INGREDIENTS

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in the reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at the table.

INGREDIENTS

• 8 oz pork sausage
• 4 large eggs
• 4 slices Cheddar cheese
• 4 English muffins, halved
• 4 tablespoons salted butter, softened
• 1 tablespoon pure maple syrup

INSTRUCTIONS

INGREDIENTS

• 1(8 ounces) package Pillsbury Refrigerated Crescent Dinner Rolls
• 32slices pepperoni
• 4 pieces mozzarella string cheese, cut in 1/2
• garlic salt
• italian seasoning
• pizza sauce, for dipping

INSTRUCTIONS

1. Unroll crescent rolls into individual triangles – should be 8 of them.
2. Sprinkle each triangle with garlic salt and Italian seasoning.
3. Lay 4 slices of pepperoni on each triangle.
4. Place a 1/2 piece of string cheese on top of the pepperoni and roll them up.
5. Sprinkle with a little more garlic salt and Italian seasoning.
6. Bake according to the directions on the crescent roll package or until they are browned.
7. When you are ready to eat, dip them in pizza sauce.
8. Enjoy!

RECIPE FROM PILLSBURY.COM

INGREDIENTS

• 1 tbsp olive oil
• 1 lb lean ground beef or turkey
• 2 cloves garlic, minced
• 1 10oz can diced tomatoes with chiles
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp cayenne pepper, more or less to taste
• Salt and pepper, to taste
• Romaine lettuce leaves, for serving
• Optional toppings: shredded cheddar or Monterrey jack cheese, diced onions, tomatoes, avocados, sour cream, fresh cilantro or green onions We cooked a bag of rice and threw it with the meat.

INSTRUCTIONS

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add ground beef/turkey and garlic, breaking up chunks, and cook until browned, about 5 minutes.
2. Stir in diced tomatoes with chiles, chili powder, cumin, and cayenne pepper and let simmer until the sauce is thickened, 10 to 15 minutes. Season with salt and pepper to taste.
3. To serve, spoon turkey mixture into individual lettuce leaves with desired toppings.