Parmesan Crusted Chicken with Bacon Cream Sauce

(Courtesy of ketoinpearls.com)

Ingredients:
1 lb. chicken breasts
1 Tbsp. avocado oil mayo
3 Tbsp. shredded Parmesan cheese
3 slices bacon, cooked and crumbled (reserve the fat)
1/2 c. heavy whipping cream
1 Tbsp. cream cheese
1 Tbsp. shredded Parmesan cheese
1/2 tsp. garlic powder
Salt and pepper, to taste

Directions:
Preheat oven to 400 degrees.  Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).

Using a silicone basting brush, evenly distribute the mayo on top of each breast.

Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish.  Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.

When the chicken has approximately 10 minutes left in the oven, begin making the sauce.

Using a skillet, warm up the reserved bacon fat over medium-low heat.  Do not let it start sizzling or bubbling.  Whisk in the heavy cream until well combined.  Continue whisking until the mixture starts to foam up on the edges of the skillet.

Add the cream cheese and whisk until smooth.  Add Parmesan and garlic powder and whisk until smooth.  Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.

Plate the meal by doing the following: place 1 breast on each plate.  Drizzle 2-3 Tbsp.sauce over the chicken.  Top with bacon crumbles.  Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.

Creamy Lemon Milk Shakes

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into 6 slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract

Directions:
In a shallow dish, mix crushed lemon drops and sugar.  Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims into candy mixture.

Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth.  Pour into prepared glasses; serve immediately with remaining lemon slices.

Mini Bacon-Cheese Cups

(Courtesy of Pillsbury)

Ingredients:
1 refrigerated pie crust (from a 15 oz. box), soften as directed on box
1 pkg. (3 oz.) cream cheese, softened
1 whole egg
1 egg yolk
1/4 c. chopped green onions (4 medium)
3 oz. shredded Swiss cheese (about 2/3 c.)
8 slices precooked bacon, chopped (about 1/2 c.)
Additional finely chopped green onions, if desired

Directions:
Heat oven to 425 degrees.  Spray 16 mini muffin cups with cooking spray.  Unroll pie crust on a work surface.  Using a 2 1/2 inch round cutter, cut 16 rounds from crust; discard any remaining crust.  Place 1 crust round in each muffin cup, pressing down gently to form cup.

In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 c. onions until almost smooth.  Divide mixture evenly among crust-lined muffin cups (about 2 tsp. each).  Top each evenly with Swiss cheese and bacon.

Bake 9-11 minutes or until edges are light golden brown.  Cook 5 minutes; remove cups from pan.  Garnish each with additional onions.

Confetti Kielbasa Skillet

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. canola oil
7 oz. smoked turkey kielbasa, cut into 1/4 inch slices
1 medium onion, halved and sliced
1/2 c. sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 c. reduced-sodium chicken broth
3/4 tsp. garlic and herb seasoning blend (Mrs. Dash)
1 can (15 oz.) no-salt-added black beans, rinsed and drained
1 pkg. (8.8 oz.) ready-to-serve brown rice
1 c. frozen corn
1/2 c. chopped roasted sweet red peppers
4 tsp. minced fresh cilantro

Directions:
In a large skillet, heat oil over medium-high heat.  Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender.  Add garlic; cook 1 minute longer.

Add broth and seasoning blend, stirring to loosen browned bits from pan.  Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.  Stir in remaining ingredients; heat through.

Italian Sausage Rigatoni

(Courtesy of Johnsonville)

Ingredients:
1 pkg. (19.76 oz.) Italian mild sausage links, grilled and coin-sliced
26 oz. tomato basil pasta sauce
1 pkg. (16 oz.) rigatoni pasta
1 large red pepper, chunked and sauteed
2 Tbsp. chopped parsley
3 Tbsp. olive oil
2 garlic cloves, minced

Directions:
Cook sausage according to package directions, keep warm.  

Cook the rigatoni according to directions, keep warm.

In a large pan, place olive oil and garlic, saute lightly for 30 seconds.  Add peppers and cook until crisp-tender.  Combine cooked sausage and pasta sauce with peppers and heat until warm.  

Mix with the pasta or serve immediately.  

