Here is a recipe I had the pleasure of devouring 30 minutes after I started making it. I suggest using turkey bacon, but regular bacon works too.

Nutritional Info: Makes 2 servings: 420 Calories, 23g Fat, 7g Carb, 44g Protein – Calculated using turkey bacon.

Cook Time:
35 min

Ingredients:
12 scallops (about 1lb.)
12 slices of turkey bacon (recipe works with regular bacon as well)
Olive oil
Salt
Pepper

What You’ll Need:
1 oven-safe pan
Toothpicks

Reference Photos:

Directions:

1. Preheat the oven to 425 degrees.
2. Wrap the scallops with bacon. 1 slice per scallop. Immediately secure the bacon to the scallop with a toothpick.
3. Heat the pan on the stove to medium-high. Add a tablespoon of olive oil. Place the wrapped scallops onto the pan and let cook for 5 minutes.
4. Using a pair of tongs, flip the scallops and let them cook another 5 minutes.
5. Flip again and transfer to the oven. Cook for 15-20 minutes.
6. Take out of the oven and serve!

Oh, and don’t forget your monacle.

Enjoy, dudes!

Experienced bachelors, read on.

NOTE: Makes about 10 servings: 444 Calories, 19g Fat, 33g Carb, 36g Protein.

Cook Time:
About 1 hour

Ingredients:
2 packages turkey sausage (use “hot” for extra kick)
1/2 chopped white onion
15 oz. package part-skim ricotta cheese
1 1lb. (16 oz.) package frozen (but thawed) chopped spinach (about 6 cups)
2 jars of pasta sauce
1/2 tablespoon of garlic powder
9 lasagna noodles (1 package with some left over)
2 cups mozzarella cheese

What You’ll Need:
1 skillet
1 large pot
1 medium pot
1 mixing bowl
13″ x 9″ baking pan

Reference Photos:

Directions:

1. Preheat the oven to 375 degrees.
2. Dump the jars of sauce and 1/2 tablespoon of garlic powder into a large pot. Stir and let simmer on low heat.
3. Peel the skins off the sausages (see reference photo #2). Throw away the skins.
4. Chop the onion.
5. Begin to bring a medium pot (3/4 full of water) to a boil.
6. Bring a skillet to medium-high heat. Sauté chopped onions for about 2 minutes.
7. Add sausages (without skins) to the skillet and thoroughly cook the meat (about 7-10 minutes).
8. In the mixing bowl, stir the ricotta cheese and spinach together.
9. Put the pasta noodles into the pot of boiling water. (NOTE: They will stick out, slowly let them bend into the pot). Cook for 10 minutes.
10. Carefully drain the sausage juice into the sink, holding in the meat so it doesnt fall in. Add the meat to the sauce. Stir and bring the heat up to medium-high. Cover.
11. Grease the 13″ x 9″ pan with some non-stick spray.
12. Drain the noodles and rinse with cold water.
13. Place 3 noodles on the bottom of the pan. Scoop 1/3 of the cheese mixture evenly over the noodles. Scoop 1/3 of the sauce over the cheese mixture. Sprinkle 1/3 of the mozzarella cheese onto the top of the sauce (see reference photo). Repeat for 3 layers.
14. Bake for 30 minutes (or until cheese bubbles).

Bon appétit, dudes!

NOTE: Makes 10 biscuits: 86 Calories, 3.3g Fat, 10g Carb, 4g Protein

Cook Time:
15 minutes

Ingredients:
1 pack Pillsbury buttermilk biscuits (the small ones)
2 eggs
1/4 cup cheddar cheese
2 strips of lean bacon/turkey bacon (you can also use a couple sausage patties, it will still work, you’ll just need to cook them first)

What You’ll Need:
1 cupcake pan

Reference Photos:

Directions:

1. Preheat oven to 450 degrees.
2. Place the biscuits into a greased cupcake pan.
3. Tear bacon into shreds and spread evenly over biscuits.
4. Scramble 2 eggs in a bowl with salt and pepper.
5. Pour eggs evenly and sprinkle cheese over biscuits.
6. Place the tray into the oven for 10 minutes.

Take them out of the oven and put a few on a plate. Should feed a couple. Enjoy, dudes!