Chicken and Brussel sprout sandwich

I made a dozen or so chicken breasts I bought on clearance yesterday at Target. I baked them in the oven in homemade chicken stock and water.

So for lunch I sliced up two hunks of chicken and sautéed them quickly in extra virgin olive oil and ras el hanout. I sliced about 20 leftover Brussel sprouts in half and tossed them in too.

I made mine into a sandwich with jalapeño mozzarella cheese.

Evening snack: Hummus Brussel Sprout Wrap

I promised myself I'd eat clean today. I worked hard at the store, did a mild work out and ended up with 800 calories left if I intended to break even. Because I can't lose any more weight.

Yesterday I didn't reach my protein goal so I started today with a spirulina protein shake. Then at 9 a.m. I had breakfast/lunch: a small piece of zaatar bread heaped with very generous amounts of romaine and spring mix, some hummus, a touch of Bulgarian feta, and a little baba ghanouj. 

I punched out of work at 3 pm and got a nonfat unsweetened green tea latte (matcha in skim milk) for a snack/afternoon pick me up. I received a venti, so that means my calcium is in good shape today and the milk adds to my protein count.

Dinner was one serving ham, about a 1/4 cup tropical fruit (see previous blog entry) and about 3/4 cup boxed mac and cheese.

So for my snack I made Brussel sprouts. Put 12 of them in a six inch wrap with 1 ounce spicy gouda, less than 1/4 cup shredded Parmesan and-- get this-- 2 tablespoons hummus. 

It was so good. And I washed it down with a green apple Angry Orchard hard cider.

Buffalo Brussel Sprouts

I just ate a bag of Brussel sprouts. 4 servings. But they were so good. 

I cooked them, brushed them with extra virgin olive oil and Frank's buffalo sauce, sprinkled them with garlic powder and grated romano-percino. 

Roasted them at 475 degrees for ten minutes and flipped them then cooked them for another five minutes.

Brussel sprout taco

I've been on a taco salad kick the last few days because my mother in law brought taco fixings and I find this far more fun than hard shells. Iceberg lettuce, extra hot salsa, cheese, Goddess dressing (I don't have ranch, blue cheese or even sour cream), taco meat and the best part-- my home canned sweet and spicy corn salsa.

Tonight after work, I had the munchies and thought I'd have these leftover Brussel sprouts in a wrap with salsa and cheese. It hit the spot, though my husband thinks I'm nuts.

Buffalo chicken orzo

My daughter and I went on a six mile bike  today. Man, I am out of shape. But I never was an athlete!

When we got home, the family whipped up a hot lunch of leftover orzo with chopped chicken.

My husband and daughter had theirs with sugar snap peas, lima beans, and brussel sprouts drizzled with extra virgin olive oil and topped with herbs and a sprinkle of Parmesan cheese.

I had no lima beans and used Archer Farns buffalo sauce on mine.

Ravioli and Brussel sprouts

So tonight I made Bertolli roasted tomato and mozzarella ravioli (that I got on clearance) in an olive oil sauce with a serious side of Brussel sprouts.

I put a small amount of butter on each serving of ravioli then sprinkled them with fresh ground Italian seasoning, garlic pepper and basil. I drizzled extra virgin olive oil over top.

The Brussel sprouts were sautéed briefly in coconut oil, fresh ground four color pepper, garlic powder and sprinkled with salt. I topped them with olive oil also and placed them, in the Le Creuset skillet, in a preheated 450 degree oven for ten minutes.

Delightful.

Food so far...

Breakfast was bâtard with butter and local raw honey.

Lunch was a big bowl of Brussel sprouts sautéed in coconut oil with pumpkin seeds, almonds, bacon and cranberries.

Bacon stuffed green veg potatoes

My husband is making baked potatoes with butter, asparagus, Brussel sprouts and farm fresh bacon.

I'm so hungry!

Brussel sprout broccoli dish

I wanted to make this:

http://www.katiekdid.com/2012/03/05/pistachio-cranberry-and-bacon-brussel-sprout-salad/

But ran out of Brussel sprouts, didn't have tarragon or pistachios and doubled the bacon.

I used 3 tablespoons of coconut oil since broccoli loves to suck up cooking fats...

But here we go:

In my cast iron skillet, sauté 12 ounces broccoli and about six ounces Brussel sprouts in 2 tablespoons coconut oil.

Sprinkle with generous garlic pepper, fresh ground black pepper and parsley. Add bacon broken into bits and another tablespoon coconut oil. Toss to coat.

Bake about 30 minutes at 375 adding cranberries in the last five or so minutes.

Sesame sautéed brussel sprouts

Thanks to author friend Diane N. for suggesting a drizzle of sesame oil and some dried mustard on brussel sprouts! I put a drop of sesame oil on each sprout, but haven't tried with mustard yet.

Lunch was these sprouts with a vegetarian sausage and one scrambled egg. Now I want a tall glass of orange juice

I like Brussel sprouts

For dinner tonight I maxed out our family's sodium content but we certainly got our colors...

I haven't tried Brussel sprouts in a few years and since Target had the Green Giant variety in butter sauce on sale so I thought it might be a good time to try a formerly disliked taste.

I liked them! Ate 2/3 of the box.

Except for the butter sauce, this dinner was vegan.

I made Gardein vegetarian beef tips by sautéeing them in canola oil, a pinch of minced garlic and a hearty shaking of ras el hanout. Served in zaatar bread for a Middle Eastern style sandwich.

Sides were sweet potato fries and Brussel sprouts. And home-brewed sweetened ice tea.