BLAT On Lightly Toasted Wheat Bread With Wasabi Mustard & Light Mayonnaise Served With Soy & Flaxseed Tortilla Chips

Occasionally, I just get weary of making *fabulous meals*, so when I need a break, I resort to sandwiches. Sometimes it's soup & sandwiches but in the summer we tend to eat much lighter, so it's sandwiches served with our favorite healthy tortilla chips.


At our house, we think bacon is truly a perfect food, so we use it often. But, our favorite is BLAT (Bacon, Lettuce, Avocado & Tomato) sandwiches and they just got more fun! It seems all the super markets are now carrying a wide variety of flavored mustards and I love the wasabi with a BLAT.
 

Ingredients You'll Need:

2 Slices of your favorite wheat bread (per person)

4 to 5 slices of jalopeno cured bacon (p/p)

2 to 3 leaves of butter lettuce (per person)

3 to 4 thin slices of fresh tomato (p/p)

5 to 6 thin slices of fresh avocado (p/p)

Wasabi mustard, to taste

Mayonnaise, if desired

Salt & pepper to taste, if desired

Directions:

1. Assemble sandwiches in any way you find pleasing and serve with healthy chips like these soy & flaxseed tortilla chips.

2. You need not be concerned with leftovers, as there won't be any.

3. In the winter, this pairs nicely with a hearty tortilla soup or a tomato basil soup.

Surf And Turf Garden Salad With Raspberry Vinaigrette... Snooty Style

Last week was my hubby's birthday so I made the dinner he requested. It consisted of prime NY strip steak, lobster tail, spinach souffle, garlic bread and a rustic peach tart for dessert. Even though we split the steak and lobster, I still had some leftover.


As it turns out, it was just the right amount for this salad. I also had some tomatoes from our *topsy-turvy* planters that needed to be used, so this was the perfect light meal for us. It's basically a I-don't-know-what-the-heck-to-make-so-I'll-check-the-fridge type of dinner. Maybe you'll like it as much as we did!  


Surf & Turf Garden Salad: Ingredients:

leftover steak,

thinly sliced leftover lobster tail,

thinly sliced small package of baby spinach

fresh mushrooms,

thinly sliced 1/2 or 1 whole avocado,

thinly sliced 4 spring onions (green onions),

thinly sliced fresh garden tomatoes,

chopped gorgonzola cheese, crumbled

Raspberry Vinaigrette


Directions: 1. Begin building your salad by spreading the baby spinach over a plate. 2. Add sliced mushrooms and the tomatoes. 3. Next, add the sliced avocado. 4. You can now add the sliced lobster and sliced steak. 5. Last of all, sprinkle the sliced green onions, the gorgonzola cheese, topping with your favorite vinaigrette. 6. Enjoy!