Sweet Potato Gnocchi with Bacon and Sage

Five ingredients is all you’ll need for this insanely delicious dinner.  Gnocchi is a potato dumpling and you can find them in the refrigerated section at your grocery store.  Recipe serves 4.

What you’ll need:

  • 2 (9-ounce) packaged refrigerated sweet potato gnocchi (such as Nuovo)
  • 2 thick-cut bacon slices, chopped
  • 1 tablespoon butter
  • 12 fresh sage leaves, chopped
  • 3 tablespoons Parmesan cheese
  • 1/4 teaspoon pepper

What you’ll do:

  • Cook the gnocchi according to package directions and drain.
  • Heat a nonstick skillet over medium heat.
  • Add the bacon and cook 8 minutes, or until crisp, stirring frequently.
  • Remove the bacon from the pan; drain on a paper towel.
  • Reserve 1 1/2 tablespoons bacon drippings; discard remaining.
  • Add the butter to the drippings; cook 1 minute.
  • Add the sage and cook 30 seconds, stirring constantly.
  • Add the cooked gnocchi to the pan and saute 1 minute or until lightly browned.
  • Divide the gnocchi evenly among 4 plates.
  • Top evenly with bacon, cheese and pepper.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Chicken with Cider and Bacon

Apple cider and bacon give this easy sauce a salty, tangy-sweet flavor that’s hard to resist. In fact, you might want to double the amount of sauce so you’ll have a little extra to spoon over rice. Pounding the chicken into thinner pieces helps decrease the cooking time.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bacon slices, chopped
  • 1/4 cup minced fresh onion
  • 3/4 cup unsweetened apple cider
  • 1/2 cup chicken broth

What you’ll do:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a mallet or rolling pin.
  • Sprinkle the chicken with salt and pepper.
  • Cook bacon in a large nonstick skillet over medium heat until crisp.
  • Remove the bacon from the pan.
  • Add the chicken to the drippings in the pan; cook for 6 minutes each side or until done.
  • Remove the chicken from the pan and keep warm.
  • Add the onion to the pan and cook for 2 minutes or until tender.
  • Add the cider and broth; bring to a boil and scrape the pan to loosen to browned bits at the bottom.
  • Cook until thickened, about 5 minutes.
  • Stir in the cooked bacon and serve the sauce over the chicken.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Apple and Bacon Pita Pizza

These quick personal pizzas seem extra special with the addition of bacon and apple.  Recipe makes 4 personal pizzas.

What you’ll need:

  • 4 (6-inch) pitas
  • 2 teaspoons oil
  • 2 ounces cheddar cheese, shredded (about 1/2 cup)
  • 2 cups thinly sliced apple, such as Fuji
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped walnuts
  • 1 teaspoon chopped fresh thyme
  • 2 bacon slices, chopped and cooked

What you’ll do:

  • Preheat the oven broiler to high.
  • Broil the pitas for 1 minute or until lightly golden.
  • Remove the pitas and flip them over.
  • Brush evenly with olive oil.
  • Sprinkle the cheddar over the pitas.
  • Arrange the apple slices over the cheese.
  • Sprinkle with the Parmesan, walnuts, thyme and bacon.
  • Broil 1-2 minutes.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Bacon and Shrimp Pasta Toss

Five ingredients (not counting olive oil and salt) and ready in under 25 minutes.  Now that’s a dinner to get excited about.  Recipe serves 4.

