My New Favorite Sandwich

You all know how many things I’ve worked into my food routines so that I can keep from any new Rx’s coming in from the PCP. A long while ago, I mentioned that I work mashed avocado into salads (tuna, canned salmon, carrot/raisin, egg, etc.) and dropped mayo and salad dressing completely. Texture is still creamy and delicious. 

I typically buy 2 lg. cans of salmon once a month or so, when Walgreens has them on sale, 2/$5. One can, with 2 small or 1 large avocado, one tablespoon of relish, tablespoon of lemon or lime juice, makes a nice amount of delicious salmon salad.

Along the way, I was eating it over 3 days to avoid its going bad. Then I got really tired of the large amounts I needed to eat to do that. So, I began making it and packing it into one-cup serving containers and freezing them. That way, I can eat one cup over 2 days and I do not get bored with it.

Even with that, boredom can often set in when we are eating something familiar frequently. I try to get salmon and/or tuna into my tummy at least 4 times a week. 

Then, last week, one of the food pantries included a nice day-old loaf of sliced Orowheat Jewish Rye. Back in the day when I loved, loved, loved my sandwiches and tossed anything that didn’t walk off the table between two slices of bread, it was my favorite bread.

Then I realized I had a small tub of soft cream cheese in the fridge door. I eat that sparingly. Yippee! I spread half of the one cup of salmon salad on one slice and a thin (well, not THAT thin!) layer of cream cheese on the other slice, and made me a really tasty sandwich. I cut it in half because it is wide bread and ate half yesterday and after my errands this morning, I ate the other half. I keep my carbs, particularly bread products, to a bare minimum so I try to make them very tasty and satisfying.

I love, love, love my new favorite salmon-avocado and cream cheese on Jewish rye sandwich.

Rolling along...