Homemade Recipes

Ingredients:

2 boxes (10 oz each) Green Giant frozen baby Brussels sprouts & butter sauce

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

1/2 cup reduced-fat sour cream

6 tablespoons shredded fresh Parmesan cheese

1/4 cup fat-free (skim) milk

1 tablespoon spicy brown or spicy stone-ground mustard

1/3 teaspoons fresh lemon juice

1/2 cup finely chopped red bell pepper

Assorted raw vegetables, if desired

Instructions:

1. Heat oven to 350°F. Spray 1 1/2-quart shallow glass baking dish or 9-inch deep-dish glass pie plate with cooking spray.

2. Cook Brussels sprouts as directed on box. Pour into medium bowl; set aside.

3. In large bowl, beat cream cheese until smooth. Beat in sour cream, 1/4 cup of the Parmesan cheese, the milk, mustard and lemon juice until well blended. Stir in bell pepper. Chop Brussels sprouts; stir Brussels sprouts & butter sauce into cream cheese mixture until well mixed. Spread evenly in baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese.

4. Bake uncovered 20 to 25 minutes or until thoroughly heated. Serve with chips and raw vegetables.