Paleo Chicken Salad with Bacon & Onions

Paleo Chicken Salad with Bacon & Onions
Recipe adapted from a non-paleo Food.com recipe

1 pound boneless, skinless chicken, raw
3 slices Applegate Farms Turkey Bacon, cooked and diced
1 tsp lemon juice
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp worcestershire sauce
1/4  tsp sea salt
1/4 tsp fresh ground pepper
1 cup pureed sweet onion
1/2 cup Paleo mayo recipe below

Boil water. Add raw chicken and cook until no longer pink, about 5 minutes. In the meantime, cook bacon in the microwave or stovetop per package instructions. Add lemon juice, cumin, onion powder, worcestershire sauce, sea salt, pepper and mayo to a large bowl. Add onions to processor. Pulse until pureed. Add to large bowl with  spices. Rinse processor and add now cooked/drained chicken and pulse until lightly shredded. Add to bowl. Now, if mayonnaise isn’t made already, rinse processor and follow recipe below. Add half of the recipe below (1/2 cup total) to large bowl and mix everything together. Serve over fresh greens or wrapped in lettuce.

Review: Wonderful! We LOVED this - the bacon really gives it a smoky flavor, great combined with the onion. This particular bacon tastes a lot like ham or Canadian bacon. We may actually like this better than the grape/almond chicken salad... or maybe we're just sick of that one as we've been eating on it for a few months now! Either way - this is our new favorite. I have even served it to non-paleo peeps and they love it!

Paleo Mayo
Found on Amee’s Savory Dish
Makes 1 cup

1 large egg, room temperature not cold (very important!)
2 tbsp fresh squeezed lemon juice (1/2 lemon yields)
1/2 tsp mustard powder
1/4 tsp white pepper (or black pepper if you don’t mind black flecks)
1 tsp sea salt
1 cup extra light olive oil

Combine egg, lemon juice, mustard powder, pepper and salt in food processor and blend until frothy. Using drip hole in the top, drizzle oil in a few drops at a time. DO NOT rush this; drizzle oil down the tube little by little until all is mixed in and mixture is creamy.

Loaded Scalloped Sweet Potatoes

Loaded Scalloped Potatoes
Recipe adapted from Skinnytaste.com
Makes 4 Servings

22 oz. peeled, raw sweet potato, sliced
3 tsp olive oil
2 tsp paprika
½ tsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
Sea salt to taste
4 slices turkey bacon
1 tsp minced garlic, jarred
6 oz. raw sirloin, diced into tiny pieces
2 oz. Cabot 75% reduced fat cheddar cheese
4 tbsp green onion
1 tbsp diced pickled jalapeno, jarred
2 tsp jalapeno juice (from jar)
4 tbsp reduced fat ranch, divided

Preheat oven to 400. Line two baking sheets with foil for easy clean-up. Lightly coat with cooking spray. Add all potatoes, olive oil, and spices (down to sea salt) to a gallon size bag. Toss to coat. Place potatoes in a single layer on baking sheets. Bake uncovered for 12 minutes; flip each potato over, then bake for another 12 minutes or until tender crisp. While potatoes bake, heat a large pan over medium heat. Spray with nonstick spray and add bacon. Cook about 2 minutes on each side. Remove to a plate and add garlic to pan. Stir for 30 seconds, then add steak and cook for 3 – 5 minutes until no longer pink. Add to plate with bacon. Dice now-cooled-off bacon into bite-size pieces. Remove potatoes from oven; place them into two piles in one large ovensafe dish. Top each of the two piles with 1 oz. cheddar cheese, ½ tbsp. jalapenos, 2 tbsp green onions, 2 strips diced bacon and 3 oz. steak. Spoon jalapeno juice carefully over the top of each pile and return to oven for 2 minutes, or until the cheese melts. Serve each serving with 1 tbsp ranch.

Nutritional Information: 339 calories, 39 carbs, 12 fat grams and 18 protein grams.

