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blt sandwiches and wraps with bacon lettuce and tomato

BLT Sandwiches / wraps

Crispy bacon, fresh lettuce, and tomatoes wrapped up in an easy lunch or dinner.

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1. Preheat oven to 400°F or heat a large skillet over medium heat. 2. Arrange bacon in a single layer on a baking sheet (for oven) or in the skillet. Cook 8–15 minutes total, depending on thickness and preferred texture. 3. Remove some slices earlier for softer bacon. Continue cooking remaining slices until crisp. Bacon is fully cooked when it reaches 145°F and has rendered most of its fat. 4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease. 5. Lightly toast bread in a toaster or warm wraps briefly in a dry skillet until soft and pliable. 6. Spread mayonnaise evenly on one side of each slice of bread or inside each wrap. 7. Layer lettuce, sliced tomato, and desired bacon texture. Season tomatoes lightly with salt and pepper. 8. For sandwiches, top with remaining bread slice and press gently. For wraps, fold sides inward and roll tightly. 9. Slice in half and serve immediately.

  • bread

  • lettuce

  • tomatoes

  • bell peppers

  • bacon

  • mayonnaise

  • gluten-free tortilla rolls

  • gluten-free tortilla rolls

  • ranch dressing

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twice baked potatoes with bacon and cheddar cheese
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Twice Baked Potatoes

Potato skins filled with cheese, bacon, and creamy mashed potatoes then baked until golden.

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Scrub the russet potatoes dry. Rub each one lightly with olive oil and sprinkle generously with salt. Place directly on the prepared baking sheet. 3. Bake for 50–60 minutes, until the skins are crisp and a knife slides easily into the center. Internal temperature should reach at least 205°F for a fluffy interior. 4. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate and crumble once cooled. 5. Remove potatoes from the oven and let cool for about 10 minutes, just until safe to handle. Keep the oven on. 6. Slice each potato in half lengthwise. Carefully scoop the interior into a large bowl, leaving about ¼ inch of potato attached to the skin so the shells hold their shape. 7. Add butter, sour cream, milk, salt, and pepper to the scooped potato. Mash until smooth and creamy, with a slight texture remaining. 8. Stir in most of the crumbled bacon and shredded cheddar cheese, reserving a small portion of each for topping. Taste and adjust seasoning if needed. 9. Spoon the filling evenly back into the potato shells, mounding slightly. 10. Return to the oven and bake for 15–20 minutes at 400°F, until heated through. 11. Switch the oven to broil. Sprinkle reserved cheddar and bacon over the tops. Broil for 2–4 minutes, watching closely, until the cheese is melted and lightly golden. 12. Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.

  • russet potatoes

  • sour cream

  • bacon

  • butter

  • milk

  • cheddar cheese

  • olive oil

  • salt and pepper

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gluten free pancakes with blueberry sauce bacon and eggs
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Gluten Free Pancakes, eggs and bacon

Fluffy pancakes with blueberry sauce served alongside bacon and eggs.

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange bacon in a single layer. 2. Bake bacon for 15–20 minutes, depending on thickness, until it reaches your family’s preferred crispness. The fat should be rendered and the edges deep golden. Transfer to a paper towel–lined plate to drain. 3. While the bacon cooks, prepare the gluten-free pancake mix according to package directions, adding the required eggs as instructed. Stir just until combined; do not overmix. 4. Heat a skillet or griddle over medium heat. Add a small amount of butter and let it melt and lightly foam. 5. Pour pancake batter onto the hot surface. Cook 2–3 minutes, until bubbles form on the surface and the edges look set. 6. Flip and cook another 1–2 minutes, until golden brown and cooked through. The center should feel springy when lightly pressed. Repeat with remaining batter, adding more butter as needed. 7. In a small saucepan over medium heat, combine frozen blueberries and a drizzle of honey. Cook 3–5 minutes until berries release their juices and begin to simmer. 8. In a small bowl, mix cornstarch with a splash of water to create a slurry. Stir into the simmering berries and cook 1–2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat. 9. Stack pancakes, spoon warm blueberry sauce over top, and serve with maple syrup and bacon on the side.

  • gluten free pancake mix - pc brand

  • blueberries- frozen is fine

  • maple syrup

  • bacon

  • honey

  • corn starch

  • butter

  • eggs

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bbq chicken bacon ranch wrap with cheese and ranch sauce
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BBQ Chicken Bacon Ranch Wrap by @alexskitchenbangers

BBQ chicken, bacon, cheese, and ranch wrapped in a crispy toasted tortilla.

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1. Heat a pan over medium heat. Add oil and cook seasoned chicken until internal temperature reaches 165°F. Exterior lightly golden and firm. Remove and rest, then shred. 2. Return chicken to low heat. Add BBQ sauce and stir until warm and evenly coated. 3. Cook bacon in a separate pan over medium heat until crisp. Drain. 4. Mix ranch and yogurt until smooth. 5. Assemble wrap with chicken, bacon, sauce mixture, and toppings. 6. Fold tightly. Cook seam-side down in a pan over medium heat until golden and crisp on both sides.

  • chicken breast

  • bbq seasoning

  • bbq sauce

  • bacon

  • cheese

  • ranch dressing

  • yogurt

  • tortilla

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bacon wrapped chicken bites with honey mustard glaze and parsley
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Bacon-Wrapped Chicken Bites with Honey Mustard Glaze

Chicken wrapped in bacon and finished with a sweet honey mustard glaze.

