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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."
-Dave Barry, Humorist

The refrigerator light goes on...

When slicing the Brussels sprouts, make sure to slice them horizontally, starting from the top of the sprout. Place them on the cutting board with the stem to your left (if you are right handed) and cut thin slices until you get to the stem. About 2 or 3 of the last slices will have some of the thick tough stem in the center. Remove those and discard.

I have tried to slice these in a food processor and because it is impossible to control the angle of slicing, you spend a great deal of time afterward removing the sections with the tough center stems. I find it better (and faster) to bite the bullet and slice using a knife.

Reduced-fat Cheeses

Regular cheddar cheese is about 9 grams of fat per ounce.  These days the lower fat versions are easy to find and full of flavor.  Look for cheeses in the range of 4 to 6 grams per ounce.

Kraft produces a good sharp cheddar that is 6 grams per ounce that is marketed under the Cracker Barrel name.  It is labeled “made with 2% milk, Reduced Fat.”  Jarlesburg brand is a very good quality Swiss cheese.  It has about 6 grams of fat per ounce.  

I feel that in a lot of recipes lower fat cheeses work better than full fat versions because when they melt there is less chance that they will separate. There’s nothing worse than oily French Onion Soup.

The very low-fat or no fat cheeses are not very good.  Besides being bland, because they don’t have fat they don't melt well.

1 ounce cheese = 91 calories, 6 fat, 4g sat fat, 0g mono fat, 7g protein, 0g carbohydrates, 243mg sodium, 20mg cholesterol

Creamed Shredded Brussels Sprouts

Servings = 4 | Serving size =about 1 cup

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Leftovers are pretty good - reheat gently.

2 tsp	olive oil
1 lb	Brussels sprouts (thinly sliced crosswise)
1/8 tsp	nutmeg
1/4 cup	2% milk
2 ounces	reduced fat cream cheese
1/8 tsp	salt
	fresh ground black pepper (to taste)

Place the olive oil in a large skillet over medium heat.

Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown.

Add the nutmeg, milk, cream cheese, salt and pepper.

Stir until the cheese melts and the Brussels sprouts are creamy.

Serve.