Turkey bacon has fewer calories and less saturated fat than pork bacon—just don’t go hog wild with your portions.
1. PAN-FRY IT UPGRADE YOUR VEG Place 2 chopped slices of bacon in a small cold skillet. Cook three to four skillet. Cook over medium heat until bacon starts to crisp. Add 1 cup of chopped brussels sprouts for four minutes until sprouts are heat through. Drizzle 2 tbsp balsamic and serve.
2.FLAVOUR UP SOUP’S ON Place 2 chopped slices of bacon in a large saucepan. Place over medium heat and cook six medium to eight minutes until bacon starts to crisp. Stir bacon, then add 1 chopped red bell pepper and cook another two minutes. Add 1 can black beans and (15-oz) chicken broth. Simmer 10 to 12 minutes Simmer uncovered and serve.
3. WRAP IT BACON-ASPARAGUS WRAPS Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut 4 slices cooking bacon in half. Wrap 2 asparagus spears in bacon; place on half slice of sheet and repeat. Sprinkle sheet with ½ tsp freshly ground pepper. Bake 12 to 15 minutes until bacon is crisp.
4.SWEET TOOTH? CHOCOLATE BACON Place 4 slices bacon in a large, cold skillet. Place overmedium heat; cook six to eight minutes, turning once or twice until crisp. Drainon paper towels. Melt ¼ cup chopped 70% dark chocolate a small saucepan with 1 tbsp heavy cream over low heat. Dip bacon slices; let coolon wax paper.
5.ROAST IT CHICKEN WITH KALE Preheat oven to 400°F. Coat a small baking sheet with cooking spray. Arrange 2 handfuls of kale leaves in the centre of sheet. Spread 1 tbsp Dijon mustard over the surface of 1 boneless chicken breast. Cut 1 bacon slice in half and layer it over top of your chicken. Roast for 20 to 25 minutes on the center rack until bacon is crisp and chicken is cooked through.
CHEW ON THIS Turkey meat is a good source of all the B vitamins, including a high level of B3—aka niacin—which is important for synthesising the starch stored in muscles and liver for energy.
COOK BACON in a cold skillet so the fat renders and it cooks evenly, meaning it won’t be burned on the edges and raw in the center.