TGIF Lunch for Original Copy Officer Captain and the 270,036 OCS A Bacon Menu
- Katherine Victoria Vananderland
- Apr 8, 2021
- 7 min read
Play this for an afternoon nap tomorrow from 145pm to 2:30pm find your guardian angel and make a wish some bacon inspired dishes with fun side dishes; Enjoy wishing you a blest and peaceful afternoon.
Ingredients
3 ounces cream cheese, softened
2 tablespoons finely chopped onion
1 teaspoon 2% milk
1 tube (8 ounces) refrigerated crescent rolls
5 bacon strips, cooked and finely chopped
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Directions
Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal.
Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down.
Bake 12-15 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts 1 appetizer: 58 calories, 4g fat (2g saturated fat), 6mg cholesterol, 116mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 1g protein.
Ingredients
1/4 pound bacon strips, cut into thirds
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
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Directions
Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork.
Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
Nutrition Facts 1 piece: 693 calories, 37g fat (13g saturated fat), 76mg cholesterol, 1023mg sodium, 65g carbohydrate (21g sugars, 7g fiber), 28g protein.
Ingredients
5 thick-sliced bacon strips, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped
2 garlic cloves, minced
2 packages (8 ounces each) reduced-fat cream cheese
1/3 cup sour cream
1/2 teaspoon onion salt
1/4 garlic bulbs
1/8 teaspoon onion flakes
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
Pita bread wedges, toasted
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Directions
Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.
In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.
Nutrition Facts 1/4 cup: 141 calories, 11g fat (7g saturated fat), 35mg cholesterol, 421mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 6g protein.
Ingredients
6 bacon strips, chopped
1 medium onion, thinly sliced
1 garlic clove, minced
1 cup panko bread crumbs
2 plum tomatoes, chopped
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 tablespoon butter, melted
5 haddock fillets (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon salt
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Directions
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes.
Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside.
Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture.
Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts 1 fillet: 405 calories, 22g fat (6g saturated fat), 123mg cholesterol, 514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 38g protein.
Ingredients
30 uncooked shrimp (31-40 per pound), peeled and deveined
6 tablespoons creamy Caesar salad dressing, divided
15 bacon strips, halved crosswise
2 jalapeno peppers, seeded and thinly sliced
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Directions
Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan.
Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning.
Discard toothpicks before serving.
Bacon-Wrapped Shrimp Tips
Can you freeze bacon-wrapped shrimp?
Yes! You can definitely freeze bacon-wrapped shrimp. Just assemble and freeze in an airtight container for up to a week. When ready to use, broil as directed. Find more freezing tips in our ultimate guide to freezing food.What else can I add to this bacon-wrapped shrimp recipe?
Make this recipe your own by swapping out the jalapenos for sliced cheese or fruit.What can I serve with bacon-wrapped shrimp?
Bacon-wrapped shrimp pair with a variety of other appetizers, such as Beef Wellington Fried Wontons, Bacon-Stuffed Mushrooms and Antipasto Bake. Or make a surf-and-turf meal by serving the shrimp with steak. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 appetizer: 34 calories, 2g fat (1g saturated fat), 26mg cholesterol, 113mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat.
Ingredients
1 pound fresh mozzarella cheese, cut into 1/4-inch slices
3 plum tomatoes, cut into 1/4-inch slices
1-1/2 cups fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup minced fresh basil
2 green onions, chopped
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
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Directions
Arrange cheese, tomatoes and spinach on a large serving platter; top with bacon, basil and green onions. Just before serving, drizzle with vinaigrette; sprinkle with salt and pepper.
Nutrition Facts 1 serving: 225 calories, 17g fat (9g saturated fat), 53mg cholesterol, 468mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 13g protein.
Ingredients
2 cups shredded red cabbage
2 cups shredded cabbage
1 cup shredded carrots
1/4 cup prepared raspberry vinaigrette
3 tablespoons mayonnaise
1/4 teaspoon pepper
1/2 cup fresh raspberries
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Directions
In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 3/4 cup: 122 calories, 11g fat (1g saturated fat), 3mg cholesterol, 144mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
Ingredients
2 pounds boneless beef chuck steak
1 pound sliced fresh mushrooms
2 medium onions, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
1 cup sour cream
Hot cooked egg noodles
Minced fresh parsley, optional
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Directions
Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.
Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional
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Directions
In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts 1 cup soup with 3/4 cup rice: 379 calories, 10g fat (2g saturated fat), 47mg cholesterol, 621mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 20g protein.
Ingredients
1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions
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Directions
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.
Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.
Test Kitchen TipsIf you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor. After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor. Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!
Nutrition Facts 1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.
Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup cherry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.
Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
Ingredients
2 packages (10 to 11 ounces each) butterscotch chips
2/3 cup evaporated milk
2/3 cup chopped pecans
1 tablespoon rum extract
Apple and pear wedges
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Directions
In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.
Nutrition Facts 1/4 cup: 197 calories, 13g fat (7g saturated fat), 6mg cholesterol, 32mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 2g protein.
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