Best-Ever Chicken Carbonara

This was really good. I didn't build it in the WW Builder.

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish

DIRECTIONS
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Garnish with Parmesan and parsley and serve immediately.

Skillet Chicken with Bacon and White Wine Sauce

I honestly don't remember this, but it has chicken, bacon and shallots, so I figure it must have been good (don't wait over a month to write stuff down).

We had with penne and broccoli, and I made a note we would have again. So there is that.

Skillet Chicken with Bacon and White Wine Sauce

Photo by ALB

Adapted from pinch of yum
prep time: 15 mins
cook time: 1 hour
total time: 1 hour 15 minutes
yield: 4

INGREDIENTS
3 slices bacon
1/2 cup flour
salt and pepper
2 teaspoon herbes de provence
1 1/2 – 2 lbs. chicken thighs with skin
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want and serve with bread to soak it all up.

9 Smart Points (my additions/subtractions at 4 servings)

Cod with Shiitake-Bacon Crust and Arugula Salad

I can't recall having cod before.  My friend said if I had fish and chips, I've had it.  That said, I don't think I've had cod without it being fried.  So D made this.  We both liked the cod.  The arugula tasted burnt the first day, but cooled down for lunch on the second, it tasted pretty good.  I would probably have with spinach thought.  D would probably have with rice.

Cod with Shiitake-Bacon Crust and Arugula Salad

Photo by ALB

Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup mushroom-arugula mixture)

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine.

Ingredients
4 bacon slices, cut into 1/2-in. pieces
8 ounces sliced shiitake mushroom caps, divided
1/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
4 (6-oz.) cod fillets (about 1 1/2-in. thick)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (5-oz.) pkg. fresh arugula

Preparation
Step 1
Preheat oven to 400°F.

Step 2
Cook bacon in a large skillet over medium-high heat for 1 minute. Add 5 ounces mushrooms; cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat; cool 10 minutes. Transfer mixture to a food processor; pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in pepper and 1/8 teaspoon salt.

Step 3
Line a baking sheet with parchment paper. Sprinkle fillets with 1/8 teaspoon salt; top with mushroom mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons oil; place on parchment. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.

Step 4
Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.

Step 5
Heat skillet over medium-high. Add 1 1/2 tablespoons oil; swirl. Add garlic and remaining 3 ounces mushrooms; cook 4 minutes or until mushrooms are soft. Add arugula; cook 1 minute or until slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.

Nutritional Information
Calories: 322; Fat: 20.9g; Satfat: 5.4g; Monofat: 10.9g; Polyfat: 2.5g; Protein: 28g; Carbohydrate: 6g; Fiber: 2g; Cholesterol: 87mg; Iron: 1mg; Sodium: 543mg; Calcium: 73mg; Est. added sugars: 0; Sugars: 2

Cooking Light,   August 2016

3 Smart Points (my additions/subtractions at 4 servings)

Asian-Style Dumpling Soup

D and I are constantly looking for fast, easy things that are also filling. This one fit the bill.  There were a ton of dumplings.  The broth was good, but cut back on the fish sauce.  The odor was just a tad too much.

We had with edamame.

Asian-Style Dumpling Soup

Photo by ALB

Adapted From AMERICA'S TEST KITCHEN
4 Servings

Ingredients
4 slices bacon, cut into 1/2-inch pieces (used center-cut)
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers (used 1 24oz bag)
2 tablespoons fish sauce (use a little less)
2 tablespoons lime juice

Instructions
Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

11 Smart Points (my additions/subtractions at 4 servings)

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

This was really good with Proscuitto.  Basically I got confused at the grocery store and bought the wrong meat.  That didn't stop us from eating it though.  Once again, we had to go to Whole Foods for the broccoli rabe, because shockingly, Kroger didn't have it.

