Each of these recipes calls for 6 slices (6 oz.) of regular bacon.
1. BAR NUTS
In 12-in. skillet, cook bacon, chopped, on medium 8 minutes or until browned. Discard fat. To bacon in pan, stir in 2 c. roasted, salted peanuts; 1 tsp. sugar; and ⅛ tsp. cayenne pepper. Cook 2 minutes or until nuts brown lightly, stirring. Makes 2½ c.
2. BACON-WRAPPED CHICKEN
Sprinkle 1 tsp. fresh thyme, ⅛ tsp. salt, and ¼ tsp. pepper on 2 lg. skinless, boneless chicken-breast halves; wrap with bacon to cover. Add to ovenproof skillet on medium-high. Cook 5 minutes, turning. Transfer to 400°F oven; roast 12 minutes or until no longer pink (165°F). Transfer to plate; discard fat. Into same pan, stir 2 Tbsp. balsamic vinegar. Serve over chicken. Serves 4.
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3. SAVORY SCONES
Preheat oven to 450°F. In 12-in. skillet, cook bacon on medium until browned. Drain on paper towels; crumble. Transfer bacon and ¼ c. fat to lg. bowl. Mix in 2 c. all-purpose flour, 1 Tbsp. baking powder, ¼ c. finely chopped green onions, and ¼ tsp. each salt and pepper. Stir in ¾ c. milk. Drop by heaping tablespoons onto cookie sheet. Bake 12 minutes or until golden brown. Makes 20.
4. WILTED KALE SALAD
In 12-in. skillet on medium, cook bacon, chopped, 8 minutes. Stir in 1 c. chopped onion; cook 8 minutes or until tender. In lg. bowl, toss 7 c. thinly sliced kale leaves with 2 Tbsp. red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper, and then with bacon mixture. Top with ½ c. crumbled goat cheese. Serves 4.
Related: Taste Test: Low-Calorie Ice Cream
5. EASY CARBONARA
Cook 1 lb. spaghetti 2 minutes less than label directs. Add 2 c. frozen peas; cook 2 minutes. Reserve ½ c. cooking water; drain pasta and peas. Meanwhile, in 12-in. skillet, cook bacon, chopped, on medium 8 minutes, or until browned; reserve fat. In lg. bowl, beat 4 lg. eggs, ½ c. finely grated Pecorino Romano cheese, 2 Tbsp. reserved fat, reserved water, and ½ tsp. each salt and pepper. Toss in pasta mixture and bacon. Serves 6.
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