By Connie Emmons
One of my favorite sandwiches has always been the classic BLT. Having diabetes makes having some of my favorite dishes a bit challenging. I was raised on bread and potatoes at almost every meal. A simple get together can challenge my diet.
I recently hosted guests from out of town. With the heat, none of us were very hungry, but we did need to eat. One of the evening meals I prepared was a first for them—they had never thought of a breadless BLT. This recipe can be versatile and served in numerous ways.
–Crispy cooked bacon, crumbled
–2 cups baby spinach leaves
–3 green onions
–1/4 head shredded iceberg lettuce
–Light mayo to moisten
–Salt and pepper to taste
–Diced tomatoes or hallowed out tomatoes
–Halved avocados (optional)
Combine the bacon bits with lettuce, baby spinach, diced green onion and light mayo. Add a touch of salt and pepper to taste. Add diced tomatoes, or scoop the filling into hollowed-out tomatoes. For presentation, add diced tomatoes and arrange around a sliced avocado on a plate.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)