Midweek Minutes June 29, 2013

Midweek Minutes
June 29, 2013

Hello Winners!

The 4th of July is almost here! Hear the fireworks? See the corn growing? Rural Nebraska is in summer mode! The temperatures are great for jumping in the local pool, grilling outside, or just relaxing under a tree. What are you doing to get out and enjoy the summer? Are you making the most of your summer? That is one of my goals. It's such a short season (we, of course, get to go back to school during the ''dog days" of August).

How are you doing on your weight-related Winning Outcomes? Did you have one for the 4th? Whether or not you have exactly achieved what you intended on by this time of the summer, just working hard by doing the program is so great! You could say that my summer is "half over" by the 4th of July, but Isay I still have HALF left! If you don't have all your summer "to do" list accomplished, that's okay if each day we are doing the best we can and working on those priorities we set for ourselves. Make each day count!

Our forefathers wanted to make this country the best that it could be. They wanted us to be able to look at the Declaration of Independence and immediately think of the goals we should always be working toward. Sure, life gets complicated, but I like the basic message. !It's up to us, and it's about our goals and dreams. Even though we shouldn't get caught up in a long "to do" list, the time is now to take charge of our own destiny. What better time than Independence Day? So take a cue from our forefathers. Place your hand over your heart and repeat after me...
I pledge allegiance to myself
In quest of my weight loss goal;
And to the healthiness for which it stands,
One body...
Under control...
Indisputably...
With confidence in new clothes for fall.

Our meeting this week about special occasion eating should help us over the holiday in good fashion. The two recipes shared in Superior are here in the newsletter. Thanks to everyone who shared. I hope to see everyone at our meetings this week! I'll be subbing in Fairbury, so be sure to come! --Zig
...
EARN THOSE MEMBER MILESTONES!!!

Superior: -21.6 lbs.
Hastings: -23.8 lbs

5 lb. star
Luann B. (H)

15 lb. star
Deb P. (H)

LOOK who's at GOAL!!!
Janice M. (S)

Biggest Loser
Donna S. (S)
Joann B. (H)

Summer Party Planner

Here’s how to enjoy warm-weather food and fun while staying on track.
Article By: Amanda Genge

For many, the words “summer party” conjures up all kinds of seasonal deliciousness: Grilled burgers and hot dogs with heaps of potato salad and coleslaw, cupcakes and ice cream, and bottles of wine and ice-cold beer.
With all those foods getting top billing, it might be easy to forget that summer is also prime time for healthier fare like fresh or grilled veggies, colorful salads and beautiful berries. While we'd never suggest that you should avoid the other stuff entirely ("Deprivation" isn't part of the Plan's vocabulary. And we love to have a juicy grilled burger occasionally, too.) But if your calendar is filling up with weekend cookouts and other food-centered get-togethers, it may be time to develop a party action plan.

You probably already know that sticking with your Routine: Eat breakfast every day, will help you stay on track at a party because you won’t show up ravenous and ready to grab the first greasy thing you see. But what else can you do to set yourself up for party success? These tips along with suggestions and tricks that you'll hear at your meeting this week, will help you have a good time while keeping your weight-loss goals in mind. Now that’s something to celebrate!
  1. Set your budget. Before you face the barbecue buffet, know how many PointsPlus® values you want to spend at the party, and how you want to divvy them up. Will you use some of your Weekly PointsPlus Allowance? Decide what you’re most looking forward to eating, and be more “frugal” with your other selections.
  2. Do a mental dress rehearsal. Picture the party and what it will feel like to be there. Now imagine yourself making healthy choices, and patting yourself on the back for indulging sensibly. This run-through will help you build the confidence you need to stick to your guns when faced with the real deal.
  3. Your plate is your friend. Smaller salad plates offer built in portion protection, so grab one for the main course if you can. Or load up a full-size plate at least halfway with veggies before splitting the rest of the real estate with lean protein.
  4. Find ways to be active. Food may be the focus, but most backyard parties offer some fun way to earn a few activity PointsPlus values, too! Toss a Frisbee, join in a game of volleyball, go for a swim in the pool, or just run around playing tag with the kids.

Have a splurge strategy

Birthday parties, weddings, reunions… all are good times, and all can lead to overindulgence. In the week (or even the day) before your occasions, plan for that eventuality. It can help you stay in control.

ACTION PLAN: Get the lowdown on the menu.
Will the party offer a buffet, a sit-down meal, or just deep-fried hors d'oeuvres? Do some reconnaissance work to learn the food options ahead of time, so you can eliminate the opportunity for impulsive decisions.

