Bacon Wrapped Crackers

Bacon Wrapped Crackers

Bacon Wrapped Crackers
(Courtesy of Ray and Irene Horn)

 

8 Keebler Club crackers

4 slices bacon, cut in half

8 teaspoons brown sugar OR grated Parmesan cheese

Preheat oven to 250°.

Line baking sheet with parchment paper and put wire rack on top of parchment paper.

Arrange crackers on rack and place on teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).

Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.

Bake in the oven for 2 hours. Serve warm.

 

2 servings, 170 calories per serving

Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.

Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.

 

 

Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts
Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts

 

16 oz frozen baby Brussels sprouts

1 onion, chopped

1 slice bacon, cut into small pieces

¼ cup vegetable broth

Combine Brussels sprouts, onion and bacon in a baking pan. Add ¼ cup vegetable broth. Bake in 350 oven to desired tenderness (45-60 minutes), turning ingredients every 15 minutes. If ingredients seem too dry, add more vegetable broth, ¼ cup at a time. Times may vary if using fresh (or larger) Brussels sprouts.

 

3 Servings. Calories per serving: 130

Hack: Freeze leftovers in a sealable freezer bag or container for future use.

Hack: Separate any remaining uncooked bacon slices and roll into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in sealable freezer bag or container. The frozen slices can then be used in the portions desired.