Type what you have

Ingredients

• ✓ turkey bacon
• butter
• portobello mushroom
• green bell pepper
• onion
• cheddar cheese
• egg
• salt
• black pepper

Instructions

1. 1 Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
2. 2 Whip eggs with salt and pepper in a bowl until well combined.
3. 3 Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
4. 4 Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

By thedailygourmet

Ingredients

• ✓ turkey bacon
• egg
• sour cream
• cheddar cheese
• cooking spray
• onion
• pesto sauce
• grape tomato
• artichoke heart
• flour tortilla
• salt
• pepper

Instructions

1. 1 Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
2. 2 Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
3. 3 Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
4. 4 Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
5. 5 Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

By spinn710

Ingredients

• ✓ turkey bacon
• butter
• bread
• avocado
• lemon juice
• garlic
• turmeric
• cumin
• garlic salt
• cayenne pepper
• salt
• black pepper
• tomato
• egg
• colby monterey jack cheese

Instructions

1. 1 Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
2. 2 Butter both sides of the bread slices.
3. 3 Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
4. 4 Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
5. 5 Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

By Cindylee Bloomer

Ingredients

• ✓ turkey bacon
• margherita pizza
• olive oil
• onion
• red bell pepper
• spinach
• garlic
• egg white
• cheddar cheese
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
2. 2 Bake in the preheated oven for 13 to 15 minutes.
3. 3 Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
4. 4 Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
5. 5 Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
6. 6 Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.

By Linda T

Ingredients

• ✓ turkey bacon
• butter
• cauliflower
• red bell pepper
• green onion
• egg white
• water
• oregano
• black pepper
• garlic powder
• mozzarella cheese
• mushroom stem
• mushroom piece
• parmesan cheese
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
3. 3 Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
4. 4 Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until set, about 40 minutes.

By slattekm

Ingredients

• ✓ turkey bacon
• walnut
• strawberry
• coconut sugar
• greek yogurt
• lime juice
• honey
• lavash bread
• spinach
• chia seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes.
2. 2 Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally.
3. 3 Mix together yogurt, lime juice, and honey to make the dressing.
4. 4 Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.

By Culinary Envy

Ingredients

• ✓ turkey bacon
• butter
• potato
• onion
• egg
• salt
• black pepper
• whole wheat tortilla
• cheddar cheese
• avocado
• salsa
• sour cream

Instructions

1. 1 Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.
2. 2 Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl.
3. 3 Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate.
4. 4 Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

By flannery

Ingredients

• ✓ turkey bacon
• apple
• balsamic vinaigrette salad dressing
• romaine lettuce
• blue cheese
• pecan

Instructions

1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Ingredients

• ✓ turkey bacon
• paprika
• salt
• onion powder
• chicken tender
• brown sugar
• chili powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.
2. 2 Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.
3. 3 Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.
4. 4 Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.
5. 5 Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ turkey bacon
• cauliflower
• sour cream
• mayonnaise
• garlic
• salt
• black pepper
• colby monterey jack cheese
• baby bella mushroom
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4. 4 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

By Amy Smathers

Ingredients

• ✓ turkey bacon
• red potato
• vegetable oil
• onion
• water
• chicken bouillon
• evaporated milk
• garlic salt
• butter

Instructions

1. 1 Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
2. 2 Heat vegetable oil in a skillet over medium-high heat; sauté onion and turkey bacon until browned, 5 to 10 minutes.
3. 3 Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
4. 4 Drain potatoes, setting about 1/8 aside in a bowl. Mix potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

By Rutter Family

Ingredients

• ✓ turkey bacon
• egg
• avocado
• mayonnaise
• lime juice
• garlic
• cayenne pepper
• sea salt
• jalapeno pepper
• hot sauce

Instructions

1. 1 Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
2. 2 Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.

By thehealthyhousewife

Ingredients

• ✓ turkey bacon
• penne pasta
• olive oil
• onion
• garlic
• tomato
• spinach
• salt
• black pepper
• gorgonzola cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
3. 3 Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
4. 4 Pour tomato mixture into drained pasta and add Gorgonzola cheese.

By Yajaira

Ingredients

• ✓ turkey bacon
• long grain white rice
• water
• onion
• garlic
• green bell pepper
• turkey sausage
• tomato
• spaghetti sauce
• italian seasoning
• salt
• pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.

By AutumnJon

Ingredients

• ✓ turkey bacon
• vegetable oil
• ground turkey
• cheddar cheese
• egg
• onion
• bread
• worcestershire sauce
• garlic powder
• black pepper
• ketchup
• yellow mustard
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Add turkey bacon and cook until browned and crisp, about 5 minutes per side. Drain on paper towels and crumble when cool enough to handle.
3. 3 Mix ground turkey, Cheddar, egg, onion, crumbled French bread, Worcestershire sauce, garlic powder, pepper, and bacon together until well combined. Shape into a loaf in the middle of a 9x13-inch baking dish.
4. 4 Stir ketchup, mustard, and brown sugar together in a bowl until brown sugar is dissolved; spread over turkey loaf.
5. 5 Bake in the preheated oven until no longer pink in the middle and the juices run clear, 45 to 60 minutes. An instant-read meat thermometer inserted into the thickest part of the loaf should read at least 165 degrees F (74 degrees C).

