Hubs and I decided to go vegan for this Lent season with the exception of meat on Sundays so that we don’t need to take extra supplements for any nutritional deficiencies. So I’ve been actively trying to cook awesome, comforting meals for the hubs lately.
Tonite seems to have been a success. He almost cried with his first bite of…Brussels sprouts. Yeaup. Those stinky mini cabbages everyone hates. I believe his exact words were, “I don’t even like Brussels sprouts but these taste like candy!”
How did I do it you ask? Bacon<3
Penne with sautéed Brussels sprouts, yellow cherry tomatoes and pesto
1 strip of peppered bacon, finely diced
1/2 lb Brussels sprouts, sliced 1/4" thick
1/2 lb yellow cherry tomatoes, sliced in half
1/2 tbsp butter
2 1/2 tbsp pesto
Salt and pepper to taste
1/2 lb penne, cooked al dente
1. Boil pasta to box directions in salted boiling water until al dente. Reserve 1/2 c of pasta water and drain the rest of the pasta.
2. In a skillet over medium high heat, cook bacon in butter until almost crispy.
3. Add sliced Brussels sprouts and tomatoes and stir to coat with rendered bacon fat and butter. Add salt and pepper now (I used ~1/2 to 1 tsp of each)
Cook for 8-10 minutes or until Brussels sprouts begin to brown.
4. Add pasta water and drained pasta and stir well.
5. Turn off the heat and add pesto and stir until well combined.
I apologize, the picture is a bit blurry because of the steam.
Honey Mustard Balsalmic Chicken
5 boneless, skinless chicken thighs
1 1/2 tsp Dijon mustard
1 1/2 tsp whole grain Dijon mustard
3 tbsp honey
1/4 c Balsalmic vinegar
3-4 cloves garlic, minced
1 tsp salt
1 tsp pepper
1. Toss everything into a large ziplock bag and mush around until mixed well. Marinate in fridge for up to 12 hours.
2. Bake in foil lined casserole dish at 375F for 30 min.
VOILA! Dinner is served! Comment below and let me know how you liked it!