Brussels Bites

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Even if you think you don’t like Brussels sprouts these yummy appetizer bites are delicious! I encourage you to try them this weekend!!

I made them again and tried with cottage cheese (the store didn’t have low fat Ricotta) – they turned out great!

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Ingredients
  • 15 very large Brussels Sprouts
  • 1 Cup Low fat Ricotta or Cottage Cheese
  • 1 Cup Parmesan, grated or shredded
  • 3 Slices Gluten Free Bread – ground to crumbs
  • 2 Teaspoons minced garlic
  • 1 Tablespoon dried Thyme
  • 1 Tablespoon dried Basil
  • 1 Teaspoon dried Marjoram
  • 1 Teaspoon dried Sage
  • Salt & Pepper to taste
  • Olive Oil

Yield: 30 stuffed sprouts

Instructions

1. Cut Brussels sprouts in half.

2. Fill a large deep pan with water, bring it to a boil and add the sprouts. Place cut-side down, cook for 1-2 minutes. Drain and let cool.

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3. Core the sprouts.

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4. Finely chop the cored Brussels sprouts pieces. Or use a food processor (way easier). You can do this before or after cooking.

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5. Saute Brussels sprouts in olive oil with minced garlic for about 5 minutes.

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6. Mix the cooked garlic and sprout mixture along with ricotta, Gluten Free bread crumbs,parmesan cheese, and seasonings.

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7. Using a small spoon, fill the Brussels sprouts with the stuffing.

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8. Bake at 350 for 30 minutes.

Serve warm!

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Day 20 #NationalNutritionMonth

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