Indulge in this delicious Paleo-friendly dish that replaces traditional pasta with roasted spaghetti squash. The combination of savory bacon, fresh spinach, and creamy goat cheese creates a mouthwatering meal that's both satisfying and nutritious.

Ingredients: 1 medium spaghetti squash. 6 slices of paleo-friendly bacon, chopped. 2 cups fresh spinach leaves. 1/2 cup crumbled goat cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Set the oven temperature to 375F 190C. Scoop out the seeds after cutting the spaghetti squash in half lengthwise. Apply a thin layer of olive oil inside and sprinkle with salt and pepper. After placing the squash halves face down on a baking sheet, roast them for 35 to 40 minutes, or until the flesh is easily scraped with a fork to form "spaghetti" strands. As the squash roasts, crisp up the chopped bacon in a big skillet set over medium heat. After taking the bacon out of the skillet, drain any excess grease by placing it on a plate covered with paper towels. Put aside. Add the minced garlic to the same skillet and cook for about 30 seconds, or until fragrant. After adding the fresh spinach to the skillet, saut it for two to three minutes, or until it wilts. When the spaghetti squash is cooked, scrape the flesh into "spaghetti" strands and add them to the skillet along with the garlic and spinach using a fork. Reintroduce the cooked bacon to the skillet and combine all the ingredients. For complete heating, cook for a further two to three minutes. Take the skillet off of the burner and cover it with the crumbled goat cheese. Allow it to slightly melt. If desired, garnish with fresh basil leaves. Enjoy your Paleo spaghetti squash with goat cheese, bacon, and spinach while it's still hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

Indulge in a luxurious yet easy-to-make creamy Alfredo pasta dish featuring the delightful combination of sweet peas, savory bacon, and succulent shrimp. This recipe brings together classic flavors in a rich sauce that coats each strand of fettuccine perfectly.

Ingredients: 8 oz fettuccine pasta. 1 cup frozen peas. 6 slices bacon, chopped. 1 lb shrimp, peeled and deveined. 2 cloves garlic, minced. 2 cups heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Follow the directions on the package to cook the fettuccine. Put the frozen peas in with the pasta in the last two minutes of cooking. Remove the water and set it aside. Boil the bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and put it on paper towels to drain. Keep about 2 tablespoons of bacon fat in the pan. Add the minced garlic to the same pan with the bacon fat. Cook for about one minute, until the garlic smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set them aside. Put the heavy cream in the same pan and bring it to a simmer. Add the grated Parmesan cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta and peas with the Alfredo sauce in the pan to make sure they are all covered. Add the cooked shrimp and bacon back to the pan with the pasta and sauce, and stir them in gently. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe has melted cheddar cheese on top of mashed potatoes, bacon, and apples. The mashed potatoes are creamy, the bacon is savory, and the apples are sweet.

Ingredients: 1.5 lbs potatoes, peeled and chopped. 4 slices bacon, chopped. 2 apples, peeled, cored, and diced. 1 cup shredded cheddar cheese. 1/2 cup milk. 2 tbsp butter. Salt and pepper to taste.

Instructions: Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. In a skillet, cook the chopped bacon until crispy. Remove from skillet and set aside, leaving the bacon grease in the skillet. Add the diced apples to the skillet with the bacon grease and cook until softened, about 5 minutes. Remove from skillet and set aside. Drain the cooked potatoes and return them to the pot. Add the milk, butter, and shredded cheddar cheese to the pot with the potatoes. Mash the potatoes until smooth and creamy, adding more milk if needed. Stir in the cooked bacon and apples. Season with salt and pepper to taste. Serve hot, garnished with additional shredded cheddar cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Savory bacon and soft chicken with a hint of sweetness and smoke combine to create a delicious combination in these Bacon-Wrapped Chicken Bites. Ideal as a tasty treat at any time or for parties!

Ingredients: 12 strips of bacon. 12 boneless, skinless chicken breast pieces. 1/2 cup brown sugar. 1/2 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Toothpicks.

Instructions: Preheat your oven to 375F 190C. Cut each bacon strip in half to make 24 shorter strips. In a bowl, combine the brown sugar, garlic powder, and smoked paprika. Wrap each piece of chicken with a bacon strip and secure it with a toothpick. Roll the bacon-wrapped chicken bites in the brown sugar mixture, ensuring they are evenly coated. Place the coated bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and the chicken is cooked through. Remove the toothpicks before serving. Serve hot as a delicious appetizer or snack.

Prep Time: 15 minutes

Cook Time: 30 minutes