Better with Bacon – Bacon Alfredo Bake

I got so tied up yesterday that I failed to post our regular “Better with Bacon” segment.  Sorry about that.  Blame the holidays for making everything crazy.

Here’s a great looking recipe that just screams comfort to me AND the way they put it together, looks relatively healthy!

No photo for this one, but the recipe is after the jump!Bacon Alfredo Bake

Ingredients:

• 2 cups cooked rotini pasta, rinsed and drained
• 1 cup frozen peas, thawed (or switch to broccoli for more of a traditional take)
• 3/4 cup chopped onion
• 1/2 cup Oscar Mayer or Hormel Real Bacon Bit (UGH! – Just make bacon and chop it up people!)
• 1 cup Carnation Nonfat Dry Milk Powder
• 1 cup water
• 2 eggs, beaten, or equivalent in egg substitute
• 1/2 cup Kraft Reduced Fat Parmesan Style Grated Topping
• 1 teaspoon dried parsley flakes

Directions:

1. Preheat oven to 350 F. Spray an 8-by-12-inch baking dish with butter-flavored cooking spray.
2. In a large bowl, combine rotini pasta, peas, onion and bacon bits. In a small bowl, combine dry milk powder and water. Stir in eggs, Parmesan cheese and parsley flakes. Add milk mixture to pasta mixture. Mix gently to combine.
3. Spread mixture into prepared baking dish. Cover and bake for 30 minutes. Uncover and continue baking for 5 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. HINT: Usually 1 1/2 cups uncooked rotini pasta cooks to about 2 cups.

Each serving equals: 193 calories, 5g fat, 13g protein, 24g carbs, 557mg sodium, 236mg calcium, 2g fiber; Diabetic Exchanges: 1 Starch, 1 Protein, 1/2 Fat-Free Milk, 1/2 Fat; Carb Choices: 1 1/2.

By Healthy Exchanges (c) 2009 King Features Synd., Inc.

Related Stories:

• March 23, 2012 -- Better with Bacon – Bacon Cheese Potatoes…
• January 12, 2012 -- Better with Bacon – Dina’s Candied Bacon Edition!