I love bacon as I’m sure most of the world does. This is a great recipe to make when it’s hot and you just want to sit outside and eat. Lately in the kitchen, I've been trying to make more "Dude Food" meals to make my husband excited when he sees what I made for dinner. And he did as soon as he saw the bacon and roasted potatoes. :) Now, if I didn't make a starch with these wraps my husband and kids would keep asking for more food after dinner – not to say that these wraps aren't good by themselves. As we sat down for dinner this evening, this meal sure kept us all quite for a good half an hour – with no after dinner munchies!
Ingredients:
1 pound of bacon cooked
Sliced provolone cheese
2 large tomatoes
2 avocadoes
Butter head lettuce or
green leaf lettuce leaves
Tooth picks
- Slice up the tomatoes and avocadoes
- Make a little station to make assembly easier
- Lay a piece of lettuce then cheese, bacon, tomato and
avocado
- Roll up and place a tooth pick in to keep in place and
slice the lettuce rap in half or thirds
- Plate and serve with mustard dip and pickles
Mustard Dip
Ingredients:
½ cup of Greek yogurt
(full fat works best or cheese yogurt)
1 tbsp of yellow mustard
1 tsp of Dijon mustard
1 tsp of agave nectar
A pinch of dried dill
Salt and pepper to taste
- Place the Greek yogurt in a measuring cup
- Add the yellow mustard, Dijon mustard, agave nectar and
dill in the cup and mix
- Add salt and pepper to taste
Simple Roasted Potatoes
- Preheat the oven to 425 degrees
- Cut up 8 red potatoes into 1 inch cube
- Drizzle with olive oil and ½ tsp of sea salt
- Place
on a pizza brick and bake for 45 minutes or until golden brown
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