Brussels Sprouts with Bacon

You can use Italian pancetta instead of regular bacon.

I've also made this using Italian green beans instead of brussels sprouts.

1 lb. brussels sprouts, trimmed and cut in half
1 teaspoon kosher salt
1/4 cup chopped bacon
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 teaspoons cider vinegar

Preheat oven to 450F. Spray a baking sheet with Pam.

Cook the sprouts with the teaspoon of salt in boiling water 5-6 min. or until tender. Drain and plunge into ice water (to stop them from cooking more); drain well and put in a bowl.

Cook the bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove the bacon from the pan, reserving the drippings. Combine the drippings and the 1/8 teaspoon each of salt and pepper with the cooked sprouts. Spread the sprouts in a single layer on the baking sheet. Bake for 15 min. or until browned, stirring once. Combine the roasted sprouts with the vinegar and the cooked bacon , toss well. Serve warm or at room temperature (if you must refrigerate the sprouts, bring them to room temperature before serving).

5 servings

Place the sprouts in one layer on the prepared baking sheet.

Bacon Apple Slaw

I realize it's been ages since I've posted a recipe...I've been working a retail job that was so busy before Christmas that I actually resorted to eating frozen entrees (and no, I haven't found any that I liked, despite much experimentation).

BACON APPLE SLAW
4 cups shredded cabbage or pre-shredded broccoli slaw (I prefer the broccoli slaw, though I have to roughly chop it in order to get it past my band)
1 large Granny Smith apple, peeled, cored, and shredded
1 green onion, chopped
1/4 cup mayo (I use olive oil mayo)
1/4 cup sour cream (I used the lite version)
2 tablespoons honey mustard (or mix 1-1/2 tbl Dijon mustard with 1-2 tsp honey)
1/2 teaspoon salt
1/4 tsp pepper
2 tablespoons lemon juice
8 slices bacon, cooked crisp and crumbled or chopped (I use a reduced-fat version when I can find it)

In a large bowl, whisk together the mayo, sour cream, mustard, salt, pepper and lemon juice. Add the veggies & apple and mix well.

Serve with bacon scattered on top. If you have leftovers, store the bacon separately from the coleslaw - mixing the two together will make the bacon soggy.

Caulfilower, Broccoli & Bacon Salad

4 cups fresh cauliflower florets, cooked until tender-crisp
4 cups fresh broccoli florets, cooked until tender-crisp
4 slices bacon, cooked and crumbled
1/2 tsp ground allspice
1/2 tsp salt
1/8 tsp cayenne
1 tbl olive oil
1-1/2 tbl sherry vinegar (or white wine vinegar)
1 tsp grated orange zest

Toss ingredients in a large bowl.

4 servings