Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.

Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.

This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Chicken, Asparagus, and Bacon Skillet
Chicken, Asparagus, and Bacon Skillet


  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces


  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
  2. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  3. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
  4. Sprinkle salt and pepper. Cover with vented plastic wrap.
  5. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
  6. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
  7. Makes 4 servings.

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in



The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.

So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month. It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures. It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.

Instead I want cold no cook meals. Something light and crisp. Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.

Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich. It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.

I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect. And the only thing I ate for a solid 2 or 3 days.

Sometimes you just have to give your body what it wants. With these BLT summer rolls you just have to cook the bacon, chop the other ingredients, wet the rice paper and roll everything up. I didn’t tuck the ends of wrappers in for a bit of a messy free form look. This also cuts out some prep time so that’s always nicely appreciated.

For this summer roll recipe you just need six ingredients – bacon, lettuce, tomatoes, avocado, mayonnaise and rice paper wrappers. Simple, to the point, and delicious. Crunchy bacon, smooth and creamy avocado and mayo, juicy tomatoes and refreshing lettuce, all wrapped up in silky soft rice paper rolls.



  • 8 slices bacon
  • 1/2 – 1 large tomato
  • 1/2 – 1 avocado
  • 4 rice paper wrappers
  • 4 large butter lettuce leaves
  • 8 teaspoons mayonnaise


  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft.
  3. Place on plate in front of you. 
  4. Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
  5. Keeping the ends open tightly roll the rice paper away from you.

You can find complete recipes of this BLT SUMMER ROLL RECIPE WITH AVOCADO {GLUTEN-FREE, DAIRY-FREE} in



If you’re anything like me you use your crockpot at least once a week during the winter. Heck maybe in the summer as well. Anyhow, mine doesn’t leave my counter during the winter months. Most weeks I use it twice.

This past week I made potato soup. It was exactly what I was looking for. Rich, creamy and filling. Perfect for a cold winter night.



  1. 1 32 oz bag Frozen Hash Browns Cubed
  2. 1 32 oz box chicken broth low sodium can be used
  3. 1 can (10oz) cream of chicken soup do not add water
  4. 1 8oz package cream cheese not fat free
  5. 3 oz bacon bits
  6. 1 cup shredded cheddar cheese
  7. 1-2 pinches salt and pepper to taste


  1. Put the hash browns in the crockpot.
  2. Add in the chicken broth, cream of chicken soup and half of the bacon bits.
  3. Add a pinch of salt and pepper.
  4. Cook on low for 7-8 hours or until potatoes are tender.
  5. An hour before serving, cut the cream cheese into small cubes.
  6. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
  7. Once the cream cheese is completely mixed in, it’s ready to serve.
  8. Top with cheddar cheese and some additional bacon bits.
  9. Enjoy!

You can find complete recipes of this EASY CROCKPOT POTATO SOUP in

One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner

I love dinners where everything is cooked or baked together in one pan. And ever since this One Sheet Pan Parmesan Crusted Salmon I’ve thought up so many different version I’d like to try, a few that I’ve gotten around too like this One Pan Chicken Parmesan with Roasted Zucchini. It means less clean up and it’s just easier to serve that way.

This one pan chicken dinner is a fall version that’s filled with brussels sprouts, sweet potatoes, apples, bacon, shallots and chicken covered with poultry herbs. You should be able to buy all the herbs in one packet labeled as poultry herbs. If not dry would also work here, just use 1/3 the amounts listed.

It’s more of a grown up meal so I think this one will take some getting used to for my kids, brussels sprouts are just one of those things that most kids hate, but I totally loved this meal! It was easy to throw together and I had hardly any dishes to clean when everything was done! Even the bacon just cooks along with everything else.

I could use so many more meals like this in my life! Especially for those nights where I just don’t feel like doing a whole lot for dinner, then I won’t just turn to ordering pizza and instead have a dinner that actually has some nutritional value. And this is the perfect use for those fruits and veggies in season right now.Enjoy!

One Pan Autumn Chicken Dinner
One Pan Autumn Chicken Dinner


  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces


  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag
  2. add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs.
  3. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  6. Spread into an even layer then set chicken over veggie/fruit mixture.
  7. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  9. Broil during last few minutes for a more golden skin on chicken if desired.

You can find complete recipes of this One Pan Autumn Chicken Dinner in



Slow Cooker (Skinny) Loaded Potato Soup is perfect for Saint Patrick’s Day, but also any time you’re wanting healthier comfort food!

