Tag Archives: turkey bacon

Bacon Wrapped Jalapeno Poppers

29 Aug


I’m not going to lie – I’m bad at breading and frying things.  I’ve tried it on a few different occasions, and I did okay, but not great.  Plus, I don’t like dealing with all the oil after frying.  So, I searched for alternative ways to make jalapeno poppers with all the jalapenos I had .  And, that search let me to Bacon Wrapped Jalapeno Poppers.  You just can’t go wrong with bacon.  These are really pretty easy to put together, too, the worst part is scooping out the seeds and insides of the peppers.  I used turkey bacon because it’s really about the only kind of bacon we eat in my house these days, but these would be great with pork bacon too.  I preferred the turkey bacon also because there is usually less grease, making less chance of grease dripping in my oven.  You can also see in my picture above that I have a tray on my baking sheet.  That is actually a grill cooking tray, but it was perfect to sit on my baking sheet to allow any bacon grease to drip through.  An alternative to this would be to put a baking rack on the baking sheet, or line the baking sheet with foil or parchment paper.  Also, make sure the baking sheet has sides to catch the grease.  Grease fires are no good!


Bacon Wrapped Jalapeno Poppers
Based on recipe here

What you need:

Jalapeno peppers, about a dozen
8 oz cream cheese, softened
1 pound bacon, pork or turkey

How to make it:

Preheat the oven to 375 F.

If you have them, put on gloves while handling the jalapeno peppers.  Slice each pepper in half lengthwise, and scoop out the insides and seeds.  Scoop cream cheese into each pepper half.  Wrap each pepper in a half or whole piece of bacon, depending on the size of your peppers and bacon.  Use a toothpick to help hold the bacon in place around the pepper.  Place on a baking sheet with sides that has a baking rack, foil, or parchment paper inside to absorb the grease.

Bake in the preheated oven for 20-25 minutes, or until bacon is crispy.

Note: Instead of the oven, you could also grill these.

Twice Baked Cauliflower

21 Mar

This is another low-carb recipe that my friend, Jen, shared a while back.  It’s been on my list to try, and tonight I finally got to try it.  It was very good!  It really doesn’t taste much like cauliflower with all the extras in there.  A nice alternative to potatoes.  I added in some fresh rosemary, and I didn’t have cream cheese, so I used sour cream instead because that’s what I had.  I served this as a side with some Zaycon Foods hot dogs and German sausage that I grilled.

Twice Baked Cauliflower

What you need:

1 head cauliflower, cut into florets
5 slices bacon, crisped and crumbled (I used turkey bacon)
3 tbsp cream cheese (I used sour cream)
2 cups shredded cheddar cheese
4 green onions, chopped
1 tablespoon minced fresh rosemary
Salt and pepper to taste

How to make it:

Preheat oven to 350 F.  Butter or spray an 8×8 baking dish or 2 qt casserole dish.

Steam cauliflower until tender.  In a medium/large bowl, add cream cheese and then put steamed cauliflower on top to melt.  Mash with potato masher but leave chunky.  Mix in 1 1/2 cups of the cheddar cheese, 3 pieces worth of the crumbled bacon, green onions, rosemary, salt, and pepper.

Place mixture in the prepared casserole dish, and spread evenly.  Top with the remaining cheese and bacon.

Bake in the preheated oven for 25 – 30 minutes, or until bubbly and browning on top.

Spinach-Turkey Bacon Shells and Cheese

19 Jan


The last time I made Broccoli Cheddar Cheese soup, the bag of shredded cheddar cheese had a recipe on the back from KraftFoods.com for Spinach-Bacon Macaroni and Cheese.  Since I had spinach from Bountiful Baskets that still needed to get used, I decided this would be the dish to make.  I also had bacon on hand from making the Shredded Brussels Sprouts earlier this week, and Barilla Whole Grain Medium Shells were on sale recently for $1, and with a coupon, it made it $.50 for the box.  This was delicious.  My 2-year-old kept telling me how good it was and thanking me, and my 5-year-old, who was skeptical at first, tried it and liked it.


Spinach-Turkey Bacon Shells and Cheese
Serves 6

What you need:

3 cups whole grain medium shells, uncooked
2 cups fresh spinach, slightly chopped
4 slices turkey bacon
2 Tbsp. flour
1-2 Tbsp. butter or margarine, if needed
2 cups milk
2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan Cheese
How to make it:
Preheat oven to 350 F.
Cook shells as directed on package, adding spinach in to cook for the last minute.  Drain.  Return to pot.
Cook bacon in large skillet. Remove bacon to paper towels; save drippings in pan.  If you don’t have a lot of drippings, since turkey bacon usually doesn’t, melt 1-2 Tbsp butter or margarine.  Add flour; cook and stir until bubbly. Gradually stir in milk.  Bring to boil, stirring constantly; cook 3 to 5 minutes,  or until thickened.
Stir in 1 cup shredded cheddar cheese and the Parmesan cheese; cook and stir until melted. Chop bacon and add to cheese mixture.
Pour cheese mixture over shells and spinach; mix well.  Pour into a greased 2-1/2 qt casserole.  Top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until it is bubbling and the cheese on top is melted.

