Healthy Easter Feast!

Garlic & Bacon Brussel Sprouts

• 1 1/2 lbs. brussel sprouts, trimmed and cut in half lengthwise
• 2 tsp. olive oil 
• 2 tbsp. butter, divided
• 1 large shallot, minced
• 4 cloves garlic, minced
• 8 slices bacon, cooked, cooled and chopped
• 1/2 cup reduced sodium chicken broth
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Heat olive oil and 1 tbsp. butter in a large sauté pan over medium heat.  Add the shallot and garlic and sauté until fragrant, about 2 minutes.  Add the brussel sprouts and continue to cook, stirring often, for about 3 more minutes.

Add the broth, salt and pepper, and stir to combine.  Cover the pan and let simmer until sprouts are tender, about 15 minutes.

Add the last tbsp. of butter and chopped bacon and cook until the butter is melted and bacon warmed through.  Enjoy!

Green Beans Vinaigrette

• 1 - 12 oz. package washed and trimmed green beans
• 1 tbsp. olive oil
• 1 1/2 tsp. white wine vinegar
• 1/2 tsp. dijon mustard
• 1/2 tsp. salt

In a small bowl combine the oil, vinegar, mustard and salt.  Whisk everything together and set aside.

Using a steamer basket in a pan, bring about an inch of water to a boil.  Put the beans in the basket and place over the water in the pan.  Cover the pan and let steam for 8 minutes.  Remove the beans from the basket, transfer to a bowl and pour the vinaigrette over the beans, using tongs to toss to combine.  Enjoy!

Garlic Mashed Cauliflower

• 1 - 16 oz. bag riced cauliflower
• 1 tbsp. reduced fat cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 2 tbsp. light butter
• freshly ground black pepper

Steam the cauliflower in the microwave according to the directions on the bag.

Pour the cooked cauliflower into the food processor.  Add remaining ingredients and pulse until everything is combined and well blended.  Season with freshly ground black pepper and transfer to a pan on low heat until you're ready to serve.  Enjoy! (NOTE:  I made a double batch for Easter)

Mom's Delicious Ham 

• Cooked according to directions on the package!

Amazing Feast!

Mom's Sugar Free Lemon Pudding Pie with Sugar Free Heavy Whipping Cream

• 1 - Pillsbury pie crust
• 2 - Jello sugar free lemon pudding mix
• 2 3/4 cups milk

Bake the pie crust according to the directions on the box - 450F for 10-12 minutes.

Prepare the pudding as directed on the package.  Pour the pudding into the prepared and completely cooled crust.  Refrigerate for 3 hours.  Top with sugar free heaving whipping cream.

For the Cream

• 1 pint heavy whipping cream
• 1 tsp. vanilla extract
• 4 packets Equal

Whip cream until almost set.  Add the vanilla and Equal and continue to whip until fully set.  Enjoy!