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Bacon Recipes

Here are three recipes featuring pork or turkey bacon in modest amounts: a salad, a popular appetizer, and a pasta dish. Each recipe contains at least one antioxidant-rich vegetable, too. 

Salmon Cobb Salad with Light Dill Dressing

Ingredients:

Dressing:

6 tablespoons low-fat buttermilk

4 tablespoons light mayonnaise

2 tablespoons minced shallot

1 1/2 tablespoons chopped fresh dill

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

 Salad:

8 cups romaine lettuce leaves, torn into bite-size pieces

4 hard- boiled eggs

4 ounces smoked or grilled salmon, skin removed, then flaked with fork into bite-size chunks

1/2 avocado, pitted, peeled and diced

6 strips center- cut bacon, cooked until crisp and crumbled

Preparation:

  •  In medium bowl, combine dressing ingredients with whisk. Cover and keep in refrigerator until needed.
  •  Place lettuce pieces in the bottom of a large salad serving bowl. Discard two of the yolks from the hard-boiled eggs, coarsely chop what’s left and sprinkle chopped egg over the top of the lettuce. Top with salmon pieces, avocado, and bacon bits.
  •  Drizzle dressing over the top and toss salad to blend well. Portion into 4 bowls and serve.

Yield: 4 servings

WebMD Weight Loss Clinic members: Journal as: 1 cup entree salad with seafood and light dressing OR 1 portion frozen dinner light OR 1 cup hearty stew

Nutrition Analysis: Per serving: 233 calories, 15 g protein, 11 g carbohydrate, 14.5 g fat, 3.3 g saturated fat, 6.5 g monounsaturated fat, 4 g polyunsaturated fat, 130 mg cholesterol, 4 g fiber, 775 mg sodium. Calories from fat: 56%.

 

Light Potato Skins

Ingredients:

4 medium russet potatoes, scrubbed, baked or microwaved, then cooled slightly

About 2 teaspoons canola oil

1/2 cup shredded, reduced-fat sharp cheddar cheese

4 strips Oscar Mayer Turkey Bacon (or similar), cooked until crisp and crumbled into pieces

2 green onions, trimmed and finely chopped

 Garnish: light ranch dressing or fat-free sour cream (optional)

Preparation:

  •  Preheat oven to 450 degrees F. Line a thick cookie sheet with foil.
  •  Cut potatoes in half lengthwise. Scoop out most of the inside, leaving about 1/4-inch of potato attached to the skin.
  •  Brush the inside and the skin side of each potato half lightly with canola oil, and set it on the prepared pan, skin-side down. Bake in preheated oven about 10 minutes, until lightly brown.
  •  Place grated cheese, crumbled bacon, and green onions in a small bowl and toss to blend. Sprinkle evenly over potato skins and top with freshly ground pepper, if desired.
  •  Bake until the cheese is bubbly, about 8 minutes. Set potato skins on a serving dish and serve with light ranch dressing or fat-free sour cream if desired.

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