Pita Pocket BLT's

 

Pita Pockets are a different way to serve sandwiches, today we made Pita Pocket BLT's

Turned out really good, it gets boring using bread for sandwiches.

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #whatsforlunch #cooking #goodfoods #makeithomemade #marshmallowtreats #smores #smorestreats #smorescerealbars

Smores Marshmallow Cereal Bars are yummy and easy

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What you Need to make them:

Serves 2

Pita pockets-there are many kinds to try

A package of thick cut bacon(you can use any type)

1 large tomato or roma(depending on how many sandwiches you need)

Romaine or leaf lettuce

mayo or salad dressing you like

Dash salt and pepper, everything bagel seasoning(all optional)

How to make them

First slice your veggies for sandwiches

Slice pita pockets in half then gently open them

Cook bacon till as crispy as you like(I like thick cut bacon, and I sprinkle it with cracked pepper and sometimes brown sugar when cooking, I may cook it in the oven instead of skillet too, drain)

Open pita pockets spread your mayo in there lightly as you like,  and stuff with the veggies and bacon and sprinkle your seasonings in there or top the tomatoes before stuffing into pita.

You can make so many creative sandwiches using pita pockets: BBQ, deli meats and cheese with veggies, chicken roasted or baked is good.

Then I use all different kinds of dressings with each one, I experiment trying different flavors and seasonings, along with veggies. Don't be afraid to try things.

Enjoy

Creamy Garlic Mushrooms and Bacon

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

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Servings: 8

Calories: 387 kcal

What you need:

1-2 strips bacon, cut into strips

1 tablespoons butter

16 ounces brown mushrooms, washed (pat dry with paper towle)

1 tablespoon olive oil

1/4 cup dry white wine (or chicken broth/stock)

6 cloves garlic finely chopped

1/2 cup heavy cream, (thickened cream or evaporated milk)

1 teaspoon fresh chopped parsley

1 teaspoon fresh chopped thyme

Salt and pepper to season

1/4 cup fresh shredded or grated mozzarella

1/4 cup fresh shredded or grated parmesan cheese

How to make it:

Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any). 

Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. 

(Preheat broiler or oven grill.)

Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.

Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).

Serve warm.

Green beans with Bacon

Everyone loves bacon and when you cook it and add it to green beans, everyone will want to eat these green beans. SO GOOD!

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What you need:

4 bacon strips, diced

1/2 cup chopped onion

8 cups fresh green beans, trimmed

1/4 teaspoon salt

1/8 teaspoon pepper

How to make it:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.

Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Kitchen tips

To keep the beans moist and fresh, store them in your refrigerator’s crisper drawer in a plastic bag.

To choose green beans that are perfectly fresh, make sure the pods are firm and not too lumpy. If the beans inside are too big, the texture will be tough

Try my Crispy BBQ Dusted Salmon Recipe here to go with this, it's delicious

Good with Cheesy Grits Also Recipe Here:

Bacon Wrapped Chicken with Mushrooms in a Cream Sauce

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Delicious dinner, full of rick good flavors. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabella, oyster, etc. It can be prepared in one skillet. Serve with a salad, over rice or pasta or along with potatoes if you like. 

What you need:

2 tablespoons butter or margarine, melted 
6 chicken thighs 
salt and pepper to taste 
6 slices bacon (thin sliced) 
2 tablespoons minced garlic, divided 
1 cup sliced fresh mushrooms 
1/4 cup dry white wine (optional) or broth 
1 cup heavy cream

1 tsp corn starch to thicken sauce

How to make it:

Season chicken with a little salt, remember the bacon is salty already. and pepper. Wrap chicken with bacon slices Melt butter in skillet, when skillet is nice and hot, place chicken in skillet and cook till no more red juices show or check temp of chicken reaches 165. 

Add mushrooms, garlic to pan and cook about 5 minutes or so t ill tender and turning brown.

