Bacon Artichoke Bites

Here’s another appetizer that I served at my Pampered Chef Spring Launch Open House at the beginning of the month. 

These were pretty awesome.  How can you go wrong with bacon and tortilla chips.  After being ready for a while, they got a little soggy, but that’s completely to be expected.  I definitely recommend making a few of these at a time and then prepping the rest as you need them throughout a party.  They’re better when they’re served right out of the oven.  Yum!

Click HERE for the recipe!

Bacon Wrapped BBQ Shrimp & Cornbread

Like many people, I’m a big fan of anything wrapped in bacon and these were definitely not an exception.  My sister makes incredible jalapeno poppers that are filled with cream cheese and wrapped in bacon and she has always said that you should cook the bacon in the oven a bit before wrapping the peppers, otherwise, you’ll end up with soggy, undercooked bacon and scorched peppers and cream cheese.  I should have followed her advice on this recipe as well.  I think I ended up cooking the poor shrimp for twice as long as the recipe called for because I was paranoid about the raw-looking bacon.  Even though they were cooked longer than completely necessary, they turned out beautifully and Josh and I really enjoyed them.
Cheesy Cornbread
(Adapted from Hungry Girl 200 Under 200)

1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup Egg Beaters
1/2 cup fat-free sour cream
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons Splenda
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 375 degrees.

In a large bowl, mix flour, cornmeal, Splenda, baking powder and salt, mix well.

In a small bowl, combine all remaining ingredients.

Add the wet ingredients to the dry ingredients in the large bowl and mix until thoroughly combined.

Line 12 muffin cups with baking cups or spray with Pam.  Distribute the batter into the 12 muffin cups evenly.

Bake for 15-20 minutes or until the muffins are firm and light golden brown.   


Bacon-Wrapped BBQ Shrimp
(Adapted from Hungry Girl 200 Under 200)

16 large raw shrimp, peeled, deveined, tails removed
8 slices lean bacon
1/2 cup BBQ sauce

Preheat oven to 425 degrees.

Spray a baking sheet with Pam (I usually cover my baking sheets with aluminum foil and then spray the aluminum to save on dishes).  Put BBQ sauce in a small bowl.  Take 1/2 slice of bacon and coat it with the BBQ sauce.  Wrap the covered bacon around the shrimp and place it, seam side down, on the baking sheet.  Repeat with the rest of the bacon and shrimp.  Spray the wrapped shrimp with Pam lightly.

Bake in the oven until shrimp are cooked through and bacon is crispy, about 10-15 minutes.

Reduced Calorie Bacon Chicken Crescent Ring – 9 WW Points

I tried this recipe a while back in a higher-calorie version and it was amazing.  I can’t say anything bad about it’s lower-calorie cousin here either.  It’s especially good if you’re going to eat it right after you bake it rather than have leftovers and re-heat it.  It’s amazing right out of the oven and I really didn’t miss any of the higher calorie ingredients at all.  Good stuff!

Reduced Bacon-Chicken Crescent Ring
Makes 8 servings – 9 WW Points each


2 tubes (8 ounces each) Pillsbury® Refrigerated Crescent Dinner Rolls (Reduced Fat)
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese (Reduced Fat)
3/4 cup mayonnaise (Reduced Fat)
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 turkey bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix


Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.

Creamy Shrimp & Bacon Fettuccini

I’ve been looking for a mock fettuccini alfredo for quite a while now that would live up to the original.  This one certainly comes close.  You don’t even miss the cream at all.  We had this for dinner one night and then lunch the next day (I halved the recipe shown below) and it even heated up well.  We’ll definitely be having this again sometime. 

Creamy Shrimp & Bacon Fettuccini
Makes 8 servings – 300 calories each


1  pound  uncooked fettuccine
2  turkey bacon slices (uncooked)
1  pound  large shrimp, peeled and deveined
1  garlic clove, minced
1 1/2  cups  frozen green peas, thawed
1  cup  shredded carrot
2  cups  skim milk
2  tablespoons  all-purpose flour
½  teaspoon  salt
½  teaspoon  freshly ground black pepper
1  cup  (4 ounces) grated Parmesan cheese
½  cup  chopped fresh flat-leaf parsley, divided


Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and ¼ cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining ¼ cup parsley and crumbled bacon. Serve immediately.