Sauteed Garlic Brussels Sprouts

This is one of my go-to recipes for both family dinners and when we have friends over.  It is a variation of a recipe I got from friend's of ours.  (Thanks Kelly & Jason!)  It is super simple and tastes delicious! 

1 bag fresh Brussels Sprouts
1 Tbsp. Olive Oil
1-2 cloves Garlic, minced
Salt and Pepper to taste

Wash, pat dry and trim the Brussels Sprouts, then cut them in half.  If you leave a little extra room when cutting off the stem, they are less likely to fall apart when cooking.  Pour the Olive Oil in a frying pan, then add the minced garlic before turning on the heat.  If you add the garlic to the olive oil before it is hot and let it gradually heat up, it is less likely to scorch so you don't accidentally have to start over!  After the garlic starts to brown, add the Brussels Sprouts then sprinkle with salt and pepper to taste.  Let them brown on one side before turning them over.  The less you flip them, the less likely they are to start coming apart.  Cook until they just start to turn soft.  Serve and enjoy!  The picture below also features the Easy Gluten Free Fried Chicken and Stir Fry Summer Veggies.

Stir Fry Summer Veggies

This is a super easy recipe perfect for this time of year!  Produce from farmer's markets/stands is very abundant. All I did is put about a Tablespoon of olive oil into the bottom of the pan and add a couple of cloves of minced garlic. Then heat your pan to medium heat to brown the garlic.  As soon as the garlic is ready, add the rest of the veggies.  I used zucchini, onion, and mushrooms because that's what I had at the time. However, this is great with any veggies you have on hand!  Saute them until they are just turning soft and that's it.  Dinner is served.  Enjoy!

Texas Caviar

This is my Mom's quick and easy recipe that is great as a side or as a garnish for Tacos, Taco Salad, or Fajitas.  The ingredients don't have to be exact.  I often add a red and yellow pepper.

1 can Great Northern Beans (15 oz.) rinsed and drained
1 can Black Beans (15 oz.) rinsed and drained
1 can whole kernel Corn (8 oz.) rinsed and drained
1/2 cup Green Pepper (1 whole), chopped
1/4 cup Red Onion, chopped

Sauce:
1/4 cup Vinegar
1 clove Garlic, minced
2 Tbsp snipped fresh Cilantro (1 tsp dried)
2 Tbsp Lime juice
1 Tbsp Sugar
1 tsp Chili Powder
1 tsp ground Cumin
1/4 tsp Salt

Add beans, corn, peppers, and onion to a large bowl.  In another small bowl, combine sauce ingredients and mix until sugar is dissolved.  Pour over the bean mixture and mix well.

12 servings (1/2 cup) that are 3 Weight Watchers Points each

Taco Biscuits

The whole family loved these and they were not too spicy for Maggie (age 4).

2 1/2 cups Pamela's Products Baking Mix
1 cup shredded taco cheese
2/3 cup Plain almond milk ( I was a bit generous here)
2 Tbsp Butter, melted
1/4 tsp chili powder
1/4 tsp garlic powder

Preheat oven to 425 degrees.  Spray cookie sheet with non stick spray.  I have a sprayer that I can use my own olive oil with since I am allergic to soy and most of the sprays still have soy in them even if they are listed as "canola" etc.  Combine baking mix and cheese then stir in almond milk until moistened.  Divide batter into 12 mounds on the greased cookie sheet.
Bake 11-13 minutes or until golden brown.  Meanwhile combine melted butter, chili powder and garlic powder in a small bowl.  Next time I make these, I'm going to add more garlic powder and chili powder and possibly add onion powder. They turned out a lot milder than expected but were still really good.  Remove biscuits to a wire rack and immediately brush on butter mixture. 

Makes 12 servings that are 4 Weight Watchers Points each.

Gluten Free Stuffing

This recipe started as an old family recipe which I altered when I found out I was gluten intolerant.

2 cups diced Celery

2 cups diced Onion

1 cup broth (Chicken, or Vegetable) or white wine

2 eggs, beaten
4 Tablespoons butter

1 teaspoon Thyme
1 teaspoon Sage
3/4 teaspoon Salt
1/2 teaspoon black Pepper
1/2 cup fresh Parsley
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
1 loaf gluten-free bread

Slice gluten-free bread into small squares then toast on a cookie sheet at 250 degrees for 5-10 minutes.  Watch these very closely because if the bread cubes burn your stuffing will taste burned as well.  Melt butter and saute onion and celery until soft and transparent then remove from heat.  Add seasonings, mix well, then add bread cubes.  Stir in eggs and broth (or wine) and mix well.  Place in large baking dish and bake at 350 degrees for about 30 minutes.