Pre-track your weekly PointsPlus® Allowance.
The earlier the better. Estimate how many PointsPlus values you'll spend at Thursday's happy hour (be realistic), and pre-track the damage. When you start the week (or day)
knowing what the splurge will cost you, you’re more likely to stay on Plan before the occasion.

Earn some extra activity PointsPlus values.
Going out for drinks on Friday? Spend an extra 20 minutes on the treadmill during your workouts this week. If you're worried that you're already overbooked, remember that getting more exercise does more than just burn calories.
"Exercising increases your energy, so you accomplish more in less time," says Kelli Calabrese, MS, CSCS, an exercise physiologist and former spokesperson for the American Council on Exercise.

Eat light — but smart.Don’t starve yourself all day to save up for a night of fun.
If you’re ravenous when you get to the party, you risk filling up on the first thing you see rather than sticking to your plan. And because drinking on an empty stomach can lead to less-than-ideal food decisions, you’re running the risk of having more than a hangover to deal with the next morning.

At a party with nothing but unhealthy food?

INSTANT FIX: Choose the dishes that are least doctored - not covered in heavy sauces or battered. If you see a vegetable, snag it.
No matter what you end up eating, track it honestly, then plan for your next meal to be a healthy one.

The Skinny On... Ice Cream

It's hard not to to scream with delight over this cool, creamy treat. Here's a guide to all the different varieties.
Article By: Debbie Koenig

Come on, who doesn’t scream for ice cream? The more you know about this treat, the easier it is to make good choices.

What's the difference between light and reduced-fat ice cream? Is sherbert better than sorbet? Our guide will demystify these frozen treats and more.

Freezer Facts

Don’t allow your ice cream to soften and re-freeze repeatedly. That’s where those unpleasant ice crystals come from.

Store it in the main part of your freezer, never on the door — the temperature fluctuates too widely there.

Keep the lid tightly closed, and never put ice cream near uncovered foods, as odors can penetrate easily.

Ice cream
The one-size-fits-all term of old now has several sub-categories, with varying degrees of waistline-friendliness.
The rich, decadent flavor of superpremium ice cream comes from an abundance of milkfat (at least 14 percent) and very little added air — and density means more calories.

 Premium is a step down from there (11- to 15-percent milkfat, and a bit more air), but still packs plenty of PointsPlus™ values. Both varieties tend to come in more unusual, “gourmet” flavors. Regular contains at least 10-percent milkfat, and has even more air than premium. Compare nutrition facts labels — you’ll be surprised by how well some regular ice cream fits into the program. Reduced Fat contains at least 25-percent less fat than its regular counterpart. Light and low-fat has less than 30 percent of calories from fat or no more than 3 grams of fat in a half-cup serving. Non-fat has less than 0.5 grams of fat. That said, always check the nutrition facts: the “light” variety of a superpremium brand may have more PointsPlus values than the “regular” from another brand.

 A few words about milkfat: Because the amount of air pumped into different brands varies so greatly, the percentage of milkfat doesn’t correspond precisely to the number of fat grams per serving. For example, if a superpremium vanilla has 16-percent milkfat and 12 fat grams per serving, the regular might have 10-percent milkfat and 7 grams of fat in a serving, and the light could have 4-percent milkfat and 4 fat grams. That’s why it’s so important to calculate the PointsPlus values for each specific brand you try.

 Slow-churned, cold-churned or double-churned
Three names for the same thing, this is a revolution in reduced-calorie ice cream production, a new process that disperses the tiny globules of milk fat more thoroughly. The basic recipe — and the milkfat content — is the same as other low- and reduced-fat ice creams, but the technique used to make it creates the illusion of richness. These products can offer the satisfaction of premium ice cream with far less fat and calories. There are a few brands on the market now that have a PointsPlus value of only 3 per serving, but still feel indulgent. Note that “no sugar added” doesn’t always equal a big difference in calories (or PointsPlus value).

Soft serve
Surprise! Those sweet swirls are almost always reduced-fat — most recipes call for only 3- to 6-percent milkfat. Plus its soft texture comes from churned-in air, which yields fewer calories by volume. Frozen custard is not the same as soft serve — it’s got added egg yolks, plus a higher percentage of milkfat.

 Gelato
Similar in texture to soft serve but with a much more intense flavor, gelato can be an occasional treat. It usually has more milk than cream, meaning a lower fat count than regular ice cream, but with much less air — so there are more calories in less volume. Stick to small servings.

