Crispy Brussels Sprouts & Creamy Parmesan Risotto

 original recipe here

For the Brussels Sprouts

• 1 Tablespoon olive oil
• 2 cups Brussels Sprouts, halved
• Salt & Pepper to taste

For the Risotto

• 2 Tablespoons olive oil (or butter, coconut oil, etc.)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1 cup white grape juice
• 4-5 cups chicken stock
• 1/2 cup parmesan cheese
• Salt & pepper to taste

For the Brussels Sprouts:

1. Heat a large deep skillet to medium heat.
2. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
3. Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
4. Remove from skillet and season with salt and pepper, set aside.

For the Parmesan Risotto:

1. Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
2. Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
3. Add the white grape juice and stir until all the juice is nearly absorbed.
4. Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
5. When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.

Guiltless Alfredo Sauce

 Original recipe found here

2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Roasted Carrots

 1/4 cup olive oil

4 cloves minced garlic

1/4 cup grated parmesan cheese

1/4 cup panko breadcrumbs

3/4 tsp kosher salt

4-5 cups carrots, peeled, and sliced

1) Preheat oven to 400°F

2) Put carrots in gallon ziplock bag, then add oil, garlic, cheese, breadcrumbs, and salt into bag. Close bag, then shake vigorously until carrots are coated.

3) Spread carrots on sprayed cookie sheet, then bake for 15 mins. Stir, then cook for 10-15 minutes more, until carrots are soft and crisp around the edges.