The Ultimate BLT

I got this recipe from Tried and Tasty.  It's from the Cook This, Not That cookbook and I made it for Derek the other day.  He gave it a thumbs up!  I really wanted to try one too, but we were out of tomatoes, so I'll have to have one another day.

2 slices 7-grain sourdough bread (I used honey whole wheat), lightly toasted
1 egg
handful of arugula (or any kind of lettuce you have on hand)
2 thick slices of tomato
4 strips of bacon, cooked (I used 2, though I'm sure Derek would have loved to have more meat!)
Salt and pepper to taste

Heat a small nonstick skillet over medium heat.  Coat with olive oil cooking spray and add the egg.  Cook sunny side up until the white is set but the yolk is runny (I ended up doing it more like a fried egg because I flipped it to cook on both sides, but the yolk was still runny).  Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon.  Set the egg carefully on top and season with salt and pepper.  Top with second slice of bread.

Calories: 450
Fat: 20 grams (6 grams saturated)
Sodium: 840 mg

Baked Creamy Chicken Taquitos

Oh my, these were so good.  Thank you Our Best Bites for having such great recipes.

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Directions:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I mixed ranch dressing with a little salsa verde, lime juice and cilantro to dip these in, but if you keep the dipping sauce out of it I think these are actually pretty healthy since they're baked instead of fried!