August 7, 2025
One Pan Bacon & Cod Skillet
One Pan Bacon & Cod Skillet
2 servings | 25 minutes
INGREDIENTS
- 4 slices Bacon (chopped)
- 1 Yellow Onion (medium, chopped)
- 1 Cod Fillet (chopped)
- 1 tbsp Avocado Oil
- 1 Sweet Potato (Japanese, large, peeled, diced)
- 1/4 cup Parsley (chopped)
- 2 tsps Apple Cider Vinegar (or to taste, optional)
METHOD
- Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy.
- Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel.
- Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through.
- Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through.
- Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/2 cups.
- More Flavor: Add smoked paprika. Use salmon instead of cod.
- Fillet Size: One cod fillet is equal to 231 grams or eight ounces.
Nutrition Facts
Amount per 2 servings
905 calories
39gs protein
126gs carb
28gs fat
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In this bulletin...
Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat