Tomato, Bacon, and Cheddar Grits

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SERVES: 4

SERVING SIZE: 1/2 cup grits with 1/2 cup veggie mixture

Fire up the skillet for a hearty breakfast recipe that's full of kickin' good taste. This recipe for Tomato, Bacon, and Cheddar Grits comes from the "Diabetes Carb Control Cookbook" and is nothing short of extraordinary. For those with a big appetite in the morning, this recipe is a great choice!

What You'll Need

8 center-cut turkey bacon slices
1 cup diced green bell pepper
1 3/4 cup water, divided use
1 cup grape tomatoes, quartered
1/2 cup finely chopped green onion
1/4 teaspoon dried thyme leaves
2 teaspoons mild hot sauce
1/3 cup quick-cooking grits
1 ounce shredded reduced-fat sharp Cheddar cheese

What to Do

Heat a large nonstick skillet over medium-high heat. Cook the bacon 5 minutes or until crisp, turning occasionally. Drain bacon on paper towels. Discard bacon grease, return skillet to medium-high heat, add the peppers and 1/4 cup of the water to the skillet, and cook 5 minutes or until water has evaporated and peppers are tender-crisp. Stir in the tomatoes, onion, thyme, and hot sauce. Cook 2 minutes or until tomatoes are just tender. Remove from heat.
Meanwhile, bring the remaining 1 1/2 cups water to a boil in a small saucepan. Cook the grits according to package directions. Remove from heat.
Serve grits topped with vegetable mixture and cheese and crumble the bacon over all.

Notes

Cook’s Tip: For additional protein, scramble and cook 1 cup egg substitute, top the grits with the eggs, and spoon the vegetables, cheese, and bacon on top.

Exchanges/Food Choices: 1/2 Starch | 1 High-Fat Meat

Copyright © 2014 American Diabetes Association. From Diabetes Carb Control Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.