Sodium 1308mg

Tuesday, December 3, 2013

Paleo Breakfast Casserole

So many of you have asked me for the recipe for the breakfast casserole I make all of the time and I'm finally sharing it today!  This is the easiest and super yummy breakfast casserole to make and it freezes and reheats so well.  Throw it together on Sunday and eat it all week or make it for your next brunch!


6 eggs
1 cup egg whites
10 turkey breakfast sausage links, sliced
1 medium zucchini, diced
1 medium yellow squash, diced
½ Vidalia onion, diced
2 cloves garlic, minced
3 oz baby portabella mushrooms or sliced mushrooms, rough chopped
1 cup chopped broccoli
2 cups chopped baby spinach

1/3 cup coconut milk from the can – unsweetened!
2 T real bacon bits

Preheat oven to 350 degrees

In large skillet, saute onions, zucchini, squash, broccoli, mushrooms & garlic until veggies are tender.

Add sausage, mix and cook until heated through; remove from heat and let cool for about 5 minutes.

While veggies are cooking, whisk eggs, egg whites & coconut milk in large bowl. 

Place chopped spinach into an 8x8 baking dish.

Add cooled veggies to the egg mixture & combine.

Pour the egg/veggie mixture into the baking dish and sprinkle bacon bits on top.

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Bake for approximately 40 minutes or until casserole is set.
Eat now, or let cool and refrigerate to enjoy during the week!  Just pop a slice into the microwave to warm.  I like to cut this into 6 big slices and freeze them.

Serves 6
Calories 192 / Carbs 7g / Fat 9g / Protein 18g / Fiber 2g / Sodium 389mg