Apple Bacon Brussels Sprouts

YUMMYYYY!  I made this on the same night as a salmon main dish.  After Mr. Rodgers had cleared his plate, he asked for seconds.  Of the Brussels Sprouts.  Yeah.  You know you made something special when the husband asks for more of the Brussels Sprouts instead of the salmon.  Seriously.  That’s cray cray.

I loved this too, because it was so super healthy, with the perfect twist of smoky, sweet, and acidic!  Yummy!  I love it when eating well tastes super delicious!  You all know my theory on veggies…if you don’t like them, it’s probably because you don’t know how to make them shine!!!  In one of my former Brussels Sprouts posts I had a whole paragraph about how Brussels Sprouts are like women.  It was comical.  And really deep.  😛

So, here’s what you need:

  • 4 Pints Brussels Sprouts (1 Carton)
  • 3-4 Pieces Turkey Bacon
  • 1 Apple, Chopped into cubes
  • Fresh Ground Sea Salt and Black Pepper
  • Red Wine Vinegar

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse, trim, and chop Brussels in half.
  3. Chop bacon into small strips.  Lay them out on a cookie sheet and slide into the oven.  Cook until just starting to brown, about 10 minutes.
  4. Remove bacon from cookie sheet and set aside.  Spread Brussels sprouts out on the same cookie sheet, salt and pepper, and slide back into the oven.  Cook until starting to brown, about 15 minutes.
  5. Add apple and toss a bit, slide back into the oven.  Cook for 10 minutes.
  6. Sprinkle bacon back on, and cook for an additional 5 minutes.
  7. Remove from oven, sprinkle with red wine vinegar, and toss.  Taste and adjust to your preference.  🙂
  8. Enjoy!!

What do you think?!  Brussels sprouts with bacon?!  Worth a try?  You won’t regret it! 🙂

Preheat oven to 425*  Cut bacon into small strips.  Spread out in a single layer and cook until browned, about 10 minutes.  Remove from pan and set aside.

Apple Bacon Brussels 1Lay Brussels out on same cookie sheet.  Salt and pepper.  Roast Brussels until starting to brown.  About 10 minutes.

Apple Cabbage Brussels 2Add apple and toss.  Cook until tender, about 10 minutes.

Apple Cabbage Brussels 3Sprinkle bacon back on, and cook for about 5 more minutes.  Everything should be browned and tender!

Apple Cabbage Brussels 4Yummy!!!  Remove to a bowl, sprinkle with red wine vinegar and stir.  Taste and adjust.

Now, serve!!

Apple Cabbage Brussels 5Hallelujah!

Salmon and Avocado 6 Apple Bacon Brussels

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Quinoa Mint Zucchini Boats

Mint.  I’ve decided you love it or you hate it.  I really do like it.  My husband really doesn’t.  Usually I use his reaction as a gauge as to whether or not I should blog about a meal.  The day I made these, I broke that mold.  I wasn’t going to share this recipe with you all, because he so desperately did not like them.  But then I realized something.  Just because my husband doesn’t like mint, does NOT mean that everyone else in the world hates it too.  In fact, a lot of my followers are foodies with fancy tastes (go you!), and they love fresh herbs and more “grown up” tastes, so they would probably love this!  Yes, I consider goat cheese and mint to be grown up food.  Says the girl that used to eat a box of corn dogs a week.   😐  Don’t judge me!  Praise the Lord my husband inspired me to start eating healthy or I’d probably have had a heart attack by now!!

Anyways!  Back to my boats 😉  I thought these were tasty!  I made them as a side dish for a roasted chicken I made…but between the protein packed quinoa and lentils, they were hearty enough for me to warm one up for lunch the next day!

So.  If you love mint.  And goat cheese.  And quinoa.  And PARMESAAAAAN. (I love parmesan).  Then this recipe is for you my friend!  Read on!  And make this for your friends and they’ll think you’re all fancy pants!!!  😉

Adapted from greatist.com

Here’s what you need: (To make 4 boats)

  • 2 Medium to Large Zucchini
  • 2 C Cooked Quinoa
  • 3-4 Handfuls Spinach, Roughly Chopped
  • 6-8 oz Goat Cheese, Chopped/Crumbled
  • 1 C Cooked Lentils
  • 1/2 C Fresh Mint Leaves, Chopped
  • 6 Tbsp Olive Oil
  • Salt and Pepper to taste
  • Shredded Parmesan

And here’s how you do it:

  1. Preheat your oven to 350 degrees.
  2. Do your prep!  Make sure you have your quinoa and lentils cooked.  Chop your spinach and mint, and make sure your goat cheese is in small pieces!
  3. Wash your zucchini and cut in half lengthwise.  Use a spoon to scoop out the seeds so you have “boats.”
  4. Heat up a grill pan.  Brush zucchini with some oil.
  5. Grill zucchini, preferrably covered, until you have nice grill lines and they are starting to get tender.
  6. While zucchini is grilling, mix all other ingredients except for Parmesan in a large bowl.
  7. Remove zucchini from grill and place on a baking sheet.  Fill generously with the quinoa/lentil mixture.
  8. Top with Parmesan, put in the oven, and cook until it is warmed through and the Parmesan is melty and browned!
  9. Take out.  Serve.  Look fancy.  🙂

 

 

Preheat your oven to 350 degrees.  Make sure you have cooked quinoa and lentils.  Chop  everything.  Wash your zucchini and cut it in half lengthwise, and scoop out the seeds.  It should look kind of like this!

 

Mint Zucchini Boats 1Mix together everything else EXCEPT the shredded cheese.

Mint Zucchini Boats 3Yum!  Now grill your zucchinis!  You can do this on an outdoor grill too, I just didn’t have one yet when I made these 🙂  You’re just looking for them to be starting to get tender, but still able to hold together.

Mint Zucchini Boats 2Place them on a cookie sheet…

Mint Zucchini Boats 4Grill lines, yeah baby!  Fill generously with the stuffings…

Mint Zucchini Boats 5Top with Parmesan to your tastes….

Mint Zucchini Boats 7Bake until everything is heated through and the Parmesan is getting melty and browned.  Serve along side a protein, or just eat them for a snack or even lunch!

Mint Zucchini Boats 6Pretty!  I hope you enjoy this!!!  Let me know if you try it, and what alterations you make!!