Bacon, Avocado & Panko Bites

bacon avocado panko bites

These were delicious! Bacon.Avocado.Panko…. need I say more?

How to make:

Cook the 4 strips of bacon (cut in half) about 3/4 of the way through then pat the extra grease off.

Slice a whole avocado into moon shaped pieces and toss in panko breadcrumbs.

Wrap avocado bites with the bacon and use a toothpick to hold together.

Cook on tray for about 10 to 15 more min in a 365 degree oven until the panko turns a bit darker and the bacon is crispy or to your liking. Avocado will be soft and warm at this point. You can spray the panko with a little bit of oil to help this along before you place them in the oven.

Pat the grease off of the bacon one more time and you are good to eat!

Enjoy!

xo

Adrienne

Shrimp & Tuna Casserole

shrimp and tuna casserole

A twist on tuna casserole-I added shrimp….and bacon….

1 5 oz can of tuna-I used white albacore

1 cup cooked shrimp:

cook for 5 min using a touch of butter, garlic and oregano in a small skillet

1/2 cup plain Greek yogurt

1/4 cup sour cream

1/4 cup shredded mozzarella cheese-buy a brick of cheese and shred it yourself (this is a must-already shredded and sticks of cheese have yucky fake additives)

1/4 cup chopped onion-I used Spanish

1/4 cup chopped red pepper

1/2 cup crushed tomatoes

2 cups cooked whole grain, quinoa and or brown rice pasta noodles

In a mixing bowl add all above ingredients then add the following seasonings:

Basil, pepper, garlic powder, oregano, red pepper flakes (amounts to your liking)

Pour into casserole dish and bake at 350 for 35 min

Optional and not as healthy disclaimer 🙂 ….If you want to add 2 strips of crumbled cooked bacon, and or chopped hot peppers and or Panko breadcrumbs to top of casserole during last 10 min of cooking please do so.

***I tried to keep this on the healthier end by not adding a lot cheese, milk, yogurt or sour cream so it will be a bit drier than your mama’s typical casserole but still yummy and MOST importantly better for you.

***Also, because my son was eating it to I left a third without bacon and peppers-that was his side (if you can tell from the picture)

shrimp and tuna 1 shrimp and tuna 2 shrimp and tuna 3 shrimp and tuna 4

Enjoy!

xo-A

 

1/4

 

Egg Muffins

EGG MUFFIN COLLAGEINGREDIENTS:

1/3 C MILLET FLOUR

1/3 C UNSWEETENED ALMOND MILK

8 EGGS

2 COOKED CHOPPED SWEET SAUSAGE LINKS

4 STRIPS COOKED CRUMBLED BACON

1/2 SMALL JALAPENO PEPPER-CHOPPED

1/3 C CHOPPED ONIONS

1/3 C CRUMBLED FETA CHEESE

1/2 C ROUGH CHOPPED TOMATOES

1 SMALL SWEET CHOPPED ORANGE PEPPER

1 TBSP CHOPPED BASIL LEAVES

Steps:

Pre-heat oven to 350

Cook your bacon and sausage (or completely omit these all together and go meatless)

Wisk together in a large bowl the eggs, flour and milk

Add all other ingredients into bowl and stir together

Season lightly with garlic powder, salt, pepper, cayenne pepper, oregano

Spray muffin tins with spray and fill cups 3/4 of the way with egg mix

Bake for 20 to 25 min-try poking with a fork to make sure they are done

Let cool for a few min and then remove from tins to cool completely

Store some in freezer and take out as needed. Yields 18 muffins.

These are extremely versatile! Try making them with spinach, any type of different peppers, mushrooms and different cheeses!   I can’t wait to try again with a different combo of ingredients! Also great to make ahead for the week so you have a delicious and nutritious grab and go breakfast everyday for you and your family. No Excuses! Always eat breakfast!

Enjoy!!!
xoxo-A