Italian Herb-Crusted Pork Loin

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. olive oil
5 garlic cloves, minced
1 tsp. each dried basil, thyme and rosemary, crushed
1 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. pepper
1 boneless pork loin roast (3-4 lbs.)
8 medium carrots, halved lengthwise
2 medium onions, quartered

Directions:
In a small bowl, mix oil, garlic and seasonings; rub over roast.  Arrange carrots and onions on the bottom of a 9x13 baking pan.  Place roast over vegetables, fat side up.  Refrigerate, covered, 1 hour.

Preheat oven to 475 degrees.  Roast pork loin for 20 minutes.

Reduce oven setting to 425 degrees.  Roast 30-40 minutes longer or until a thermometer reads 145 degrees and vegetables are tender.  Remove roast from oven; tent with foil.  Let stand 20 minutes before slicing.

Bacon Gravy

(Courtesy of mindyscookingobsession.com)

Ingredients:
1 lb. bacon
4 Tbsp. bacon fat
4 Tbsp. flour
2 c. milk
1/2 tsp. pepper
Salt to taste

Directions:
Cut bacon into 1/2 inch pieces.

Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside.

Measure the grease leftover from the bacon and then add 4 Tbsp. back into the skillet.

Over a medium-high heat whisk the flour and let it cook until bubbly, about 1 minute.  Add the milk and let the mixture thicken, whisking constantly, about 5 minutes.  Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste.  Serve immediately.

Chicken-Bacon Bowtie Bake

(Courtesy of Family Circle)

Ingredients:
1 large boneless skinless chicken breast (12 oz.) 
4 slices turkey bacon
1 lb. tomato and spinach farfalle (bowtie pasta)
2 Tbsp. all-purpose flour
2 c. fat-free milk
1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 tsp. garlic salt
1 1/4 c. shredded reduced-fat Mexican cheese blend

Directions:
Heat broiler.  Coat a 2 quart broiler-proof baking dish with nonstick cooking spray.

Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees.  Remove to plate and cut into 1/2 inch pieces.  Keep warm.

In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp.  Chop and reserve.

Cook pasta following package directions, about 12 minutes.  Drain.

Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan.  Simmer for 2 minutes until thickened; stir in 3/4 c. of cheese.

Return pasta to pot and stir in chicken and soup mixture.  Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese.

Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top.  Serve immediately.

Bacon Crescents

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, cooked and crumbled
1/3 c. grated Parmesan cheese
1/4 c. finely chopped onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees.

Combine all ingredients except crescent dough.

Separate each can of dough into 8 triangles; cut each triangle in half lengthwise.

Spread cream cheese mixture onto dough triangles, adding about 1 tsp. each.  Roll up, starting at the short side of the triangle.

Bake 12-15 minutes or until golden brown.  Serve warm.

Healthy Italian Sausage Veggies

(Courtesy of chelseasmessyapron.com)

Ingredients:
2 large carrots (2 c.)
2 red potatoes (2 c.)
1 small-medium zucchini (2 1/3 c.)
2 red peppers (2 c.) 
1 head broccoli (1 1/2 c.)
16 oz. Italian turkey or chicken sausage
1/2 Tbsp. each dried basil, dried oregano, dried parsley and garlic powder
1/2 tsp. each onion powder, dried thyme
1/8 tsp. red pepper flakes, optional
1/3 c. Parmesan cheese, freshly grated, optional
4 1/2 Tbsp. olive oil
Optional: fresh parsley, salt and pepper

Directions:
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.

Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*

Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)

Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.

Pour all the veggies and sausage on the sheet pan.

In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.

Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.

Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.

Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.

Serve on top of rice or quinoa if desired. (Also great plain!)

Baked Potato Pizza

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (6 oz.) pizza crust mix
3 medium unpeeled potatoes, baked and cooled
1 Tbsp. butter, melted
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning or dried oregano
1 c. (8 oz.) sour cream
6 bacon strips, cooked and crumbled
3-5 green onions, chopped
1 1/2 c. (6 oz.) shredded mozzarella cheese
1/2 c. shredded cheddar cheese

Directions:
Prepare crust according to package directions.  Press dough into a lightly greased 14 inch pizza pan; build up edges slightly.  Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown.

