Noodles –
1 large turnip, peeled and spiralized
Two strips of cooked bacon, chopped
Leftover cooked chicken – about half cup, chopped
Chop the tip and tail off of the turnip, peel it, and spiralize it using a spiralizer.
Add the turnip noodles and a TB of olive oil to a hot pan; stir well, cover and cook about ten minutes until noodles are soft. Add in chopped bacon and chicken.
Cheese Sauce –
1 cup cream cheese chopped
1/4 cup butter chopped
1/3 cup heavy cream
1 cup shredded cheese cheddar or similar
1 teaspoon salt to taste
1 teaspoon mustard powder
1 teaspoon pepper to taste
Add the chopped cream cheese, butter, and heavy cream into a small saucepan and place over low heat. Once the cream cheese and butter begin to melt, gently whisk it until smooth. Add the shredded cheese, salt, and pepper, and gently whisk until the cheese has melted. Coat turnip noodles with sauce when ready to eat.
Roasted Brussels Sprouts –
2 tbsp rendered bacon fat
1 tbsp extra virgin olive oil
1 1/2 lbs Brussels sprouts
Preheat oven to 375 degrees.
Wash Brussels sprouts and peel off the first outer layer.
Slice the Brussels sprouts in half lengthwise.
Place into a large bowl and toss with bacon fat and olive oil.
Pour onto a greased baking pan sprayed with olive oil or avocado oil cooking spray and season with sea salt and fresh ground pepper.
Roast for 20-25 minutes, turning once in between and give them a little spritz of olive oil spray, if needed, halfway through baking time.
by Krissy_loo