Anyway, this is a really nice meal with a salad, or even for breakfast because eggs and fancy bacon.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Photo by ALB

4 Servings
Prep Time: 15 min
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
From Bon Appetit

INGREDIENTS
1 tablespoon olive oil (used PAM)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk (used 2%)
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups) (Pepperidge Farm)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) (used prosciutto)

RECIPE PREPARATION
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutritional Content
6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 240 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 18 Sodium (mg) 520

10 Smart Points (my additions/subtractions at 4 servings)

White Cheddar and Bacon Risotto

I liked this, but it really just tasted like risotto. Maybe we've had it before and I forgot.  I don't know.

I still would have again.  We had with a Caesar Salad.

White Cheddar and Bacon Risotto

Active Time: 29 Mins
Total Time: 29 Mins
Yield : Serves 4 (serving size: 1 cup)

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

Ingredients
4 cups unsalted chicken stock
2 fresh thyme sprigs
2 bacon slices
1 1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed (use broccoli because peas are gross)
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions

Preparation
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.

Nutritional Information
Calories: 408; Fat: 14g; Sat fat: 6g; Unsat fat: 6g; Protein: 17g; Carbohydrate: 50g; Fiber: 5g; Sodium: 519mg; Calcium: 17% DV; Potassium: 5% DV; Sugars: 5g; Added sugars g

Cooking Light, September 2017

10 Smart Points (my additions/subtractions at 4 servings)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Sunday Dinner has become a thing in our house.  It's not really fancy, but the meals take a little longer to cook or they seem more involved.  Anytime you mention a whole chicken, I think of it as an all day task, even if it isn't. Anyway, D and I saw this recipe and decided to have it.

I would like to know where to buy a 3 pound whole chicken. The first Kroger didn't have any whole chickens, and the second one had a small one coming in at 6.5 pounds.  This is why we got more than 4 servings.  Also if anyone knows how to figure out Weight Watcher Points for a whole chicken, without having to weigh it before and post carcass, that would be nice.  (Read the points at the bottom carefully... I didn't include the chicken).

So the chicken... yum. It was a bit salty, so cut that back, but overall very tasty.

We had with rice. (pic below was with kale and butternut squash)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Photo by ALB

Servings 4 (or more)
Author Homesick Texan

Ingredients
1 tablespoon kosher salt (cut back to 1/2 TBSP_
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon New Mexican red chile powder (used regular)
1 (3- to 3 ½-pound) whole chicken (used a 6.5 pound chicken)
2 slices uncooked bacon
½ medium yellow onion, diced
4 cloves garlic, minced
1 (10-ounce) can diced tomatoes and green chiles and its juices (the fancy name of Rotel)
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving

Instructions
Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.

To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)

Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)

Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.

Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.

Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.

1 Smart Points (my additions/subtractions at 4 servings WITH NO CHICKEN)

Cabbage Okonomiyaki (Pancakes)

I wasn't sure about this recipe because I wasn't sure if I would find Togarashi.  I had to go to Kroger in the middle of the week and say that they had it, so this recipe went on the list.  D and I went back and forth on what to have for a side.  We never decided.

After he made it, we thought splitting some sushi would have worked.  In reality, it was heartier than I thought it would be.

It tasted like an Egg Roll Pancake.  I liked the sauce (of course).    We would have again.

Cabbage Okonomiyaki (Pancakes)

Photo by ALB

Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)

This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

Ingredients
1 pound green cabbage, finely shredded (about 5 cups)
4 teaspoons shichimi togarashi (Japanese spice blend), divided (used McCormick Japanese Seven Spice)
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/3 cup thinly sliced green onions, divided
5 large eggs, lightly beaten (used 4 Extra-Large Eggs)
4 center-cut bacon slices, cooked and crumbled
2.9 ounces all-purpose flour (about 2/3 cup) (used 2 oz)
2 tablespoons canola oil, divided
1/4 cup canola mayonnaise (used Hellman's Light)
1 tablespoon unseasoned rice vinegar
1 tablespoon water

Preparation
Preheat oven to 200°F.

Combine cabbage, 1 tablespoon togarashi, sugar, and salt in a bowl; let stand 15 minutes, stirring occasionally. Stir in 3 tablespoons green onions, eggs, and bacon. Fold in flour.