 Frozen yogurt
With a taste and calorie count that’s similar to light ice cream, this is usually a good choice — but don’t forget to read the nutrition facts! Some frozen yogurts have a higher PointsPlus value per serving than slow-churned ice cream.

Non-dairy frozen desserts
If you’re a vegan, lactose intolerant or watching your cholesterol, you can still enjoy a creamy treat. Frozen desserts based on soy or rice are plan-friendly — relatively low in calories and fat — and, while they may not taste exactly like the real thing, they’re a whole lot better than nothing.

 Sherbet and sorbet
Sherbet has less milkfat and more sugar than low-fat ice cream, and its PointsPlus value is relatively low. Sorbet has no dairy in it at all, so it’s usually fat-free — but the high sugar content means that it may have just as many calories as some ice creams. But texturally it’s entirely different: more icy and refreshing, but less decadent.
Do you have your BINGO card? We've had some winners! How
about you? Join us this summer for some great fun
and prizes!
The Scoop on Ice Cream
How to indulge in ice cream and stay within your PointsPlus™ allowance.
Article By: Julie MeyerCOMMENTS (0)

Whether you prefer a daily dose of homemade frozen sorbet or a once-in-a-blue-moon treat of super-premium ice cream, you can indulge and stay within your weekly PointsPlus Allowance.

We've put together a frozen dessert PointsPlus value comparison chart and consulted an ice cream authority to help you cool your taste buds healthfully and deliciously during these dog days of summer.

If you can't overcome your ice cream cravings, you're not alone. It seems like everyone in America is screaming for ice cream. According to the United States Department of Agriculture, in 2003 the United States produced about 1.4 billion gallons of ice cream, or about 20 quarts per person, more than any other country in the world.

Get fresh
The most important quality in ice cream is fresh ingredients, says John Harrison, the official taster for Dreyer's Grand Ice Cream. Harrison must know what he's talking about: The man has tasted more than 180 million gallons of ice cream. (We won't calculate the PointsPlus value of that one!)

"What makes a great ice cream is a commitment to the freshest dairy products, such as milk, cream and condensed milk, as well as fresh sugar and natural flavors," says Harrison. And although a dip into a "super-premium" ice cream such as Häagen-Dazs or Ben & Jerry's can cost you up to a PointsPlus value of 10 per serving (and that's a half cup, not a whole pint), sometimes all the low-fat ice cream in the world can't make up for the unparalleled flavor of the real thing.

Homemade treats
Making your own ice cream, sorbet or frozen yogurt can be tricky, but the homemade flavor is worth your while. To enhance the flavor, Harrison suggests making your mixture at night and keeping it in the fridge overnight before freezing it. He also recommends adding some eggs or egg whites to your mixture for creaminess (but if you do, make sure to heat the mixture to 145ºF for 15 minutes before preparing, to avoid salmonella poisoning). For a fruit flavor with less ice, add the fruit juice in first and the fruit pieces just before the mixture freezes. And since homemade ice cream does not hold as well as store-bought, Harrison recommends "eating it all in one day." We recommend sharing.

Lighten up
If you're staying away from the Chubby Hubby and aren't patient enough to make it yourself, there are plenty of excellent low-fat options out there. Take a trip down memory lane with a scoop of rainbow sherbet, a classic treat that is naturally low in fat and only 4 percent dairy. If you're looking for something fruitier, sorbets and Italian ices pack a lot of flavor with a PointsPlus value between 2 and 3 per serving. Harrison also recommends mixing the fruity flavors, such as orange, with some low-fat vanilla ice cream (remember to count the extra PointsPlus values).

And you can't forget the ice cream novelties, separately wrapped items such as ice cream sandwiches, fudge sticks and fruit juice pops. These lend themselves well to portion control, since it takes more effort to unwrap three ice cream sandwiches than it does to take an extra large scoop from the ice cream tub. They also come in a variety of flavors and low-fat options.
To determine which ice cream treat is worth the PointsPlus values, check out the following table, and enjoy:

Product
Portion Size
PointsPlus value
Fruit-flavored ice pop
1 item
1
Sherbert
1/2 cup
2
Sorbet
1/2 cup
2
Low-fat frozen yogurt
1/2 cup
3
Ice cream sandwich
1 item
4
Fat-free ice cream, no sugar added
1/2 cup
2
Soft-serve French vanilla ice cream
1/2 cup
5
Premium ice cream
1/2 cup
8
HOT DEALS!!!!
This SALE does not include ACTIVE LINK monitors or pedometers.
NEXT WEEK'S MEETING
"The Ripple Effect"
Small Changes add up to BIG RESULTS
Let's talk about the changes we're making
toward our health and fitness!

