| 7 oz | Bacon, Pancetta, Cured Pork Belly | |
| 5⅙ cups | Brussels Sprouts, raw | |
| ⅞ cup 1 tbsp 2 tsp | Cream cheese, full fat | |
| ½ cup | Cream, fluid, light whipping, 30% fat | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 1 lb | Chicken Breast, skinless, raw | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| ¼ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 55.08 oz | altogether (view nutrition facts) |
Preparation
- Serving size:13.80 oz (calculated)Notes: 1 1/2 cups of creamy Brussels sprouts; sufficient as a main meal
- Chop the bacon and fry it in a large pan over medium heat, about 5 minutes.
- Remove the bacon from the pan and set it aside.
- Fry the halved or quartered Brussels sprouts in the bacon fat for about 10 minutes.
- Chop the onion and cut the chicken breast into strips.
- Remove the Brussels sprouts from the pan and set aside.
- Return the bacon to the pan and cook the onions and the chicken breast with the bacon until the chicken is done, about 8 minutes.
- Add the garlic and cook for another minute.
- Add the cream cheese and the cream. Stir until the cream cheese has fully melted.
- Add the Brussels sprouts and stir until everything is nicely covered in the cream.
- Season to taste.
- Sprinkle with mozzarella and parmesan and broil until golden brown, about 5 minutes.
- Calorie count738 kcal
- % of calories by macros
Fat 69.0 % 509 kcal 57 g Net Carbs 6.2 % 46 kcal 11.5 g Dietary Fiber 1.2 % 9 kcal 4.5 g Protein 23.6 % 174 kcal 43 g - Approx. WW SmartPoints™23.0
- Cholesterol 188.4 mg
- Sodium 626.9 mg
- Fat 56.5 g
- Saturated Fat 27.7 g
- Trans Fat 0 g
- Carbohydrates 16 g
- Dietary Fiber 4.5 g
- Total Sugars 6.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 43.4 g
- Calcium 252 mg
- Iron 2.4 mg
- Magnesium 76.6 mg
- Potassium 1207.1 mg
- Zinc 2.6 mg
- Vitamin A (Retinol Equivalents) 360.5 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 97.6 mg
- Folate 88.3 mcg
- Folic Acid 0.4 mcg