Remove chicken and mushrooms to dish then Whisk in wine and heavy cream and corn starch till smooth, pour into skillet with the browned bits and butter and cook until warmed through on low so not to curdle cream, about 5  minutes. Stir chicken and mushrooms into sauce to coat, and serve. 

Breakfast Casserole with Bacon and Hash Browns

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This breakfast casserole is a great way to have a special breakfast, can be prepared the night before, place the ingredients in a covered bowl  cooked bacon, some shredded cheese, onions all in containers, all you need to do is mix the eggs and milk up and place in your pie plate, with hash browns and it's ready to bake. Tastes extra good for breakfast, a lunch or even dinner.

serves 6-8 people

What you need:

5 eggs
1/2 cup milk
3 cups of frozen hash browns thawed
1/3 c. greens onion sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese divided
8 slices cooked bacon or 1 cup diced ham, divided

How to make it:

You will need a 9" pie plate, spray with Olive oil spray

Cook and crumble your bacon.

Stir together eggs and milk.

Combine the hash browns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.

Add one cup of the cheddar cheese.

Pour egg and milk mixture over hash brown mixture in a bowl and mix well.

Pour into a 9 inch pie plate.

Top with remaining 1/2 cup cheddar cheese and crumbled bacon.

Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve 

Nutrition

Calories: 500kcal

Cabbage Bacon Corned Beef Soup

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 Cabbage Bacon Corned Beef Soup is good and healthy and tasty too,  Also a good soup to help you loose weight if you are trying. If you don't like an ingredient, leave it out, or add more of what you want. This soup is very versatile.

serves 6-8

What you need:

1   large head green cabbage, cored and chopped
3   strips of bacon cooked and diced
1   very large onions, peeled and chopped
2-3 entire large stalk celery, with the leaves sliced thin
1   good size bag carrots, peeled and sliced thin
6   mushrooms sliced
1   5-6 cloves of garlic, peeled and sliced thin
2   cubes or 2 teaspoons low sodium chicken or vegetable bouillon powder
(this dissolves instantly)
Salt & pepper to taste
About 1/2 cup dried parsley
1/2 teaspoon paprika or Smokey paprika
1-2 teaspoons kitchen blend herb mix(basil, oregano, rosemary, marjoram, thyme, sweet paprika powder, garlic powder, onion powder)
1  can corned beef, sliced(add last)
1/4 cup apple cider vinegar(add just before serving)

How to make it:

First cook bacon do not burn

Slice all vegetables how you like them in soup. Mix spices in small bowl.

You can cook this in a big pot on the stove top or you can add all ingredients except for corned beef in the crock pot, cook on high just a couple hours or low for 6 hours until vegetables are tender as you like. Once tender add corned beef and apple cider vinegar just for 5 minutes so it warms up, and serve up in bowls with bread, or you can use bread bowls.

Creamy Potato Bacon Soup

Time for some comfort food, potato soup is always a comfort food, good anytime, this recipe is creamy delicious and topped with your favorite cheese, green onions is even better.

This makes a big pot of soup

8 cups cubed peeled potatoes
Small onion, chopped
3 clove garlic, minced
1/4 lb. bacon, cooked crisp, drained and crumbled
1 large carrot, shredded
1 – 8 oz package cream cheese, softened

1/2 cup heavy cream or half and half or milk
6 – cups reduced sodium chicken broth
Salt, Pepper, garlic powder and onion powder and Paprika to taste

Shredded Cheese and chopped green onions or chives for toppings

Stovetop: Mix cream and cream cheese until well blended on medium heat. Add the remaining ingredients. Cover partially and cook over low heat, stirring occasionally until onions and potatoes are soft and tender, usually about 1 hour. 

Crockpot: After blending soups and adding remaining ingredients, cover and cook, on low heat for 8-10 hours or on high heat for 4-5 hours. 

When the soup is done, I slightly emulsified it just a touch to make it extra creamy.

Top with cheese, green onions and enjoy warm.