Potato, Bacon, and Arugula Flatbread | Fast & Fresh | Better Homes & Gardens
Part pizza and part salad, this flatbread recipe makes for a family-friendly dinner recipe.
Full Recipe:
Subscribe to the Better Homes and Gardens Channel:
Official Better Homes and Gardens Website:
Facebook:
Twitter:
Pinterest:
GooglePlus:
Instagram:
3 Back to School Sandwich Recipes | Collab with Mind Over Munch
Head over to Mind Over Munch for 3 more sandwich recipes:
SUBSCRIBE to Mind Over Munch!
Check out Friday Night Supper Club Here:
____________________________________________________________________
FULL RECIPES AVAILABLE BELOW:
► VEGAN B.L.A.T. SANDWICH
2 slices sourdough bread
1 avocado, mashed
1 Roma tomato, sliced
¼ cup romaine lettuce, chopped
6-8 slices tempeh bacon* (see below)
handful of microgreens
Spread mashed avocado onto both slices of bread.
Layer on sandwich fillings, finishing with a handful of microgreens.
Slice sandwich in half, serve, and enjoy!
Tempeh Bacon Recipe:
5 oz tempeh, sliced
⅓ cup soy sauce or coconut aminos
2 tsp smoke flavoring or liquid smoke
½ tsp cumin
½ tsp hot sauce
pepper, to taste
salt, to taste
1 Tbsp avocado oil (for cooking)
Slice tempeh into thin strips (⅛ – ¼ inch).
In a large mixing bowl or flat glass baking dish, combine all sauces and seasonings except for avocado oil. Add tempeh strips and soak for 1-2 minutes.
Heat avocado oil in a pan and add tempeh strips. Cook for 1-2 minutes on each side over high heat, until browned and crisp.
Transfer to a paper towel to cool. Sprinkle with salt to taste, if desired.
Serve warm and enjoy with a tofu scramble and toast! Or, cut into pieces for plant-based bacon bits!
Yields 2 servings, ~16-20 slices total.
► VEGETARIAN CAPRESE PITA
1 wheat pita (2 pita pockets)
½ cup cherry tomatoes, halved
¼ cup fresh basil
⅓ cup mozzarella balls
2-3 Tbsp pesto (see below)
In a large bowl, combine tomatoes, basil, mozzarella balls, and pesto. Toss to coat.
Stuff caprese mixture into pita pockets, serve, and enjoy!
Pesto Recipe:
1½ cups fresh basil
¼ cup pine nuts
⅓ cup parmesan
⅓ cup olive oil
¼ tsp salt & pepper
2 cloves garlic
(3 ingredient version would be: basil, oil & salt)
Pulse everything except oil in food processor. Blend and add oil to emulsify. Lasts 1 week in the fridge.
► (COLD) PIZZA PRESSED SANDWICH
2 slices brioche bread
2-3 Tbsp pizza/marinara sauce
2 mozzarella cheese slices
8-10 pepperonis
¼ cup spinach leaves
1-2 bell pepper rounds
¼ cup mushrooms, thinly sliced
1-2 Roma tomato slices
2 Tbsp shaved Parmesan
Assemble sandwich and press using panini press.
Allow to cool before serving and enjoying cold!
____________________________________________________________________
Healthy Breakfast Recipes:
Healthy Lunch Recipes:
Healthy Dinner Recipes:
____________________________________________________________________
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
SUBSCRIBE to #TheDomesticGeek for weekly #recipes:
*SOME links provided above are affiliate links
BLT Salad
Quick Recipes
My Health
Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood
KRAFT Avocado Salad Recipe
Serves: 4
Prep Time: 20 min
Cooking Time: 10 min
Ingredients:
KRAFT Cheddar Cheese (grated) 200 g (1 big can)
Avocado (sliced) 2 pcs
Cherry tomatoes (quartered) 6 pcs
Black olives (pitted, sliced) 5 pcs
Romaine lettuce (shredded) 8-10 leaves
Olive oil
Bacon (cut into squares) 4 slices
Pita bread (cut into squares) 1 pc
Oil (for frying) as required
Salt & pepper as required
Cheese dressing:
KRAFT cheese spread Original 3 tbsp
Olive oil 2 tbsp
Lemon (juice) ½ tbsp
Vinegar 3 tsp
Cooking cream 3 tbsp
Salt & pepper as required
Method:
1. To prepare the cheese dressing, add all the ingredients in a bowl and whisk together until smooth. Set aside in the fridge.
2. Cut the avocado into slices. Squeeze some lemon juice on the avocado to prevent it from changing color.
3. Add enough oil for frying in a sauce pan and heat it. Cut the pita bread into small squares and fry them until golden. Strain and set aside.
4. Add a little oil in a small pan and sauté the bacon bits until crispy. Set aside.
5. To assemble the salad: In a big bowl, mix the avocado, cherry tomatoes, romaine lettuce, black olives, bacon bits and drizzle with olive oil and season with salt & pepper. Spread the grated KRAFT cheddar cheese onto the salad and top with the fried pita bread squares.
6. Drizzle some of the dressing on the salad and toss together. Serve the remaining dressing on the side.
Visit mealswithkraft.com for more delicious recipes