I have been eating a mostly vegetarian diet for almost 2 years straying only for vacations and a handful of times at home during some weak moments. Lately, I've decided to go ahead and add turkey and chicken back into my diet on occasion. I don't think I will ever go back to eating meat for every lunch and supper though. In fact, I still prefer to eat vegetarian for most meals, I just want to allow myself the option of white meat because....it is good after all, and it sure gives me more options when I cook for my family. So I really can't classify myself as vegetarian anymore. Wish there was a word for a person who prefers to eat vegetarian, with occasional white meat. Maybe....occasionarian?
I love that I did the vegetarian thing for as long as I did. Actually, I didn't think I'd last that long or enjoy it. I actually loved it. It made me a better cook. It opened me up to vegetables in a way I had NEVER been my whole life. It helped me manage my weight. And it improved my health overall. There were so many things I wish I could've tried, but they were things that could only be found at a health food stores, and we don't exactly have a budget that lends itself well to health food prices. Maybe someday.
Anyhoo...on to the point of this post. Tonight we tried a BLT recipe that I found on AllRecipes.com called "Super BLT." It was so delicious. I will definitely put this into my rotation of meals. For the record I used turkey bacon:) I prefer it anyways. Here it is:
Ingredients
- 8 slices bacon
- 8 slices bread, toasted
- 1/4 cup guacamole
- 1/4 cup cream cheese
- 4 lettuce leaves
- 4 slices tomato
Directions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.
