Mini Bacon Chicken Pot Pies

Looking for wonderful meal made using Green Giant® frozen mixed vegetables and Pillsbury® biscuits? Then check out these bacon and chicken pot pies – a perfect dinner.

Ingredients:

1        can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated flaky original biscuits

1        jar (12 oz) homestyle chicken gravy

1        tablespoon cornstarch

2        cups cubed cooked chicken

1        bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed

1        cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

3/4     cup milk

1/2     teaspoon dried thyme leaves

1/4     teaspoon pepper

1/2     cup shredded Cheddar cheese (2 oz)

5        slices bacon, crisply cooked, crumbled

Directions:

• Heat oven to 350°F. Spray 5 (10-oz) individual baking dishes (ramekins) with cooking spray. Place on large cookie sheet with sides.
• Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside.
• In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally. Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
• Bake 18 to 20 minutes or until golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon. Let stand 5 minutes before serving.

Source:  tablespoon.com

Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

Ingredients:

• 2 slices bacon, cut crosswise into thin strips
• 1/8 teaspoon crushed red pepper
• 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
• 1/2 cup thin wedges red onion
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt

Directions:

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

3. Transfer to a serving dish and sprinkle with reserved bacon.

Source:  recipe.com

Open-Face Green Goddess Bacon Lettuce Tomato's

Runny eggs are all the rage. Highlight the sunny protein staple in this trendy toast recipe.

Ingredients

• 8 slices applewood-smoked bacon
• 4 tablespoons reduced-fat buttermilk
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped chives
• 1 cup lightly packed herbs, such as parsley, basil, mint and tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2-inch slices whole-grain country bread, lightly toasted
• Nonstick cooking spray
• 4 eggs
• 8 leaves butter lettuce
• 1 large beefsteak tomato, cut into 8 slices

Directions:

1. Preheat the oven to 400 degrees . Arrange bacon on a wire rack set over a baking sheet and bake until crisp, 20 to 22 minutes. Remove from oven and let cool to room temperature.

2. Meanwhile, puree buttermilk, mayonnaise, lemon juice, chives, herbs, salt and pepper in a blender until smooth to make dressing. Spread each slice of bread with 1 tablespoon dressing.

3. Lightly coat a large nonstick skillet with cooking spray and heat to medium high. Crack eggs into skillet and cook until whites are firm but yolks are still runny, 2 to 3 minutes. Top each slice of bread with 2 lettuce leaves, 2 tomato slices, 2 bacon slices and 1 egg. Drizzle 1 tablespoon dressing over each sandwich.

Source:  recipe.com

Bacon Cheeseburger Quiche

Roll out of bed and pour your prepared quiche filling into the pre-baked crust, pop it in the oven and by the time you're done getting ready for the day, brunch will be ready.

Ingredients:

• 5 slices Applegate Farms Good Morning bacon
• 1 refrigerated piecrust (rolled out to 12 inches)
• 1/2 pound ground sirloin (90% lean)
• 1/2 cup diced red onion
• 2 teaspoons Worcestershire sauce
• 3 cups baby spinach, chopped
• 1 medium tomato, seeded and diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 4 4 large egg whites
• 3/4 cup skim milk
• 3 tablespoons ketchup
• 3 tablespoons yellow mustard
• 3/4 cup shredded 2% cheddar
• Salad (optional)

   

Directions:

1. The night before, layer bacon between paper towels on a plate and microwave for 3 to 5 minutes, until crisp. Set aside. Heat oven to 350 degrees . Fit crust into a 9-inch deep-dish pie plate and line crust with foil, pressing down. Bake at 350 degrees for 10 minutes. Remove foil and bake 15 minutes more, until crust holds its shape but small bubbles form. Cool on a wire rack, then cover and store at room temperature overnight.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Crumble in ground sirloin and add onion and Worcestershire sauce. Cook for 5 minutes. Stir in spinach, crumbled bacon and tomato. Cook for 3 minutes and add salt and pepper. Spoon into a lidded container, cover and refrigerate.

3. The next day, heat oven to 350 degrees . Break filling apart and spoon into piecrust. In a bowl, whisk together eggs, egg whites, milk, ketchup and mustard. Sprinkle cheese over filling in piecrust. Pour in egg mixture and transfer to oven. Bake at 350 degrees for 1 hour, 10 minutes, until a toothpick inserted in center comes out clean. Cover edge with foil if it's browning too quickly. Cool 10 minutes before slicing. Serve with salad alongside, if desired.

