I didn’t want to post this recipe. I am almost embarrassed but holy cow, its delicious!

If you’ve never had a pierogi (I hadn’t before this dish), it’s basically mashed potatoes inside pasta (and you can find them in the frozen section of any grocery store). With this dish, you take those pierogies and top them with a cream cheese sauce and cheddar cheese. You bake until bubbly and then sprinkle crispy bacon, fresh tomato, and green onions on top. It’s like cheese fries that require a fork!

My kids gobbled this one up so I felt I owed it to you guys to post it. The best part is that it took almost no time to prepare!

Bacon Pierogi Bake
Ingredients
  • 1 16-ounce package frozen potato and onion pierogies (such as Mrs. T’s)
  • cooking spray
  • 2 center-cut bacon slices
  • 2 garlic cloves minced
  • 3 ounces cream cheese
  • 1/2 cup chicken broth
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup thinly diagonally sliced green onions
  • 1/4 cup chopped seeded plum tomato
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400F.
  2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside and crumble once cooled.
  3. Pour out all but about 1/2 teaspoon of bacon drippings. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
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My husband and I talk about food a lot. What he wants me to make. What I want to blog. What we wish we were eating right this second. Our last few conversations have centered around tomatoes and how they’re usually too mushy for us. So this past Friday night when I was grocery shopping (too much excitement for you, right?) I sent him a text saying I picked up some green tomatoes and his response was… well, not appropriate for a family friendly blog such as this. ;) Let’s just say he was scared.

As soon as I saw the tomatoes I knew what I wanted to do with them. BLTs are one of our favorite meals and I thought a fried green tomato would kind of shake things up a little bit without adding much work to the simple meal. And they did exactly that. They added a whole new texture with the crispy cornmeal crust that just really put the sandwich over the top. I’m not sure we’ll be able to go back to eating regular BLTs after this!

Fried Green Tomato BLT
Ingredients
For the tomatoes:
  • 2 large green tomatoes sliced
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • about 3/4 cup canola oil for frying
For the sandwiches:
  • Kaiser rolls
  • mayo mustard, any other condiments
  • bacon sliced in half and cooked
  • iceberg lettuce
Instructions
  1. Pour oil in a heavy-bottomed pan; heat over medium-high heat.
  2. Whisk egg and milk together in a medium sized bowl. Set aside.
  3. On a plate, stir together flour, cornmeal, Panko, salt, and pepper.
  4. Once oil is heated, dip tomato slices one by one in egg and then flour. Make sure tomato is coated in flour mixture and then place in oil. Fry 3 or 4 at a time, making sure not to crowd the tomatoes. Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden. Drain on paper towels.
  5. Assemble sandwiches and enjoy!


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Sticking with my bacon theme for Light Bites, I chose Chicken with Cider & Bacon Sauce. With us entering October and cooler temps (hopefully) right around the corner, cider sounded good. I mean, cider just screams fall, right?

This recipe was very simple and very quick. You saute bacon, pan-fry the chicken, then make a quick sauce by reducing some cider. The whole thing took me less than 20 minutes and most of that was trying to get turkey bacon to crisp up.

Some of the reviews (and Pam) warned that it was a little bland so rather than use cider, I took regular apple juice and spiced it up myself. I used about 1/2 cup of juice, about 1/4 teaspoon cinnamon and a pinch of both nutmeg and cloves. I halved the recipe so if you plan on making all 4 breasts, use a full cup of juice and double the spices. I also let the juice reduce until it was almost syrupy so the sweetness was really intensified.

We really loved this one! I expected to like it but we loved it. I served it over my favorite risotto (minus wine, plus thyme) and the sauce was awesome on it. I worried that my husband would call it “women food” but he told me that he’d happily eat it once or twice a month.

Chicken with Cider & Bacon Sauce
from Cooking Light
Ingredients
  • 4 6-ounce skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 bacon slices chopped
  • 1/4 cup minced fresh onion
  • 3/4 cup unsweetened apple cider
  • 1/2 cup fat-free less-sodium chicken broth
Instructions
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

 

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Breakfast Pizza – pizza with bacon, 2 kinds of cheese, runny eggs, and chives on top! Perfect for breakfast for dinner!

Breakfast Pizza - pizza with bacon, 2 kinds of cheese, runny eggs, and chives on top! Perfect for breakfast for dinner!

We are loving the pizza right now, huh?

It’s a quick dinner to pull together (as long as you remember to get the crust going early enough) and it’s always a crowd pleaser. I’ve been trying to make one once a week because it’s also an inexpensive meal, especially one like this Breakfast Pizza where the main ingredients are eggs and a few slices of bacon.

Breakfast Pizza!

I have always wanted to make a pizza with eggs on top but I was afraid of how my husband would react. He’s been happy with all of my pizza creations so far but eggs? On pizza? I thought that might just be too much for him.

He loved it. I loved it. My 3 year old specifically requested a piece with an egg and then tore it up. You could have knocked me over with a feather. Next time I will add more chives (there’s something you’ll never hear me say again) because the chives totally made the whole thing.

Click for the full recipe

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