Brussels Sprouts in Lemon Sauce
CarbsPerServing:56 total recipe
Effort:Easy
Ingredients:
20 ounces brussels sprout — 2 10 oz frozen packages
1/4 cup butter
2/3 cup mayonnaise
2 tablespoons lemon juice1/2 teaspoon celery salt
2 tablespoons parmesan cheese — grated
1/4 cup almonds — sliced

How to Prepare:
Cook Brussels sprouts according to package directions, omitting
salt; drain.
Place Brussels sprouts in a shallow 2-quart casserole and keep warm.
Melt butter in saucepan; add mayonnaise, lemon juice, and celery
salt.
Beat with a wire whisk until smooth; cook over medium heat until
hot, stirring constantly (do not boil).
Pour sauce over Brussels sprouts; sprinkle with cheese and almonds.
Serves 6.

Buttery Green Beans with Tofu julienne
CarbsPerServing:31 total recipe
Effort:Easy
Ingredients:
2 cup green beans
1 6″x6″ tofu block
4 tablespoons sliced almonds3 tablespoons butter
1/2 teaspoon salt (or measure salt to taste)

How to Prepare:
Slice tofu cube into julienne strips. Set aside.

Sprinkle sliced almonds onto a cookie sheet and heat in a 275 degree
oven until lightly crisp and golden.

Steam green beans until al dente.

In a bowl, toss green beans with almonds, tofu, butter and salt.
Enjoy!

Sorry, no exact carb count on this, but be assured it is very low!
Also, this recipe is very forgiving, so be free with you moderations
on this if you’re serving more than two people. Untoasted almonds
are also great with this warm veggie mixture.

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