Everything's better with bacon! Right?! This is a great option if you are looking for something that appears a little "fancier" for special occasions, dinner parties, or just to get in touch with your "iron chef". It is simple, delicious, and best of all--low carb!
Author: Wellness Mama
Recipe type: Entree
2 pounds of wild caught fresh, frozen or 2 cans wild caught salmon
1 package of bacon
¼ cup very finely diced onion
¼ cup very finely diced bell pepper (optional)
2 minced garlic cloves or garlic powder
3 T parmesan cheese (optional)
2 tsp mustard (Dijon is best)
spices of choice (I use salt, pepper, garlic, and herb blend)
1 bunch asparagus
2 yellow squash or zucchini
Preheat oven to 350 degrees
Cook salmon in skillet (heat canned salmon if using to cook off the juice) You want it to be flaky and have no extra juice
Let salmon cool while dicing onion, garlic, bell pepper, etc
Mix cooled salmon with onion, bell pepper, garlic, parmesan, egg, mustard and spices to make a thick mixture
Cut bacon slices in half. Lay bacon slices on buttered cookie sheet with rim. Use your hand to scoop about ¼ cup of salmon mixture and roll into a ball. Wrap the bacon around the salmon and pin with toothpick (not necessary, but makes eating easier)
Place on cookie sheet and repeat until all salmon mixture is used up.
Place into oven and cook about 15-20 minutes until cooked through and until bacon is crispy.
While those are cooking, sauté peeled and sliced squash/zucchini and onion into skillet with butter and spices and cook until soft.
Boil asparagus for 2-3 minutes, remove from water and sauté with butter and spices (garlic and salt) in same skillet (get squash mix out first) for 1 minute or so.
Salmon is hands down my favorite fish & this recipe was one of my favorites I’ve ever made…come to think of it, I’ve never used salmon in a recipe! Always just grilled with vegetables on the side. It was nice to have some variety and it was a hit at my house. You get a great dose of Omega 3’s with the salmon & it is bursting with flavor. Left overs the next day are even better than the day before! You will love it! Whats your favorite fish dish?
4 boneless skinless chicken breasts (can also be done with a whole chicken or thighs)
2 apples- peeled, cored and grated
1 cup homemade barbecue sauce
8 pieces of bacon (nitrite free)
Wrap each piece of chicken in 2 pieces of bacon and place in bottom of crock pot.
Mix grated apple and barbecue sauce and pour over chicken.
Cook on low for 7-8 hours until done.
This was so easy and so good! I used Annie's natural BBQ sauce that I got at Kroger. Look for one with no high fructose corn syrup. You can use spoon to shred the chicken when it's finished and put over a bed of lettuce or in a low carb wrap! How do you cook chicken in the crock-pot? Share below!
Chicken Carbonara over Wilted Spinach and Spaghetti Squash
Author: Recipe Credit: www.wellnessmama.com
You Need per person/serving. FN= Family Number
1 chicken breast or 2 thighs (xFN)
2 pieces of bacon (xFN)
½ of a small/medium spaghetti squash (xFN)
3 ounces of spinach (xFN)
3-4 stalks of asparagus (1 bunch per family)
2 tablespoons parmesan (xFN- ½ cup per family of 4- optional)
2 tablespoons heavy cream (xFN- ½ cup per family of 4)
1 tablespoon butter
¼ of an onion (xFN)
spices: sea salt, pepper, italian seasoning, garlic powder.
Preheat the oven to 400 degrees.
Scrape out the seeds and stringy parts of the spaghetti squash with a spoon and place, face down on a baking sheet or in a large baking dish with ¼ inch of water.
Place in oven and cook 30 minutes or until soft when poked with a fork.
While that is cooking, cut the chicken in half lengthwise to make it thinner and pound with a meat hammer or the bottom of a cast iron pan.
In a large skillet, place the asparagus and about ¼ inch of water and cook over high heat until asparagus is bright green and starting to soften. The water should evaporate completely off and when it has, add 1 tablespoon butter (total, not per person) and sprinkle with some sea salt.
Remove asparagus from the pan and set aside.
Cook the bacon in the same pan until crispy and remove bacon.
Cook chicken in the bacon grease in the same pan, and sprinkle each side with sea salt, pepper, garlic powder and italian seasoning.
When chicken has cooked through, remove and set aside.
Dice onion and cook in remaining bacon grease until starting to soften.
Add spinach and extra butter if needed and cook until barely wilted.
Add cream (if using-totally optional) and about ¼ teaspoon of the above spices.
At this point, the spaghetti squash should be soft so remove from oven and scrape out insides with a fork.
To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some crumbled bacon and the asparagus (chop into small pieces). Top with parmesan if using.
Review: This was my husband’s favorite new dish thus far! I went a little too heavy on the salt (maybe because I had little hands helping) but less is more with the sea salt! Since, I am just starting to learn how to cook; I am slower at cutting, dicing, etc so my spaghetti squash was cold by the time I finished everything else and needed to be reheated. If you are slower like me, you may want to finish cutting and dicing before putting spaghetti squash in oven. I did not use cream this time simply because I forgot :) Let me know your thoughts if you make this! Spaghetti Squash is an awesome alternative to traditional pasta (lots of carbs and sugar, even whole grain pasta!)