Member Recipes
Mexican Casserole (from Janice)
2 lbs. ground beef
1 med onion
salt and pepper to taste
Brown the above and drain
1 can 98% FF cream of mushroom soup
1 can 98% FF Cream of chicken soup
1 can green chiles
1/2 Cup enchilada sauce or picante mild
24 (2 1/2 pkg) flour tortillas cut into 1/4's
Spray butter spray on both sides of tortillas. Line 9 x 15 pan with tortillas, then layer meat suace. Sprinkle with
Shredded Mexican Blend cheese (1 1/2 Cups) or favorite cheese.
Continue layering. Bake 250 degrees for 30 - 35 minutes until slightly browned and cheese is melted.
Makes 16 servings @ 5 PPV.




Mexican Black Bean and Hominy Salad (from Diane)
15 oz canned black beans, rinsed and drained
15 oz canned hominy, rinsed and drained
1 cup(s) grape tomatoes, halved
1 small yellow pepper(s), diced
1/2 small uncooked red onion(s), diced
1/3 cup(s) cilantro, fresh, chopped
1 medium jalapeño pepper(s), seeded, minced
2 Tbsp fresh lime juice
1 tsp honey
1 tsp olive oil, extra virgin
1/4 tsp ground cumin
1/4 tsp table salt
In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine.
Yields about 3/4 cup per serving @ 3 PPV

In medium mixing bowl, use a hand mixer on low speed to combine milk & granulated sugar until the suga is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn on ice cream maker; pour the mixture into freezer bowl, let mix until thickened, about 20 to 25 minutes.
The ice cream will have a soft, creamy texture.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Serves 14 @ 7 PP. ** I found several different homemade ice cream recipes on etools community recipe board. I simply searched in etools with the words 'Homemade Ice Cream"




Fresh Strawberry Ice Cream
3 cup ripe strawberries, cleaned with tops cut off
1 cup half and half
1/2 cup sugar
1/2 cup 2 % milk
1 ½ teaspoons pure vanilla extract
1. Place the strawberries in a food processor (a blender would work fine as well) and run until chopped until desired chunkiness. I like it pretty chunky!
2. Put the strawberries, half and half, sugar, milk and vanilla in a large bowl and stir to combine.
3. Chill for 1 hour.
4. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions.
If the ice cream has not yet reached your desired consistency, transfer it to a sealed container and put in the freezer until fully frozen.
5. Freeze any leftovers in individual serving sizes for an easy dessert!! (make sure an thaw 20 minutes before serving for a perfect consistency)




Makes 4 (1 cup servings) for 5 points + or 8 (1/2 cup) servings. 3 points +
Homemade Vanilla Ice Cream
Recipe by David Lebovitz
3 cups of heavy cream (or 1 cup heavy cream, 2 cups of whole milk)
3/4 cup of sugar
1 vanilla bean
1 tsp vanilla extract
A pinch of salt
1) Split the vanilla bean ad scrape out the seeds. Add to cream, sugar, and salt. Thrown the whole vanilla bean in there too. Heat until sugar is dissolved.
2) Add the rest of cream (or milk).
3) Whisk in the vanilla extract.
4) Refrigerate until cool.Remove the vanilla bean.
5) Continue making the ice cream according to your manufacturers instructions.
6) Enjoy with fresh berries or chocolate sauce. Yum!
Weight Watchers Points Plus: If you make the recipe with all cream, you are looking at about 11 points per 1/2 cup serving.
If you make the recipe with 1 cup of heavy cream and 2 cups of whole milk, you are looking at 6 points per half cup serving.




Peach Ice Cream
Source: slightly adapted from Cooking Light

Ingredients:
3 c ripe peaches, sliced and peeled (the riper the peaches, the stronger the peach flavor)
1 c fat free half and half
1/2 c sugar
1/2 c whole milk
1 t vanilla extract

Directions:
1. Place the peach slices in a food processor (a blender would work fine as well) and run until finely chopped. Put the peaches, half and half, sugar, milk and vanilla in a large bowl and stir to combine.
2. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions.
If the ice cream has not yet reached your desired consistency, transfer it to a sealed container and put in the freezer until fully frozen.
Mine did not need additional freezing, but all ice cream freezers are different. Freeze any leftovers.

