The best time of year for people who love to cook is upon us! Summer time! I love, love, love all of the local fresh fruits and vegetables available this time of year. My hubs and I even decided to have our own vegetable and herb garden this year. We went a little overboard and have TONS of plants, so hopefully we have a bountiful crop! Here’s our first baby tomatoes:
These wraps are a low-carb version of a BLT (plus avocado, because of course everything is better with avocado!). Give ’em a try, you won’t be disappointed!
Turkey and Bacon Lettuce Wraps with Basil Mayo
- 1 head iceberg lettuce
- 6 slices deli turkey
- 4 slices bacon, cooked
- 1 avocado, thinly sliced
- 1 tomato, thinly sliced
- small red onion, thinly sliced
For the basil mayo:
- 1/2 cup mayonnaise
- 6 large basil leaves, chopped
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- salt and pepper, to taste
- For the basil mayo: combine all ingredients in a small bowl. Stick it in the fridge while you prepare the other ingredients.
- Assemble the wraps in this order: lettuce, turkey, mayo, bacon, avocado, tomato and red onion. Roll up the wrap and enjoy!
Makes 2 wraps.
Recipe adapted from Iowa Girl Eats
Can you do me a favor and make this pasta bake ASAP?! It’s so, so good. It really doesn’t taste much like pumpkin, but the pumpkin adds a nice rich flavor. And of course, everything is better with bacon! I’ll keep my commentary short and sweet today, that way you can run to the store and get the ingredients to make this for dinner this week. You’ll be glad you did 🙂
Chicken Bacon Pumpkin Pasta Bake
- 1 tablespoon butter
- 1 yellow onion, thinly sliced
- 3-4 cloves garlic
- 15 oz. pumpkin puree
- 1 cup reduced sodium chicken broth
- 1 cup milk
- 1/4 cup olive oil
- 1 1/2 teaspoons rubbed sage
- 1/8 teaspoon nutmeg
- salt and pepper, to taste
- 1 lb. pasta, cooked to al dente
- 2 chicken breasts, cooked and shredded
- 1 1/4 cup mozzarella, shredded
- 1/3 cup parmesan cheese, shredded
- 5-6 slices of bacon, crumbled
- fresh parsley, chopped (optional for garnish)
- In a large and deep skillet heat the butter over medium-low heat. Add the onions and saute until they are caramelized and a golden color, about 15 minutes. Set aside.
- In a blender or large food processor add the garlic, pumpkin, chicken broth, milk, olive oil, sage, nutmeg, salt and pepper. Puree until smooth. Add pumpkin mixture to the caramelized onions. Next add the pasta, chicken, cheeses and bacon. Combine well.
- Pour the mixture into a buttered 9×13 baking dish and cover with aluminum foil. Bake in a preheated 350 degree oven for 25 minutes, or until cheese is bubbly
Check out this sauce… beautifully delicious!
Makes about 10 servings.
Recipe adapted from Pinch of Yum
This is Aaron, Leeann’s hubby. This is my first post to the blog, and I am pumped!
My guest posts will have the “Man Food” intro. This means it’s food that fits two requirements:
- Man can eat
- Man can make
And women will enjoy as well, naturally! This recipe is simple and shouldn’t be too hard to make.
BBQ Chicken Pizza
- 2 chicken breasts
- 8 oz mozzarella cheese
- 6 strips bacon
- BBQ sauce
- 1/4 red onion
- Pizza dough
- Bake or poach chicken (Bake for 30 minutes at 400 degrees)
- When the chicken is done, cut into small chunks to your preference
- Pan fry the bacon strips
- When the bacon is done, cut into small chunks as well
- Dice 1/4 red onion
- Shred the 8 oz mozzarella cheese (you could get pre shredded, but it’s not as fresh or good)
At this point everything should be prepared; now you’ll just need to put it all together.
- Spray the pizza baking pan lightly with cooking spray so the dough doesn’t stick and put the dough on it
- Squirt the BBQ sauce on the dough and use a spoon/spatula to spread evenly
- Add chicken pieces, diced onions, bacon bits and top with mozzarella cheese
- Toss it in the oven for 12-15 minutes at 425 degrees
Makes 6-9 servings