In any case, I roasted it with the lemon olive oil I bought earlier today. OH. MY. GOODNESS. So tasty.
We also had grilled chicken which was marinated in the peach vinegar (also purchased earlier!), lemon olive oil, Dijon mustard, herbes de provence, garlic powder, salt & pepper.
And then we had dessert. We never have dessert. Today, however, I found a recipe for chocolate truffles. I had to make them, or else I would just fall over and die. Yep. They've got about 50 calories each, and are super good. It's posted after the broccoli (that way you need to look at something that's good for you, first!)...enjoy!
1 large bunch of broccoli
4-5 tablespoons olive oil
1 teaspoon salt
freshly ground pepper
3-4 garlic gloves, sliced
Preheat the oven to 425 degrees. Spread the broccoli on a cookie sheet and toss with the olive oil. Add the salt, pepper, and garlic. Roast for 20-25 minutes - you want the broccoli to be crisp and slightly browned. When it comes out, sprinkle a little more olive oil and some lemon juice. Mike's mom always adds pine nuts, which are sooooo yummy on this, but I didn't splurge on them today :)
Weight Watcher's Vanilla Fudge Truffles (recipe from here)
2 Tbsp unsweetened cocoa
1/2 cup(s) unsweetened cocoa
1 cup(s) powdered sugar, sifted
1/2 cup(s) low fat cream cheese, at room temperature
1/2 tsp vanilla extract
Reserve 2 tablespoons of cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend remaining ½ cup of cocoa powder, powdered sugar, cream cheese and vanilla extract.
Drop cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles; roll into balls, and refrigerate until firm, about 1 to 2 hours. Yields 1 truffle per serving.