The Ultimate B.L.T.T Sandwich

What is better than a BLT sandwich? A BLTT sandwich!!! This is a sandwich that is loaded with bacon, lettuce, tomatoes, and turkey. Also not to mention, the turkey and bacon in this sandwich is from Hormel NATURAL CHOICE,  and they are free from hormones, nitrates, and nitrites.

My favorite way to enjoy bacon is when it is crispy like the one in this sandwich. When you bite into this you get the delicious flavors of Hormel NATURAL CHOICE smoked deli turkey meat, and the smoky flavors of crispy bacon. When it comes to ingredients; the best options are always the natural choices. I am so glad I discovered Hormel NATURAL CHOICE when I did because I have used many of their products and they are all so great. I am particular when it comes to foods I use because I love to incorporate as many natural ingredients as possible and leave out the “junkie” ones, that we are so familiar with these days. It is very important to be sure to read the nutrition labels when you are at the grocery store because you can learn so much from them.

This sandwich is so easy to prepare and I guarantee you it will be a hit! Another great ingredient that you can add is avocado instead of the aioli or in addition to the aioli.

IMG_5251Pasta Salad close up

The Ultimate B.L.T.T Sandwich

The Ultimate B.L.T.T Sandwich

Ingredients

2 slices of sourdough bread; toasted (optional)

4 slices of Hormel NATURAL CHOICE Bacon; cooked until crispy

4-6 slices of Hormel NATURAL CHOICE Smoked Deli Turkey

3-4 slices of tomato; I like my slices somewhat thicker

2 stalks of romaine lettuce

Stone Ground Dijon Mustard Aioli

3 Tbsp Stone Ground Dijon Mustard

3 Tbsp mayonnaise

1 clove of garlic; crushed and finely chopped

Pinch of salt and pepper

Instructions

  1. Spread the stone ground Dijon mustard aioli on both sides of the sourdough toast. Layer the turkey meat, bacon, lettuce, and tomatoes. Cut in half, and enjoy!!!
  2. *To cook the bacon: Heat a large frying pan on medium to high heat. Place bacon stripes on pan and fry for about 3-5 minutes on each side. When both sides are cooked and crispy looking, lay on a dish lined with a paper towel. (This will absorb any access grease, and it will also make the bacon crispier).
http://kathrynskitchenblog.com/2015/06/the-ultimate-b-l-t-t-sandwich/

IMG_5240Pasta Salad close up

IMG_5255Pasta Salad close up

Heirloom Tomato Caprese with Prosciutto

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This is one of our go-to favorites! You can enjoy it as a light dinner, snack, and even appetizer depending on what your in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.

Ingredients:
1 large heirloom tomato; sliced into 1/2 inch slices (about 6 slices)
5-8 ounces of fresh mozzarella cheese; sliced into 1/2 inch slices
6 fresh basil leaves
1/2 cup fresh spinach
6 slices of prosciutto
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Salt and pepper to taste

Steps:
1. Top tomato slices with spinach, basil, mozzarella cheese, and a slice of prosciutto. Drizzle with olive oil and vinegar; then sprinkle with salt and pepper. Easy peasy!
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Creamy Tomato Basil Cheddar Soup

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I made this soup last week when it was storming outside and it made the perfect meal. I made it in less than 30 minutes so it is definitely doable on rushed weeknights. I love my tomato soup with a cheesy grilled cheese sandwiches so feel free to indulge a little..Try my homemade low-fat croutons  to top off this soup, the little crunchy bits of goodness pair magically with the creamy soup..it’s amazing!

Yield: 6

Ingredients:
1 Tbsp olive oil
1 yellow onion; chopped
2 cloves fresh garlic; chopped
2 can (28 oz.) of diced tomatoes
2 cups vegetable stock
1 cup plain greek yogurt
2 tsp oregano
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1/4-1/2 cup fresh basil; chopped
1 cup shredded cheddar cheese

Steps:
1. Bring a large pot to medium heat and add in olive oil and chopped onions. Let cook for 3-4 minutes and then add in chopped garlic and cook for an additional 2 minutes until lightly golden brown.

2. Pour in tomatoes and vegetable stock, stir and let cook for 5 minutes. Stir in yogurt, and sugar, seasonings, basil, and cheddar until combined. Let simmer for 15 minutes, and with an immersion blender or food processor, puree the soup until its smooth. Let simmer for another 10 minutes once soup is blended, stirring constianstly. Top with fresh basil, cheddar cheese and homemade low-fat croutons from my easy recipe found here.
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Almond Crusted Baked Eggplant Chips

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I love this recipe because it is so unique. The eggplant and almonds good really well together and who knew they would make a great combination. The almonds give this an extra crunch and I like mine extra crispy because it makes it easier for dipping! This recipe is also healthy it makes the perfect snack or dinner side if you are trying to eat clean.

Yield: 6

Ingredients:
3 medium sized chinese eggplants, sliced
1/4 cup olive oil
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 cup ground almonds
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
To dip:
3/4 cup marinara sauce
1/4 cup pesto

Steps:
1. Preheat oven to 425 degrees F. In a small bowl, whisk together olive oil, apple cider vinegar, and lemon juice until combined.

2. In another bowl, mix the almond flour, garlic powder, onion powder, black pepper, and salt until combined.

3. Slice eggplant slices to about 1/4 inch thick and dip into the oil mixture, tapping off excess oil.
Coat in the almond flour mixture and set on a greased baking sheet.
*Spray slices with olive oil to make it extra crispy.

4. Bake for 15 minutes, flip slices, then bake for another 15 minutes. I like to serve my chips with a side of marinara and pesto sauce but its completely up to you!
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Easy and Light Crab & Shrimp Cocktail

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There is really no right or wrong way to make these Mexican styled cocktails. I am a huge fan of them especially when I am wanting to eat something cool and light in the summer time. I love tomato juice (weird I know)..but Clamato juice is better for this recipe in my opinion. The longer it sits in the fridge, the better so everything can absorb together.  You can add more or less of any ingredients and it will still be delicious! So if you like it spicy, add hot sauce! Oh, and this is also another healthy dish that you don’t have to feel guilty for 🙂

Yield: 4

Ingredients:
1 pound of cooked shrimp; cut in half
1/2 pound imitation crab meat; coarsely chopped
1 cucumber; seeds removed and cubed
1 1/2 cups Clamato Juice
1/4 cup cilantro; chopped
1 green onion; chopped
2 Tbsp ketchup
1 Tbsp hot salsa
1 avocado; cubed
1/2 tsp salt
1/2 tsp black pepper
1 whole lime
1/2 lemon

Steps:
1. Throw everything in a large bowl…squeeze in the lime and half of the lemon and mix! EASY. Let sit in refrigerator for a few hours or until chilled. I love dunking tortilla chips in this as well when I’m feeling extra hungry.
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