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Your primary meals should also incorporate fish like salmon or lean proteins, as these will also be able to help your health. The fantastic thing about salmon is that along with other nutrients it is also loaded with Omega-3. Now when you elect to have a steak for supper one thing you should remember is that 3 ounces will provide you with all the protein you’ll need for the day. You should also trim off any extra fat that you find on the specific meats that you’re planning to eat.
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We hope you got benefit from reading it, now let’s go back to crockpot brussel sprouts recipe. To cook crockpot brussel sprouts you need 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Crockpot Brussel Sprouts:
- Provide 2 packages fresh Brussel sprouts (32 ounce)
- Get 4 onions, sliced
- You need 1⁄8 teaspoon salt
- Provide 1⁄4 teaspoon black pepper
- Prepare 1⁄8 teaspoon crushed red pepper
- Use 6 cloves garlic, minced
- Prepare 3 tablespoons balsamic vinegar
- Use 1⁄8 cup olive oil
- Get 1⁄3 cup white wine
Instructions to make Crockpot Brussel Sprouts:
- Rinse Brussel sprouts in cold water, pat dry and trim off the ends……
- Place Brussel sprouts in your crockpot with your sliced onions…….
- In a bowl combine your salt, black pepper, crushed red pepper, minced garlic, balsamic vinegar, olive oil and white wine, mix well…..
- Pour mixture over Brussel sprouts and sliced onions, mix lightly…..
- Cover crockpot and cook on low heat for 5-6 hours, or until veggies are very tender…..Stir lightly once every hour……
- Serve with your favorite dish and enjoy 😉!!
Season with a little salt and pepper. Once they are tender enough to stick a knife through and cooked completely, mix in the dried cranberries. Before you jump to Crockpot Brussel Sprouts recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating. You already know that you need to have a healthy heart. Consider this: if your heart isn't fit then the rest of your body won't be healthy either.
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