I did remake this recipe per say. I shrunk it a bit, basically halved the recipe and then omitted some of the bacon as well.
Baconed Brussels Sprouts
recipe lightly adapted from Reshaping it All by Candace Cameron Bure, pg. 62
10 thick slices bacon, large diced
1/2 onion, thinly sliced
4 garlic cloves, sliced thinly
1 pound Brussels sprouts, trimmed and halved
coarse salt and freshly ground black pepper, to taste
seasoning blend, your choice, to taste
In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes; using a slotted spoon, transfer the bacon to paper towels to drain. Pat off excess fat.
Add the onion and garlic to the skillet; reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside.
Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper to taste.
Cover the skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Now this skillet, as a main dish, made 4 servings at 336 calories each. At that amount you can still afford some side items as well.
We loved it! The carmelized sprouts and crispy bacon. Seriously yummy.