BLT Skillet Stir Fry

BLT Skillet Stir Fry

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BLT Skillet Stir Fry
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add the bacon and onion and stir.
  2. Cook for 5 minutes, until bacon is almost cooked through. Using a slotted spoon, transfer bacon onto a paper towel lined plate.
  3. Discard the bacon fat from the skillet. Transfer bacon mixture back into the skillet and add the tomatoes and basil.
  4. Cook mixture for 5 more minutes, until bacon is very crisp and vegetables are tender.
  5. In a large bowl, add the avocado, lettuce and cucumbers.
  6. Spoon the bacon mixture over the top.
  7. To a small bowl, add next 4 ingredients (olive oil through lemon juice).
  8. Season with sea salt and freshly ground black pepper to taste.
  9. Whisk together dressing.
  10. Spoon the dressing over the bacon mixture and gently toss.
  11. Serve warm.
Brussels Sprouts with Bacon and Red Onion

Brussels Sprouts with Bacon and Red Onion

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Brussels Sprouts with Bacon and Red Onion
Course Side Dishes
Cuisine Paleo
Servings
Ingredients
Course Side Dishes
Cuisine Paleo
Servings
Ingredients
Instructions
  1. Turn the heat on under a skillet (use one with a lid) to medium–high heat. Add olive oil and butter to your pan, and let that fat get good and hot.
  2. Chop a red onion and add it to the hot pan, then toss in the Brussels sprouts. Give them a toss, and then turn the heat down to medium-low. Add sea salt and freshly ground pepper.
  3. Give the Brussels sprouts and diced onion another toss and then snip in your strips of leftover bacon with your kitchen shears into the pan.
  4. Remove the pan from the heat, cover, and let it steam for about five minutes.
Bacon Arugula Salad with Spiced Apple Chunks

Bacon Arugula Salad with Spiced Apple Chunks

Today’s new recipe, Bacon Arugula Salad with Spiced Apple Chunks, comes from our Autoimmune menu in Dinner Answers!

 

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Bacon Arugula Salad with Spiced Apple Chunks
Serves 4

Ingredients:
1 pound bacon, chopped
1 cup sliced apple
1 teaspoon ground cinnamon
1 teaspoon honey
Sea salt and freshly ground black pepper to taste
4 cups arugula lettuce
1/2 small red onion, sliced
1/4 cup sliced radish
2 tablespoons full fat coconut milk
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon maple syrup

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Directions:
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.

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Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.

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In a large bowl, layer the arugula, onion, radish, bacon and apple.

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In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.

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We have so many more delicious recipes just like this in our Dinner Answers program, check it out!

Print Recipe
Bacon Arugula Salad with Spiced Apple Chunks
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
  2. Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
  3. In a large bowl, layer the arugula, onion, radish, bacon and apple.
  4. In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
BLT Shrimp Salad

BLT Shrimp Salad

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BLT Shrimp Salad
BLT Shrimp Salad
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
BLT Shrimp Salad
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy.
  2. Transfer bacon to a paper towel lined plate and crumble.
  3. In another large skillet over medium heat, heat coconut oil.
  4. To the skillet add the broccoli and shrimp. Cook for 10 minutes, until broccoli is bright green and slightly tender and shrimp is pink and curled into a "c" shape. Season the mixture with salt and pepper.
  5. In a large bowl, toss the bacon, broccoli and shrimp with the next 6 ingredients (lettuce through carrots).
  6. In a small bowl, mix the remaining ingredients (lemon juice through honey) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad, toss and serve.
Recipe Notes

Serving Suggestion: Steamed asparagus.

Warm Bacon and Broccoli Salad

Warm Bacon and Broccoli Salad

 



Print Recipe
Warm Bacon and Broccoli Salad
Warm Bacon and Broccoli Salad
Course Salads
Cuisine Paleo
Servings
Ingredients
Course Salads
Cuisine Paleo
Servings
Ingredients
Warm Bacon and Broccoli Salad
Instructions
  1. In a large skillet, cook bacon over medium heat until dark brown and very crispy, about 15 minutes.
  2. Remove the bacon to drain on a paper towel lined plate and set aside.
  3. In a large skillet heat coconut oil over medium heat.
  4. Add broccoli, shallot and salt and pepper and cook for 10 minutes, until broccoli is bright green and slightly tender.
  5. In a large bowl combine the bacon, broccoli and avocados.
  6. In a small bowl whisk the honey, lime juice and olive oil and pour over the stir fry.
  7. Serve the stir fry over a bed of spinach.

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