BRUSSELS SPROUTS WITH TURKEY BACON

1 1/2 lbs Brussels sprouts; trimmed

1 1/2 oz. lean turkey bacon, finely diced (about 1/3 cup)

1 teaspoon olive oil

1 medium onion; finely chopped

1 teaspoon fennel seeds *

3/4 cup low-sodium chicken broth; defatted

salt & freshly ground black pepper; to taste

* lightly crushed in a mortar with a pestle OR with the bottom of pan.

1. With a paring knife, cut a small cross 1/8-inch deep in the stem end of each Brussels sprout. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh under cold water.

2. In a large, heavy skillet, cook bacon over medium heat, stirring occasionally, until crisp and brown, about 5 minutes. Remove to a plate lined with paper towels to drain. Wipe out the skillet and return it to the heat.

3. Add oil to the skillet. Add onions and cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add fennel seeds and the reserved Brussels sprouts and bacon. Toss to coat with the onions. Add chicken broth and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Season with salt and pepper.

Yields 8 servings (Serving size = 1 1/4 cups)

CALORIES: 70; PROTEIN: 4g; CARBS: 12g; FAT: 1g; FIBER: 5g; SODIUM: 110mg; CHOL: 2mg.

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