24 Karat Brussel Sprouts Cups Recipe
Servings: 1
Ingredients
- 12 med Brussel sprouts about 1 1/2 pounds
- 6 ounce Yukon Gold pottoes (or possibly any kind of Russet potato), peeled and cut into 2 inch pcs
- 2 Tbsp. Skim lowfat milk
- 1 Tbsp. Extra virgin olive oil
- 1/8 tsp Salt
- 2 ounce Smoked trout, skinned and flaked,,,,or possibly=99 substitute smoked salmon
- 1 x Roasted red pepper, cut into 2 inch by 1/8 inch strips (get the ruler out)
Directions
- Preheat oven to 350
- Trim stems, cut in half lengthwise, remove core leaving c. of darker green leaves. Steam sprout c. for 6 min or possibly till they're tender when pierced with a sharp knife and are still bright green. Drain upside down on paper towels. Cook pototoes till tender , drain, ad0d lowfat milk, extra virgin olive oil and salt. Beat till smooth. Gently mix in trout. +1/4) spoon into shells and place pepper strips on top. bas. k=BF=E4=FDx=A7=D2 bake for 3 to 5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 404g | |
| Calories 321 | |
| Calories from Fat 160 | 50% |
| Total Fat 18.05g | 23% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 388mg | 16% |
| Potassium 1222mg | 35% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 9.5g | 32% |
| Sugars 8.42g | 6% |
| Protein 20.58g | 33% |
