Recipes

Broccoli and Cauliflower Casserole

Recipe courtesy of www.foodcoach.me

Ingredients:

• 1 lb. broccoli florets
• 1 lb. cauliflower florets
• Salt and pepper to taste
• ½ cup light mayo
• 8 oz. fat-free cream of mushroom
• 8 oz. 2% sharp cheddar cheese
• 3 tbsp. Parmesan cheese

Preparation

1. Steam the veggies until crisp-tender, drain well and season with salt and pepper.
2. Put the veggies in a greased shallow 9x13 baking pan.
3. In a medium bowl, mix the mayo and the next 3 ingredients. Spoon this mixture over the veggies and spread as evenly as possible.
4. Sprinkle the parmesan cheese over the top. Bake at 350°F for 20 - 25 minutes or until the topping is golden and bubbly.

Pan-Seared Brussels Sprouts with Cranberries & Pecans

Recipe courtesy of www.rachelschultz.com

Ingredients:

• 1 pound Brussels sprouts, stems removed and halved
• ½ cup dried cranberries
• ⅓ cup Gorgonzola cheese, crumbled
• ⅓ cup pecans
• ½ cup barley
• 1 tbsp. maple syrup
• 1 tbsp. balsamic vinegar
• 2 tsp. olive oil
• Salt & pepper

Preparation:

1. Prepare barley according to package instructions.
2. Heat Brussels sprouts and olive oil in a skillet over medium heat. Season with salt and pepper. Cook for 7 - 9 minutes.
3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with Gorgonzola cheese. Serves 3 - 4.