Chicken and Black Bean Enchiladas and Barbecued Salmon with Bacon

I recently had the chance to work with Holly Clegg who is the author of the best selling book, “Trim & Terrific cookbook series and Eating Well Through Cancer. Holly has appeared on national television shows, including Fox & Friends, NBC Weekend Today Show, and The 700 Club. Her focus on a healthier lifestyle keeps her busy writing for national publications, Internet sites, and as a keynote speaker. Holly’s user friendly, pantry friendly and time friendly cookbooks have garnered her a national reputation that “food that’s good for you can also be delicious, fast and easy!”

Holly has prepared a few recipes for us that include bacon in recipes where you wouldn’t expect it. Healthy salmon and barbecue sauce topped with bacon give salmon the perfect savory-sweet-salty topping. Chicken and Black Bean Enchiladas have unexpected bacon in the filling, maybe not southwestern, but an integral ingredient in the enchilada. You can find both these recipes in her Trim & Terrific cookbook series.



Barbecued Salmon

No grill needed here! Salmon with bacon roasted in a bold, rich sauce prepared in the convenience of your own kitchen.

Makes 4 servings

4 (6-ounce) salmon fillets

Salt and pepper to taste

1/2 teaspoon garlic powder

2 strips center-cut bacon, cut in pieces

1 red onion half, thinly sliced

1/4 cup barbecue sauce

2 tablespoons honey

1. Preheat oven to 400°F. Coat a 9 c 9 c 2-inch baking dish with nonstick cooking spray.

2. Lay salmon in dish and season to taste. Sprinkle with garlic powder. Top with bacon pieces and onion slices.

3. In a small bowl, combine barbecue sauce and honey. Spread over salmon. Bake for 20-25 minutes or until salmon flakes easily with fork.

Nutritional information per serving

Calories 281 | Calories from fat 22% | Fat 7 g Saturated Fat 1 g | Cholesterol 91 mg | Sodium 284 mg Carbohydrate 17 g | Dietary Fiber 0 g | Sugars 16 g | Protein 35 g

Diabetic Exchanges1 carbohydrate | 5 lean meat

Chicken and Black Bean Enchiladas

This easy enchilada includes chicken, crunchy salty bacon, black bean, salsa and cheese with all these great flavors working together in each bite.

Makes 6 (2 enchilada) servings

1 1/4 pounds skinless, boneless chicken breasts

3 slices center-cut bacon

1/2 teaspoon minced garlic

1 1/2 cups salsa, divided

1 (15-ounce) can black beans, undrained

1 red or green bell pepper, seeded and chopped, optional

1 teaspoon ground cumin

Salt and pepper to taste

1 bunch green onions, chopped

12 (6-8-inch) flour tortillas

6 ounces reduced-fat Monterey Jack cheese, shredded

1. Preheat the oven to 350°F. Cut the chicken into chunks; set aside.

2. In a skillet, cook the bacon until crisp. Remove the bacon to a paper towel to soak any excess grease; discard any grease in the skillet. In the same skillet, coated with nonstick cooking spray, saute the chicken and garlic until the chicken is almost done, 5-7 minutes.

3. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally, or until the chicken is done. Stir in the green onions and reserved bacon.

4. Divide the chicken-bean mixture among 12 tortillas, placing mixture down center of each tortilla. Top with 1 tablespoon shredded cheese. Roll up and place seam-side down in 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.

5. Spoon remaining 1 cup salsa evenly over the enchiladas. Top with the remaining cheese. Bake for 15 minutes, or until thoroughly heated and the cheese is melted.

Nutritional information per serving

Calories 455, Protein (g) 40, Carbohydrate (g) 50, Fat (g) 8, Calories from Fat (%) 17, Saturated Fat (g) 4, Dietary Fiber (g) 6, Cholesterol (mg) 73, Sodium (mg) 1326 Diabetic Exchanges: 4 lean meat, 3 starch, 1 vegetable

For more information on Holly, visit her website at holly clegg cooking blog.

Signing off at Pigging out!

Rocco “Boss Hog” Loosbrock

(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)

Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club

Rocco Loosbrock
Rocco Loosbrock is a financial wizard who writes about food, wine and the world of gourmet bacon.Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club.After leaving the military, Rocco worked at a local bank while attending classes and earned his Bachelor’s degree in Management at Azusa Pacific University. Rocco loves to do woodworking, cooking, and growing fresh ingredients for his kitchen.