Yummy BLT Sandwiches

Right now is the perfect time for BLT sandwiches!!! This recipe is from Smithfield bacon and added a fun twist to a regular BLT. Of course I altered the recipe based on personal preference/what I had on hand so I'll just put what I did in parenthesis.
1 lb. bacon, cooked crisp (or how ever much you want to use)
1 loaf french bread, cut into 8 slices (I just used regular bread)
1/2 cup mayonnaise (I don't like mayo or miracle whip so I used plain yogurt)
1 red onion, thinly sliced (I just used a yellow onion and only used 1 very thin for each sandwich. Personally I think I'd like the onion better if it was sautéed first)
2 tablespoons olive oil
1 tablespoon red wine vinegar (I only had white vinegar on hand so I used that)
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup fresh baby arugula or other salad green (used romaine)
In a medium mixing bowl whisk together olive oil, vinegar, honey, lemon juice, pepper and salt. Add tomato slices, onion slices and arugula. Toss to coat. To assemble the sandwich spread 4 slices of toasted bread with mayo. Divide the marinated tomato mixture and bacon evenly among the 4 sandwiches. Top with the remaining toasted slices of bread and serve.

So, I was in a hurry when I made this and didn't read the part about not putting the mayo in with everything else so I put it all in to make a spread. I chose not to toss my veggies in the mixture (don't like to much dressing) so I just spread the mixture on the toasted bread and then put the veggies and bacon on. We also added a little cheese to the sandwiches.

Leftover Spaghetti Lasagna Bake

This came about because I had left over spaghetti, but we didn't feel like the typical spaghetti dinner. So instead I came up with this. I'm just guessing on the numbers, I never measure stuff like this.

Left over Spaghetti
1 Small Onion
1/2 can Corn
1/2 pound Ground Beef (I used Turkey)
16 oz Cottage Cheese
Italian Seasoning
Little over 1/2 jar Spaghetti Sauce
Mozzarella Cheese

Brown the Hamburger and Onion. Season with Salt, Pepper, and Italian Seasoning. Add Spaghetti Sauce and heat through. Heat corn in microwave and then add to frying pan. Heat spaghetti in microwave and layer in a casserole dish, using 1/2 of the ingredients: spaghetti, cottage cheese, sauce, cheese. Repeat. Cover and bake for 20-25 minutes or until heated through. Uncover and cook another 5 or 10 minutes until the cheese is browned.

You will need to adjust the amounts to fit the amount of spaghetti you have left. I didn't measure, so use your judgment.