Review: Tasted great! Loved the idea and it had a lot of flavor from the potatoes, jalapenos and spices. I will say that because I used the food processor to slice, it made it to where you almost had to eat it with a fork (even though the original intention was "fries" that would be eaten with your hands). Oh well - we made it work and loved the loaded scalloped potatoes (even if the original name was texas cheese fries. hehe).

Breakfast Wonton cups

Breakfast Wonton cups
Makes 4 Servings (12 cups)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) Cabot 75% reduced fat cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
2 tsp hot sauce
½ tbsp onion powder
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
½ red bell pepper, diced
2 tbsp fresh parsley, diced
½ tbsp minced garlic
8 slices turkey bacon
1 oz. Sargento Reduced Fat Mexican Cheese, shredded

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the cabot cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, hot sauce, onion powder, salt and pepper and milk. Whisk together. Dice pepper into small pieces and add to egg mixture along with parsley. Heat a skillet over medium heat. Add garlic. Stir for 30 seconds, then add bacon. Heat 2 minutes on each side until crisp. Remove from pan and dice. Remove pan from oven. Sprinkle 2 pieces of now-diced bacon each over each 3 cups/serving. Pour egg mixture evenly across each cup, and top with final ounce cheese across each cup. Bake for about 10 to 12 minutes (or until the eggs are set).

Nutritional Information (for 3 cups): 262 calories, 14 carbs, 12 fat grams and 21 protein grams.

Review: Seriously?! I LOVED these little bits of fabulous. I loved that you could have 3, I loved the flavor. I hearted the crispy on the outside fluffy egg in the inside. I worried the spice would be too overpowering but it was JUST right. To make this easier, just dice up some ham and use pre-shredded cheese and/or pre-cut veggies. I think I am about to try a TON of variations of these – SO exciting!

Thanksgiving Club Sandwiches

Thanksgiving Club Sandwiches
Makes 2 Servings

2 rolls (about 200 calories each)
2 tbsp fat-free mayonnaise
2 tsp minced garlic, jarred
6 oz. cooked turkey, room temperature or warmed in microwave
2 pieces turkey bacon, cooked in microwave
1 slice reduced fat provolone cheese, cut in half
2 tbsp dried cranberries
1 handful arugula

Set oven to broil. Cut rolls in half and lay open side up on a baking sheet. Mix together mayonnaise and garlic in a small prep bowl. Spread on the inside of each roll. Top with turkey, bacon, cheese and carefully place cranberries on cheese. Broil for 3-5 minutes, keeping an eye on the oven to avoid overcooking. Remove when cheese has melted. Add arugula on top and put lid on.

Nutritional Information: 390 calories, 51 carbs, 9 fat grams and 25 protein grams.


Review: LOVED. Super creamy due to the mayo blend and cheese, soft and still crispy due to broiling and the cranberries and arugula added a nice twist. This was a yummy way to use our leftovers - it makes me want to keep cooked turkey around! You could easily take this down in calories by using a less caloric roll. This way you could add a side salad to make up those calories. While it was filling, it may be more filling this way.

The inside!

Spicy Potato and Bacon Breakfast Casserole

Spicy Potato and Bacon Breakfast Casserole
Recipe adapted from Our Best Bites
Makes 4 Servings

4 c. Southern/country-style hash browns (cubes), completely thawed
12 strips turkey bacon
4 oz. Cabot 50% reduced fat jalapeno cheese
3 stalks green onions, finely diced
3 eggs
1 cup fat-free milk
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp siracha sauce

Preheat oven to 350. Begin cooking bacon on stovetop (not microwave). While bacon cooks, place potatoes in a deep-dish 9″ pie plate. Sprinkle cheese over potatoes. When bacon is done cooking, remove from pan but leave any drippings. Add onions to pan in the drippings for 2-3 minutes. Spread onions over cheese, dice bacon and then sprinkle top with bacon. Whisk together eggs, milk, salt, pepper and siracha sauce, whisking constantly, pour egg mixture evenly over the potato mixture. Bake, uncovered, for 45 minutes or until cheese is bubbly but not brown.

Nutritional Information: 308 calories, 27 carbs, 12 fat grams and 22 protein grams.

