Okay, we got the meat and the carbs, but how about veggies? NUT ALLERGY ALERT, AHOY!

Roasted Brussels Sprouts

1 lb, more of less, of Brussels sprouts (trimmed and halved, then rinsed)
4-6 slices of bacon, chopped into pieces
1/4 Cup or so of chopped pecans, toasted (5 mins in a 350F toaster oven ought to do it; be careful they don't burn)
2 tbsp. balsamic vinegar
2 tbsp. olive oil
Kosher salt
Fresh-ground black pepper

1. Cook the bacon, then chop it up. Save the drippings for the next step.
2. Toss the sprouts in the olive oil and bacon drippings and spread out on a baking sheet that you've coated with a bit of cooking spray. Season with the salt and pepper and bake at 400F for 20 minutes. Toss them a bit, then roast 5 minutes more.
3. Place the sprouts in a bowl and toss with the vinegar, bacon pieces and pecans.

Verdict: Very tasty indeed! Grade A.