Brussels Sprouts and Canadian Bacon
(makes 12 servings)
2 pounds (900 g), fresh Brussels sprouts, outer stems and leaves removed
olive oil cooking spray
1 tablespoon (12.5 g) reduced-calorie margarine
2 shallots, minced
3 ounces (90 g) Canadian bacon, cut into 1/4-inch (.6 cm) dice
2 tablespoons (30 ml) fresh lemon juice
- Cut a small X in the root end of each Brussels sprout. If they are large, cut in half lengthwise. Place in a large saucepan with boiling water to cover. Reduce heat and cook until tender to the bite, about 5 to 7 minutes. Drain. (May be made ahead up to this point and refrigerated in a covered container.)
- Shortly before serving, heat oil and margarine in a large nonstick skillet over medium heat. Add shallots and Canadian Bacon. SautÃ©, stirring frequently, until shallots are soft and bacon is browned, about 5 minutes.
- Toss in the Brussels sprouts and continue to cook, stirring frequently, until Brussels sprouts are hot. Add lemon juice and continue to cook for another minute.
- Transfer mixture to a serving dish and serve.
Per serving: 52 calories (20% calories from fat), 4 g protein, 1 g total fat (0.3 g saturated fat), 8 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 125 mg sodium
Exchanges: 2 vegetable