Review: Pretty fabulous! I loved how the flavors went together and the siracha was awesome. I will say that I took the black pepper down (called for 1 tsp) - I got one too-much-pepper bite so I may even suggest saving that and sprinkling on so it doesn't concentrate in one area - just a thought. But really easy, pretty (in my humble opinion) and made very healthy sized servings. Especially for 300 calories - I felt more like it tasted like a 400-calorie meal! It's a keeper, and I think you could really make it your own with more veggies, too!

one slice - yum!

Spinach & Mushroom Frittata

Spinach & Mushroom Frittata
Makes 6 Servings
Recipe adapted from Finecooking.com

2 tbsp light canola butter
8 oz. mushrooms
3 oz. baby spinach leaves, thinly sliced
½ cup thinly sliced fresh chives
Kosher salt
10 large eggs
2 tbsp heavy cream
6 slices turkey bacon
6 English Muffins

In a large skillet, melt1 tbsp butter over medium heat. Add mushrooms and sauté for 6 minutes. While mushrooms cook, heat bacon in microwave and dice. Set bacon aside. In a large bowl, toss hot mushrooms with sliced spinach. Stir in bacon, chives and ¼ tsp salt. Heat broiler on high. In a large bowl, whisk eggs, cream, 2 tbsp water, ½ tsp salt and ¼ tsp pepper. Stir in mushroom mixture. In the same skillet, heat remaining tbsp butter over medium-high heat, swirling pan so butter coats the sides. Add eggs to pan and sprinkle with ¼ tsp pepper. Cook until eggs begin to set and the bottom turns brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer to oven-save rectangular dish sprayed with nonstick cooking spray, and put in broiler.Broil until eggs are almost fully set and the top puffs and browns, 1 to 5 minutes. Check frittata every minute to avoid overbrowning. Divide into 6 servings and serve in toasted English muffin.

Nutritional Information: 317 calories, 27 carbs, 14 fat grams and 20 protein grams.

Review: I loved this! I thought the little bit of whipping cream added a lot, and it tasted fluffy and flavorful. I think my favorite part were the big mushrooms! Sometimes I would eat this in the muffin, or sometimes on the side of a muffin cut in half with a bit of fat-free cream cheese. It reheated well and tasted great. I also liked that it didn't require a cast iron/oven-ready skillet, since I still don't have one yet. I will say that it took a bit of prep, but not too much, especially considering that it feeds 2 people breakfast for 3 days! I'd make it again for sure.

Healthy Cobb Salad (or wrap!)

Healthy Cobb Salad
Recipe adapted from The Master Your Metabolism Cookbook
Makes 4 Servings

1 oz. blue cheese, crumbled
¼ cup nonfat Greek Yogurt (like Fage)
1 tbsp red wine vinegar
1 tbsp water
1/8 tsp ground black pepper
4 slices turkey bacon, diced
1 pound chicken, diced or thinly sliced; cooked in salt and pepper
2 cups cherry tomatoes, halved
3 hard-boiled eggs, peeled and quartered
1 avocado, pitted, peeled and thinly sliced

Romaine or spinach leaves

Blend cheese, yogurt, vinegar, water and pepper until smooth; reserve. Cook turkey bacon until crisp; reserve. Arrange lettuce in 4 bowls. Scatter bacon on top of lettuce followed by chicken, tomatoes, eggs and avocado. Drizzle with dressing.

Nutritional Information: 336 calories, 14 carbs, 16 fat grams and 39 protein grams.

Review: I really liked it. Lots of different flavors. I will say I preferred it with romaine lettuce, and when I ate it the second time, I was STARVING so I put it in a taco-size Mission tortilla. I just spread the sauce on first, then topped with the ingredients and a bit of romaine - it was wonderful this way and, for me, more satisfying. The salad was filling as is, but just not satisfying for me - I guess it was just too healthy rather than being healthified! :) I would definitely make this again, but would probably plan on having it in a flat out wrap or tortilla.

Notes: when dividing, each salad gets 78 grams chicken, 38 grams eggs, 38 grams avocado, 7 grams bacon and 26 grams dressing.