What you’ll need:

  • 8 ounces uncooked penne
  • 2 slices bacon
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 5 cups baby spinach
  • 1/2 teaspoon salt

What you’ll do:

  • Cook the pasta according to package direction, leaving out the added salt or fat.
  • Before draining, reserve 3/4 cup of the cooking water.
  • Cook the bacon in a large skillet over medium heat until crisp.
  • Remove the bacon and reserve the drippings.
  • Crumble the bacon.
  • Add the garlic to the bacon drippings and cook for 30 seconds, stirring constantly.
  • Add the shrimp and cook 1 1/2 minutes on each side or until cooked through.
  • Remove the shrimp and set aside.
  • Add the reserved 3/4 cup pasta water and olive oil to the pan.
  • Bring to a boil.
  • Boil for 30 seconds, stirring constantly with a whisk.
  • Add the pasta to the pan and cook 1 minute, tossing to combine.
  • Stir in the spinach, shrimp and salt.
  • Top with crumbled bacon.
  • Serve immediately.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

 

Chicken-Broccoli Mac and Cheese

It doesn’t get much more comforting than this.  Recipe serves 6.

What you’ll need:

  • 6 ounces uncooked elbow macaroni
  • 3 cups chopped broccoli
  • 3 bacon slices, coarsely chopped
  • 12 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 tablespoons minced garlic
  • 1/8 teaspoon turmeric
  • 1 1/4 cups low-fat milk
  • 1 cup chicken broth
  • 1/4 cup plus 1 tablespoon flour
  • 1 1/4 cup shredded sharp cheddar cheese

What you’ll do:

  • Preheat the oven broiler to high.
  • Cook the pasta according to package directions, omitting fat and salt.
  • Add the broccoli to the pasta in the last 2 minutes of cooking.
  • Drain.
  • While the pasta cooks, place the bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally.
  • Remove the bacon from the pan with a slotted spoon and reserve 1 1/2 teaspoons of drippings in the pan.
  • Sprinkle chicken with 1/4 teaspoon salt.
  • Add the chicken to the pan with the drippings; cook 4 minutes.
  • Sprinkle with garlic and cook 2 minutes, stirring occasionally.
  • Sprinkle with turmeric; cook and stir for 30 seconds.
  • In a bowl, combine 3/4 teaspoon salt, milk, broth and flour.
  • Add the mixture to the pan, bring to a boil and stir frequently.
  • Cook 2 minutes or until thickened.
  • Add the pasta and broccoli mixture and 1/2 cup of cheese.  Toss to coat.
  • Sprinkle with remaining cheese and bacon.
  • Broil for 2 minutes or until the cheese melts and begins to brown.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Bacon Wrapped Pork Tenderloin

Bacon makes everything better…in moderation, of course.  This 3-ingredient main meal couldn’t be easier.  Serve with a simple side of wild rice and green beans.  Recipe serves 4.

What you’ll need:

  • 1 (1 pound) pork tenderloin
  • 1 teaspoon steak seasoning
  • 3 slices center cut bacon

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Remove any silver skin and excess fat from the tenderloin.
  • Sprinkle the tenderloin with the seasoning and wrap with bacon, securing with toothpicks.
  • Place the pork on a wire rack that’s placed on top of an aluminum wrapped roasting pan.
  • Bake for 25 minutes.  Set the oven to broil and broil until the bacon is crisped, about 3-5 minutes.
  • Remove from oven, cover with foil and let rest for 10 minutes before serving.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

BLT Salad

The classic sandwich transformed into a layered salad.  Choose center-cut bacon for a leaner option and for easier clean-up, cook the bacon in the oven at 350 degrees.  Makes 4 salads.

What you’ll need:

  • 8 slices center-cut bacon
  • 4 slices bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine lettuce
  • 1/3 cup blue cheese crumbles (or goat cheese)
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • salt and pepper

What you’ll do:

  • Cook bacon in the oven or stove-top until crisp.  Drain on paper towels.
  • While the bacon is crisping, toast the bread and halve the cherry tomatoes.
  • Break bacon into 2-inch pieces.
  • On plates, layer the toast, romaine, tomatoes, bacon and cheese.
  • Combine the vinegar, olive oil, sugar, Dijon and salt and pepper (to taste).
  • Drizzle vinaigrette on salads.

Recipe and image from Recipe.com

So what are you waiting for…Get dinner on the table!