Stuffed Brussels Sprouts
|Brussels sprouts||2 Pound|
|Italian salad dressing||1 Cup (16 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Grated onion||1⁄2 Teaspoon|
|Blue cheese||2 Ounce, crumbled (1 Package)|
|Seasoned salt||1⁄2 Teaspoon|
In a medium saucepan, pour lightly salted water to cover brussels sprouts.
Cook over medium heat until crisp-tender, about 15 minutes; drain.
With a small melon ball cutter or knife, remove center core from each cooked sprout.
Reserve centers for another use.
Place shells cut-side down on paper towels to drain thoroughly, about 15 minutes.
Place drained sprouts in a medium bowl; pour salad dressing evenly over each sprout.
Cover and refrigerate 6 hours or overnight; drain.
In a small bowl, combine cottage cheese, grated onion, blue cheese and seasoned salt.
Spoon cheese mixture evenly into drained sprouts.
Serving size: Complete recipe
Calories 1340 Calories from Fat 752
% Daily Value*
Total Fat 85 g131.3%
Saturated Fat 22.3 g111.4%
Trans Fat 0 g
Cholesterol 53.8 mg17.9%
Sodium 5873.3 mg244.7%
Total Carbohydrates 110 g36.8%
Dietary Fiber 34.5 g138.1%
Sugars 43.1 g
Protein 57 g114.1%
Vitamin A 148.8% Vitamin C 1285.6%
Calcium 79.9% Iron 80.4%
*Based on a 2000 Calorie diet