Microwavable Egg Process for Breakfast Sandwiches

These are GREAT for mornings when you don't have anything pre-cooked or feel like having something fresh. I also like these at work - easy peasy!

I use these small, Ziploc containers about the size of a muffin

See - the bottom is the perfect diameter

So crack an egg in the tupperware and add milk and salt; I also add some Tony's creole seasoning

Now whisk it. (if you're transporting to work - don't whisk until you arrive)

Cook in microwave until done - they vary. With my microwave at work it was ready in 35 seconds. At home, it took 45 seconds. I covered it loosely with the plastic top set off the center.

Remove by first running a fork around the edges to ensure it all comes out in one piece, then drop it on your muffin - PERFECT size. I'm so obsessed

Top it with your bacon and cheese (I use 1/2 slice of Kraft singles and 2 slices of turkey bacon). Microwave it for 20 seconds to melt the cheese and soften the toasted muffin.

Yummy perfectness inside

That's how it's done! I don't know if I'll ever scramble eggs in a pan again! LOL

Breakfast Potato Skins

Breakfast Potato Skins

Recipe adapted from Gina's Weight Watcher Recipes
Makes 5 Servings

5 medium russet potatoes
Olive oil spray
9 large eggs
1/3 cup fat-free milk
12 thin slices lean ham, diced
4 pieces turkey bacon
½ green bell pepper, diced
salt and fresh pepper
3 oz. Cabot 75% reduced fat cheddar, grated

Pierce potatoes with a fork a few times all around. Place in microwave and cook for 5 minutes per potato. When finished, allow to cool enough to handle. Cook bacon in microwave per instructions. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Each skin should weigh 2.5 oz after scooped.) In a large bowl, whisk eggs, milk, salt and pepper. Add pepper, ham and bacon and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often. Heat oven to 450. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

Nutritional Information: 362 calories, 35 carbs, 12fat grams and 26 protein grams.

Review: These are great! I'd be lying if I said they weren't a good bit of work. Between the microwavable cooking of each potato, the scooping of each potato, the adding of topping to each potato, etc. - it takes a while. No lie. Here's a tip: use bigger potatoes so that once you scoop you have more room for the egg filling. If you do this, cook the potatoes longer. I have to be honest, while they are a lot of work they're VERY yummy and, to me, worth it, especially if you're cooking on Sunday/when you have time and have the potatoes going while other things are cooking in the oven, slowcooker and on the stove. They also reheated well. I served mine with 2 tbsp fat-free sour cream on the side (added 20 calories) and 'dipped' them in there. I think salsa would have been wonderful too! These are fun and you can definitely have fun with them, mixing up the filling and toppings! For the leftover potatoes (what was scooped out), I made mashed potatoes for Austin by tossing them in a pan with 1 tbsp light butter, 3 tbsp fat-free sour cream and 2 tsp minced garlic. I added some salt and pepper and stirred for about 5 minutes, then topped with chives.

Cowboy Spaghetti

Cowboy Spaghetti Recipe
Makes 6 Servings
Recipe adapted from Blog Chef

12 oz. pasta
1 tbsp olive oil
3 slices turkey bacon
1 pound 96/4 ground beef
1/2 cup onion, diced
1 tbsp minced garlic
black pepper (to taste)
2 tsp hot sauce
1 tbsp Worcestershire sauce
½ cup light beer (1/3 of beer/4 oz.)
1 can fired roasted diced tomatoes
1 8-ounce can tomato sauce
¼ cup green onions, for garnish

Cook pasta according to package directions. Drain and set aside. While pasta cooks, heat a large skillet to medium heat. Add olive oil and bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels. In the same skillet, add ground beef and chop up with a spatula while cooking until browned. Add onions and garlic; stir into meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add beer and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes. Dice bacon. Divide pasta into six servings. Top each serving of pasta with 1/6 of meat sauce, and then top with bacon and green onions.

Nutritional Information: 399 calories, 55 carbs, 8 fat grams and 25 protein grams.