Heat 1 1/2 teaspoons oil in an 8-inch nonstick skillet over medium-high. Add 1 cup cabbage mixture; flatten with a spatula. Cook 2 to 3 minutes on each side or until golden brown. Place pancake on a baking sheet; keep warm in 200°F oven. Repeat procedure 3 times with remaining 1 1/2 tablespoons oil and cabbage mixture.

Combine remaining 1 teaspoon togarashi, mayonnaise, vinegar, and 1 tablespoon water in a bowl; drizzle over each pancake. Top with remaining green onions.

Nutritional Information
Calories: 346; Fat: 20g; Satfat: 4g; Unsatfat: 16g; Protein: 15g; Carbohydrate: 26g; Fiber: 4g; Sodium: 602mg; Calcium: 10% DV; Potassium: 11% DV; Sugars: 6g; Added sugars: 2g

Cooking Light, November 2017

8 Smart Points (my additions/subtractions at 4 servings)

Cobb Pizza (or Shit on Bread)

It's no secret that I call pizza without red sauce, shit on bread.  So this would fall into the category of good shit on bread.

It lacked a little flavor, but I think that was with the substitutions I made.  Kroger didn't have arugula when we went to the store on Sunday, and neither of us felt like hitting the store on Thursday to go see if a ship had come in with it. So we used the spinach we had.

After this recipe, I asked D if we could use better (more expensive) feta.  He had bought some before and when we went back to Kroger brand, it was kind of tasteless.  He agreed.

So anyway, we both liked this, and think if made properly, it will be excellent shit on bread.

Cobb Pizza

Photo by ALB

Yield: Serves 4 (serving size: 2 slices)

Ingredients
10 ounce refrigerated fresh whole-wheat pizza dough (used Pillsbury Classic)
1/4 cup plain 2% reduced-fat Greek yogurt (used 0%)
2 tablespoons low-fat buttermilk
2 tablespoons canola mayonnaise (used RF Hellman's)
1/2 cup halved cherry tomatoes (used grape tomatoes)
1/4 cup vertically sliced red onion
3 ounces skinless, boneless rotisserie chicken breast, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
1/2 cup packed arugula (used spinach, but next time will use arugula)
1 teaspoon extra-virgin olive oil
1 ounce blue cheese, crumbled (about 1/4 cup) (used blue cheese on half and feta on the other half)
2 bacon slices, cooked and crumbled
1 medium-size ripe avocado, chopped
1/4 teaspoon black pepper

Preparation
Preheat oven to 500°F. Place a pizza stone or heavy baking sheet in oven (keep pan in oven as it preheats).

Place dough in a microwave-safe bowl; microwave at HIGH 30 seconds or until room temperature. Roll dough into a 14- x 10-inch rectangle on a large piece of lightly floured parchment paper; pierce dough liberally with a fork. Carefully place parchment paper and dough on preheated pizza stone or baking sheet; bake at 500°F for 5 minutes or until crust is lightly browned.

Combine yogurt, buttermilk, and mayonnaise in a bowl; spread over crust, leaving a 1-inch border. Top evenly with tomatoes, onion, chicken, and mozzarella; bake at 500°F for 5 minutes. Place arugula and oil in a bowl; toss to coat. Sprinkle arugula mixture, blue cheese, bacon, avocado, and pepper over pizza. Cut into 8 slices.

Nutritional Information
Calories: 394; Fat: 21.2g; Satfat: 4.6g; Monofat: 9.8g; Polyfat: 3g; Protein: 19g; Carbohydrate: 36g; Fiber: 5g; Cholesterol: 39mg; Iron: 1mg; Sodium: 658mg; Calcium: 147mg; Sugars: 2g; Est. added sugars: 0 g

Cooking Light, July 2017

12 Smart Points (my additions/subtractions at 4 servings)

Homemade Bean and Bacon Soup

When I was little, Bean and Bacon Soup was my favorite.  My brother and I used to have it a lot (from the can).  For some reason, I thought of it recently and found a recipe.  Then on Sunday, I fell under the weather, and REALLY wanted this soup.  D made it for me.

