Comfort food (not soup!): leek and turkey bacon bow-ties

Leek and turkey bacon bow-ties in alfredo sauce in a white bowl.

As I mentioned in my earlier post about potato leek soup, I’ve been ill since the beginning of the new year and I haven’t done a lot of cooking as a result. I’m just starting to feel like I’m on the mend, so I was able to stand in the kitchen for a little longer today than yesterday to make something with a little more substance than soup.

Don’t get me wrong: soup is great and very comforting, but  sometimes you want something with a bit more chew. Pasta is something I don’t have on a regular basis but I usually have some boxes of whole wheat noodles or pasta in the pantry at all times, just in case. Considering I’m low on proteins in the fridge right now, I had to work with what I had. There is some ground chicken and some pork schnitzels in the freezer, but both need thawing before they can be used. What protein do I have in abundance in the fridge? Low-sodium turkey bacon! Yum!

Considering I still had three leeks to use up, as well, I rummaged around in the pantry a bit more and found that I had a single bottle of store-bought Alfredo sauce. Now, I could start to see a meal forming in my head, so I went to work. Here’s what I did:

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Healthy food at work!

Three lunch containers with Shepherd's Pie, a salad and pureed tomato soup with baguette crackers.

It’s so hard to eat well at work sometimes. The cafeteria and fast food options are always the quickest and easiest, it seems, so sometimes it’s easy to forget about having a good, balanced meal at work. But a little bit of planning on the weekend might help through the week, if you’re lucky! See the image above? This was my lunch at work today. In fact, I’m just finishing up the soup now. (Sorry that the image is a bit blurry but by the time I realized, most of the food had already been devoured!)

Make-ahead meals are not only better on your pocketbook, but also on your morning prep and your waistline. I sometimes find it hard to plan my day’s meals nutrition-wise if I know I’m going to grab “something” at the cafeteria later because I didn’t have the foresight or time to pack something before work.

Today’s lunch consisted of things I prepared this weekend. Let’s take a look at each one and how easy it was to make each one…

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Breakfast sammies without egg: turkey bacon & tomato!

Turkey bacon tomato sandwiches

Lately, the tomatoes we’ve been picking up have been absolutely beautiful. There is nothing quite like a toasted tomato sandwich when the tomatoes are fresh and sweet!

Admittedly, I often don’t like scrambled eggs much and get bored with eggs for breakfast if I have too many in a short period of time. I’m also not a fan of cereal. And who has time to make pancakes and such before work?

But a toasted tomato sandwich doesn’t take much time to throw together… or to spruce up. One of my favourite combinations is in the picture above: one slice light provolone cheese, two slices of low sodium turkey bacon, two thick slices of fresh tomato and a leaf of Boston or other leafy lettuce on two slices of whole wheat bread (Weight Watchers), with a touch of unsalted butter (to soften the toast).

DELICIOUS. Filling. Satisfying. It’s great for breakfast or for lunch and it’s nutritious. Omit the butter and cut out most of the fat and about 100 calories. For the sandwich as I make it, the nutritional values are: 346 calories, 24g carbs, 22g fat, 15g protein, 409mg sodium, 3g sugars.

Why stick to a traditional breakfast? I say, eat what is good to you! 🙂

A COMPARISON: Tuna sandwiches

A side-view of half of a toasted tuna sandwich, loaded with tuna, green onion, lettuce, tomato and light provolone cheese on whole wheat bread.I used to think that a tuna sandwich was a healthy meal choice. In theory, it is. But no two tuna sandwiches are the same, it seems, and some are better for you than others. Admittedly, I am not a big fish-eater, so eating the tuna out of the can without any mayo is a cringe-worthy thought for me. Tuna salad sandwiches are my “thing” and pretty much the only way I get any fish into my diet.

But let’s compare: my old tuna salad sandwich to my new tuna salad sandwich. Both are between two pieces of bread. Both have cheese. Both have butter, lettuce and tomato. One is toasted. One is not. But one of these things is not like the other, so to speak. Let’s have a closer look, shall we?

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REVIEW & REJIG: Hungarian mushroom soup recipe

A bowl of low-sodium Hungarian Mushroom SoupI was off sick from work today and slept most of the day away. When I awoke, I was feeling much better, but was absolutely famished. I considered calling and ordering some take-out chicken soup from Swiss Chalet until I looked up the nutritional value. For one bowl of chicken and vegetable noodle soup was over 1000mg of sodium!! No thank you!

My husband suggested that I make my own. The problem with that was that I had no chicken in the fridge! I had veggies and broth and whole wheat egg noodles (no yolk) but no chicken. Can’t have chicken soup without chicken, can we?

But by this point, I knew I wanted soup. So I went scouring around the web, looking for ideas. I knew I had about a pound of mushrooms that needed to be used up soon, so I based my searching on that ingredient. What I found was an intriguing recipe over on AllRecipes.com called Hungarian Mushroom Soup. I was surprised to find out that with the exception of the fresh parsley (I just had dried), I had all of the ingredients.

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