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I’ve never been a massive fan of Brussels sprouts, mostly since of their sulfurous odor when cooked. I lately discovered how to fix this problem: the sprouts should by no means be steamed of boiled for more than 7 minutes.

Brussels Sprouts with Fish Sauce recipe – 143 calories

Ingredients:
1 lbs Brussels sprouts, trimmed and halved lengthwise
3 tablespoons oil
3 tablespoons fish sauce
salt, to taste

Preparation:
1. Bring a heavily salted pot of water to a boil.
2. Parboil the Brussels sprouts until just tender (for about three-5 minutes).
three. Drain, flush with cold water, and drain effectively. Set aside.
4. Heat the oil in a medium skillet over medium heat.
5. Add the Brussels sprouts, putting them facing down. Increase the heat to medium-high or high.
6. Let the sprouts cook for about 2 minutes, until they are light golden on their cut side. Turn them and continue cooking for a little longer to heat them by means of.
7. Add three tablespoons of fish sauce, turning the sprouts so they absorb the seasoning.
8. Transfer to a serving bowl and enjoy right away.

Servings: four

Nutritional data for 1 serving:
Calories: 143
Total fat: 10.5 g
Cholesterol: mg
Sodium: 1,070 mg
Total carbs: 10.6 g
Fiber: 4.three g
Protein: four.5 g
Weight Watchers points: three

Photo credit: Andrea_Nguyen

You could also like these vegetable recipes:

• Savory Sweet Potatoes recipe – 120 calories
• Cream of Tomato Soup recipe – 162 calories
• Southwestern Onion Rings recipe – 171 calories
• Crock Pot Vegetable Soup recipe – 79 calories
• Garlic Tomatoes recipe – 79 calories

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Diet plan Recipes under 200 calories

Pesto is a conventional Italian sauce based on basil and pinenuts, and is typically crammed with olive oil. This version is lightened up by swapping vegetable broth or chicken broth for some of the oil. The flavor of this sauce is fresh and wonderful – toss it with cooked pasta or spoon it over vegetables, fish or poultry.

Homemade Pesto Sauce recipe – 195 calories

Ingredients:
2 cups fresh basil leaves
2 tablespoons pine nuts
1/four cup grated parmesan cheese
2 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 cup decreased-sodium vegetable or chicken broth
1/2 teaspoon table salt

Preparation:
1. Location the pine nuts in a little skillet and set the pan over medium heat.
2. Cook for about 3 minutes (until the nuts are golden), shaking the pan frequently to avoid burning. Transfer the nuts to a plate to cool.
3. In a blender or food processor, combine the nuts, broth, basil, oil, cheese, garlic and salt method until smooth and thick. Yields about 1/four cup per serving.

Servings: 2

Nutritional data for one serving:
Calories: 195
Total fat: 16.7 g
Cholesterol: 11 mg
Sodium: 793 mg
Total carbs: five.1 g
Fiber: 2 g
Protein: 8.4 g
Weight Watchers points: five

Photo credit: miriam_kato

You might also like these sauce recipes:

• Spinach and Ricotta Cheese Pasta Sauce recipe – 125 calories
• Vietnamese Spicy Fish Sauce recipe – 98 calories
• Roasted Serrano Salsa recipe – 46 calories
• Fresh Tomato Sauce recipe – 71 calories
• Pineapple Salsa recipe – 85 calories

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Diet Recipes under 200 calories

Nowadays I will continue my adventure discovering how to cook Brussels sprouts with this recipe. I like the flavor that the black bean garlic sauce gives to the sprouts, plus you don’t have to add any salt because the sauce is salty. You can locate this sauce in the Asian aisles of your neighborhood grocery store or you can order it on-line from Amazon (they have differend brands to decide on from, like Kikkoman and Lee Kum Kee).

Brussels Sprouts with Black Bean Garlic Sauce recipe – 111 calories

Ingredients:
1 lb Brussels sprouts
2 tablespoons olive oil
1 1/2 tablespoons black bean garlic sauce
ground black pepper, to taste

Preparation:
1. Wash and trim the Brussels sprouts and quarter lengthwise.
2. Put the oil in a large skillet over medium high heat.
3. Add the sprouts and cook for about 3-5 minutes, until they begin to brown. If they absorb all the oil, add a bit much more.
4. Add the black bean garlic sauce and stir until the sprouts are coated.
5. Add a pinch of black pepper and cook for another 30 seconds or so.
6. Serve instantly.

Servings: 4

Nutritional info for one serving:
Calories: 111
Total fat: 7.8 g
Cholesterol: mg
Sodium: 23.9 mg
Total carbs: 8.9 g
Fiber: three g
Protein: three.3 g
Weight Watchers points: 2

Photo credit: norwichnuts

You could also like these vegetable recipes:

• Brussels Sprouts with Fish Sauce recipe – 143 calories
• Savory Sweet Potatoes recipe – 120 calories
• Cream of Tomato Soup recipe – 162 calories
• Southwestern Onion Rings recipe – 171 calories
• Crock Pot Vegetable Soup recipe – 79 calories

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Diet Recipes under 200 calories