Thursday, December 30, 2010

Tangy Bacon Wraps

This is what it looks like, in my house, when I attempt to make a meal...
Itty bittys at my feet. Okay, now on to the recipe...
This is a great recipe from Pampered Chef. LOVE these!!!

2 cans (8 ounces each) whole water chestnuts (30 chestnuts), drained
1 package (2.1 ounces) fully cooked bacon slices (15 slices)
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
2 garlic cloves, pressed

  1. Preheat oven to 400°F. Line Medium Bar Pan with an 11-inch piece of Parchment Paper; set aside. Drain water chestnuts using small Colander; set aside. Cut bacon slices crosswise in half using Kitchen Shears. Wrap bacon slice around each water chestnut; secure with a wooden pick.
  2. In (2-qt.) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes or until sauce thickens, stirring occasionally. Remove from heat.
  3. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan. Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter. Serve warm.
Yield: 30 appetizers

Nutrients per serving: Light (3 appetizers): Calories 100, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 3 g, Sodium 260 mg, Fiber 2 g

Diabetic exchanges per serving (3 appetizers): 1 starch, 1/2 fat (1 carb)

Cook’s Tips: Fully cooked bacon slices are a convenient food product for people on the go. They can be found in the deli section by the other packaged meats at most grocery stores. If you cannot find fully cooked bacon slices, cook and drain 15 slices of uncooked bacon and proceed as recipe directs.

Lining your Stoneware with Parchment Paper makes cleanup a breeze.

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