Chicken-Bacon-Ranch Foil Packs

Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!

Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise

1 cup ranch dressing

1 bag (12 oz) frozen broccoli florets, cooked 

2 cups shredded Cheddar cheese (8 oz)

6 slices bacon, cooked, crumbled

Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.

Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.

The photo and recipe is from Pillsbury.com.

Layered BLT Dip Recipe

Love this idea for a BLT dip!  I can also see this rolled up in a tortilla with some extra bacon strips for an awesome snack or light meal.

The photo and recipe comes from Taste of Home . . . link follows the recipe.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup finely chopped lettuce
8 bacon strips, cooked and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
Toasted French bread baguette slices



Directions

Beat cream cheese, mayonnaise and Parmesan cheese until blended. 

Spread into a large shallow dish. 

Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. 

Refrigerate until serving. 

Serve with bread slices. 

Yield: 20 servings (1/4 cup each).

Originally published as Layered BLT Dip in Taste of Home April/May 2016, p49

Photo and recipe source

BLT Macaroni Salad Recipe

Love the twist on the traditional macaroni salad!

Sounds delicious, although I am not sure about the chili sauce.

Ingredients

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled



Directions

Combine the first four ingredients in a large bowl.  

Add the macaroni, tomatoes and onions; toss to coat. 

Cover and refrigerate. 

Just before serving, add lettuce and bacon; toss to coat. 


Yield: 6 servings.


Source:  Taste of Home
Originally published as BLT Macaroni Salad in Country Extra May 2000, p51

Bean with Bacon Soup

Most people bring out their soup recipes when it gets cold, but for me, I love bean soup any time of the year.  Great Northern White Beans are my favorite.

I've made the same tried and true simple recipe as long as I can remember. Start with dry Great Northern White Beans and prepare them as described in this recipe, add fresh water just past the beans and add diced ham.  If you have one, a ham bone works best, especially if you have left meat on the bone for the soup.  Cook several hours until beans are tender.  Taste . . . you will know when they are ready.  

Don't forget to make some fresh cornbread.

Here is the Pioneer Woman's recipe for soup using Great Northern White Beans. 



Ingredients

1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)


Instructions

Give the beans a rinse. Put them in a large pot and cover with water by two inches. Let them soak overnight.

Drain the beans. Add chicken stock and 4 cups of water, bring to a boil and reduce to a simmer.

Cook the bacon in a large skillet over medium heat until just barely crisp while the beans are cooking.  Drain on a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan; add onions, carrots, and celery. Season with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add garlic and tomato paste and cook for another minute or two. 

Add vegetable mixture to the beans. Add the bay leaf and stir. 

Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Source:  The Pioneer Woman

Bacon Cheeseburger Balls

Wouldn't these Bacon Cheeseburger Balls

be an awesome appetizer for 

your next party?

Ingredients

• 1 egg
• 1 envelope onion soup mix
• 1 pound ground turkey or beef
• 2 tablespoons all-purpose flour
• 2 tablespoons 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 4 bacon strips, cooked and crumbled

Coating:

• 1 cup crushed saltines (about 30 crackers)
• 5 tablespoons canola oil
• 2 eggs

Directions

Combine egg and soup mix in a large bowl.

Crumble ground beef or ground turkey over mixture; mix well. 

Divide into 36 portions; set aside. 

Combine flour and milk until smooth in another large bowl. 

Add bacon and cheese; mix well. 

Shape cheese mixture into 36 balls. 

Shape one ground beef or ground turkey portion around each cheese ball. 

Beat eggs in shallow bowl. 

In another bowl, place cracker crumbs. 

Dip meatballs into egg and coat with crumbs. 

Cook meatballs in a large skillet over medium heat in oil for 10-12 minutes or coating is golden brown. 

Drain on paper towels before serving.


Yield: 3 dozen

Source:  Taste of Home

Bacon Cheeseburger Balls Recipe photo by Taste of Home 

Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29

Tomato Bacon Omelette

This omelette was one of the most delicious experiments ever!

It was one of those mornings that I just wanted to sleep late, so The Captain made his own breakfast and left me some bacon for my breakfast.  Such a sweet guy :)  I knew I wanted an omelette since it is what I eat just about every morning.  We also have an abundance of tomatoes that need to be used up.  So I decided to make something different with the combination of tomato, bacon and mozzarella cheese.

Sorry for the awful photo, but I had to share this delicious discovery!

Ingredients:

• 2 or 3 beaten eggs
• 2 slices of crumbled cooked bacon
• 1 tomato
• 1 Tbsp butter
• salt to taste
• Mozzarella cheese

Directions:

Melt butter in pan and throw in diced tomatoes, add salt to taste.  Cook until tomatoes are falling apart or however you like cooked tomatoes.

Add crumbled cooked bacon.  Mix in with tomato.

Add beaten eggs, add a dash of salt to eggs before adding to pan.

Cook on one side and turn.

Top with your desired amount of mozzarella cheese.

Turn off the heat and cover the pan.

Omelette is done when the cheese is melted.

Oven Baked Breakfast Tacos

There is no time limit in my kitchen for breakfast!  It is my favorite meal and we have it morning, noon or night.

Breakfast Tacos!  I love the concept!  Another great recipe from Pillsbury!

These tacos are great for on-the-go breakfast, microwave leftovers for lunch, dinner or snacks.

Variations I would try . . . sausage instead of bacon, cheddar cheese instead of Monterey Jack.  Will try the original recipe first!

Ingredients

• 4 slices bacon
• 2 tablespoons canola oil
• 4 cups cubed (about 1 inch) potatoes
• 2 1/2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 8 soft corn tortillas (6 inch)
• 8 eggs, beaten
• 1/2 cup shredded Monterey Jack cheese (2 oz)

Instructions

Heat oven to 375°F.

Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.

While bacon is baking, heat oil in 10-inch skillet over medium heat. 

Add potatoes; stir to coat in hot oil. 

Sprinkle taco seasoning mix over potatoes; stir to mix. 

Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife. (My suggestion: microwave cubed potatoes in a steamer container for 3 minutes, return to skillet for crisping)

In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.

In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.

Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.

Bake 10 minutes. Serve immediately.

Recipe and photo source:

Notes from Pillsbury

Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.

Adjust the amount of taco seasoning mix to suit your spice level.

Wrap leftovers in foil and reheat in the oven for 10 minutes.

Cheese and Bacon Stuffed Mushrooms

Stuffed mushrooms is one of my favorite appetizers to serve at parties.  I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.

This recipe is quick and easy, with lots of room for variations.  Isn't everything better with cream cheese?

Ingredients

• 12 large fresh mushrooms (1 lb.)
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
• 1 clove garlic, minced
• 4 slices Oscar Mayer® Bacon, cooked, crumbled
• 1/2 cup KRAFT® Shredded Sharp Cheddar Cheese
• 1 tablespoon chopped fresh parsley

Directions

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through. Yield: 12 servings.

• Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese Cheese 'n Bacon Stuffed Mushrooms Recipe photo by KRAFT