 
Source:  recipe.com

BLT Quiche

Salty bacon, buttery leek and fire-roasted tomatoes, topped off with savory cheese...this is one finger-lickin' quiche!

Ingredients:

1        Pillsbury™ Refrigerated Pie Crust

3        slices thick cut bacon, diced

1        large leek, sliced, rinsed and drained

1        tablespoon butter

1        (14.5 oz) can Muir Glen™ organic fire roasted tomatoes, drained

3        large eggs

1        cup half and half

1/2    teaspoon salt

1       cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)

Directions:

• Preheat the oven to 325°F.
• Lay the prepared pie crust in a quiche or pie pan.
• Fry the bacon in a skillet until crispy. Set aside.
• While the bacon is frying, to save time heat the butter in another skillet and cook the leek over medium high heat until softened, 5-7 minutes.
• Beat the eggs, half and half and salt in a mixing bowl with a wire whisk until combined.
• Place the leek, bacon and fire-roasted tomatoes in the pie shell and pour the egg mixture over. Bake for 35-45 minutes or until the quiche feels firm at the center. Let sit for 5 minutes before serving.  

Click Here for tutorial.

Source:  tablespoon.com

Smothered Green Beans

What are these green beans smothered in, you ask? We've just got an answer for you... bacon! Yup, that's right. Our Smothered Green Beans pairs up with one of our favorite ingredients, along with a few others, of course, to bring you a side dish that's going to be in high demand from the very first time you make it. It's the perfect side dish recipe for any night of the week, so get in the kitchen and get cookin'!

Ingredients:

4 to 6 bacon slices

3 celery ribs, chopped

1 pound fresh green beans, trimmed

1 onion, chopped

1 red bell pepper, chopped

3 plum tomatoes, seeded and chopped

2 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

 

Directions:

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
   
2. Cook celery and next 3 ingredients in hot drippings in skillet over medium-high heat 10 to 12 minutes.
   
3. Add tomatoes and remaining 4 ingredients; cook 5 minutes or until beans are tender, stirring often. Stir in crumbled bacon.

Notes:

The packaged pork tenderloins available in supermarkets, make quick, easy entree. Because they're already marinated, they can go straight for the package to your oven or grill.

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

 

Source:  mrfood.com

Best Ever Green Beans

• Servings : 4
• Prep Time : 10 minutes
• Cook Time : 45 minutes
• Ready In : 55 minutes

You will be amazed at the delightful flavor these green beans have!  A few simple ingredients make a can of green beans fit for any holiday table and year round!

Ingredients:

• 2, 14.5 oz cans green beans, drained & rinsed well
• 3 slices bacon, finely chopped
• 1/2 small onion, finely chopped
• 2 cups chicken broth
• 3 tsp. Cavender's Greek Seasoning
• 1/4 tsp. black pepper

Directions:

Step 1

Heat a pot over medium high heat, and add bacon. Cook for 5 minutes until lightly browned.

Step 2

Add onion and cook for another 5 minutes until onions are soft.

Step 3

Add green beans, chicken broth, Cavender's, and pepper. Stir to combine.

Step 4

Bring to a boil then reduce heat to simmer. Simmer for 30 minutes. Serve.

Source: greers.com

Bacon Herb Butter

Ingredients:

1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon

 

Directions:

Mix well.

Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.

Source:  recipe.com

Bacon Cheeseburger Meatloaf

Ingredients:

3 pounds 85% Lean/15% Fat Ground Beef
1 pound Country style Pork Sausage
2 eggs
3/4 cup diced onion
1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon

Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.

This also makes an excellent meatloaf sandwich for the next day!

 

Source: Hillbilly Cast Iron Cooking

Apple-Pear Salad With Maple-Pecan Bacon

Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

Ingredients:

• 8 thick bacon slices $
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans $
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple $
• 1 cup halved seedless red grapes $
• 4 ounces Gorgonzola cheese, crumbled
• Cranberry Vinaigrette

Direction:

1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. 3. Serve salad with Cranberry Vinaigrette.

Southern Living
OCTOBER 2011

Cream Cheese Bacon Bites

Ingredients:

• 4-5 ounces cream cheese, softened
• 5-6 slices of bacon, cooked
• 1 tablespoon finely chopped onion
• 1/2 teaspoon ground pepper
• 1 can crescent rolls

Directions:

1. Combine all items except crescent rolls.
2. Unroll crescent rolls onto a cutting board. Pinch seams together, or buy the new sheet crescent dough. I just saw that in the store the other day. Spread cream cheese mixture over top of crescent dough. Be sure to get all the way to the side edges, wouldn't want any of the rolls short changed on the good stuff.
3. Roll jelly roll style from the long side (or if you want just a few really big rolls, roll from the short end.) Cut rolls every 1/2 to 3/4 inch. Place on baking stone or tray.
4. Don't worry if they get a little mushed, crescent dough is forgiving and will still puff up perfectly.
5. Bake in a preheated 375 degree oven for 15-18 minutes, until golden brown.
6. Let cool on baking sheet for 1 minute before removing and serving.

