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Grilled Brussels Sprouts

6
2
1
⁄ 2
1
2
1
cups frozen brussels sprouts
tablespoons extra-virgin olive oil
cup onion, chopped
tablespoon Smart Balance Light Buttery Spread
tablespoons water
teaspoon salt
Steam or cook brussel sprouts as directed. In a large skillet sauté
onion in olive oil until tender, about 4–5 minutes then mix the butter
in until melted. Add the brussel sprouts, water, and salt to mixture
and cook until brussel sprouts are tender, about 6 minutes.
Analysis for one serving: 1 cup
Makes 8 cups (8 – 1 cup servings)
Calories: 89  •  Fat: 4.5 g  •  Total carbohydrate: 10.6 g
Protein: 4.4 g  •  Dietary fiber: 5.0 g  •  Sodium: 330 mg
Lentils with Caramelized Onions
2
4
1
1 ⁄ 2
1
2
1  1 ⁄ 2
cups dry brown lentils
cups water
cup chopped onion
teaspoon liquid smoke
teaspoon salt
cups thinly sliced onion rings
teaspoons canola oil
In a medium saucepan, cook lentils, chopped onion, and seasonings
in water until tender, about 30 minutes. While lentils are cooking,
prepare caramelized onion by sautéing sliced onion in canola oil
about 8 minutes. Onions will turn dark brown with syrupy juice. Top
cooked lentils with caramelized onion and serve.
Analysis for one serving: 1 cup
Makes 6 cups (6 – 1 cup servings)
Calories: 256  •  Fat: 2.0 g  •  Total carbohydrate: 45 g
Protein: 17.2 g  •  Dietary fiber: 15.4 g  •  Sodium: 400 mg
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