Tag: Bacon

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Bacon-Wrapped Dates

These are awesome, yet so simple and easy. It’s one of the few things I can make easily in the boat’s tiny toaster oven. A perfect addition to the appetizer/munchie repertoire.

  • 4 large Medjool dates with (try to get soft ones with pits; I buy from the bulk bin at Whole Foods)
  • 6 pecan halves, each cut in 1/2 (total 12 pieces)
  • 4 strips bacon, not too thin, preferably without nitrates or nitrites (I like TJ’s Applewood Smoked Bacon)
  • 12 toothpicks

Preheat oven to 325. Place a piece of foil in a shallow metal baking pan (the toaster oven one is perfect).

Cut dates horizontally into thirds, removing pit. Stuff a pecan piece into each date piece. Cut each bacon strip into thirds. Wrap each date piece in a bacon strip, being careful to cover the dates completely. Stick a toothpick in each to secure the bacon and make a convenient handle for serving. Place on foil and bake at 325 degrees for about 20 minutes, or until the bacon is done to your liking. Check often so you don’t overcook. Makes 12 pieces, enough for four servings (but we’ve never had any leftovers if it’s just the two of us).

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Brussels Sprouts with Bacon and Shallots

Posted on WW Power Foods message board by becca-belle (Rebecca van Uum).

Ingredients:

  • 3 slices Oscar Mayer Bacon, Center Cut, diced
  • 2 medium uncooked shallot(s), chopped
  • 1 pound(s) uncooked brussels sprouts, trimmed and sliced (about 8 cups)
  • 1/4 cup(s) chicken broth
  • 1 Tbsp balsamic vinegar

Directions:
In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain.

Add shallots; cook, stirring often, until almost tender, about 3 minutes. Add Brussels sprouts, broth, salt and pepper to taste to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat.

Yields about 2/3 cup per serving.