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A relatively quick, spur of the moment dinner. Serve with rolls, French bread, garlic buttered bread, or grilled cheese sandwiches.
Cook bacon in a high-sided frying pan over medium heat until crisp. Remove it from the pan with a slotted spoon and put it onto some paper towels. Add the potatoes to the bacon drippings and cook over medium heat until crisp. Remove with slotted spoon onto paper towels.
Remove all but about three tablespoons of the bacon drippings. Add red and yellow bell peppers, scallions, and carrot and cook just until vegetables are tender. Add the flour and whisk continuously for several minutes. Add the milk and whisk continuously until thickened. Whisk in the chicken stock and return the bacon, potatoes, and vegetables to the pot. Add seasonings, cover and let it simmer for 15-20 minutes.
Serve with French bread, rolls, bread and butter, or grilled cheese sandwiches for a quick and simple work night meal.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!