Roll-ups with Turkey Bacon, Peas, and New Potatoes

I really like magazines. But mostly for the recipes. I have recently gotten my subscriptions under control and only get the ones that I really use and need. Do you like how I used the word need? I still sneak peeks at the ones I used to suscribe to. Like Real Simple.
I also have this thing for tearing out the recipes from magazines. I put them in sheet protectors, which I then put in 3-ring binders and keep track of all of them. This way I can recycle the magazines, but keep the recipes I want to try.
I am embarrassed to say how many of these 3-ring binders I have. In fact, I don't think I am going to tell you. But, the point is, I tore out this recipe years ago and never got around to trying it, until the other day. Luckily, I remembered which binder it was in and I whipped it up.
I used turkey bacon and did not cook the bacon in butter. I think bacon has enough fat in it that cooking it in more fat really isn't necessary. I also used Greek yogurt in place of the sour cream because that is what I do.
This was a great twist on mashed potatoes and we really enjoyed it.
Now the question- Do you like magazines? and if so, do you tear out the pages?

Roll-Ups with Bacon, Peas, and New Potatoes from Real Simple Magazine
1 pound new potatoes, scrubbed and cut into ½-inch pieces
8 white corn tortillas
1 tablespoon butter (I omitted this)
4 to 6 slices precooked bacon, crumbled (I used turkey bacon)
1 cup frozen peas, defrosted in 2 cups water and drained
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
2 scallions, thinly sliced
1 cup sour cream (I used Greek Yogurt)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 300°F.
Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside.
Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat.
Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or a wooden spoon. Season with the salt and pepper to taste. Remove the tortillas from oven and place 2 on each plate.
Put 1/3 cup of the potato mixture on each tortilla and roll them as shown above. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.


Coming Tomorrow- Lentil Stew with Butternut Squash

Cooking Light Night-Roasted Butternut Squash and Bacon Pasta

CB came up with the beautiful logo at the beginning of this post. She started a Cooking Light Night, and I thought it was a great idea. Since I use Cooking Light all the time, I decided I would start calling some of these posts, Cooking Light Night. This is a wonderful dish that I showed my sister a couple of years ago. I wasn't sure of my love of winter squash at that point, but now that I know, watch out! I have been buying squash of all kinds and this was a very delicious dish. The only thing I changed was that I used turkey bacon, because I always do. I usually use whole wheat pasta in all my pasta dishes, but I used mini penne in this one because that is what it called for and I figured there was enough good stuff in this dish for it to be okay. This was the first time I have made a roux with absolutely no fat at all and I was a little skeptical about how it would turn out, but it was delicious with the cheese melted in.

This dish also used cooking spray to roast the squash and it turned out beautifully. I love the color of it. The provolone, bacon, squash, and rosemary, all really played off each other in this dish. It was a definite favorite for me. (Could I use the phrase "this dish" a few more times?)

Try this one- it is GOOD!

Roasted Butternut Squash and Bacon Pasta from Cooking Light March 2004

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

3/4 teaspoon salt, divided

1/2 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

3 cups (1-inch) cubed peeled butternut squash

Cooking spray

6 slices turkey bacon, raw

1 cup thinly sliced shallots

8 ounces uncooked mini penne (tube-shaped pasta)

1/4 cup all-purpose flour

2 cups 2% reduced-fat milk

3/4 cup (3 ounces) shredded sharp provolone cheese

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Up Next- Tuesday's with Dorie- Rugelach!

Weekly Lunchbox-Couscous with Tofu, Zucchini and Basil, Gouda Grilled Cheese,Turkey, Bacon and Bean Salad, and Banana Apple Bread

Couscous with Tofu, Zucchini and Basil
Here is our lunchbox for the week. We've got a couple of make ahead salads, my son picked the turkey and bacon one and it was delicious. Also, a loaded grilled cheese with apple to bring in fall. The banana apple bread was delicious and packed well. So, do your self a favor and spice up your lunch!
Gouda Grilled Cheese

Turkey, Bacon, and Bean Salad

Apple Banana Bread

Couscous with Tofu, Zucchini and Basil adapted from Lunch Lessons by Ann Cooper and Lisa M. Holmes

2 cups salted water

1/3 cup couscous

3 Tbls olive oil

1/2 cup firm tofu, diced

2 Tbls lemon juice

1/2 clove garlic, minced

1/2 cup zucchini, diced small

1/2 cup red onion, diced small

3/4 cup thinly sliced fresh basil

1/4 cup chopped Italian flat-leaf parsley

1 tsp grated lemon zest

1/2 tsp chili powder

1. Bring two cups of water to a boil.

2. Place raw couscous in a large bowl and add enough of the salted water to just cover the couscous. Allow it to stand for about 20 minutes or until the liquid is absorbed.

