Healthy Recipe

baked penned with mushrooms and spiniachBaked Penne with Mushrooms, Bacon and Spinach

8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)


  • 1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
  • 3 Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
  • 4 Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
  • 5 Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
  • 6 Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

Healthy Tip:  Buy Brown Rice Pasta (brand Lundberg), switch out pork bacon for Turkey bacon or loose bacon all together

Recipe courtesy of:


Bobby’s Loaded Baked Potato

Loaded Bake PotatoIngredients

  • 1 large baked potato, flesh scooped out
  • 1/4 cup steamed broccoli, chopped (fresh or frozen and thawed)
  • 1/4 cup grated sharp Cheddar
  • 1 ounce turkey bacon, cooked and crumbled
  • 1 tablespoon cream cheese, room temperature
  • 1/2 teaspoon House Seasoning, recipe follows
  • 1 teaspoon melted unsalted butter, for serving
  • 1 cup kosher salt
  • 1/4 cup garlic powder


Preheat the oven to 400 degrees F.

Place the scooped out baked potato flesh into a medium bowl. Add the broccoli, Cheddar, turkey bacon, cream cheese and House Seasoning and mix and mash to combine using a fork. Stuff the potato skin with the filling. Bake until heated through, about 10 minutes. Add the melted butter as topping.

Mix together the salt, garlic powder and black pepper.

Recipe courtesy Bobby Deen