{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.

Ingredients:

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 

Directions: 

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! 

Quinoa Shrimp Bowl

I've bene doing a lot of cooking with quinoa lately. Mostly because I've been trying to eat more clean and also because everyone in my family enjoys it, especially the toddler. I usually make a bag each week and add it to as many meals as I can. 

This meal was thrown together on a whim. I had cooked shrimp already in the fridge, along with quinoa and black beans. I added some tomatoes and avocado to make it a new favorite healthy lunch. It's just what I needed for these HOT summer days. Enjoy!

Ingredients:

- 2 dozen cooked shrimp (medium size)

- 1 cup quinoa cooked according to package instructions

- 1 can black beans, rinsed and drained

- 1 cup cherry tomatoes, halved 

- 1 avocado, diced

- 1 lime

- a little EVOO

- salt and pepper to taste

Directions: 

I decided to serve this meal cold. You could easily eat it warm as well. Since my shrimp, beans and quinoa were already cooked, I just added them to a large bowl. From there I added tomatoes and diced avocado. I squeezed lime juice over the top and added a touch of olive oil. I mixed all of the ingredients and added a little salt and pepper before serving.  

To serve warm, you could sauté or grill the shrimp. Cook the quinoa according to the package, warm the black beans and add the tomatoes and avocado. 

{Healthy} Chicken Salad

I've been on a cold lunch kick lately.  Lots of salads and wraps, anything that doesn't have to be heated up or reheated. I had picked up a rotisserie chicken for dinner one night and we ended up eating something different.  So the next day, I decided it would be perfect to use to make chicken salad for lunch for the week. It took me about a half hour to make and provided me lunch for the entire week.  I was surprised how good the dish was with greek yogurt instead of mayo. I didn't miss it at all. Hubs even took it for lunch one day and didn't miss it either.  Win! I had it with pita chips twice and made toasted sandwiches the other three days.  I will definitely be making this again.  It's perfect for spring and summer. Enjoy! 

Ingredients:

1 whole rotisserie chicken, pulled and shredded 

1-2 cups chopped celery

1 cup grapes (quartered)

1 cup apple (peeled and diced)

1/2 cup plain greek yogurt (possible a little more depending on your taste)

1/2 cup slivered almonds

Juice of one lemon (1-2 tbs)

Directions: 

In a large bowl, stir all of the ingredients together.  Adding salt and pepper to taste if needed.  

Cucumber Hummus Tart

This is my new favorite lunch.  If you're looking for something healthy and filling....look no further.  

I could eat this every. single. day and not get tired of it.  It's that good. 

Cucumber Hummus Tart

Courtesy of Pillsbury 

Ingredients: 

1 can of pillsbury pizza dough

1/3 cups of plain hummus

1 cucumber (sliced) 

3 Tbs red bell pepper (chopped)

1 Tbs fresh dill weed

Directions:

1. Bake pizza dough according to packaging.  Let it cool. 

2. Spread hummus evenly over the crust.  

3.  Place cucumber even in rows over the top. 

4. Top with the red pepper and dill seasoning. 

5. Chill until it's time to serve.  Cut into squares.