Cut potatoes into 1/2 inch cubes.  In a bowl, combine butter, garlic powder and Italian seasoning.  Add potatoes and toss.  Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses.  Bake at 400 degrees for 15-20 minutes or until cheese is lightly browned.  Let stand for 5 minutes before cutting.

Beef and Sausage Lasagna

(Courtesy of Favorite Recipes Press)

Ingredients:
1 lb. ground chuck
1/2 lb. sweet Italian sausage, sliced
2 cloves garlic, minced
1 onion, chopped
1/4 c. olive oil
1 can (35 oz.) Italian tomatoes
1 can (6 oz.) tomato paste
1 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. lasagna noodles, cooked al dente
1 lb. ricotta cheese
1 lb. mozzarella cheese, sliced
2/3 c. grated Parmesan cheese

Directions:
Saute ground beef and sausage with garlic and onion in olive oil in a hot skillet.  Add tomatoes, tomato paste, seasonings and 1 c. water; mix well.  Simmer, covered, for 2-3 hours.  Alternate layers of sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large shallow baking dish until all ingredients are used.  Bake at 350 degrees for 45 minutes.

Sausage Balls

(Courtesy of Paula Deen)

Ingredients:
3 c. Bisquick
2 c. grated cheddar cheese
1 lb. fresh ground sausage (hot or mild)

Directions:
Preheat oven to 350 degrees.  Mix all ingredients together.  If not moist enough, add a little water.  Form mixture into 1 inch balls.  Bake for 15 minutes.  Drain on paper towels.  Serve warm.  This freezes well before or after baking.

Sausage Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:

1 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

2 c. milk

4 medium red potatoes, halved and thinly sliced (3 1/2-4 cups)

1/4 c. onion

2 Tbsp. minced fresh parsley, optional

Directions:

Place sausage in a microwave-safe bowl.  Microwave, uncovered, on high for 3 minutes.  Drain and set aside.

Place butter in a 2 1/2 quart microwave-safe dish.  Heat on high for 45-60 seconds or until melted.  Whisk in flour, salt and pepper until smooth.  Gradually whisk in milk.  Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion.  Cover and microwave on high for 4 minutes; stir.  Heat 4 minutes longer.  Stir in the sausage.  Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through.  Stir.  Let stand, covered, for 5 minutes.  Sprinkle with parsley, if desired.

Pork Pot Pie

(Courtesy of Taste of Home)

Ingredients:
3 c. all-purpose flour
1/2 tsp. salt 
1 c. shortening
5-6 Tbsp. cold water
1 egg
1 Tbsp. vinegar
FILLING:
1 1/2 c. cubed peeled potatoes
1/2 c. thinly sliced carrots
1/4 c. thinly sliced celery
1/4 c. chopped onion
1 c. water
2 c. diced cooked pork
3/4 c. pork gravy
1/2 tsp. dried rosemary, crushed, optional
1/4 tsp. salt
1/8 tsp. pepper
Half and half cream, optional

Directions:
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.  Combine 5 Tbsp. water, egg and vinegar; sprinkle over dry ingredients, 1 Tbsp. at a time.  Toss lightly with a fork until dough forms a ball; add additional water if necessary.  Divide into 2 balls; chill while preparing filling.

In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well.  Add pork, gravy, rosemary if desired, salt and pepper; set aside.

On a floured surface, roll one ball of dough to fit a 9 inch pie plate.  Fill with meat mixture.  Roll remaining pastry to fit top of pie.  Cut slits in top crust and place over filling; seal and flute edges.  Brush pastry with cream, if desired.  Bake at 375 degrees for 50-55 minutes or until golden brown.

Creamy Make Ahead Mashed Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 lbs. potatoes (about medium), peeled and cubed
6 strips bacon, chopped
8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. butter, cubed
1/4 c. 2% milk
1 1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
3 green onions, chopped

Directions:
Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered 10-15 minutes or until tender.

Meanwhile, in a skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream cheese, sour cream and butter.  Stir in milk and seasonings.  Transfer to a greased 9x13 baking dish; sprinkle with cheese, green onions and bacon.  Refrigerate, covered, up to 1 day.

