Tag Archive | Bacon

Breakfast Bake!


Breakfast Bake ♥✿•.¸¸✿


1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pillsbury flaky kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded


Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9×13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!


Chicken and Bacon Pasta


Chicken and Bacon Pasta
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2 cups pasta (dry measure) cooked to Al Dente
2 lbs chicken (approximately)
1 lb bacon cooked and crumbled
1 onion, diced and lightly sauteed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are eating low carb, use spaghetti squash. Don’t have peppers, use peas, asparagus or broccoli, whatever’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes. Enjoy!

If it won’t all fit in the 13 x 9 you can freeze some for later!

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Patty’s Cheesy Chicken Alfredo Pizza


Okay, gang! I promised to post this! Here’s what we had for dinner tonight!

Patty’s Cheesy Chicken Alfredo Pizza
Ingredient List for everything (this is for ONE pizza)
1 lb boneless chicken breasts
½ lb bacon, cooked and crumbled
1 small onion, diced
1 tbsp Italian Seasoning
1 tsp Garlic Powder
1/2 tsp Black Pepper
1 tsp Sage
5 tbsp of butter
½ cup milk
Wildtree Grapeseed Oil, any flavor
Wildtree’s Alfredo Extraordinaire Mix
Wildtree Organic So Quick & Easy Whole Wheat Pizza Dough
½ cup very warm water (120-130 degrees Fahrenheit)
Wildtree Tuscan European Dipping Oil
2 cups of shredded mozzarella cheese

Cook bacon in oven. Here’s how: Line a cookie sheet with aluminum foil or parchment paper. Put a cookie cooling rack in the cookie sheet. Spread the bacon out on the cooling rack. Bake in oven at 450 degrees for about 20-30 minutes or until bacon is crisp. Let bacon cool and then crumble.

Chicken: Cut 2 lbs of chicken breast into small pieces and brown in a skillet with about 1 tbsp of Wildtree Grapeseed Oil, the diced onion and your choice of seasonings. I use Italian Seasoning, Garlic Powder, Pepper, and Sage. Add the bacon.

Sauce: Melt 5 tbsp of butter in ½ cup of milk (any combination of milk and half-and-half). When totally melted, add a package of Wildtree’s Alfredo Extraodinaire Mix and whisk or stir briskly until combined.

Dough: In a large bowl, whisk together dry blend, ½ cup very warm water and 1 tbsp Grapeseed Oil until ball forms. Turn dough out onto a floured work surface and knead for 2 minutes until smooth and elastic. Cover, let rest on floured surface for 10 minutes. Shape dough into a 12-14 inch circle on pizza pan or sheet pan.

Add Alfredo sauce, then chicken, bacon and onions, then shredded cheese. Brush on Wildtree Tuscan European Dipping Oil on crust edge. Bake on the lowest rack in a 450 degree oven for 12-14 minutes or until crust is golden brown.

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Mom’s Potato Soup


Here’s my twist on my mom’s potato soup recipe. This is what I made last week for the first time and Ben was surprised how good it was! Gee thanks, honey! LOL

Perfect for a cool fall day….

1 stick margarine
4-5 potatoes
1 onion, diced
2 chicken bouillon cubes
1 can evaporated milk

I added to the original recipe:
1 lb bacon
2 cups of shredded cheddar cheese

Peel and wash potatoes. Add to crockpot. Add water (enough so pot is 3/4 full) and bouillon cubes. Add onion and a little bit of pepper.

Cook bacon in oven. Here’s how: Line a cookie sheet with aluminum foil or parchment paper. Put a cookie cooling rack in the cookie sheet. Spread the bacon out on the cooling rack. Bake in oven at 450 degrees for about 20-30 minutes or until bacon is crisp. Let bacon cool and then crumble into the soup. Add 2 cups of shredded cheddar cheese to soup at same time.

Potatoes are done when forked and soft. Add evaporated milk and wait til it gets hot (about 10-15 minutes on high).

Thicken with flour and water mixture.