Roasting is one of the best ways to prepare Brussels sprouts. Maintaining texture, crunch, and vitamins, this technique always wins out over boiling in tons of water. My neighbor Susan introduced me to this practical preparation when she hosted us for one of her delightful dinners. I added sage and hazelnuts as a variation. I love to save the leftovers to fold into my Sunday morning omelet sprinkled with a little grated, soft white cheese like Munster or Havarti.
Healthy Recipes: Sides, Salads, Soups
In this section of the site, you can find all of the Skinny Chef sides, salads & soups recipes. Typically, there are several pages with recipes - so scroll down and use the paged navigation.... or search for the recipe by title:
Butternut squash has a naturally, creamy consistency that blends into a thick and hearty soup without adding excess fat or cream. Make it fun for kids by topping it with plain, unbuttered popcorn!
In the spring, my husband and I both crave asparagus. Oddly enough, both of our hometowns were famous for asparagus growing at one point in history. This soup looks just like cream of asparagus and feels rich on the taste buds but is in fact really light on the hips!
Soup fights hunger because it’s filling and low in calories. This is the perfect summer/spring soup made in a blender. Fresh and light, gazpacho can be packed for lunch in a thermos, for an impromptu picnic or even for a day on the beach. Add cooked shrimp to round it out for a fast, late-night dinner when you don’t have time to cook.