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1
Heat turkey bacon in a nonstick skillet over medium heat about 10 min or possibly till lightly browned, stirring frequently.
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2
Add in mushrooms and onions.
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3
Cook and stir an additional 4 min.
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4
Reserve.
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5
Cook noodles according to package directions in a large saucepan or possibly Dutch oven, drain.
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6
Return noodles to saucepan.
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7
Add in remaining ingredients except the tomato.
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8
Cook and stir over medium heat till cheese melts and sauce is well blended.
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9
Add in reserved turkey bacon mix, toss to combine.
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10
Sprinkle with tomato before serving.
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11
Garnish as desired.
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12
BREAD
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13
1 1/2 tsp.
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14
yeast3 Tbsp.
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15
granulated sugar3 to 3 1/2 c. unbleached all-purpose flour 1/4 c. dry lowfat milk powder1 1/2 tsp.
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16
salt1 1/4 c. hot water4 Tbsp.
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17
butter or possibly margarine, cut into pcs 1 tsp.
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18
lemon juice
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19
Mix together water, yeast, and butter.
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20
Set aside.
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21
Mix together sugar, about 2 1/2 c. flour, dry lowfat milk pwdr, and salt.
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22
Add in yeast water and lemon juice.
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23
Mix well, adding sufficient of remaining flour to create a soft dough.
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24
Knead on lightly floured surface.
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25
Place in hot greased bowl and allow dough to rise in hot place for about 2 hrs or possibly till double in bulk.
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26
Punch down dough and turn out onto floured surface.
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27
Knead till soft and elastic.
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28
Shape into rectangle.
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29
Beginning at short end, roll tightly.
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30
Cut in half and place each piece in a greased loaf pan.
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31
Allow dough to rise in hot place for about 1 hour or possibly till double in bulk.
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32
Bake in a 350 degree oven till done; about 15 to 30 min.
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33
Should sound hollow when thumped.