Review: This one is a winner - a nice mash up between spaghetti and chili! I don't know if this is the right word but I would say TANGY! It has a lot of flavor. It really is like a spaghetti meat sauce, but with a great, flavorful kick and the bacon adds a lot too! I loved cooking with beer - first time! :) This one was easy, love the 400-calorie count and LOVE that it makes six servings. This one is a keeper!

Baked Mini Quiches

Baked Mini Quiches
Makes 1 Serving
Make 4 of below for 4 Servings

2 eggs + ¼ cup egg whites
1 oz. Cabot 75% reduced fat cheddar, grated
1/8 tsp salt
1/8 tsp pepper
¼ tsp siracha sauce
1 strip turkey bacon
2 slices Oscar Mayer ham

Preheat oven to 350. Spray ramekins with nonstick spray. Cook bacon in microwave and dice. Dice ham. Combine ingredients in a bowl and stir until blended. Pour mixture into a ramekin. Repeat 3 more times until you have 4 full ramekins. Bake 30 - 40 minutes, or until eggs are cooked through (when you insert a knife it should be dry).

Nutritional Information: 317 calories, 2 carbs, 15 fat grams and 39 protein grams.

Review: Not going to lie - LOVED them fresh, not a fan of them reheated. It didn't bother Austin but something about all of that egg, in a mound, behind reheated didn't sit well with me. However, they were very good fresh and I loved the flavor the meat added. These would be great for a brunch or if you had overnight guests who were staying for breakfast. They are super cute and again - WONDERFUL fresh. Just don't try to reheat them (unless that doesn't bother you - it bothered me!)

In the Ramekin

Spaghetti Carbonara

Spaghetti Carbonara
Adapted by Dinner at Christina’s
Makes 4 Servings

12 oz. spaghetti
6 slices turkey bacon
1 tbsp minced garlic, jarred
2 eggs
¾ cup parmesan cheese
black pepper, for garnish
Salt, to taste

In a large pot, bring salted water to a boil; add pasta. Cook 8-10 minutes. While water is coming to a boil, brown bacon in a large pan over medium heat until almost crispy. Add garlic and stir for 2 minutes. Remove from heat and dice bacon. In a bowl, crack eggs and whisk well. Add cheese and black pepper. Set aside. Drain pasta, reserving ½ cup of pasta water. Immediately add pasta back in pot, and add egg mixture. Use two forks to toss pasta in egg mixture. Add pasta water to thin it. Add bacon/garlic mixture and toss well. Add black pepper for garnish. Add salt if desired.

Nutritional Information: 460 calories, 58 carbs, 13 fat grams and 30 protein grams.

Review: We loved it! I would never in a million years think that eggs and parm would make such a yummy, thick, rich pasta sauce - I was pretty fascinated by that! This recipe was super easy to cook and I was pleased that it had so much protein even though it wasn't my usual 1 pound of meat recipe. Also, CHEAP. Estimation: $1 box of pasta $.25 eggs $.75 parmesan serving, $1 bacon serving; $.15 garlic/pepper/salt serving = $3.15 for entire recipe or $.78 per serving and let me tell you - it was FILLING! I'm a huge fan and will be making this easy, flavorful pasta dish again!

Breakfast Nachos

Breakfast Nachos
Recipe from My Bizzy Kitchen
Makes 2 Servings

5 small corn tortillas
3 eggs
1 tbsp fat-free milk
½ oz. Cabot 75% reduced fat cheddar, grated
4 slices turkey bacon
4 tbsp salsa

Cut corn tortillas into 6 triangle pieces and spray them with Pam. Sprinkle with a bit of sea salt and bake for 12 minutes at 350. Cook bacon in the microwave per instructions, and dice it up. Scramble eggs with milk and a bit of salt. When the tortillas are done, split them into two piles of 15 triangles and divide the eggs over the top. Then sprinkle bacon over each pile and add cheese. Broil until the cheese melts, about 3 minute (watch it or it will burn!). Then top each pile with two tablespoons of salsa (I used Trader Joe’s 3-Pepper Salsa).

Nutritional Information: 337 calories, 32 carbs, 15 fat grams and 18 protein grams.

