Carmelized Brussel Sprouts and a super easy salad

Carmelized Brussel Sprouts - 4 servings
1 lb fresh brussel sprouts, rinsed and sliced
2 tsp olive oil
1 tsp minced garlic
2 Tbsp brown sugar

Heat oil in skillet over medium -high heat.  Add garlic and saute until fragrant.   Add brussel sprouts and cook , stirring occasionally, until wilted.  Reduce heat and top with brown sugar. Cover and let steam until the brown sugar has melted.  Stir well and serve.




Avocado, Onion and Tomato Salad - 4 servings

2 avocados, sliced
1/2 medium onion, cut into rings
1 or 2 tomatoes, sliced into 8 slices
Juice of a lime

Toss avocado with the lime juice - add a little salt if desired.
Lay 2 tomato slices on each plate.  Top with the onion rings.  Place avocado mixture on top. 

Freezer Corn

I found this recipe here - http://www.provident-living-today.com/How-To-Freeze-Corn.html
It looks like she has a lot of information about canning and freezing.

Here is my version of her recipe

8 cups corn shucked and cut off cob (this was 10 ears for mine batch)
1 tsp salt
2 Tbsp sugar
3 Tbsp margarine
1/2 cup water

 Shuck the corn, trim the ends if needed and remove the silks.

 I never like removing the silk and have not found an easy way to do so.  

 Cut the corn off the cob and measure out  8 cups.  Place in a saucepan with the other ingredients. 
Bring to a boil and let boil for 5 minutes. I stirred it occasionally.

Remove from heat and allow to cool.  Mine was cooled enough to be able to handle but was still pretty warm.
I measured 2 cups into quart freezer bags and got 3 bags.  I placed these in a larger zippered bag and put in the freezer.

The little bit remaining in the pan sure tasted yummy!  Looking forward to having some of this in the next few weeks.

Mexican Beef Salad

This salad is a revision of one I got from Weight Watchers.

8 cups lettuce, bite size pieces
4 Roma tomatoes, sliced
8 ounces deli roast beef, shaved and cut into strips
2 avocadoes, sliced
1 can black beans, rinsed and drained well
1 medium onion, diced
1/4 cup lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp hot sauce
fresh cilantro, optional

Divide lettuce among 4 dinner plates.  Top with tomato slices, roast beef and avocado.
Mix together the lime juice, olive oil, water, garlic, cumin, salt, and hot sauce.  Stir in beans and onions.  Divide bean mixture (with all the juice) between the 4 plates, spooning on top of the lettuce. 
Top with the cilantro if desired.

Serve with warm tortilla or tortilla chips.