While this meal included corn and oven roasted, boneless chicken breasts with Penzey’s Northwoods Seasoning, it was based around the fact that I had a recipe for bacon-spinach mashed potatoes that I wanted to try. Turned out pretty well.
2 lb potatoes (brown), peeled and cut into chunks
5 slices bacon
3 cloves garlic, minced
1 pkg (9 oz) baby spinach leaves
1 tub (8 oz) chive and onion cream cheese spread
Cook potatoes in boiling water until tender, about 15-20 minutes
Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 TBSP of drippings in skillet. Add garlic to drippings in skillet; cook 2 minutes, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until spinach is wilted. Remove from heat. Crumble bacon; stir into spinach mixture.
Drain potatoes; return to pan. Add cream cheese spread; mash potato mixture. Stir in spinach mixture.