Tuesday, July 29, 2014

{eMeals Recipe} Basil- Avocado BLT

There are many nights where I don't feel like cooking. Mostly on the weekends. Lately, we've been trying to watch our eating out spending, which means a lot more weekend meals at home. A few weeks ago, we decided to plan all of our weekend meals and not eat out once. Including Friday night. This was big for us. When I planned our weekend menu, I looked for recipes where I could reuse the ingredients. Since our Saturday morning meal was homemade breakfast sandwiches using bacon, I choose this dinner recipe for Sunday night. 

I'm not a huge fan of the original BLT. I need more in my sandwich. But, this. This is a sandwich I am a fan of. Plus it's a clean eating recipe! Cooking the bacon was the only thing that took time. The rest was simple to throw together. I think what did it for me was the basil-avocado combination with the bacon. So much flavor in every bite.  Serve with sweet potato fries and you're all set! We've made this meal twice since, it's one of our favorite at home lunches.

12 slices natural, uncured bacon
12 slices whole-wheat bread, toasted
6 tablespoons reduced-fat olive oil mayonnaise
2 ripe avocados, sliced
2 tomatoes, sliced
11⁄2 cups baby arugula
1⁄4 cup fresh basil leaves 

Cook bacon in a large nonstick skillet until crisp; drain on paper towels. Spread toasted bread slices with mayonnaise; top 6 slices with bacon, avocado, tomato, arugula and basil leaves; top with remaining bread slices, mayonnaise-side down. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:
1. Pick your meal plan (I have the clean eating plan)
2. Recipes for the WEEK along with sides will be emailed to you.  
3. They even give you a grocery list to take shopping.  
4. Enjoy an easy dinner that your husband will think took hours to make! 


  1. Imagine that same sandwich with a just out of the oven 48-Hour slightly sourdough rye. It changes the whole sandwich. Just wanted to contribute to your foodie (or should I say breadie) new finds. This is a very interesting bakery with a PanAmericano twist. All the bread is 48-Hour Long Cultured, no additives, no artificial yeast and tipping the scale of deliciousness. You can find it at 8305 Broadway every day or on Sundays at The Quarry Farmers Market.

  2. How do you cook your bacon? I'm such a scardy cat and am always too afraid of the hot grease popping everywhere!


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