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1. Preheat oven to 400°F. 2. Cut 1 lb boneless skinless chicken breast into 1-inch cubes. Pat dry. 3. Cut 8 slices bacon in half. 4. Wrap each chicken cube with half slice bacon. Place on baking sheet in single layer, spaced apart. 5. Bake 20-25 minutes until bacon is crisp and chicken internal temperature reaches 165°F. Chicken should feel firm but springy. 6. Meanwhile, mix 2 tbsp honey and 1 tbsp Dijon mustard. 7. Remove chicken bites from oven. Brush with honey mustard glaze. 8. Return to oven and bake 3-5 minutes until glaze is glossy. 9. Finish with fresh chopped parsley.

  • Chicken breast

  • Bacon

  • Honey

  • Dijon mustard

  • Parsley

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bacon caesar salad with homemade croutons and parmesan
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Bacon Caesar Salad with Homemade Croutons

Crispy bacon, homemade croutons, and romaine tossed in creamy Caesar dressing.

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1. Preheat oven to 375°F. 2. Cut 2 slices bread into 0.5 inch cubes. Toss with 1 tbsp olive oil and 0.25 tsp salt. 3. Spread bread cubes on baking sheet in single layer. Bake 10-12 minutes until golden and crisp. Cool. 4. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel. 5. In large bowl, combine 4 cups chopped romaine lettuce, bacon, and croutons. 6. Add 0.25 cup Caesar dressing. Toss to coat evenly. 7. Finish with 2 tbsp grated Parmesan and fresh cracked black pepper.

  • Bread

  • Olive oil

  • Salt

  • Bacon

  • Romaine lettuce

  • Caesar dressing

  • Parmesan

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bacon and spinach pasta with creamy garlic sauce and parmesan
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Bacon and Spinach Pasta with Garlic Cream Sauce

Pasta tossed with bacon, spinach, garlic, and a creamy parmesan sauce.

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1. Cook 8 oz dry pasta in boiling salted water until al dente, 8-10 minutes. Drain and reserve 0.5 cup pasta water. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, in single layer. Cook until crisp, 5-6 minutes. Remove bacon, drain excess fat. 3. Add 2 cloves garlic, minced, to bacon fat. Sauté until fragrant, 30 seconds, pan state: garlic softened. 4. Add 1 cup heavy cream and 0.25 tsp black pepper. Simmer gently, stirring, until sauce thickens and coats spoon, 2-3 minutes. 5. Stir in 3 cups fresh spinach, chopped, cook until wilted, 1-2 minutes. 6. Return bacon to pan. Add pasta and reserved pasta water. Toss to combine and warm through, 1-2 minutes. 7. Remove from heat. Finish with 2 tbsp grated Parmesan and fresh chopped parsley.

  • Pasta

  • Bacon

  • Garlic

  • Heavy cream

  • Spinach

  • Parmesan

  • Parsley

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bacon and quinoa salad with cranberries pecans and parsley
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Bacon and Quinoa Salad with Cranberries and Pecans

Quinoa tossed with bacon, cranberries, and pecans for a fresh and satisfying salad.

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1. Cook 1 cup quinoa in 2 cups water. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Fluff with fork and cool. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel. 3. In large bowl, combine quinoa, bacon, 0.5 cup dried cranberries, and 0.5 cup pecans, chopped. 4. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss to combine. 5. Season with salt and pepper to taste. 6. Finish with 2 tbsp fresh parsley, chopped.

  • Quinoa

  • Water

  • Bacon

  • Dried cranberries

  • Pecans

  • Olive oil

  • Lemon juice

  • Parsley

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cheesy ranch chicken rice with bacon and creamy sauce
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Cheesy Ranch Chicken Rice by @cookinginthemidwest

Chicken and rice cooked in a creamy cheese sauce and topped with bacon.

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1. Heat butter in a skillet over medium-high heat. 2. Add chicken and cook until mostly done and lightly browned (internal temp approaching 165°F). 3. Add onion and garlic. Cook until softened and fragrant. 4. Add rice and toast briefly for 1–2 minutes. 5. Add broth, bring to a boil, then reduce heat and cover. 6. Cook 15–20 minutes until rice is tender and liquid absorbed. 7. Stir in cheese and cream cheese until melted and creamy. 8. Top with bacon and melt. 9. Serve hot. Chicken should be fully cooked (165°F), rice tender, and mixture creamy.

  • chicken breast

  • butter

  • onion

  • garlic

  • rice

  • chicken broth

  • cheese

  • cream cheese

  • bacon

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loaded baked potato soup with bacon and cheddar cheese
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Loaded Baked Potato Soup by @bytesbyry

Creamy potato soup with bacon and cheddar for an easy and filling dinner.

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1. Cook bacon in a large pot over medium heat until crispy and browned. Remove and set aside. 2. Add diced onion and celery. Cook until softened and slightly translucent, about 4–5 minutes. 3. Add butter and melt. Stir in flour and cook 1–2 minutes until lightly golden. 4. Slowly add chicken stock while stirring until smooth. 5. Add potatoes and simmer until fork tender and easily pierced, about 15–20 minutes. 6. Stir in milk and cream. 7. Add seasonings and simmer until slightly thickened and creamy. 8. Stir in cheese until fully melted and smooth. 9. Add bacon back in and stir. 10. Serve hot. Soup should be thick, creamy, and potatoes soft but not falling apart.

  • bacon

  • onion

  • celery

  • butter

  • flour

  • chicken stock

  • milk

  • heavy cream

  • russet potatoes

  • cheddar cheese

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