What is it about bacon? Everything, or nearly everything, is truly made better with bacon.
Kristen’s here visiting and eating good food is always on the agenda with the two of us together. We stayed in last night and what did we make? Beer, Cheddar, and BACON Risotto. It was delicious…though, not-so-healthy. We had a few scallops to go with it and a brussels sprout and dinosaur cabbage salad. It was divine. Diiiiiiivine.
Dessert? Her dad’s famous Peanut Butter Pie. It’s one of the guiltiest of pleasures, no doubt.
This morning, we treated ourselves to brunch, but couldn’t decide between sweet and savory. To go with our egg choices, we ordered candied bacon pancakes. CANDIED BACON PANCAKES. They were even better than they sounded. If that’s possible. Luckily, there were leftovers so I can enjoy them twice, at least 😀
Last week I made this BLT Pasta for Mr. Prevention and I. I’m not even sure where I ran across the recipe, but its simplicity is what drew me in…along, of course, with the bacon itself. And pasta? I’m sure it could be considered a pregnancy craving, of sorts…let’s go with that. I’ve definitely been enjoying pasta as of late. It always sounds good to me. But in fairness, there’s no off-putting foods, so I guess nothing has really changed.
I’m going on a bacon cleanse until later this week when I’ll use up the last few slices in my fridge to make Ultimate BLT Grilled Cheeses. I’ll endeavor to find a way to lighten them up some, but not everything with bacon has to be over-the-top sinful. This recipe, for example, comes in at 304 calories per serving and a respectable 7 grams of fiber. Nothing not to love about that!
- 6 oz uncooked whole wheat linguine
- 5 pieces nitrate-free bacon, cut into 1-1/2-inch pieces
- 4 plum tomato, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 Tbsp Parmesan cheese, grated
- 1 Tbsp fresh parsley, minced
- Bring 2 quarts of water to a rolling boil in a medium pot; add pasta and cook 8-10 minutes or until al dente. Drain and keep warm.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute tomato and garlic for 1-2 minutes or until heated through in the drippings over medium heat. Stir in the bacon, lemon juice, salt and pepper.
- Toss the cooked linguine with the tomato mixture in the skillet and sprinkle with cheese and parsley; toss to coat. Serve hot.
Weekly Menu: April 13th – 17th
- Sunday: Pistachio and Herb-Crusted Salmon with artichokes
- Monday: Caprese Quiche
- Tuesday: Broccoli and Cheddar Stuffed Baked Potatoes
- Wednesday: leftovers
- Thursday: Ultimate BLT Grilled Cheese
I think my body is still playing catch-up from vacation, but I’m glad to be back to playing tennis 😀
P.S. I’m loving Hopeless on my Kindle. Love, love, love.