Shredded Brussels Sprouts

15 Jan


The last time I got Brussels sprouts from Bountiful Baskets, I had to figure out how to cook them. I’m not a big fan of them just steamed, so I came across this recipe.  It’s not the healthiest way to eat these, but it’s definitely tasty.  I do use turkey bacon for the bacon, just because we prefer turkey bacon.  With turkey bacon, you won’t have the grease to set aside like with regular bacon, but it’s ok, there is still plenty of butter.  The original recipe also calls for pine nuts, but I didn’t used them and I don’t think it’s missing them.


Shredded Brussels Sprouts

What you need:

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts (optional)
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

How to make it:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts (if using), and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Breakfast Omelette Muffins

28 Nov

My friend Mhairi posted a recipe on Facebook she had gotten from MOMables, and I decided I needed to give it a try.  They called them Breakfast Cupcakes, but I think Omelette Muffins is a better description.  It is pretty egg-y, like an omelette, but the Bisquick makes it more like a biscuit or muffin.  You can make up a bunch of these ahead of time, then freeze and reheat when you need them.  Plus, there are a lot of possibilities on what to have in these.  I chose mozzarella, turkey bacon, and spinach, because that’s what I had on hand, but swiss cheese would have been perfect with these too.  Or, cheddar cheese, ham, and broccoli would be a good combination too.  Or pepper jack, sausage, and green pepper and onions.  Green onion would be a tasty addition.  In mine, I added in garlic powder, although next time I think I would use garlic salt, and rosemary.  I think black pepper would be a great addition too.  For the ingredients listed below, I got 18 muffins.

Breakfast Omelette Muffins

What you need:

9 eggs
5 Tbsp milk
1 cup shredded cheese of your choice, cheddar, mozzarella, swiss, pepper jack
1/2 cup meat of your choice, diced ham, crumbled bacon, turkey, crumbled sausage, etc.
1/2 cup diced veggies of choice, broccoli, spinach, etc.
3/4 cup Bisquick mix
Optional seasoning ideas, use all or a combination:
– 1/2 tsp garlic salt
– 1/2 tsp rosemary
– 1/4 tsp ground black pepper

How to make it:

Pre-heat your oven to 350 F. Grease a regular sized muffin pan (or use liners).  In a mixing bowl, beat eggs, milk, and Bisquick mix.  Then add cheese and toppings and mix well.  Pour into the muffin pan, filling up about 3/4 of the way.  Bake for 10-15 minutes, or until golden brown.  Cool for 5 minutes, then transfer to a cooling rack.

BLTs on Ciabatta

26 Sep

Each week, Bountiful Baskets usually offers some kind of bread.  9 grain bread is available pretty much every week, then sometimes other weeks there are various other types of bread that have been available, honey whole wheat, organic multi-grain, organic whole wheat, Italian olive oil, sourdough, rye, foccacia, and ciabatta.  I have bought every kind and have never been disappointed.  Best part, they freeze great.  In fact, in my freezer right now, I have 4 9 grain loaves, 1 sourdough loaf, and 2 ciabatta loaves.  Since I got iceberg lettuce and tomatoes in Bountiful Baskets over the weekend, plus turkey bacon was on sale at the commissary ($1.37 package!), so I decided it was time to use a ciabatta bread from the freezer.  BLTs.  Perfect lunch for Sunday!

What I used:

1 package turkey bacon, cooked according to package directions
1 loaf ciabatta bread, cut into 3 sections, each section cut in half lengthwise
Garlic powder
1 tomato, sliced
3 sections of iceberg lettuce, sandwich sized
Oscar Mayer Deli Fresh Rotisserie Seasoned Chicken Breast deli meat
Miracle Whip

First, I started cooking the bacon.  While that was going, I buttered the ciabatta bread and sprinkled garlic powder on it. I placed it butter sides down on a griddle on medium-low heat to toast it.  Once it was toasted, I put it on a plate, then put the chicken deli meat, bacon, tomatoes, lettuce, and Miracle Whip on, making the perfect sandwich.  If I’d had it, I would have put sliced swiss cheese on as well, but it was still good as it was.

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