Cheesy Bacon And Vegetable Slice Food

CHEESY BACON MEATLOAF

Steps:

• Heat oven to 400°F.
• Mix all ingredients except bacon.
• Shape into loaf in 9x5-inch loaf pan; top with bacon.
• Bake 45 min. or until done (160ºF). Let stand 5 min. before removing from pan and slicing to serve.

BACON AND VEGETABLE SLICE

Steps:

• Wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes. Dice the bacon.
• Combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl. Stir in the combined eggs, oil and mustard. Mix gently to combine.
• Coat a microwave safe quiche dish with cooking spray.
• Pour the mixture into the prepared dish and place in the microwave. Cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is. Place under a grill for 4-5 minutes or until top is golden and firm.
• Serve on top of the baby spinach leaves with a dollop of yoghurt.

CHEESY VEGETABLE-BACON PANINI

Steps:

• Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
• Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
• Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
• Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.

CHEESY BACON AND VEGETABLE SLICE

Steps:

• Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper.
• Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft.
• Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool.
• Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well.
• Spread mixture into prepared pan.
• Bake in moderate oven for about 30 mins or until firm.

ZUCCHINI AND BACON SLICE

Steps:

• Preheat oven to 180C / 350F. Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.
• Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a frying pan on medium heat. Add onion and bacon and cook, stirring regularly, until golden. Remove from heat and allow to cool slightly.
• Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese, and flour and stir to combine. Add eggs, milk, remaining oil, salt and pepper and stir to combine.
• Pour mixture into prepared tray and smooth the top. Sprinkle reserved 1/4 cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

CHEESY BACON CARROTS

Steps:

• Combine carrots, margarine, cheddar and bacon in a saucepan.
• Heat until cheese melts.
• Add salt and pepper to taste.