It was on the salty side, but it was really good.  We both enjoyed it.

Homemade Bean and Bacon Soup

Photo by ALB

Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins

Author: Deborah (adapted from her recipe)
Serves: 4 servings (2 C each)

Ingredients
8 oz. center cut bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
5 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Instructions
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease. (or just leave it in there and don't worry about it).

To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

12 Smart Points (my additions/subtractions at 4 servings)

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Chicken, Bacon, Mushrooms and Cheese.  What's not to love?  It was very good, especially over Penne.  Any reason to have creamy pasta is a good reason, and this was no exception.

Would have again.

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Photo by ALB

Creamy Garlic Parmesan Mushroom Chicken and Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

Adapted from Author: Karina - Cafe Delites 
Serves: 6

Ingredients
FOR THE CHICKEN:
6 bone-in, skin-on or off chicken thighs
1 tablespoon olive oil (didn't use)
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

FOR THE CREAM SAUCE:
4 cloves garlic, crushed
7 ounces | 200 grams diced bacon (used 3.5 oz Center Cut)
14 ounces | 400 grams sliced brown mushrooms (cremini) (used 1 lb)
1 cup cream OR milk* (used fat-free half-half)
(used 1/2 tsp AP flour)
½ cup chicken broth
½ cup freshly grated Parmesan
Freshly ground black pepper, to taste
Salt, only if needed to your taste
Extra chopped fresh parsley, to garnish
Fresh shaved or grated parmesan, to garnish

Instructions
Preheat oven to 400°F.

Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat. (if you mash garlic, it gets a paste-y consistency that you can rub with everything else).

Heat a large, oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side). Transfer to oven and roast until completely cooked through, about 25-30 minutes. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

Pour in the cream OR milk (and flour, see notes), chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)

Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours. Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.

Notes
*If using cream, half and half, thickened cream, heavy cream, or light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon milk until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.

*If using milk, skim, low fat, full fat, almond, or cashew, etc are fine to use, to reduce calories. Add in the milk; bring to a simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* milk; pour cornstarch mixture into the centre of the pan; stir continuously until the milk thickens and becomes a 'cream'.

10 Smart Points (my additions/subtractions at 6 servings-no pasta)

Bacon, Cheddar and Beer Risotto

This has been on Pinterest for awhile.  I'm always hesitant about beer in food (besides a chili) because if you don't use the right beer, it can give it a weird flavor.  Anyway, we seem to have a plethora of styles of beer in our fridge right now, so we tried this recipe.

It was rather comforting.  Kind of like a savory oatmeal, if you must.  The calories are higher than on Emily Bites.  This is due to using real bacon and butter.

I would have again.  D thought it would be better with smoked paprika instead of cayenne.  I couldn't tell you.

We had with a chopped salad.

Bacon, Cheddar and Beer Risotto

Photo by ALB

Yield: 8 (1 CUP) SERVINGS
Adapted from Emily Bites

Ingredients
1 tablespoon butter
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups uncooked Arborio rice
12 oz bottle of beer (Used Smuttynose Brown Ale)
6 cups fat free reduced sodium chicken broth
1 1/2 oz Parmesan cheese, freshly grated
3/4 cup sharp shredded cheddar cheese (Used Kroger Sharp)
2/3 cup 2% reduced fat shredded cheddar cheese (Used Sargento 2%)
4 slices cooked bacon
¼ teaspoon cayenne pepper

Preparation
Make sure your bacon is cooked.

Place the butter in a large sauté pan and bring it over medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.

Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.

Remove the rice mixture from the heat and add the cheeses, bacon and cayenne pepper. Stir until thoroughly combined and serve.

Nutrition Information (MyFitnessPal)
Calories: 308; Total Fat: 11 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat 0 g; Cholesterol: 39 mg; Sodium: 710 mg; Potassium: 175 mg; Total Carbohydrate: 41 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein 15 g

Linguine with Clams, Bacon, and Tomato

I'm not really sure how I found this recipe, but I did.  We have a few clam recipes and a lots of pasta and red sauce recipe, so what's one more.

