Lemon Garlic Brussel Sprouts

My husband and I LOVE brussels sprouts but I get sick of making the same recipe all the time.  A lot of recipes call for bacon or brown sugar, neither of which you should have much of.  I have been searching for a spin on brussels sprouts for awhile and I just tried this simple, clean and yummy recipe and had to share!  It would pair perfectly with grilled chicken or pork tenderloin.  

Garlic Lemon Roasted Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

• 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
• 2 - 3 cloves garlic, minced
• 2 Tbsp extra virgin olive or walnut oil
• 2 tsp fresh lemon juice, plus more for serving
• 1/2 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated parmesan cheese (optional)

Directions

• Preheat oven to 400 degrees. Add brussels sprouts, garlic, oil, lemon juice and salt to a large ziplock bag. Shake to toss ingredients.  Spread evenly on a baking pan.
• Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm and top with parmesan cheese if you chose.  

If you are on the 21 day fix or 21 day fix extreme this would count as 1 green and 1 tsp per serving.  If you added the optional parmesan cheese it would count as 1/4 blue.  Enjoy!!  

Mini Southwest Stuffed Peppers

Do you ever miss nachos?  I know I do.  While I still do enjoy them from time to time, these mini stuffed peppers really help me not even miss the chips! 

Mini Southwest Stuffed Peppers

Ingredients:
1 1b ground turkey
2-3 T southwest seasoning mix (store bought or make your own)
3/4 cup water
1-1/2 lbs mini bell peppers
1 cup cheese

Cilantro Cream Sauce:
1/2 cup greek yogurt
1/2 cup fresh cilantro
1/2 teaspoon minced garlic
2 tablespoons lime juice

Instructions:
Preheat oven to 350 °
1. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers.
Chop the reserved peppers finely and set aside.
2. In 10-inch skillet, cook the turkey and chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally. Once meat is browned stir in southwest seasoning mix and water. Cook over medium heat 5-10, stirring occasionally.
3. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
4.While peppers are baking, make the cream sauce. For the cream sauce: In a food processor, pulse the greek yogurt, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
5. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Let peppers cool for 10 minutes and top with cream sauce.
Tip:

To dress up the peppers, drizzle the peppers with the cream sauce by placing the sauce in a small plastic bag. Snip the corner off with scissors and drizzle. This is a great make ahead dish and the cream sauce is even better if made the day before so the flavors can blend.

Recipe inspired by: http://www.the-girl-who-ate-everything.com/2014/08/mini-taco-stuffed-peppers.html