Heat olive oil in a skillet over medium heat. Add onion and cook. Stir in garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes. Add cole slaw mix.
Mix in balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts and cabbage mixture. Stir until the sauce has covered the cabbage and brussel sprouts.
Great for those of you that want to eat keto but don’t want to lose your comfort foods. Bon apetit!
1/2 cup enchilada sauce, canned, red
sprinkle chili powder
sprinkle cayenne powder
sprinkle onion powder
sprinkle garlic powder
salt and pepper to taste
2 chicken breasts
1/2 cup shredded cabbage (using a cole slaw salad package works)
couple hearts of romaine, washed and diced.
a dolip of sour cream
Heat a medium sautee pan to medium. If not non stick use olive oil and cook chicken, both sides until cooked through, maybe 10 minutes on each side. Remove chicken from heat and cut up into strips. Heat the same sautee pan to mid low, add the enchilada sauce, spices and the chicken. Stir and toss together until the chicken is coated. warm sauce for about 5 minutes.
In a separate bowl mix together the romaine and cabbage. add the dressing of your choice, I recommend this one, a Chipotle Ranch Dressing. Add a side of sour cream for those that want it. Top with enchilada chicken.
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Dice and slice all ingredients except the spinach, hummus, and goat cheese. Place everything in a bowl, offering hummus on the side. Hummus is a great pairing with this dish as well as the referenced raspberry dressing above. Enjoy!
Tabbouleh, Tabouli, or Tabbouli…however you spell it, it is a great side dish to any meal. Lately I’ve made it my main meal, with some sautéed sweet chicken and olives. Pair with my whole wheat pita and you have a filling meal.
1/4 cup bulgur and quinoa, cooked
2 tbsps olive oil
1/2 lemon, juice
3 tbsp chives, sliced
4 cups chopped fresh parsley
¼ cup chopped fresh mint
1 roma tomato, chopped
1 cucumber – diced small, maybe 1/2 inch cubes
1 teaspoon salt
ground black pepper to taste
Cook your quinoa and bulgur according to the instructions on your package. If you find them separate, the recipe is typically made with bulgur. Take the parsley and put it into the food processor along with your fresh mint and chop until very fine and mixed. (Diet hint- spinach is an appetite suppressant, add a cup of fresh spinach to the food processor to add, you won’t notice the difference and get the added benefits). I usually have to chop in small batches with the greens close to the blades. Place your parsley and mint mixture in a bowl and add your chives, lemon juice, diced tomato, diced cucumber, cooked bulgur, and salt and pepper. Mix and chill for an hour. Serve when ready. This usually makes enough for a day or two of salads.
The delicious combo of the sweet blueberries, creamy goat cheese and the roasted beet is a lively twist on the usual dinner salad. Add walnuts or chicken for more protein or keep it light by skipping the dressing!
Slice or cut your beets into quarters, brush with olive oil, salt and pepper on each side, and bake in oven at 380 degrees Fahrenheit for 20 minutes if in slices, or 40 minutes if in large quarters. My recommendation is to cut in 1/4 inch slices, roast for 20 minutes at 380 degrees and you’ll end up with crispy edges with a taste almost like a potato chip. Prepare red onion, avocado, blueberries and toss with spinach. Once the beets are ready toss them in the salad, salt and pepper to taste and dress with desired dressing. My homemade caesar dressing can be found here. Easy and delicious! beet salad beet salad