FLATBREAD WITH IRISH CHEDDAR, APPLES, AND BACON

Hello Lovely,

I'm so excited to share this new recipe with you. I was looking for ways to celebrate St. Patrick's Day but I was tired of everything green and wanted something more original. Then I discovered this recipe from Kerrygold and I knew I had to try it.

This is hands down one of my favourite all time recipes! It's so simple, healthy and delicious I could eat this all the time! It's vegetarian and you can even make it vegan by swapping out the cheese for vegan cheese and using a vegan flatbread. I love naan bread and I love making flatbread pizzas with it (it's the only time thin crust is acceptable).

Naan bread is something you should always have on hand for party snacks and quick & easy meals. In this recipe, I piled Kerrygold Aged Cheddar, crisp, salty bacon and sweet apple slices high on the naan bread and pop it in the oven until the cheese becomes melty and gooey. A quick sprinkle of crunchy green onions is all this Flatbread with Irish Cheddar and Bacon needs before it’s ready to eat. Is your mouth watering yet? It should be. This recipe has all the great flavors you want in a flatbread without being overly rich. And who can say no to anything with bacon?

Flatbread with Irish Cheddar Apple and Bacon.jpg

FLATBREAD WITH IRISH CHEDDAR, APPLES, AND BACON

INGREDIENTS

  • 3 ounces grated Kerrygold
  • Aged Cheddar Cheese
  • 3 pieces of bacon, cooked until crisp and crumbled
  • ¼ of an apple, thinly sliced
  • 2 green onions, sliced

DIRECTIONS

Preheat oven to 400 degrees F.

Top the naan crust with the grated cheese. Sprinkle the bacon on top of cheese and add the apple slices. Bake in preheated oven for 5-7 minutes or until cheese is melted.

Sprinkle green onions on top of flatbread. Slice and serve.

Bacon, Egg & Cheddar Cups

Hello Lovely,

With Breakfast being the most important meal of the day, you really have to choose what you eat wisely. I'm the kind of person that can't eat the same thing more than twice per week. I like to mix it up and try new things. Even if it's pancakes, I'll mix it up. Chocolare Hazelnut pancakes one day, Banana pancakes the next. And don't get me started on waffles!

They say the size of your breakfast will determine your appetite for the rest of the day. My routine is usually a small breakfast, light snack on the slow work days, heavy lunch, and then a light dinner (since dinner time always fluctuate).

This recipe that I'm sharing today is actually adapted from one of the Weight Watchers cookbooks that I got from the Greek Festival on my birthday. This is so easy to make, and so tasty! I was genuinely full from one cup. I used a disposable foil  4 oz. cup, but your muffin/cupcake pan will also work for this recipe. And for anyone on Weight Watchers, this recipe is worth 3 points (maybe 2 because of the smaller sized dish that I used).

NOTE: Fresh fruit slices make a delicious and attractive accompaniment to the eggs.

Bacon, Egg & Cheddar Cups

Ingredients

  • 4 slices Canadian bacon, turkey bacon, or turkey salami
  • 4 large eggs, lightly beaten
  • 1/4 cup chopped tomatoes (feel free to use cherry or grape tomatoes if you have it)
  • 1/4 cup fat-free croutons, crumbled (these make a great seasoning)
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1 sprig parsley or chervil

Instructions

  1. Preheat oven to 350°F.
  2. Place 1 slice bacon or salami in each of four custard cups. (I used a 4 oz. but feel free to use an 8 or 10 ounce cup). Pour eggs evenly into cups. Top evenly with tomatoes, croutons and Cheddar.
  3. Place cups on baking sheet and bake until eggs are just set, about 20 minutes (it seems excessive, but trust me it takes 20 minutes). Garnish with parsley, serve and enjoy!

Nutrition facts:

Per Serving (1 dish): 140 g, 129 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 229 mg Chol, 460 mg Sod, 3 g Total Carb, 0 g Total Sugar, 0 g Fibre, 13 g Protein, 40 mg Calcium.