Ingredients

1/4 cup sliced almonds

1 tablespoon butter

1 package (16 ounces) frozen brussels sprouts

1 chicken bouillon cube

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

2 tablespoons milk

1 jar (2 ounces) chopped pimientos, drained

1/4 teaspoon pepper

1/8 teaspoon dried thyme

Directions

In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water.

Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds. Yield: 4-6 servings.

Nutritional Facts1 serving (3/4 cup) equals 124 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 602 mg sodium, 11 g carbohydrate, 4 g fiber, 5 g protein.