Preheat oven to 350 degrees.  Remove potatoes from refrigerator and let stand while oven heats.  Bake, covered, about 30 minutes.  Uncover; bake 10 minutes more, or until heated through.

Pork and Ramen Stir Fry

(Courtesy of Taste of Home)

Ingredients:
1/4 c. reduced-sodium soy sauce
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
2 tsp. sugar
1/4 tsp. crushed red pepper flakes
3 tsp. canola oil, divided
1 lb. boneless pork loin chops, cut into 1/2 inch strips
1 c. fresh broccoli florets
4 c. coleslaw mix
1 can (8 oz.) bamboo shoots, drained
4 garlic cloves, minced
2 pkgs. (3 oz. each) ramen noodles

Directions:
In a small bowl, whisk the first 5 ingredients until blended.  In a large skillet, heat 2 tsp. oil over medium-high heat.  Add pork; stir-fry 2-3 minutes or until no longer pink.  Remove from pan.

In the same pan, stir-fry broccoli in remaining oil 3 minutes.  Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender.  Stir in soy sauce mixture and pork; heat through.

Meanwhile, cook noodles according to package directions, discarding or saving the seasoning packets for another use.  Drain noodles; add to pork mixture and toss to combine.

Thyme and Basil Roast Pork

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. all-purpose flour
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. ground cinnamon
1 1/2 tsp. salt
1/2 tsp. pepper
1 boneless pork loin roast (3-4 lbs.)
2 Tbsp. canola oil
1 medium apple
1 medium onion
1 medium lemon
1 fresh rosemary sprig

Directions:
Preheat oven to 325 degrees.  Mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork. 

In a skillet, heat oil over medium high heat.  Brown pork on all sides; place in a shallow roasting pan, fat side up.  Cut apple, onion and lemon into 1/2 inch wedges.  Squeeze one lemon wedge over pork; add apple, onion and remaining lemon wedges to pan.  Place rosemary over pork.

Roast for 1-1 1/2 hours or until a thermometer reads 145 degrees.  Remove pork, onion and apple to a serving platter; tent with foil.  Let stand 15 minutes before slicing.

Pork Chops with Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 can (14 1/2 oz.) chicken broth
6 pork rib or loin chops (3/4 inch thick)
2 Tbsp. canola oil
Additional salt and pepper, optional
6 c. thinly sliced peeled potatoes
1 medium onion, sliced
Paprika and minced fresh parsley, optional

Directions:
In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth.  Add broth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from the heat and set aside.

In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper, if desired.

In a greased 9x13 baking dish, layer potatoes and onion.  Pour broth mixture over layers.  Place pork chops on top.

Cover and bake at 350 degrees for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender  If desired, sprinkle with paprika and parsley.

Slow Cooker Cajun Pork Sandwiches

(Courtesy of Family Circle)

Ingredients:
1 pork butt or shoulder (about 2 1/2 lbs.), trimmed
1 1/2 Tbsp. sodium-free steak seasoning blend
1 large onion, chopped
3 ribs celery, sliced
1/4 c. plus 2 Tbsp. red wine vinegar
2 Tbsp. corn starch
2 1/2 tsp. Cajun seasoning blend 
6 Tbsp. light mayonnaise
6 whole-wheat hamburger buns

Directions:
Rub pork with steak seasoning.

Place pork in slow cooker bowl.  Scatter onion and celery around pork and pour 1/4 c. of the vinegar over the top.  Cover and cook on high for 6 hours or low for 8 hours.

Remove pork from slow cooker and cut into chunks.  Let stand until cool enough to handle.

While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside.  Pour defatted liquid into a small saucepan.

In a small bowl, stir together the remaining 2 Tbsp. vinegar with cornstarch.  Bring defatted liquid to a boil over medium-high heat.  Whisk in vinegar mixture and 1 Tbsp. of the Cajun seasoning.  Boil 1 minute, or until thickened.

Using 2 forks or your hands, pull pork into shreds, discarding excess fat.  Place meat in a bowl and stir in vegetables.  Add thickened liquid and toss to coat.

Stir together remaining 1 1/2 Tbsp. Cajun seasoning and mayonnaise.  To serve, place 1/2 c. pork mixture on each bun and top with 1 Tbsp. spiced mayonnaise.