Egg Salad with a Kick
4 servings
6 hard-cooked eggs, peeled & chopped
1/4 cup light mayo
1/4 cup low-fat sour cream
1/8 tsp. cayenne
1 Tbsp & 1 1/2 tsp Dijon mustard
1 Tbsp prepared horseradish
1 Tbsp chopped red onion
2 Tbsp real bacon bits
Salt & pepper
Stir everything together in a bowl. Add salt & pepper to taste.
Here's what I made for dinner. The risotto is soooo yummy. It might need some added spice is you're eating it alone...but it's so good with these spicy brussel sprouts.
Shittake and Sweet Pea Risotto
4 servings
Courtesy of Cooking Light
4 cups fat-free, low-sodium broth (chicken or veggie)
1 Tbsp butter
1/2 cup finely chopped onion
1 1/2 tsp minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine
6 Tbsp grated Parmigiano-Reggiano cheese
1 Tbsp EVOO
4 cups thinly-sliced shiitake caps
2 tsp chopped fresh-thyme
3/4 cups frozen peas
1/4 tsp freshly group black pepper
1. Bring broth to a simmer in a medium saucepan. Keep warm over low heat.
2. Melt butter in a pot over medium-high heat. Add onion & cook 2 minutes. Add 1 tsp garlic & cook 30 sec. Add rice & cook 1 minute while stirring constantly. Add wine & cook 2 minutes or until liquid is absorbed stirring frequently. Stir in the remaining broth 1/2 cup at a time waiting until liquid is absorbed each time.
3. Heat oil in a large non-stick skillet over medium-high heat. Add mushrooms & saute 5 minutes or until tender. Add remaining 1/2 tsp garlic & 1/2 tsp thyme and saute 1 minute. Set aside.
4. Stir mushrooms, remaining 1 tsp thyme, peas, 1/4 cup cheese and pepper into risotto and cook 3 minutes. Spoon into bowls & top with cheese.
Pan-Braised Brussel Sprouts
4 servings
1 lb. brussel sprouts, halved
2 Tbsp olive oil
1 Tbsp minced garlic
1 tsp dry mustard
1 tsp paprika
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1. Add oil, garlic, mustard, paprika & salt to a bowl. Toss with brussel sprouts to combine.
2. Cook in pan with oil for about 10 minutes or until tender.