3. Drizzle 2 Tbls olive oil into the couscous and use fork to break up any lumps.

4. In a small bowl, combine remaining oil, lemon juice, and garlic. Pour over the tofu and set aside.
5. Add the zucchini, onion, herbs, zest and chili powder to the couscous and mix well. Drain the tofu and gently toss into the couscous. Adjust seasoning to taste.

Gouda Grilled Cheese by Mary Ann

2 slices whole grain bread

gouda cheese slices

thinly sliced green bell pepper

thinly sliced tart apple (I used Jonathans)

baby spinach

thinly sliced turkey tenderloin, cooked

Place 1 slice of bread on george foreman grill. Layer cheese, apple, green pepper, turkey, spinach and a few slices cheese on top. Place other slice of bread on top. Close top of grill and cook until cheese is melted and veggies are warmed.

Turkey, Bacon, and Bean Salad adapted from kids healthy lunchbox by cara hobday

2Tbls olive oil

4 oz turkey bacon

5 oz turkey breast (I used turkey breast tenderloin)

1 Tbls red wine vinegar

1 Tbls dijon mustard

14 oz can kidney beans, drained and rinsed

1 red bell pepper, diced

1/2 cup finely chopped broccoli

salt and pepper

1- The evening before, cook bacon in a skillet over medium heat, then add the turkey and cook until golden and cooked through. The turkey will take at least 3 minutes on each side. Drain on paper towels until cool and then dice.

2- In a large bowl, mix together the vinegar and mustard until well combined, then stir in the oil and set aside.

3- Combine the beans, red pepper, and broccoli and stir well. Add the bacon and turkey. Check the seasoning. Refrigerate overnight and stir in the dressing before packing.

Banana Apple Bread (Source: The Sweet Melissa Baking Book)
For the apples:

2 tablespoons unsalted butter

3 tablespoons firmly packed dark brown sugar

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract
For the banana bread:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

¼ cup fresh orange juice

1 teaspoon pure vanilla extrac

t1 ¼ cups very ripe mashed bananas (2 to 3)

Before you start:Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.
To make the apples:Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.
*Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.

Barefoot Bloggers- Grown Up Mac and Cheese with Turkey Bacon and Broccoli

Heather of Randomosity and the Girl really picked a winner this time. She chose Grown Up Mac and Cheese for this week's Barefoot Bloggers recipe. My daughter was praising me before she even took a bite. She does love cheese with a passion. I knew no matter what mixture of cheese I used, this was going to be delicious. I decided to use what I had in the fridge, and luckily there was an enormous amount of Gouda, some cheddar and leftover Italian blend. I also used whole wheat pasta and turkey bacon, because that is what I always use and have on hand. I also decided as I was mixing this up, that the lone head of broccoli in the fridge would love to go swimming in this delicious cheese sauce. There was more than enough of that cheesy goodness to go around and everyone was more than happy. I baked it in 6 cute little dishes, courtesy of a recent hand me down (Thanks Grandpa), so I only baked them for 15 minutes. Everyone had there own serving and it was a good thing because some of us were sneaking bites out of the other bowls. This was delicious and will definitely make it back onto the table soon- Click HERE to get the original recipe

Grown Up Mac and Cheese with Turkey Bacon and Broccoli adapted from the Barefoot Contessa
4 ounces turkey bacon, chopped and cooked until crisp

2 cups whole wheat rotini

1 1/2 cups 2% milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gouda cheese, grated

3 ounces Italian blend shredded cheese

2 ounces extra-sharp Cheddar, grated

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 cups steamed broccoli

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.
Bring large pot of salted water to a boil. Add the rotini and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gouda, Italian blend, Cheddar, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni, bacon, steamed broccoli, and stir well. Pour into 2 individual size gratin dishes or smaller ramekins if you want to get more servings, and reduce the baking time accordingly (I used 6 little dishes and only kept them in the oven for 15 minutes).
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Sauteed Spinach with Mushrooms and Turkey Bacon

This is one of my favorite side dishes. It is healthy, quick and easy. I came up with it and make it whenever I have leftover spinach, but I also buy spinach specifically to make it. My husband and kids love it and always want more. I always use turkey bacon in anything that calls for bacon because it is healthier and it reduces the amount of fat or oil you need to add to the dish. That is one reason I love this recipe because you don't have to add any oil or fat, the turkey bacon has enough yummy stuff to wilt the spinach and make this delicious.

Sauteed Spinach with Mushrooms and Turkey Bacon
9 slice turkey bacon, cut into bite-size pieces
1-2 cups sliced mushrooms
10 oz bag baby spinach
juice of 1/2 lemon
salt and pepper

Cook turkey bacon in a skillet over medium-high for a few minutes, until starts to brown. Add mushrooms and cook for a few more minutes, until bacon is getting crispy and mushrooms are tender. Add spinach in bunches, stirring and turning it over to wilt and mix with mushrooms and bacon. Squeeze juice from lemon over the mixture and stir. Add the remaining spinach and cook just until slightly wilted. Season with salt and pepper to taste. Serve immediately, tastes best warm.