BLT Quinoa Salad (GF)

A couple weeks ago I decided to make BLATs (bacon, lettuce, avocado and tomato) for the family for dinner, only to be disappointed that I couldn't actually eat them because I am intolerant to both the yeast and the gluten in bread. That left me with two alternatives--either wrap up the bacon, tomato and avocado in a romaine lettuce leaf or come up with some kind of cold salad mixture using the sandwich ingredients as a springboard. Utilizing some leftover quinoa I had in the fridge, this was the delicious end result. Enjoy!

BLT Quinoa Salad
Serves 2-4

2 c. Cooked and cooled quinoa*
2 Roma tomatoes, diced
1 Avocado, diced (optional)
6-8 slices Nitrate-free bacon  (I use Applegate Farms brand.)
1/4 c. Real mayonnaise (Spectrum or Trader Joe's Organic are my favorites.)
2 t. Vinegar
2 t. Sugar
Salt and Pepper, to taste
Romaine or iceberg lettuce, chopped

*Rince 1 c. quinoa under water until it runs clear. Add quinoa to a medium saucepan with 2 c. water or chicken broth. Bring to a boil, then reduce heat and simmer until liquid is absorbed and germ ring appears around quinoa seeds. This can be done ahead of time and stored in the fridge.

1. Cook bacon until crisp, drain on paper towels until cool and then crumble.

2. In a mixing bowl, combine mayo, vinegar and sugar. Mix well. Add quinoa, bacon, avocado and tomato. Toss to evenly coat the dry ingredients with the dressing. Add salt and pepper if desired.

3. Serve cold over chopped lettuce. Refrigerate any leftovers right away.

Sweet & Spicy Bacon Wrapped Chicken (GF)

I cannot take one bit of credit for these delicious BBQ crusted chicken tenders. A sweet friend named Lauren, who moved to California awhile back, is the one who introduced me to these tasty little treaures. I love that I can have this delicious dinner in the oven in under 5 minutes. Don't let the title fool you, these are just mildly tangy--not really all that spicy. Think sweet BBQ flavor.

The first few times I made this recipe I used a whole piece of bacon per chicken tender, but felt like it was a bit too much. Feel free to use a whole piece if you prefer. My hubby (AKA Resident Taste Tester) and I agree that a half piece imparts all of the perfect bacon flavor and is a bit less greasy.

My kiddos aren't really into the bacon (gasp!!), so I oh-so-lightly dip theirs into the seasoning and leave off the bacon. Seriously...whose kids are these anyway? Haha! And if you happen to have leftover seasoning, just throw it into a labeled plastic bag or small container and freeze it for the next time you make these. You definitely want to keep it in the freezer, though, since you dipped raw chicken in it. I do this regularly with my chicken nugget breading and this dry BBQ seasoning. Feel free to freeze the leftover bacon, too. I hate wasting perfectly good food. And trust me when I tell you these are mmm, mmm good!

Sweet & Spicy Bacon Wrapped Chicken

Serves 4 (approx. 3 pieces each)

1.5 lb. Chicken tenders or 4 boneless breasts cut into strips

About 6 slices of nitrate-free bacon (if using 1/2 slice per tender)

1/4 c. Chili powder

1/4 c. Brown sugar

Toothpicks, if needed

1. Line a cookie sheet with parchment paper or foil and preheat oven to 375 degrees.

2. If using boneless skinless breasts, cut into strips the size of chicken tenders.

3. In a wide, shallow bowl mix together the chili powder and brown sugar until well combined.

4. Cut the bacon strips into half, width wise. Wrap a half piece of bacon around one of the chicken tenders diagonally. This may take a couple tries until you get the hang of it. If needed, use toothpicks to secure. (I just hold it in place, personally.)

5. While holding the ends of the bacon in place, dip the chicken into the seasoning on both sides to coat it well.

6. Place bacon wrapped and seasoned chicken tenders onto cookie sheet and bake for approximately 25 minutes, or until the bacon is thoroughly cooked and the chicken is no longer pink.



Looking for a recipe to use up that leftover bacon? Try this!


Pasta Carbonara

Pasta Carbonara

Photo credit: Kraft Foods

Serves 4

1/2 lb. fettuccine, spaghetti or other pasta

4 slices nitrate-free bacon, chopped

4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed

1 c. frozen peas

1 c. other frozen veggies (ie. broccoli, carrots, peppers, etc.--optional)

3/4 c. milk

1/2 c. grated parmesan cheese

1/2--1 t. garlic, minced (to taste)

 

1.  Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

2.  Add veggies and garlic to bacon drippings and saute lightly. Turn off heat (or turn to lowest setting) and cover skillet to keep veggies warm.

3.  In a small saucepan, add milk, parmesan cheese and cream cheese; cook on low heat until cream cheese is melted and mixture is well blended and heated through.

3.  Drain pasta; place in large bowl. Add cream cheese sauce, sauteed veggies and bacon; mix lightly. Serve warm.

Recipe adapted from this Kraft recipe.