This was actually interesting...it was huge in terms of portions, and the pasta can probably be backed off to a more reasonable (less caloric) size.  I actually thought it needed a bit of salt.

For lunch the flavors picked up (this could also be it that lunch had more sauce).

But I would have again.  We had with salad.

Linguine with Clams, Bacon, and Tomato

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.

Yield: 4
From: Food & Wine

Photo by ALB

Ingredients
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups) (used 2 7oz cans)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red-pepper flakes
3/4 pound linguine (next time use 8 oz)

Preparation
1. In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Nutritional Information
Calories: 540; Total Fat: 11 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 1994 mg; Potassium: 784 mg; Total Carbohydrate: 80 g;  Dietary Fiber: 6 g; Sugars: 9 g;  Protein: 28 g

Grilled Chicken with Brie and Baby Spinach Salad

I had a coupon for Brie so D and I decided we should find a new recipe to make for it.  Lo and behold this is what I found.

Now if you ever watched Robin Miller's show on Food Network, back when they actually showed cooking shows (kind of like MTV and music), you know she was an eyeballer/abouter.  So this recipe kind of fell into that category which makes it a little hard for NI.  Luckily D knew how much stuff he used and I was able to calculate the NI.

The result...fabulous.  I love the "sour" of the Brie with the sweet of the dressing.  I definitely would have again.

Grilled Chicken with Brie and Baby Spinach Salad

Recipe courtesy Robin Miller 2007

Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield:4 servings

Photo by ALB

Ingredients
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning (D used garlic powder and Italian Seasoning)
4 to 8 slices Brie cheese, about 1/2-inch thick (D ended up using 1.5 oz total)
1 tablespoon olive oil
2 shallots, chopped
2 tablespoons vinegar (D used cider vinegar)
2 tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked (D used center cut)

Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.

Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.

Transfer chicken to a serving plate or plate with spinach salad.

Nutritional Information (from My Fitness Pal)
Calories: 371; Total Fat: 14 g; Saturated Fat: 1 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 350 mg; Potassium: 225 mg; Total Carbohydrate: 12 g; Dietary Fiber: 1 g; Sugars: 9 g; Protein: 50 g

Jalapeno Popper Chicken Casserole

This is one of those recipes where you go "Why didn't I think of this?" And I didn't. My friend, Jen, pinned it and I saw it and decided D and I must have it. D looked at it and said it must have macaroni in it.

So that's how he made it.

It was delicious. D says it didn't need bacon. I think he might be sick. Of course it needs bacon.

This is the recipe as we made it. We had with Southwestern Salad (a salad kit from Kroger).

Jalapeno Popper Chicken Casserole

Photo by ALB

Adapted from the Happy Tulip
Serves 6

Ingredients
8 oz macaroni (dry), cooked
1lb of chicken (measured raw), cooked and cut into bite-size pieces
8 oz. low fat cream cheese, softened
6 slices of bacon, cooked and crumbled
1 cup of sharp cheddar, shredded
4-5 green onions, sliced
2 diced, fresh jalapenos

Directions
Preheat your oven to 350 degrees.

Combine cream cheese, bacon, 3/4 cup of cheddar, green onions, and jalapenos in a medium bowl and mix well.

Stir in the chicken and pasta and pour into a greased 9x13 pan.

Top with remaining 1/4 cup of cheddar and bake for 15 minutes or until heated through.

Enjoy!

Nutritional Information (from My Fitness Pal)
Calories: 432; Total Fat: 20 g; Saturated Fat: 10 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 104 mg; Sodium: 502 mg; Potassium: 303 mg; Total Carbohydrate: 31 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 30 g

12 Smart Points (my additions/subtractions at 6 servings)
14 Smart Points (my additions/subtractions at 5 servings)

Chicken Bacon Pasta

So D and I saw this recipe and wanted it but oh the ingredients!  Half-pound of bacon, heavy cream and cream cheese?  We both decided to have it after a long run because it had to be so much.  Well, I built it and although high, I was surprised it was lower in calories than I expected.

