1. In saucepan, heat stock to simmer over medium heat. Add oatmeal, parsnip and cook 3 minutes stirring constantly. Sprinkle with 1/8 teaspoon freshly ground black pepper. Keep warm.
2. Heat medium nonstick skillet over medium heat. Add bacon and cook 6-8 minutes or until crisp. Transfer to paper towel lined platter.
3. To same pan, add Mrs Dash seasonings and brussels sprouts. Cook and stir 1- 2 minutes over medium- high heat or until tender- crisp. .
4. Divide oatmeal mixture between 4 bowls. Top with pan- fried brussels sprouts, crumbled bacon and shaved parmesan. Garnish with chopped hazelnuts (optional). .
- 7.5 g Fat
- 13 mg Cholesterol
- 467 mg sodium
- 26 g Total Carbohydrates
- 4.5 g Fiber
- 2.5 g sugars
- 10 g protein
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Nutritional Information
- 7.5 g Fat
- 13 mg Cholesterol
- 467 mg sodium
- 26 g Total Carbohydrates
- 4.5 g Fiber
- 2.5 g sugars
- 10 g protein
Directions
1. In saucepan, heat stock to simmer over medium heat. Add oatmeal, parsnip and cook 3 minutes stirring constantly. Sprinkle with 1/8 teaspoon freshly ground black pepper. Keep warm.
2. Heat medium nonstick skillet over medium heat. Add bacon and cook 6-8 minutes or until crisp. Transfer to paper towel lined platter.
3. To same pan, add Mrs Dash seasonings and brussels sprouts. Cook and stir 1- 2 minutes over medium- high heat or until tender- crisp. .
4. Divide oatmeal mixture between 4 bowls. Top with pan- fried brussels sprouts, crumbled bacon and shaved parmesan. Garnish with chopped hazelnuts (optional). .