New Year's Resolutions...Made Better with Bacon

A few years ago, I decided I'd had enough of negative New Year's resolutions. Pledges to to lose 5 pounds, give up coffee & fruity candy (what was I thinking?), and relinquish noontime daydreaming made me grumpy and blue, and that's no way to start the New Year.

So bye-bye self-inflicted, guilt-laden, prickly punishments disguised as self-enlightenment and hello to positive plans of action to get me going on the things I really want to do.

Case in point, my now 3-years-running resolution to eat extra vegetables the month of January.

It's not that I don't eat vegetables the rest of the year; I do, with pleasure. But I like upping the ante each January, pushing my vegetables from the side to the center of the plate at lunch and dinner (and occasionally breakfast, too) to balance my bon-bon joyride through December.

As for my plan of action for said resolution? Bacon.

It may sound counterintuitive, but it makes perfect sense in my universe to eat more vegetables by adding bacon. Bacon makes everything better. Everything. Even chocolate. Dare I say more of us would eat heaps more vegetables, with pleasure, if they glistened with a (reasonable) sheen of bacon fat and a few freckles of crumbled bacon? I do. (A dab of butter will also do. Obvious, I know, but mere mention of it sends health-conscious friends and acquaintances into orbit. Come back to earth, friends; the bacon and butter are waiting.)

So bacon it's been in two dishes this past week, and delicious they were, so much so that meat man (that would be my kind and loving husband, Kevin) asked for seconds of each.

I encourage you to follow suit in my vegetable quest, dear readers. But make it better, not bitter. Make it with bacon.



Warm Edamame Salad with Bacon Dressing

I was already an edamame fan, but I love them that much more dressed up with this simple dressing and bits of crumbled bacon. I ate the leftovers, on their own, for lunch, without anything more, and was happy as can be (and pleasantly full for the next 7 hours).

1 16-ounce package frozen shelled edamame
2 slices bacon, chopped
1 garlic clove, minced
1 tablespoon light soy sauce
2 teaspoons balsamic vinegar

Bring a large pan of salted boiling water to a boil.

Meanwhile, cook the bacon in a non-stick skillet over medium heat until crisp. Transfer to a plate lined with paper towel to drain. Pour off all but 1 tablespoon bacon fat.

Add the edamame to the boiling water and cook 2 minutes. Drain, then transfer to serving bowl. Add the bacon.

Reheat the bacon fat; add the garlic and cook and stir 15 seconds. Stir in the soy sauce and vinegar. Pour dressing over the edamame, tossing to coat. Season with salt and freshly cracked black pepper to taste. Makes 6 servings.

Nutrition per Serving (1/6 of recipe, about 2/3 cup):Calories 124; Fat 4.2 g (poly 0.8g, mono 1.2g, sat 2.2g); Protein 8.6g; Cholesterol 1.8mg; Carbohydrate 12.4g; Fiber 2.4g; Sodium 265mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)



Whole Wheat 3-Cheese Tortellini with Roasted Tomatoes, Squash, & Bacon

This is one of those dishes that came together by the seat of my pants. The squash were on sale, I had picked up the tomatoes (and left them uneaten) a day earlier (I went a bit nuts with vegetable quantities that day; the tomatoes had to wait), and then (on shopping trip number three) I spotted the new whole wheat tortellini and decided I had to give it a try (it gets a thumbs up!). Bacon brings it all together.

1 basket grape tomatoes, halved
1 pound (about 4 medium) yellow squash, quartered
2 cloves garlic cloves, minced
1 tablespoon balsamic vinegar
Olive oil cooking spray
1 9-ounce package whole wheat three-cheese tortellini (BUITONI® brand)
2 slices bacon, chopped
1/2 cup flat-leaf (Italian) parsley leaves
Shaved Parmesan, to serve

Preheat oven to 425°F. Place the tomato, squash, garlic and vinegar in a large bowl and stir to combine. Season with salt and pepper. Place the tomato mixture in a non-stick roasting pan. Lightly spray with olive oil spray. Roast in oven for 20-25 minutes or until tender and squash are just beginning to brown.

Meanwhile, cook the tortellini in a large saucepan of boiling water following the package directions until al dente. Drain and return to the pan.

Heat a small non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until crisp and brown. Transfer to a plate lined with paper towel to drain.

Add the tomato mixture, bacon and parsley to the tortellini and toss until well combined. Divide the tortellini mixture among serving bowls and top with Parmesan. Season with salt and pepper to serve. Makes 4 servings.

Nutrition per Serving (1/4 of pasta dish):
Calories 254; Fat 7.4g (poly 0.4g, mono 1.7g, sat 3.1g); Protein 11.6g; Cholesterol 24mg; Carbohydrate 34.8g; Fiber 3.2g; Sodium 395mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)