6 slices center-cut bacon or turkey bacon
1 cup chopped mushrooms
1/2 cup chopped onion
1 1/4 lbs. raw extra-lean ground beef
1/2 cup canned crushed tomatoes
3 tbsp. hickory-flavored BBQ sauce, divided
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup
1. Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
2. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon and, once cool enough to handle, chop or crumble. Set aside.
3. If needed, clean and dry skillet. Re-spray skillet and return to medium heat. Add mushrooms and onion. Stirring occasionally, cook until completely softened, 5 - 7 minutes. Remove from heat and, once cool enough to handle, blot away any excess moisture with paper towels. Transfer veggies to a large bowl. Add about three-fourths of the bacon, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
4. Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
5. In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
6. Bake in the oven until meatloaf is fully cooked, about 50 minutes.
7. Slice, serve, and enjoy!
Notes: Serving Size: 1 slice (1/5th of recipe), Calories: 224, Fat: 8g, Sodium: 707mg, Carbs: 10g, Fiber: 1g, Sugars: 7g, Protein: 26, PointsPlus® value 5*
We made this as muffins instead of a loaf. The kids like them in this form, the muffins cook in half the time and are easy to freeze/reheat as individual portions.
2 tablespoons lower-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic (such as sambal
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Source: Cooking Light magazine
Notes: per 1 cup: WW pts+=6, Calories: 237, Fat: 10.5g, Saturated fat: 3.5g, Monounsaturated fat: 4.3g, Polyunsaturated fat: 1.1g, Protein: 26g, Carbohydrate: 9.1g, Fiber: 1.7g, Cholesterol: 60mg, Iron: 2.7mg, Sodium: 517mg, Calcium: 67mg. Kids really liked this! They wanted more sauce - so maybe double the sauce.
Back to the move - this is where we stand:
- Waiting to hear back from the French Consulate
- S is going to Paris on Monday for a meeting & will look at houses & neighborhoods on Tuesday and Wednesday. There are very few houses available where we want to live & they go fast, so keep your fingers crossed for us. We really only have a couple of possibilities...
- S needs to meet with his boss and HR guy to go over the bid from the moving company. I want them to approve this ASAP so we can get scheduled - it's a 3-week window to get scheduled. Since I want to move around the holidays, it could be a very busy time.
Happy Friday all!