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.

Ingredients

10 brussels sprouts, halved

2 garlic cloves, minced

2 teaspoons butter, melted

2 tablespoons shredded Parmesan cheese, optional

Directions

Place brussels sprouts and garlic in a small saucepan; add 2 in. of water. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until sprouts are crisp-tender; drain. Drizzle with butter. Sprinkle with Parmesan cheese if desired. Yield: 2-4 serving.

Nutritional Facts1 serving (1/2 cup) equals 79 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 63 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein.

Ingredients

1 pound fresh brussels sprouts, trimmed and halved

2 tablespoons water

2 tablespoons butter, melted

2 tablespoons lemon juice

2 teaspoons grated lemon peel

1/4 teaspoon salt

1/4 teaspoon lemon-pepper seasoning

1/4 cup sliced almonds, toasted

Directions

Place brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain.

Stir in the butter, lemon juice, peel, salt and lemon-pepper. Sprinkle with almonds. Yield: 4 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave

Nutritional Analysis:One 3/4-cup serving (prepared with reduced-fat margarine) equals 113 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 263 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g protein.Diabetic Exchanges: 2 vegetable, 1 fat.

Ingredients

1 pound fresh brussels sprouts, trimmed and halved

2 tablespoons water

2 tablespoons butter, melted

2 tablespoons lemon juice

2 teaspoons grated lemon peel

1/4 teaspoon salt

1/4 teaspoon lemon-pepper seasoning

1/4 cup sliced almonds, toasted

Directions

Place brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain.

Stir in the butter, lemon juice, peel, salt and lemon-pepper. Sprinkle with almonds. Yield: 4 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave

Nutritional Analysis:One 3/4-cup serving (prepared with reduced-fat margarine) equals 113 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 263 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g protein.Diabetic Exchanges: 2 vegetable, 1 fat.

Ingredients

10 cups torn leaf lettuce

6 cups torn fresh spinach

2 green onions, sliced

1/4 cup cider vinegar

2 tablespoons water

2 tablespoons canola oil

2 teaspoons sugar

4 turkey bacon strips, cooked and crumbled

Directions

In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar to a boil. Pour over lettuce and toss; sprinkle with bacon. Yield: 8 servings.

Ingredients

1 tablespoon soy sauce

2 garlic cloves, minced

1 teaspoon sesame seeds, toasted

1 teaspoon brown sugar

1 teaspoon peanut butter

3/4 pound fresh green beans, trimmed

4 1/2 teaspoons vegetable oil

Directions

1. In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.