Tortellini Spinach Bake in Creamy Lemon Sauce

That Good Salad

Prep Time: 20 Min

Ready In: 20 Min

Servings  7

Ingredients

1/4 cup and 2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

1 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces

1 cup chopped tomatoes

1/2 cup shredded Swiss cheese

1/3 cup slivered almonds, toasted

1/4 cup grated Parmesan cheese

4 bacon strips, cooked and crumbled

1/2 cup Caesar salad croutons

Directions

1. In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Yam, Bacon, and Apple Hash

Broccoli Crunch Salad

Makes: 10 servings

Takes: 30 minutes

Ingredients

2 heads fresh broccoli

1 red onion

1/2 pound turkey bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise made from olive oil or veganaise 

1/4 cup Stevia 

2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
3. To prepare the dressing, mix mayonnaise, stevia, and vinegar together until smooth. Stir into the salad, let chill and serve.

*** Note, this would pair well with regular or turkey burgers! 

Beef Stroganoff

Serves 4-6

Ingredients:

1-2 teaspoons olive oil

6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon sea salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
¼ cup flour
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular (can substitute plain yogurt here)
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked whole wheat egg noodles, brown rice, or quinoa, for serving

Directions:

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles, brown rice, or quinoa.  We like this dish with green beans!

Autumn Slaw w/Apples & Bacon