Recipes

Nothing is better than a BLT. For this spin on a BLT, I roasted yummy portabella mushrooms to replace the bread, and filled them with a fried egg, peppered turkey bacon, and sauteed spinach and tomatoes. It is definitely a fork and knife type of sandwich but it is delicious and you can easy sub out the sauteed spinach and tomatoes for regular lettuce and sliced tomato, I just didn’t have any on hand. The perfect breakfast or lunch. In hindsight, I guess maybe I should have called it a PBST, but that was too complicated and no one every would have known what it was.

PBLT – Portabella, Bacon, Lettuce, and Tomato
Servings: 1
Serving Size: 1 sandwich
Nutritional Info : 182.9 calories, 9.6 g of fat, 10.3 g of carbohydrates, 6.7 g of fiber, 16.2 g of protein * 4 P+

Ingredients
2 portabello mushroom caps, cleaned with the stem removed
1 egg
handful of fresh spinach
2 pieces of peppered turkey bacon (or any 1 pt per slice bacon)
8 cherry tomatoes
Salt and pepper

Instructions
1.Preheat your oven to 400 degrees.

2. Clean the mushroom and spray with cooking spray and sprinkle with salt and pepper . Place on a piece of tin foil or small baking sheet and bake for about 6 minutes or until soft.

3. While the mushrooms are cooking, get a large saute pan warm over medium heat. (I cook my egg, bacon, spinach, and tomatoes all in one pan because I hate doing dishes, but you could definitely use more than one. I just give each it’s own little corner). Spray it with cooking spray. Add the spinach and tomatoes in one corner of the pan. Then add the bacon so it can crisp up, and then the egg. Let everything cook, flipping the egg and bacon after about 3 minutes.

4. Assemble your sandwich. Consider adding some cheese (will add points) for an even more delicious sandwich.