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Tag Archives: bacon

Chicken with Bacon and Rosemary

Posted on July 24, 2015 by

chicken with bacon and rosemaryIngredients
4 each boneless skinless chicken breasts
8 slices bacon (I used precooked)
1 pinch salt and pepper
1 Tbls olive oil
1 tsp minced garlic
2 Tbls red onion, chopped
4 sprigs fresh rosemary

Directions
1. Preheat oven to 400°F
2. Place chicken breasts in large bowl and cover with olive oil, garlic, salt and pepper. Toss all to coat.
3. Spray a baking dish lightly with cooking spray.
4. Transfer coated chicken breasts to baking dish and wrap each with 2 slices of bacon, criss-crossing them on top to make an X. Tuck ends under chicken breast.
5. Sprinkle chopped red onion evenly over chicken breasts and top each with sprig of rosemary. (I tucked it under the bacon to hold it in place.)
6. Bake for 30 minutes, until chicken is dense throughout (cut to test).
7. Arrange cooked breasts on a platter. If desired, garnish with fresh sprigs. Serve at once.

Makes 4 servings.

Nutrition Facts:
Calories 315
Total Fat 15g
Total Carbohydrates 2g
Dietary Fiber 1g
Protein 41g

Print Recipe Chicken with Bacon and Rosemary

Bacon Mushroom Frittata

Posted on May 01, 2015 by

bacon spinach and mushroom frittataSwitch up the cheeses for a totally different flavor!

 

Ingredients

2 Tbls olive oil

1 cup baby bella mushrooms, sliced

1 clove garlic, minced

1 pkg fresh baby spinach

4 slices bacon, cooked and chopped

1 10 oz can Rotel tomatoes

1 4 oz can green chilies

¼ tsp sea salt

¼ tsp fresh ground pepper

12 large eggs, beaten

½ cup crumbled garlic and herb feta cheese

 

Directions

1.      Preheat the oven to 350 degrees.

2.      Heat oil in 10 inch cast iron skillet over medium heat. Saute mushrooms 2-3 minutes or until browned.

3.      Add garlic and saute 1 minute. Stir in spinach, cook stirring constantly until spinach begins to wilt.

4.      Add bacon, tomatoes and green chilies, salt & pepper, and cook. Stir often, 2-3 minutes. Add eggs and sprinkle with cheese.

5.      Cook 3-5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions slip underneath.

6.      Bake at 350 degrees for 12-15 minutes or until set and lightly browned. Remove from oven and let stand 5 minutes. Slice into 6 wedges and serve immediately.

 

 

Makes 6 servings

Nutrition Facts:

Calories 275

Total Fat 19.5g

Total Carbohydrates 5.8g

Dietary Fiber 1.5g

Protein 19g

Print recipe:Bacon Mushroom Frittata

Adapted from SouthernLiving.com

Deviled Eggs with Bacon & Cheddar

Posted on April 24, 2015 by

bacon cheddar eggsIt’s the little extra that makes them worth making!

 

Ingredients

12 eggs

½ cup mayonnaise

4 slices bacon

2 green onions sliced thin, slice stems for garnish

¼ cup finely shredded Cheddar cheese

1/8 tsp celery salt

1/8 tsp paprika

 

Directions

1.       Bring eggs in water to a boil and turn off heat. Cover and let stand 10-12 minutes. Remove eggs from water and allow to cool. Eggs may be placed in ice water to cool more quickly. Once cool, remove shells and place in bowl.

2.       Cook bacon over medium-high heat until evenly brown. Remove from heat and crumble to small bits.

3.       Slice onions, reserve green stems for garnish.

4.       Cut eggs in half length-wise and pop yolk out into medium bowl. Using fork, mash egg yolks to eliminate lumps. Stir in mustard, mayo, bacon, onions and cheese. Add seasonings and stir until smooth.

5.       Using two small spoons, scoop small amounts into each half of the eggs. Garnish with crumbled bacon and green onion or chives.

 

Makes 12 servings

Nutrition Facts:

Calories 187

Total Fat 17g

Total Carbohydrates 1g

Dietary Fiber .1g

Protein 8g

Print Recipe: Bacon and Cheddar Deviled Eggs

Bacon & Cheese Squash Boats

Posted on April 04, 2014 by

Bacon & Cheese Squash Boats

Bacon & Cheese Squash Boats

Who doesn’t love bacon???

 

Ingredients

6 small to medium yellow squash

Salt & pepper

Onion powder

¾ cup shredded Cheddar cheese

4 strips bacon, cooked and crumbled

1/3 cup light sour cream

1 green onion, thinly sliced

 

Directions

  1. Preheat oven to 350 degrees and spray baking sheet with cooking spray.
  2. Cut ends off yellow squash, then cut each in half lengthwise. Place halves cut side up on baking sheet.
  3. Sprinkle squash with salt, pepper and onion powder. Top each with an even amount of cheese and crumbled bacon.
  4. Bake for 12-14 minutes or until cheese is bubbly and squash has a little bit of give to the touch. Serve with a dollop of sour cream and a sprinkle of green onion.

 

Note: You may want to scoop a small trough in the squash to create more of a boat.

Makes 6 servings

 

Nutrition Facts:

Calories 130

Total Fat 9g

Effective Carbohydrates 3.5g

Dietary Fiber 1.5g

Protein 8g

 

From The Good Carb Chef

Print Recipe: Bacon and Cheese Squash Boats