Instructions 1.Prepare barley according to package instructions. 2.Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. 3.Season with salt & pepper. Cook for 8-10 minutes. 4.Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. 5.Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.
Ingredients: 1 large head cauliflower 4 oz. low fat cream cheese 1/2 cup low fat sour cream 1/4 cup minced green onions 1/4 cup freshly grated parmesan cheese 6 rashers bacon, cooked crisp 1 cup reduced fat sharp cheddar cheese