Review: YUM. Seriously - I loved the flavors of the eggs, bacon and salsa and the crunch of the nachos, which made them really fun to eat. This, to me, is definitely more for the weekends as i'm not sure how it would reheat, but it could be easily switched to during the week if you made it more like a quesadilla or even a tostado. Regardless, I want mine in nacho form. It filled me up to - while the calories aren't super high the fat helped as well as the protein. Great recipe that i'll be making again!

Buffalo Chicken Salad

Buffalo Chicken Salad
Recipe from Hungry Girl
Makes 4 Servings

16 oz. chicken, diced
2 tsp olive oil
½ tsp cumin
6 tbsp Frank’s cayenne pepper sauce
3 tbsp reduced fat parmesan cheese
8 turkey bacon strips, divided
1 large tomato, diced
8 cups romaine lettuce, divided
8 tbsp fat-free ranch, divided

Spray large pan with nonstick spray and add olive oil. Cook chicken with cumin, stirring until no longer pink. While it cooks, combine Frank’s and parmesan, cook bacon in microwave and dice tomatoes. Once the chicken is cooked, add to sauce/parm mixture and stir until the chicken is coated, then cook in microwave for 1 minute. Then put ¼ lettuce in each bowl, and top each with ¼ chicken mix, ¼ bacon, and ¼ tomato mix, then 2 tbsp of fat-free ranch.

Nutritional Information: 275 calories, 18 carbs, 5 fat grams and 33 protein grams.

Review: To beef this up, I added a slice of nature’s own bread with a ½ tsp of light butter – your call! We LOVED it! I also thought it looked so pretty with the toppings organized in thirds. The little things, people.

BLT pasta salad

BLT pasta salad
Recipe adapted from Food Network Magazine
Makes 4 Servings

8 oz. pasta
¼ cup milk
½ tbsp reduced fat parmesan cheese.
12 slices low-fat turkey bacon
2 medium ripe tomatoes cut into chunks
1 tsp garlic, minced
½ tsp dried thyme
¼ cup fat-free mayonnaise
¼ cup fat-free sour cream
3 tbsp scallions
3 cups chopped romaine hearts
Salt and pepper to taste

Cook pasta in a large pot of boiling water. Drain and toss with milk and parmesan cheese in a large bowl. Set aside. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove from pan, and add tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Cut bacon into bite-size pieces; set aside ¼ cup for garnish. Toss remaining bacon and tomato mixture with pasta. Mix mayo, sour cream and 2 tbsp chives with pasta until evenly combined. Season with salt and pepper. Add lettuce; toss again to coat. Garnish with reserved bacon and remaining tbsp chives. Serve at room temperature.

Nutritional Information: 325 calories, 50 carbs, 7 fat grams and 15 protein grams.

Review: We REALLY liked it! I personally would have liked it better if it had cooled and like congealed together more, so I think the two servings we cooled for later this week will be better. But that’s okay – STILL very good.

Big Pigs in a Blanket

Big Pigs in a Blanket
Recipe by Hungry Girl
7 Snacks

1 package reduced fat crescent rolls (will not use 1 triangle)
7 Hebrew National 97% fat free hot dogs
2 wedges laughing cow cheese
7 dashes garlic powder
3 strips turkey bacon

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Cook bacon in microwave and dice into small bits. Put bacon bits on a plate. Slightly stretch out one of the triangle-shaped portions of dough. Evenly spread with 1/3 a wedge of cheese, and then sprinkle with a dash of garlic powder. Place hot dog along the base roll it up. Squeeze dough gently to ensure it’s secure around the hot dog. Press dough-wrapped dog into bacon on one side, then set on pan. Repeat 7 times. Press any leftover bacon into tough. Bake for 15 minutes until dough is browned and crispy.

Nutritional information per snack: 153 calories, 12 carbs, 7 fat grams and 3 protein grams.

Review: YUM! Super flavorful and fabulous! I’m a fan. Honestly, I might remove the cheese next time – it was flavorful enough without it. And if you're feeling SUPER lazy, don't even do the bacon - just wrap those dogs in the roll and call it a day.

