Category Archives: Bacon

Bacon recipes

Oh Bacon…

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     How I love thee…. versatile, tasty bacon. The one ingredient that can be added to almost anything and it will improve the dish. Oh yes. Bacon.
   Pretty much everyone except vegans (and some religions) loves bacon! As a low carber, bacon is the holy grail. Not only does this salty little gift from the gods taste like a slice of heaven, you get this:

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Bacon grease! Not only is this the best thing to cook eggs in, it’s also a killer ingredient in low carb baked goods. My favorite one included; bacon cheddar scones.
     So, next time you’re at the grocery store, don’t forget the bacon.

Lots of Love, Tattoos & Resilience from Cori to You!

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Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

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This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.

SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!

Succulent Sausage Bacon Brussels Muffins

Ingredients

Directions

  1. Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
  2. Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
  3. Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.

Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.

Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
  2. While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
  3. After casserole is done baking, top evenly with the bacon and onions.

Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.

Bacon & Leek Frittata

The Ingredients:

8.3 oz. Leeks, sliced and washed (2 medium leeks)

2 oz. Onions, diced

12 oz. Bacon, sliced into 1/2 pieces

3/4 c. Heavy Whipping Cream

8 Eggs, large

1 Tbsp. Lemon Juice

10 oz. Mozzarella, shredded

What To Do:

Pre-heat oven to 375 degrees.

Render bacon over med-high heat in large saucepan stirring often until crisp. Remove bacon bits from grease with a slotted spoon and set aside.

Using the same pan with drippings still in it, saute Leeks and onions over medium heat until tender, about 8 minutes, stir lemon juice into veggies and add bacon back to pan,  mix well, set pan aside to cool off.

In a large bowl, add eggs and heavy cream and whisk very well.

Add cooled off veggie and bacon mixture to the eggs and mix very well. Stir in the shredded cheese and mix thoroughly.

Pour into a greased 9 X 13 casserole dish and bake for about 40 minutes until browned on top.

Makes 8 servings.

Nutritional Information:

Sodium: 593 mg     Fat: 47.96 g     Total Carbs: 7.86 g     Fiber: 0.6 g                       Net Carbs: 7.26 g     Veggie Net Carbs: 4.11 g     Protein: 19.38 g     Calories: 552

Ratios:     Carbs: 6%     Fat: 78%     Protein: 16%

Bacon Cheddar Scones

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The Ingredients:

1 1/4 c. Almond flour/meal pressed (packed into the cup)

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. Cheddar cheese, shredded (I like sharp)

6 slices Bacon, sliced into 1/4-1/2″ pieces and fried crisp

1/4 c. Bacon Grease (I usually get the right amount from the bacon needed)

1 Egg, well beaten

What to Do:

Combine all ingredients and shape into whatever shape you like, I spooned the batter (very firm batter) into a silicone mold and pressed it down to make uniform “muffin” shaped scones.

Bake at 350 degrees for 12-15 minutes or until firm.

Chocolate dipped Bacon

Fake Fudge Recipe from Sandra:

2 Tbsp Cream Cheese

1/2 Tbsp Heavy Cream

1 Packet Splenda

1/2 Tbsp Unsweetened Cocoa Powder

Mix all ingredients well and microwave for about a minute (I doubled recipe for the one minute microwave time)

Dip fried and cooled bacon in fudge and allow to set up on counter or in fridge and put the rest of fudge in fridge to harden for a nice sweet snack later.

It sounds weird, I know, but it is actually quite good!

Green Beans with Bacon & Walnuts

The Ingredients:

8 oz. bag of French Green/String Beans, fresh (there was 8.9 oz in my bag)

4 sliced Bacon, cut into 1/2″ pieces

1 oz. chopped Walnuts

What to Do:

Bring 1 c. water to boil in a med pot add pinch of salt.

Cut beans into thirds and add to boiling water, cover and cook 6 minutes, drain well.

Fry bacon until crisp over med to med-high heat, stir in drained beans and walnuts and toss well to coat.

Makes 3 servings

Sodium: 297mg     Fat: 22.01g     Fiber: 3.5g     Net Carbs: 4.02g          VeggieNetCarbs: 3.13g     Protein: 7.03g     Calories: 248

Ratios:  Carbohydrate: 12%     Fat: 80%     Protein: 8%

Quiche Floraine

The Ingredients:

1 lb. Bacon, cut into 1/2″ pieces

20 oz. Spinach, fresh

4 tsp. Bacon grease

8 oz. Swiss Cheese, shredded

12 large Eggs

1 c. Heavy cream

1/2 tsp. Dill, dried

1/4 tsp. Nutmeg, ground

1 tsp. Salt, Coarse

1 tsp. Parsley leaves, dried

1/2 tsp. White Pepper

What to Do:

Pre-heat oven to 350 degrees.

Fry bacon until crisp and remove from grease, pour grease into container to save.

Saute spinach in bacon grease until wilted, drain and allow to cool.

Crack eggs into mixing bowl, add spices, beat until well mixed, add cream and continue mixing until combined fully.

Add cheese, bacon and spinach and mix well.

Spray 9×13″ pan with cooking spray and spread mixture evenly in pan.

Bake at 350 for 35 minutes.

Makes 8 large servings

Ratios:    Carbs 5%      Fat 77%     Protein 18%

sodium: 938mg     Fat: 51.18g     Fiber: 1.6g     Net Carbs: 5.64g      VeggieNetCarbs: 1.08g     Protein: 25.72g     Calories: 595

Mexi-Quiche

Mexi-Quiche with toppings

This Quiche tastes so much like enchiladas, you will be amazed.

The Ingredients:

1/2 lb. Bacon

10 large Eggs

1/2 c. Bob’s Red Mill Whey Protein Concentrate

12 oz. package frozen Chopped Onions

1/2 c. or 4 oz. Pace Medium Salsa

1/2 c. or 4 oz. Heavy Whipping Cream

6 oz. Shredded Mozzarella cheese

2 Tbsp. La Victoria Red Taco Sauce

1 tsp. ground Cumin

1/2 tsp. Chili Powder

1 tsp. Coarse Ground Salt

Now that you have all the players… Lets get cooking.

Slice bacon into 1/2 inch pieces and fry until nice and crisp, drain on a paper towel and set aside.

Cook frozen onion in 1 tsp of the bacon grease until almost all the liquid is gone over medium-high heat, crumble the cooked bacon into the onions and stir in the salsa, set aside to cool.

Pre-heat oven to 375 degrees.

Crack eggs into a mixing bowl (I use a kitchen aide) mix well, add spices and taco sauce, continue mixing, add cream and cheese,  mix, add cooled onion and bacon mixture and mix well, add protein powder and mix until all combined thoroughly.

Pour Quiche mixture into a 9×13″ cassarole pan sprayed with cooking spray and bake at 375 degrees in the oven for 35 minutes.

After it cools, cut into 10 servings. Refridgerate leftovers.   So good topped with sliced avocado, sour cream and more salsa, if desired.

Nutritional Info:

Ratios: 7% carbohydrate 69% fat 24% Protein

Calories: 371    Fat: 28.28g  Protein: 20.7g  Fiber: 1.3g  sodium: 870mg

Net Carbs per serving: 5.56   Veggie net carbs per serving: 2.1g