– Bacon – I used Thick Cut Peppered Bacon and I used 12 pieces for 12 ‘muffin slots’ … not sure what you call them. You may want an extra piece or two.
– Browned Hamburger – was awesome… but I’m betting ANY meat would go well here.
– Sour cream
– Guacamole (home made) – My basic guacamole recipe is listed at the end of this post. These posts have other guacamole recipes here and here….. very simple. Since I was preparing several items at once, this time I did use a food processor to blend all the guacamole ingredients together… I like the texture of mashing them with a fork better.
– Store bought salsa – seek out the lowest carb option, this was only 2 g of carbs per (2) tablespoon and dispite how this may look, only about 1/2 a tablespoon was used per ‘bacon cup’. Best option would be to use diced tomatoes.
Steps for Bacon Cups
(Note: Click to enlarge all photos)
1. Placing the Bacon – in the picture below there are a couple things I need to mention.
a) Using a single piece of bacon line the side of the muffin slot. Allow for about an inch over lap. Once overlapped press the ends together to help them stick together. I just press against the side with a finger tip.
b) I cut all the bacon left in the package the same approximate length, based on the length needed in step one. The “left overs’ are then used for the ‘bottom’ of the cups. Overlapping these too. I stretched these pieces (see upper right corner) to fit the bottom.
*** Once you get the routine down… this process does not take long at all.
2) Pre-heat the oven to 350 degrees and cook for 15 – 20 minutes. I would not “over cook” too crispy as this causes more shrinkage. This creates problems with the cups pulling apart etc.
Is the picture below a beautiful sight??? … I know it is.
If it isn’t … then you are on the wrong blog. :)
3) Add the MEAT! :) … this is ground hamburger… but any meat will do. This is just a teaspoon or less depending on the size of the ‘cup’.
4) Here is the finished product again… after adding THE MEAT … add ‘just a dab’ of guacamole , salsa and sour cream.
Then … be prepared for a delicious, flavorful, juicy meal. :))
I can’t describe how delicious this was.
Here is my Diabetes Warrior Info:
My Diabetes Meal Plan ( a true diabetes diet, not like most of those promoted by American Diabetes Association)
Thanks to several people including Lily Pink and others… Homemade Guacamole is NOW my favorite side dish. It’s low net carbs and is full of good fats with a little protein for good measure. :)
1) Take an avocado and ‘mash’ it up in a bowl, I used a fork. You will want to make sure the avocado is ‘soft’ when squeezed.
2) Add 1-2 cloves (to taste) of Garlic.
3) Add 2 TBS of Coconut Oil or Olive Oil.
4) Add 1/2 of lime, squeezed (lemon works too)
5) Add Spices… I loved adding Cilantro, Texas Pete (a cap full) and Tony Chechere’s to taste.
6) ADD two tables spoons of Sour Cream (Optional but adds creaminess)
Mix all ingredients well and cool in the refridgerator until meal is ready.