Notes:

The ingredient list is a guideline. Adjust items to your taste. If I only have 4 strips of bacon, I don't let it stop me. Also, I've used minced onion in these and it gives a bit of texture. I lean more to the 5 ounces of cream cheese but the original recipe only calls for 3 ounces. We just love our cream cheese.

Source: ChocolateChocolateandmore.com

Bacon, Lettuce And Tomato Dip

Ingredients:

1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Source: Columbia Guarino

Bacon Chicken Salad with Raspberry Poppy Seed Dressing

Ingredients:

Bacon Chicken Salad

2-3 heads of Romaine lettuce 

10-12 slices of bacon, cooked and crumbled

2-3 cups of cooked chicken (I usually use a rotisserie chicken)

1-2 cups shredded mozzarella cheese

Raspberry Poppy Seed Dressing

1/2 cup rice vinegar

1/2 cup oil

1/2 cup sugar

2 Tbs. poppy seeds

2 tsp. raspberry jam

 

Directions:

I always cook my bacon in the oven because it is much easier and less messy too.  Just line a jelly roll pan with foil and bake at 400 degrees for about 15 minutes.  As soon as it is done, just place the cooked bacon on paper towels until cooled.  That's it!  Assemble the salad (lettuce, bacon, chicken and cheese) and keep in the fridge until ready to serve.  

Mix up the dressing and keep in the refrigerator.  I like to keep the dressing separate and let everyone use as much as they want, but if you are taking the salad to a potluck or something, you can add the dressing in and mix it all up immediately before serving.

 

Source:  butterwithasideofbread

Bacon Cheddar Scallion Breakfast Tart with Grits Crust

Ingredients:

1.5 cups yellow grits
2 cups cold water
6 eggs
5 slices bacon, cooked and crumbled
4 scallions, thinly sliced
4 oz mascarpone cheese, at room temperature
8 oz sharp cheddar cheese, grated
salt and pepper

Directions:

1. Preheat the oven to 375 degrees F. Grease an 11 inch tart shell with butter or oil.
2. In a saucepan, bring the yellow grits and water to a boil, then cook for 2 minutes, stirring frequently. Season to taste with salt and pepper. Spread the grits evenly out into the pan, using a flat turner or knife to straighten up the edge.
3. Bake for 20 minutes. Take the tart out of the oven and let it cool slightly, and increase oven temperature to 400 degrees F.
4. Whisk to combine the eggs, bacon, scallions, mascarpone, and cheddar cheese. Add a generous pinch of salt and pepper, and pour the mixture into the grits tart shell.
5. Bake for 15 minutes until slightly browned on top. Serve and enjoy!

Source: fifteenspatulas

Cheddar Bacon Chicken Tenders

Ingredients:

1 egg
1/2 cup plain crispy bread crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 package or jar (3 oz) cooked real bacon bits or pieces
1 package (14 oz) uncooked chicken tenders (not breaded)
Chive and onion sour cream potato topper, if desired

Directions:


1 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2 In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3 Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.

Expert Tips

**Use any flavor potato toppers- try sour cream and onion or taco flavored.

***You can make this low carb by using crushed pork rinds instead of panko bread crumbs.

Creamy Bacon And Cheese Dip

Ingredients:

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions:

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional). 

BLT Dip

 
 Ingredients:

1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip.
Serve immediately with toasted bread rounds, crackers, or pita chips.

Bacon Wrapped Asparagus

Ingredients:

Asparagus
Bacon
Garlic
Garlic power
Olive oil

Directions:



(Mix olive oil, garlic , garlic power)
Brush bacon and wrap bacon around asparagus then brush it after its wrapped bake 350 for 45 min and if bacon isn't the way you like it ( I like mine crispy) broil for a few min till chrispy

Like Stuffed Baked Potatoes (Cauliflower)

Ingredients:

16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional 

Directions:

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.

Bacon Wrapped Jalapenos Poppers

 

Ingredients:

6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon

Directions:

Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.

Step 2: Place onto the grill and cook until the bacon is crispy.