Turkey bacon is a low-fat source of protein that comes packed with all the B vitamins, including a high level of B3—aka niacin—which is important for synthesizing the starch stored in muscles and liver for energy. But for some, the flavor can’t match a cut slabs of traditional pork bacon.
There is hope, though. With a little know-how and some simple ingredients, that plate full of turkey bacon can go from bland diet food to a healthy, delicious feast.
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5 Ways to Cook With Turkey Bacon </p>
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<span class="current">1</span> OF <span class="total">5</span>
<p class="slide-count desktop-hidden">1 of 5</p><img width="1109" height="614" src="/uploadfile/2024/1217/20241217092002475.jpg"><p class="photo-credit">Travis Todd / EyeEm / Getty</p>Pan-fry It
Place 2 chopped slices of bacon in a small, cold skillet.Cook 3 to 4 minutes over medium heat, or until bacon starts to crisp.Add 1 quart chopped brussels sprouts.Cook 3 to 4 minutes more, covered, over low heat, or until sprouts are cooked through.Drizzle with 2 tbsp balsamic vinegar.
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Chili-fy It
Place 2 chopped slices of bacon in a large, cold saucepan.Cook over medium heat until crispy.Stir in 1 chopped red bell pepper.Cook 2 minutes. Add 1 (15 oz) can black beans (drained and rinsed) and 1 (15 oz) can chicken broth.Simmer 12 minutes uncovered.
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Wrap It
Preheat oven to 400°F.Coat a baking sheet with cooking spray.Cut 4 slices of bacon in half.Wrap 2 asparagus spears in each piece of bacon; place on sheet.Sprinkle with 1⁄2 tsp freshly ground black pepper.Bake 15 minutes, or until bacon is crisp.
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Roast It
Preheat oven to 400°F.Coat a baking sheet with cooking spray.Arrange 2 handfuls of kale leaves in the center of sheet.Spread 1 tbsp Dijon mustard over 1 boneless, skinless chicken breast.Cut 1 bacon slice in half and layer it over top of chicken.Roast for 25 minutes on center rack, or until bacon is crisp and chicken is cooked through.
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Coat It
Place 4 slices of bacon in a large, cold skillet.Cook 6 to 8 minutes over medium heat, turning once or twice until crisp.Drain on paper towels.Melt 1⁄4 cup chopped 70% dark chocolate in a small saucepan with 1 tbsp heavy cream over low heat.Dip bacon slices; let cool on wax paper.
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<h3 class="gallery-item__caption-title">Pan-fry It</h3><ul>Chili-fy It
- Place 2 chopped slices of bacon in a large, cold saucepan.
- Cook over medium heat until crispy.
- Stir in 1 chopped red bell pepper.
- Cook 2 minutes. Add 1 (15 oz) can black beans (drained and rinsed) and 1 (15 oz) can chicken broth.
- Simmer 12 minutes uncovered.
Wrap It
- Preheat oven to 400°F.
- Coat a baking sheet with cooking spray.
- Cut 4 slices of bacon in half.
- Wrap 2 asparagus spears in each piece of bacon; place on sheet.
- Sprinkle with 1⁄2 tsp freshly ground black pepper.
- Bake 15 minutes, or until bacon is crisp.
Roast It
- Preheat oven to 400°F.
- Coat a baking sheet with cooking spray.
- Arrange 2 handfuls of kale leaves in the center of sheet.
- Spread 1 tbsp Dijon mustard over 1 boneless, skinless chicken breast.
- Cut 1 bacon slice in half and layer it over top of chicken.
- Roast for 25 minutes on center rack, or until bacon is crisp and chicken is cooked through.
Coat It
- Place 4 slices of bacon in a large, cold skillet.
- Cook 6 to 8 minutes over medium heat, turning once or twice until crisp.
- Drain on paper towels.
- Melt 1⁄4 cup chopped 70% dark chocolate in a small saucepan with 1 tbsp heavy cream over low heat.
- Dip bacon slices; let cool on wax paper.