English Muffin Breakfast Pizzas

English Muffin Breakfast Pizza
Adapted from a Clean Eating Magazine Recipe from Monica
Makes 1 Serving

1 English muffin, split
2 slices tomato
1 tsp olive oil
2 slices turkey bacon cut into 1” strips
20 grams shredded part-skim mozzarella cheese (less than ¼ cup)
Chopped fresh basil for garnish

Preheat oven to 450. Line a small baking sheet with foil. Place English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with olive oil. Sprinkle bacon over tomatoes, then top with mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Nutritional Information: 303 calories, 27 carbs, 17 fat grams and 13 protein grams.

Review: These are a favorite! They taste almost greasy with the olive oil combined with fresh mozzarella. They're best the first time around, but aren't bad on the reheat (would probably do best in a toaster oven so they would reheat more crispy!). These aren't the most filling (low protein), but they're VERY good and look pretty if you serve them to guests!

Fresh mozzarella BLT with pesto

Recipe from Food Network Magazine
Fresh mozzarella BLT with pesto
Makes 1 Serving

1 3- to 4-inch baguette (77 grams)
3 Slices turkey bacon
1 ½ tsp pesto
1 ½ tsp fat-free mayonnaise
1 spear romaine lettuce
2 slices tomato
1 slice fresh mozzarella (20 grams)
Salt and pepper to taste.

Slice baguette open, leaving one side attached to form a hinge. Cook bacon in skillet until crispy. Combine pesto with mayo and smear on bottom of bread. Layer romaine, then tomato, bacon and mozzarella. Season with salt and pepper. Close sandwich and serve.

Nutritional Information: 325 calories, 33 carbs, 13 fat grams and 16 protein grams.

Review: We loved it! So yummy – a definite new fave that I plan to start bringing to work – woo!

Bacon Mac

Bacon Mac
Recipe from cookinglight.com
Makes 3 Servings

1.5 tsp salt, divided
6 oz. penne
2 tsp all-purpose flour
¾ cup skim milk, divided
½ cup mozzarella cheese, grated
½ cup cheddar fat-free cheese, grated
1/8 cup sliced green onions
½ tsp hot sauce (I used siracha)
1/8 tsp pepper
4 slices turkey bacon, cooked and crumbled
Cooking spray

Preheat broiler. Bring water and 1 tsp salt to a boil. Add pasta; cook 8 minutes or until al dente; drain. Combine flour and ¼ cup milk in a small pot over medium heat. Gradually add rest of milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes. Stir in ¾ cup cheese. Add ½ teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with ¼ cup cheese. Broil 7 minutes.

Nutritional Information: 367 calories, 47 carbs, 8 fat grams and 26 protein grams.

Review: It was really good and surprisingly really filling! I think it was supposed to be a side, but I would definitely make this a meal instead.

Garlic Ranch Chicken Pizza

Recipe by Favorite Family Recipes
Garlic Ranch Chicken Pizza
Makes 1 Personal Pizza

4 oz. Trader Joe’s Pizza Dough
2 tbsp fat-free ranch dressing
1 tsp minced garlic
28 grams Trader Joe’s Mozzarella cheese
2 slices butterball turkey bacon, cooked and crumbled
1.5 oz. chicken, cut into bite size pieces (rub with ¼ tsp olive oil and sprinkle with Montreal Chicken Seasoning on both sides; pan fry until chicken is cooked through)
3 slices tomatoes, thinly sliced
1 tbsp fresh parsley, finely diced

Mix ranch dressing and garlic together. Spread evenly on pizza dough. Add chicken and bacon. Sprinkle cheese over that, then add tomatoes. Put in the oven at 425 degrees for about 12-15 minutes or until crust is a nice golden-brown. Top with parsley.

Nutritional Information: 492 calories, 62 carbs, 12 fat grams and 26 protein grams.

Review: It was so good you guys! So FILLING! I could only eat ¾ of it, so Austin ate the other quarter. Good stuff, added to my fave recipes for sure! I liked the "white" sauce and found that I didn't miss the red sauce as much as I thought. Great, solid non-traditional pizza recipe!