Spinach-Bacon Roll-Ups

6 each Smoked Country Bacon slices
110-oz package frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
3 (9-inch) diameter flour tortillas

Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

Southwestern Panini Sandwich

Ingredients:
1 medium ripe avocado, peeled
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
8 slices oat bread
1/2 pound thinly sliced deli ham
4 slices Swiss cheese
2 tablespoons butter

Directions:
In a small bowl, mash the avocado with sugar, garlic salt and lemon juice. Spread over four slices of bread; layer with ham and cheese. Top with remaining bread.

Spread butter over both sides of sandwiches. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.

Fried Green Tomatoes BLT

1 to 4 green tomatoes, sliced
Salt and Black Pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
2 slices toasted wheat-berry bread
2 to 3 lettuce leaves
3 to 4 cooked bacon strips

Season the sliced tomatoes with salt and pepper to taste and dredge them in the cornmeal. Heat the oil in a skillet over medium-high heat. Fry the tomatoes until golden brown on both sides. Spread the mayonnaise on the bread. Add the lettuce on both sides. Add the fried green tomatoes and bacon. Build a sandwich and cut in half.