It had a lot of flavor and was creamy.  I would have again.  We had no side.

Chicken Bacon Pasta

Photo by ALB

Servings: 4
From Plain Chicken

Ingredients
1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese (used light)
1/4 cup shredded 5-Blend Italian Cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (14 oz, raw)

Preparation
Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.

Nutritional Information (from My Fitness Pal)
Calories: 627; Fat:30; Carbs: 46; Protein: 42; Sodium: 392; Fiber: 2

Bacon and Avocado Macaroni Salad

So D either developed or just never expressed his dislike of lime juice.  If something calls for 1 TBSP, he seems to half it and even then his review of whatever is, "Too much lime."  I don't think that can be possible so it makes things interesting.  Anyway I came across this recipe and said, "Lemon juice and it's different."  So we tried it.

Different is an apt description.  It wasn't bad.  It wasn't great.  It was different.  I thought there was too much lemon.  Our avocado was mushy so we put it in the dressing.  Well, avocado, lemon and thyme...well it's different.  I could have again, but definitely not with anything involving cumin.  Of course, I could see subbing cumin in for the thyme and it would be less "different."

Hmmm

Bacon and Avocado Macaroni Salad

From Damn Delicious
Prep Time: 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

INGREDIENTS
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish

FOR THE LEMON THYME DRESSING
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

INSTRUCTIONS
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme. Adapted from The Cozy Apron

Chicken-Broccoli Mac and Cheese with Bacon

So D made this while I was driving home from work.  Well, he was still driving home, managed to come home, walk the dogs, and go for a run, while I drove home from work.  So I think it was easy.  It was quick to put together, because I had the chicken in the car with me, and only had a to wait a few minutes before it was all ready.

We both really like broccoli, so we both agreed that next time there should be more (and we already had more than it called for).  We also both thought the chicken didn't really add much.  So perhaps even add more broccoli and forget the chicken.

We didn't have a side, so we made it 4 servings.
Would have again.

Chicken-Broccoli Mac and Cheese with Bacon

Photo by ALB

A little bit of turmeric enhances the color here; it's a bit of a trick that makes you perceive the sauce as cheesier than it actually is.

Yield: Serves 6 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
6 ounces uncooked large or regular elbow macaroni
3 cups prechopped broccoli florets (used 4 Cups)
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation
1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Nutritional Information
Calories: 343; Fat: 12.2g; Saturated fat: 6.5g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.9g; Protein: 26g; Carbohydrate: 31g; Fiber: 2g; Cholesterol: 64mg; Iron: 2mg; Sodium: 647mg; Calcium: 265mg

Cooking Light MAY 2014

Garlicky Grilled Cheese with Bacon and Spinach

Grilled Cheese with Bacon.  Nothing could be wrong with that one.  Will have again with fries.

Garlicky Grilled Cheese with Bacon and Spinach

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)

Ingredients
1/2 teaspoon olive oil
2 large garlic cloves, thinly sliced
4 cups baby spinach leaves
4 cups baby arugula leaves
4 center-cut bacon slices, halved
8 (1-ounce) rustic Italian bread slices
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
2 ounces fontina cheese, shredded (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add garlic to pan; sauté 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium-high heat. Add bacon; cook until crisp. Remove bacon.

2. Top 4 bread slices evenly with cheeses, bacon pieces, spinach mixture, and the remaining 4 bread slices.

3. Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate. Cook 2 minutes on each side.

Nutritional Information 
Calories: 300; Fat: 11.9g; Saturated fat: 5.8g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 16g; Carbohydrate: 33g; Fiber: 3g; Cholesterol: 32mg; Iron: 3mg; Sodium: 716mg; Calcium: 279mg

Cooking Light APRIL 2014

Fully Loaded Baked Potato Salad

This was good, but to be honest, it wasn't the greatest potato salad I've every had.  It lacked salt and with a pack of bacon...um that's kind of hard to say.

It wasn't bad.  I've eaten left overs with no issue, but it just wasn't my favorite.

Fully Loaded Baked Potato Salad

From This is My Key West

Ingredients
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Preparation
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!