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Add a photoServings: 4
Ingredients
- 10 ounce Brussels Sprouts, Frzn, Or possibly
- 3/4 lb Brussels Sprouts, Fresh
- 1/2 c. Chicken Broth
- 1 tsp Canola Oil, Puritan
- 2 Tbsp. Green Onion, Minced
- 1 c. Chicken Broth
- 1 tsp Mustard, Dijon-style
- 1/2 tsp Pepper
- 1 Tbsp. Cornstarch
- 1/2 c. Skimmed Evaporated Lowfat milk
Directions
- Cook the Brussels Sprouts in 1/2 c. of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add in the oil. Saute/fry the onion in the oil then remove from the heat and slowly add in the 1 c. of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the lowfat milk then add in to the skillet mix. Stirring constantly, cook till the sauce is smooth and thickened, about 5 min. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 21 | 19% |
| Total Fat 2.39g | 3% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 3mg | 1% |
| Sodium 283mg | 12% |
| Potassium 654mg | 19% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.2g | 3% |
| Protein 9.11g | 15% |
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