My Mom makes the best soup.  Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and my all-time favorite…the only problem? It isn’t healthy.  I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing.

She came up with this Slow Cooker SKINNY Loaded Potato Soup…and I’m hooked.  I’ll splurge on the chicken soup once a month and eat this every other day of the month.  It’s so good! Making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was skinny.

We thought this was a cute recipe for Saint Patrick’s Day without being toooo themed. Sometimes the holiday themed recipes get to be a bit too much for me. So I’ll resume those tomorrow. 🙂



  • 6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 40 ounces low-fat chicken broth
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 6 carrots, peeled and thinly sliced
  • 1/2 sweet yellow onion, diced
  • 2 cloves garlic, peeled and minced
  • 2-3 tablespoons olive oil
  • 1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
  • 11/2 cups fat-free half-and-half
  • 11/2 cups low-fat cheese, cheddar or Gruyere work well
  • 2 tablespoons fresh chives, chopped

For Garnish:

  • low-fat sour cream
  • 1-pound turkey bacon, cooked and crumbled
  • green onions, thinly sliced
  • chives, chopped


  1. Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
  2. Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
  3. Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
  4. Add diced onion to the carrots and cook on medium-high until onion is translucent.
  5. Add minced garlic and saute 30 seconds more.
  6. Add sauted carrots, onion and garlic to the potato broth mixture.
  7. Cook on HIGH for 2-3 hours or until potatoes have softened.
  8. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker.
  9. Only mash down on the vegetables 3-4 times.
  10. Add herbs, half-and-half, cheese and chives. Mix well.

You can find complete recipes of this SLOW COOKER SKINNY LOADED POTATO SOUP in



Sweet and creamy honey mustard sauce that takes LESS than 5 minutes to pull together, with minimal ingredients and maximum taste. Yesssss, I’m ALL about that simple quick flavour. It’s an unconditional love type situation I have with honey mustard. But then there’s THIS creamy honey mustard that compares to nothing else. Just staring at these pictures all over again…..well, oh em gee.

Since you guys have been loving this Honey Mustard Chicken, Avocado + Bacon Salad, mostly writing in to tell me that salad hating husbands have now been converted to salad loving men (you’re welcome, by the way), I know in my heart of food hearts that it’s the combination of chicken → bacon → honey mustard → that has helped the transformations. So, I thought, what would happen if I turned that into the ultimate of comfort foods → throwing in a creamy sauce → for an epic dinner recipe that would rock our worlds and our senses?

I took this recipe, made a few changes, and developed the best creamy honey mustard chicken I’ve ever tried. IN my life time. Most recipes I’ve tried in the past call for 1 teaspoon of honey and 1 teaspoon of mustard in a whole entire pan of cream (in my world, that’s about the size of 2 pin-heads going into a haystack). What is that amount supposed to do? My taste buds are forever searching around for HONEY and MUSTARD flavours, coming up with only an infinitesimal trace. Ugh.

Not this sauce, friends. This sauce will have you weak at the knees, drinking it straight from the pan and good luck to anyone else that’s too slow not to come up with that idea first because now there’s none left. Type of thing.



  • ⅓ cup honey
  • 3 level tablespoons whole grain mustard
  • 1½ tablespoons minced garlic
  • 1 tablespoon olive oil
  • Salt to season
  • 5 skinless and boneless chicken breasts (or chicken thighs)
  • ½ cup diced bacon, trimmed of rind and fat
  • ⅓ cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
  • 1 cup milk (skim, 2% or full fat – almond milk may be used for a dairy free option)
  • 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
  • 2 tablespoon chopped fresh parsley


  1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
  2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side — not completely cooked through as we will finish them in the sauce).

You can find complete recipes of this CREAMY HONEY MUSTARD CHICKEN WITH CRISPY BACON in

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Er…the next day. Last night we headed to Summerset Winery, just down the road from the festival, for live music and vino, and took our dinners with us. California Turkey and Bacon Lettuce Wraps with Basil-Mayo, to be exact, which were the perfect light and summery meal to eat in this heat!

These lettuce wraps are my new favorite thing ever. They’re gluten-free, low carb, totally filling, fresh, and come together in about five minutes (though I speak from experience when I tell you they’ll take under one to demolish!)

California Turkey and Bacon Lettuce Wraps with Basil-Mayo
California Turkey and Bacon Lettuce Wraps with Basil-Mayo



  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

For the Basil-Mayo: Combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in



Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?), I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.



Dressing / Marinade:
  • ⅓ cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts
For Salad:
  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels
  • ¼ of a red onion, sliced


  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in