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Roasted Brussels Sprouts are a wonderful side dish, so don't save them just for Thanksgiving. (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and these Roasted Brussels Sprouts with Toasted Almonds and Parmesan are amazing.  And since today officially starts the Countdown to Thanksgiving 2013 , I'm recommending this recipe as a Thanksgiving side dish.  But don't save them just for Thanksgiving, please try these for dinner soon!) Now that roasted brussels sprouts have turned me into a brussels sprouts fan, I've been paying attention to how people cook the little guys, and lately I've noticed brussels sprouts being shredded into thin strips. When I looked for recipes, I found shredded pan-fried brussels sprouts, but not shredded and roasted ones, but since I love the leaves that fall off and get extra crispy when you're roasting brussels sprouts, I decided to try it and see how they turned out. I'...

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites.  These delicious Baked Chicken Strips with Mustard, Almond, and Parmesan were first posted in 2008 and I've made them quite a few times since then.  I'm reducing the cooking time from what was in the original recipe because now I like them slightly less done.)  I'd recommend this recipe for someone who's starting the South Beach Diet but cooking for a family and trying to think of what the kids will eat that's also phase one! These chicken strips coated with almond meal (or almond flour) and Parmesan instead of bread crumbs are delicious, plus you can prep them the night before, marinate all day while you're at work, and cook them when you get home. Click to continue reading

If you have basil in your garden, don't miss out on making this Chicken Salad with Basil and Parmesan! (Updated with better photos and step-by-step instructions, July 2014.)  This Chicken Salad with Basil and Parmesan is something you should make when you have lots of basil in your garden, because through the years I've learned you just can't put too much chopped basil in this salad.  I finally found a good sunny spot to relocate the herb pots I used on the deck last summer, and I'm happy to say I have lots of fresh basil this year, so when I cooked with my niece Kara recently we made this favorite basil-loaded chicken salad recipe to update the photos. Click to continue reading