TBLT Sandwich

Turkey Bacon, Lettuce and Tomato Sandwich – A classic, made with Turkey Bacon.

TBLT Sandwich

Ingredients:
2 slices of bread
2 slices of cheese
mayonnaise
lettuce leafs
4 slices of tomato
3 slices of turkey bacon

Directions:

  1. Preheat oven to 400F. Line a shallow rimmed baking sheet with foil. Place turkey bacon on foil and bake in preheated oven until desired crispiness ( I baked mine for about 15 minutes, I like it crispy). Drain on a paper towel.
  2. Meanwhile toast slices of bread, once toasted place slices of cheese of each slice of bread (melt cheese on bread if desired, that’s what I did).
  3. Spread each slice of bread with desired amount of mayonnaise (I spread the mayonnaise on top of the cheese because I melted the cheese on the bread). On one slice of bread (bottom slice), start your layers. Start with lettuce, tomato and then the turkey bacon. Place top slice of bread on turkey bacon and serve.

This sandwich is delicious, I don’t eat pork so that is why I use turkey bacon, I have also used beef bacon but I prefer to eat turkey over beef. I have added turkey slices and avocado to this sandwich as well, which is an equally delicious way to change the sandwich up a bit.

*Camala*

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Spinach Artichoke Pasta

This is a light, fresh pasta dish with added creaminess but not as heavy as a traditional Alfredo sauce.

Spinach Artichoke Pasta

Ingredients:
6 ounces of noodles (Linguine, Spaghetti, Angel Hair, etc…whatever you want)
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups spinach leaves, packed
1 (14 ounce) can artichoke hearts in water
1/2 cup milk (I use whole milk)
2 Tbsp all-purpose flour
1 tomato, chopped

Directions:

  1. Cook your desired noodles of choice according to package directions.
  2. Put olive oil in large skillet pan. Add the onions and cook 3 minutes. Add the garlic and spinach, saute until spinach is wilted.
  3. Chop artichoke hearts and add to skillet with juice. Thicken with flour and milk to desired consistency.
  4. Add the chopped tomato. Cook for a short time, leaving the tomato somewhat firm.
  5. Toss sauce with cooked pasta.

This is a nice light pasta dish, the sauce adds creaminess but isn’t as rich as a traditional Alfredo sauce. This is a quick and easy dish and for protein you could add some chicken, which is also very delicious.

*Camala*

Very Veggie Tomato Soup

This is a hearty healthy soup.   I decided to make this one cold night– rare here in Florida!!!   Quick and easy and great with Buttermilk Cheddar Biscuits.
3 cloves garlic
1 small onion chopped
2 carrots chopped
2 stalks of celery chopped
1 small zucchini
3 small potatoes
1/2 cup corn  –frz or fresh—optional
1/2 cup peas–frz or fresh—optional
1 large 20 oz. can of crushed tomatoes
1 cup sliced mushrooms
4-5 cups water
Fresh basil, or about 1 tsp dry.   Fresh thyme or about 1/2 tsp dry.
salt and pepper
pinch of sage

Saute garlic, onion, celery, carrots, mushrooms, zucchini till tender.
Add tomatoes and water.  Add potatoes, corn and peas and season to taste.
serve up with some Buttermilk Cheddar Biscuits
*Christine*

TAT Sandwich

Turkey Avocado & Tomato (TAT)…a little messy but worth it!

Turkey Avocado & Tomato (TAT) Sandwich

Ingredients:
2 slices of bread
mayonnaise
2 slices of cheese
2 slices of turkey
tomato slices
avocado slices
dill weed

Directions:

I slightly toasted two slices of Alvarado Street Bakery’s Sprouted Rye Seed bread and lightly spread organic mayonnaise on each slice. I then topped each slice of bread with one slice of Colby Jack cheese and one slice of smoked turkey breast. I added sliced tomatoes and avocado. Then sprinkled dill weed and Herbamare on top. You could put both slices together for the sandwich or eat open-faced.

I put together some of my favorites for sandwiches and made this sandwich, it is so good and refreshing, it is messy but I love the flavor of the dill on the sandwich. Try it and you may just love it, I say:)

*Camala*