Classic BLT™

This is my version on of the classic. You can use turkey or vegan bacon too.

12 strips lean bacon
1 tomato sliced
4 romaine lettuce leaves
1 onion sliced
2 T softened butter
4 T lite mayo
8 slices bread
non stick cooking spray


Peel, rinse, cut onion into slices, set aside.  Rinse tomato and cut into slices, set aside. 
Rinse and pt dry lettuce, set aside. 

Preheat skillet to medium high heat, lower  heat to medium and spray nonstick spray into pan. Add some of the bacon and cook on 1 side for 6 - 7  min.  Flip bacon over and repeat cooking process until desired crispness.  Remove bacon from pan and drain on a paper towel lined plate.  

While bacon is cooking, toast 2 slices of the bread in a toaster until desired doneness.  Remove toast from toaster and repeat toasting process with remaining slices of bread.

To assemble sandwiches:

Spread softened butter on 1 side of 4 slices of the toasted bread.  Arrange 3 slices of bacon on the buttered side up of bread. Arrange  lettuce, tomato and onion over bacon. Spread mayo on the remaining slices of bread. Lay mayo side down on top of BLT. 

To serve, cut BLT in half.

Serves 4. 

Dairy Free Potato Soup ™

This is a dairy free version of potato soup. I've used regular unsalted butter and regular bacon. But you can use vegetarian butter and your favorite bacon as well. 

4 medium potatoes, peeled and cubed
1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
1 - 2 slices bacon browned, (chopped and drained)
4 c low sodium chicken broth
4 T flour
1 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped

Boil potatoes in water until fork tender approx. 15 - 20 min. Set aside.

In a separate pan, cook bacon until crisp. Drain and chop bacon, set aside. 

Make a roux by melting butter over medium heat. Add the chopped onion in the melted butter. Add flour and stir until thickened. Add chicken broth 1/2 c at a time, stirring constantly.  

Add the  potatoes and the water that the potatoes were cooked in. and stir. Add the bacon, salt, pepper and parsley.  Cook over medium heat until soup is heated through on medium to medium low.

Makes 4 servings. 

Down and Dirty Rice ™

This is my version of the Cajun classic.

4 slices bacon 
2 T olive oil
1/8 - 1/4 tsp salt, pepper
Pinch: Cayenne pepper, crushed red pepper flakes (optional)
2 cloves garlic crushed, chopped
1/2 c chopped onion 
1/8 c chopped celery
1/4 c chopped pepper
2 c rice
4 c reduced sodium chicken broth


Preheat skillet to medium high heat. 

Lower heat to medium and add bacon  and oil. Cook bacon for 6-7 min. Remove bacon, add onions, celery, pepper, garlic and saute for 6 min.  

Add rice and saute for 4 - 5 min. Add chicken stocks and spices. Let boil for  10 - 15 min or until rice is done. 

Serves 6 - 8.