Sautee onions in a non-stick skillet in oil for 5 minutes or until the begin to soften. Add in garlic and cook for one minute, stirring constantly. Add Brussels Sprouts to pan and cook for 5 minutes, Add mushrooms, cook 5 more minutes, stirring regularly until veggies are browned and soft. Add in lemon juice and stir, scraping brown bits from bottom of the pan. Lower the heat to medium low, add in cream, stir and cook until cream thickens and reduces by half. Turn off the burner, add bacon and cheese to pan, mix together. Serve immediately.
Notes
Macros 2 servings Amount per serving
Calories 224 Total Fat 16g Total Carbs 11g Dietary Fiber 2g Net Carbs 9g Sugars 2g Protein 11g Potassium 208mg Vitamin A 39% Vitamin C 67% Calcium 114% Iron 4%