Everyone in this house loves bacon, so when I cook up a batch [ a whole package] it is gone very quickly. There are times however, when I only need to cook up enough to put on a pizza or use in another recipe so I hate having to put the rest in the freezer for later. This is where Maple Leaf Bacon portions come in, they are perfect to use in these situations – they are just enough.Never waste bacon again with new Maple Leaf Bacon Portions™! Usually 6 slices in a ‘portion’ and I don’t need to mess around with putting the rest away!
Maple Leaf Bacon Portions™ comes with easy peel packaging so you can put the scissors and knives away. With 2 stay-fresh pouches for easy separation and perfect portion control, you can keep your other half of bacon fresh for your next meal. Keep bacon fresh anytime you need it for breakfast, lunch or even dinner!
I love pasta – we use the rice pasta dishes when we usually have it, but lately I have been using spaghetti squash as my pasta substitute , I love it! Plus there are less carbs and that is always a good thing. If you have never tried it before, you should! The Maple Leaf bacon portions are perfect for this pasta recipe below!
- One Spaghetti Squash, roasted, seeded and cut in half
- 1 1/2 cups plain yogurt [can also use cream instead but will need to reduce the liquid slightly so takes a bit longer]
- 2-3 cloves garlic, chopped [I like to use roasted garlic]
- 6 strips of bacon –
- 1/4 cup Parmesan cheese
- Parsley sprig to decorate
- Wash and dry the Spaghetti squash and prick all over with a fork – place in oven at 350 for approx 30 – 40 min on a baking tray [will depend on the size too]- turn every so often – once you can squeeze it easily, it should be done. [ I also like to do it on the BBQ , but you really have to watch it here].
- Once it is done take it out of oven, be careful – will be really hot! Cut in half and scoop out the seeds, you can then take a fork and ‘scrape ‘ the noodles out onto a dish until ready.
- While the squash is roasting/baking you can get the other ingredients ready, I cook the bacon in the oven at the same time as I a roasting the squash, as I usually have roasted garlic on hand 🙂 but you can cook the bacon in the pan along with the garlic so the garlic is ‘sauted’ along with the bacon.
- Once they are done [I like my bacon almost crispy ] remove and set aside, drain fat , cut/chop up the bacon [ I like to use herb scissors, they are great at cutting anything up into small little strips]
- Place bacon and garlic back in the pan [reserve a few to garnish], add the yogurt – it will start to become more liquid, you have to be fast here as you need to make sure you don’t curdle the yogurt – Remember, you need to really watch that you do not curdle – just takes less than couple minutes enough to heat yogurt and liquefy slightly .
- Add the Parmesan to thicken – stir to make sure it is all mixed in together.
- Remove from heat and add to the waiting ‘pasta’. Serve and enjoy!
You can also head on over to the Maple Leaf site and check out all their great recipes!
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Now, my lucky readers will also get the chance to try out these great Maple Leaf Bacon portions – I am giving away a prizes of $40 in Maple Leaf Vouchers. Enter using the Rafflecopter form below. Open to Canadian residents only. Ends June 30, 2013. Please ensure you enter as indicated as all entries will be verified! Meanwhile, head on over to the Maple Leaf Facebook page, give them a like and grab your $2 off coupon!
*Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation; however all opinions and ideas are my own.”
a Rafflecopter giveaway