By Laura

Ingredients

• ✓ turkey bacon
• brussels sprout
• granny smith apple
• avocado oil
• maple syrup
• black pepper
• salt
• thyme
• marjoram
• rosemary
• lavender
• fennel seed
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ turkey bacon
• olive oil
• onion
• celery
• red pepper flakes
• garlic
• kale
• chicken broth
• balsamic vinegar
• chicken bouillon
• sugar
• black pepper
• salt
• hot pepper sauce

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Ingredients

• ✓ turkey bacon
• olive oil
• onion
• celery
• garlic
• chicken broth
• russet potato
• cauliflower
• salt
• milk
• baby clam
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ turkey bacon
• olive oil
• yellow onion
• garlic
• cauliflower
• green bell pepper
• onion powder
• salt
• black pepper
• chicken stock
• cheddar cheese
• half and half
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ turkey bacon
• pie crust
• butter
• green onion
• garlic
• spinach
• shiitake mushroom
• broccoli floret
• cheddar cheese
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fit pie crust into a 9-inch pie dish.
3. 3 Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in green onion mixture until fragrant.
4. 4 Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
5. 5 Spoon vegetable mixture into pie crust.
6. 6 Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into filling to combine.
7. 7 Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.
8. 8 Allow quiche to cool for 5 minutes before serving.

By EATMORCHIKIN

Ingredients

• ✓ turkey bacon
• cream cheese
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cream cheese and Cheddar cheese in a large bowl until well combined. Spread cream cheese mixture into the center of each jalapeño half.
3. 3 Cut bacon slices in half crosswise. Wrap 1 bacon strip around the center of each jalapeño half. Place wrapped jalapeños on a nonstick baking sheet.
4. 4 Bake in the preheated oven until bacon is cooked and jalapeños are slightly tender, 10 to 15 minutes.

By samcanalways

Ingredients

• ✓ turkey bacon
• russet potato
• chicken stock
• sour cream
• ranch dressing mix
• cheddar cheese
• chive

Instructions

1. 1 Cook turkey bacon in a skillet over medium heat to desired crispness; crumble.
2. 2 In a large stock pot, combine potatoes and Swanson® Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes.
3. 3 Stir in bacon, Cheddar cheese, and chives.

By Melissa Goff

Ingredients

• ✓ turkey bacon
• cooking spray
• egg
• flour tortilla
• goat cheese
• kalamata olive
• baby spinach

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Ingredients

• ✓ turkey bacon
• portobello mushroom
• horseradish sauce
• romaine lettuce
• tomato
• hamburger bun

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Ingredients

• ✓ turkey bacon
• cream cheese
• chive
• garlic
• chicken breast
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
3. 3 Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
4. 4 Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

By Eireann

Ingredients

• ✓ turkey bacon
• olive oil
• garlic
• flatbread pizza crust
• mozzarella cheese
• grape tomato
• basil
• balsamic glaze

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Cook bacon pieces in a medium nonstick skillet over medium heat until cooked through and browned, 8 to 10 minutes. Transfer to a plate lined with a paper towel and let cool.
3. 3 In a small bowl, combine olive oil and garlic.
4. 4 Place flatbread on a baking sheet and brush with garlic oil. Sprinkle cheese evenly over flatbread. Top with cooked bacon and tomato halves.
5. 5 Bake pizza for 10 minutes or until cheese is melted. Remove from oven.
6. 6 Place basil leaves on pizza. Drizzle balsamic glaze on top. Cut pizza into slices and serve.

By Farmland

Ingredients

• ✓ turkey bacon
• basil pesto
• zucchini
• olive oil
• garlic
• parmigiano-reggiano cheese
• arugula
• sea salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

Ingredients

• ✓ turkey bacon
• chicken stock
• heavy cream
• lemon juice
• garlic
• dill weed
• egg yolk
• black pepper
• chicken broth
• green bean
• black pepper

Instructions

1. 1 Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
2. 2 Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
3. 3 Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
4. 4 Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
5. 5 Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
6. 6 Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

By Melissa Goff

Ingredients

• ✓ turkey bacon
• ground beef
• beef broth
• bean soup with bacon
• water
• tomato sauce
• basil
• oregano
• mixed vegetable
• egg noodle

Instructions

1. 1 In a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. Bring to a boil and reduce heat to low. Cover and simmer for 10 minutes.
2. 2 Add the vegetables and simmer for another 20 to 30 minutes. Add the egg noodles and simmer uncovered for another 10 minutes.

By Amy

Ingredients

• ✓ turkey bacon
• water
• chicken broth
• salt
• black pepper
• cumin
• cayenne pepper
• celery seed
• dill weed
• butter
• leek
• garlic
• collard green

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
3. 3 While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
4. 4 Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
5. 5 Serve hot with or without some of the juice, adding more salt and pepper to taste.

By ally-gator