Sautéed Brussels Sprouts with Bacon

Brussels sprouts combine with bacon to create a delicious instant side dish.
Preheat a large skillet over medium-high heat. Add the bacon; cook for 7 minutes or until crisp. Remove the bacon from the pan with a slotted spoon; drain.Add thyme and onion to skillet; simmer 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer for 6 minutes or until crisp. Sprinkle with bacon.Lemon and pecan option: don't use bacon; use 1 teaspoon of olive oil instead of the bacon filling. Replace the chopped onion with 1 cup of chopped onion. Finally, add 1/4 cup chopped pecans, 2 teaspoons grated lemon zest, 1 tablespoon fresh lemon juice, and 1/4 teaspoon black pepper. Yield: 4 servings. CALORIC CONTENT 132; FAT CONTENT 7 g (sat 7g); SODIUM 36 mgOption with sesame seeds, garlic and ginger: do not use bacon and thyme; instead of filling, use 1 tablespoon of dark sesame oil. Use 1 cup chopped onion; add 2 teaspoons minced ginger and 1 minced garlic clove. To finish, add 1/4 cup chopped green onions and 1 tablespoon low-sodium soy sauce. Yield: 4 servings. CALORIES 107; FAT 4 g (sat. 5 g); SODIUM 181 mgGarlic and pecorino option: don't eat bacon; use 1 teaspoon of olive oil for the filling. Use 1 cup chopped onion; add 6 chopped garlic cloves. Finally, add 1/4 teaspoon black pepper and 1/8 teaspoon salt. Sprinkle with 2 tablespoons of grated pecorino Romano cheese. Yield: 4 servings. CALORIC CONTENT 115; FAT CONTENT 7 g (sat 1 g); SODIUM 156 mg