We typically make too many vegetables when we make them. We always encourage our children to eat them but it seems like we always overestimate how much they’ll actually consume. So invariably we will always have a Tupperware container of something green in the fridge that they didn’t eat. Tonight’s quick recipe incorporates our leftover vegetables (and sauce from last nights chicken alfredo) spiced up a bit.
Approximately 1 Serving Brussel Sprouts
One Serving Alfredo Sauce
2 Slices Bacon
Salt and Pepper to Taste.
Chop your bacon up into 1/4 inch pieces and place in a small skillet. Cook the bacon medium heat until it’s browned and crisp. Pour one serving of your leftover alfredo sauce over you brussel sprouts. Reheat your brussel sprouts in the microwave until hot. Stir your bacon pieces into the alfredo and brussel sprout mixture and add salt and pepper to taste. It’s quick, simple and makes use of some of those leftovers! Enjoy!
Pre-keto spaghetti was a staple in my diet. I could load up on bowl after bowl of the stuff. Something about the tender pasta mixed with a rich marinara sauce got my blood moving! Well, not literally, but you could say my affections were strong for the stuff. Post-keto I found that many prepackaged marinara sauces had added sugars. Seriously?! High fructose corn syrup?! I sought out recipe after recipe trying to find a sauce I would enjoy. After experimenting with some different combinations I finally came up with one I love. Garlic Basil Marinara. This sauce is great on zoodles (Get a Paderno Spiral Vegetable Slicer! It’s amazing! More to come on this…), keto pizza or as a dipping sauce for cauliflower breadsticks.
Puree your tomatoes in a blender until consistency is liquid. (Ninja blenders work great!) Add the remaining ingredients and blend it a little more until evenly mixed. Heat the sauce over medium heat until hot. Serve however you’d like!
Serving Size 1/2 Cup, 84 Calories, 7 g Fat, 1 g Protein, 3.5 Net Carbohydrates