Brussels Sprouts with Tomato, Olives, and Bacon

Ingredients

• 3 slices 0%-less-fat bacon (such as Gwaltney)
• 1 teaspoon bottled garlic minced
• 16 ounce brussels sprouts frozen
• 14.5 ounce canned tomatoes diced with roasted garlic, drained canned
• 0.3 cup olives green sliced
• 1 cup onion finely chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• microwave

Directions

1. Partially thaw Brussels sprouts in microwave at HIGH 3 1/2 minutes; cut sprouts in half. Set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan, reserving 1 tablespoon drippings in pan.
4. Drain bacon on paper towels; crumble and set aside.
5. Add onion to drippings in pan; saut 2 minutes.
6. Add garlic; saut 1 minute. Stir in Brussels sprouts; cook, stirring occasionally, 4 minutes or until mixture is browned. Stir in tomatoes and next 3 ingredients; cook until thoroughly heated.
7. Sprinkle reserved bacon over top.