Happy Monday Phil. I certainly hope none of the tests showed anything serious and that 2011 is a year of good health for you.

Hi Mary Evelyn,

It's so good to see you here and Thanks for your concern. Actually, most of the tests are just routine. The only one that concerned me a little was a Doppler Test on my Neck, and I'll find out those results on the 11th of this Month.

Sometimes I think my Doctors think they've got a "live" one, so they are trying to keep me around to a ripe old age. Either way, it's a Win/Win Situation for me. Each Day that He allows me to remain here on Earth just allows me to spread a few more smiles and make some more great Friends, and then when my time comes and He calls me Home, then I know where I'm going.

I usually don't post quite so many recipes each day, but since we're talking about good healthy foods, here's one I haven't tried in awhile. This recipe is from my Mother. It may sound strange, but these are really good and very easy to make. The Brussels Sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time.

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Have A Terrific Evening My Friend,

Phil

Phil, I too, hope the Doppler Test doesn't show any blockage. Do you think there might be? Is that why you're concerned? Even if there is there are procedures to take care of it. I will keep you in my prayers.

And I love brussel sprouts. My favorite way to fix them is use the fresh ones and slice then very thin and sautee in a little olive oil or butter. :)

Thanks for posting your recipe for Roasted Brussel Sprouts Phil. When I was a kid, my mom bought frozen boxes of these at the store all the time. I think my mother was WAY AHEAD of her time because we ate wheat bread, salads and frozen vegtables all the time. Hubby and love brussel spouts and we had them "roasted" for Thanksgiving!

Take care and I hope you feel better soon.

Pat

Quote:

The Brussels Sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time.

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Have A Terrific Evening My Friend,

Phil

Hi Mary Evelyn and Pat,

It's great to see you both here! So glad that you both liked the Brussels Sprouts, they are one of my favorite Vegetables as well. Pat, your Mom does sound like she was ahead of her time. Unfortunately, I grew up in a typical Southern Home with lots of Good Love and lots of Good Eating, not necessarily healthy eating, but "Good" nevertheless!

Staying with "Healthier" choices, here's a low-fat alternative to that traditional Alfredo sauce. Just add Chicken to make it a complete meal.

Ricotta Fettuccine Alfredo with Broccoli

Ingredients

• 8 ounces fettuccini pasta
• 2 cups fresh broccoli florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 2/3 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Have A Tremendous Week My Friends,

Phil