Yields 8 (1/2 cup) servings. Weight Watchers Points Plus: 3 per serving




Crock-Pot Fake-Baked Beans www.hungrygirl.com
PER SERVING (3/4 cup): -- POINTS® value 3*
Sure, these things never actually get baked. But the authentic baked-bean flavor is there... along with some sweet & delicious HG flair!
One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji apple

In a bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix thoroughly and set aside.
Place all remaining ingredients in the crock pot. Add the tomato paste mixture and toss to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Stir well and then serve it up!

MAKES 10 SERVINGS




KFC Coleslaw Clone
Makes 8 Servings
1 cup fat-free Miracle Whip
1/4 cup Splenda
8 cups cabbage, finely minced
2 tbsp carrot, shredded then minced
2 tbsp minced onion
Combine the Miracle Whip with the sugar in a large bowl. Mix well until the
sugar is dissolved. Add the cabbage, carrot, and onion, and toss well. Be sure
the cabbage is chopped into very small pieces, about the size of rice.
Cover and chill for several hours.
SERVING SIZE: Approximately 3/4 cup
PointsPlus® Value: 3



Red, White and Blueberry Cheesecake Bars

1 1/2 cups graham cracker crumbs
1/2 stick (4 Tablespoons) butter, melted
1 1/2 packages (12 ounces) reduced-fat cream cheese
3/4 cup granulated sugar
1/4 cup 1% milk
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh raspberries (more or less, as desired)
3/4 cup fresh blueberries (more or less, as desired)
1. Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray.
2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over-beat.
4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.
5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts).
Refrigerate until ready to serve.
Makes 16 servings
PointsPlus® Value: 5 Source: RecipeGirl.com




Blueberry Cheesecake Ice Cream
Yield: 12 Servings (Serving Size about 2/3 cup)
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water
1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat.
Gradually hot milk mixture to cheese mixture, a spoonful at a time (being careful to temper the mixture & not 'cook' the egg), stirring constantly with a whisk until all has been incorporated.
Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently.
Remove from heat, and cool completely.
3. Stir blueberry mixture into milk mixture. Refrigerate several hours until mixture is very cold.
4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
Tips:
*Sprinkle graham cracker crumbs on top to complete the cheesecake theme!
WW POINTS per serving of 2/3 cup:
PointsPlus® Value: 7




Raspberry Chocolate Chip Frozen YogurtSource: adapted from Eating Well

Ingredients:
3 cups frozen (or fresh) raspberries (I used frozen. You can use either, but evidently it freezes faster if you use frozen)
2 cups fat free plain Greek yogurt
1/3 cup sugar
1/3 cup miniature semi-sweet chocolate chips

Directions:
1. Combine the raspberries, yogurt and sugar in a food processor and run until thoroughly combined into a smooth, thick yogurt.
2. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions.
In the last few minutes of freezing add the chocolate chips.
Freeze any leftovers in an airtight container.

Yields 8 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)




Bacon Cheeseburger Wraps Source: Emily Bites Original

Ingredients:
1 lb 95% lean ground beef (raw weight)
1 T McCormick Hamburger Seasoning
4 Laughing Cow Light Queso Fresco & Chipotle Wedges, cut into pieces
2 T Ketchup
2 t Yellow Mustard
1/3 cup 2% shredded sharp cheddar cheese
2 T Hormel Real Bacon Bits
4 light original Flatouts
½ a medium tomato, cut into pieces
1 – 1 ½ cups shredded lettuce

Directions:
1. Bring a large skillet to medium heat. Add the ground beef and hamburger seasoning and cook until meat is browned. Drain meat. Clean skillet and set aside.
2. Place meat in a medium bowl and add the cheese wedges, ketchup, mustard, cheddar and bacon bits. Stir to combine.
Microwave on high for one minute. Stir again until meat is evenly coated.
3. Spoon a quarter of the meat mixture (around a generous ½ cup) onto the center of each flatout and spread the mixture lengthwise,
leaving about an inch at each end. Evenly distribute the shredded lettuce and tomato pieces across the top of the meat.
Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
4. Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet
(I did them in batches of two) and let them cook for 3-4 minutes or until golden. Flip the wraps and continue to cook until golden on the bottom. Cut in half and serve.

Yields 4 wraps. WW P+: 8 per wrap (P+ calculated using the recipe builder on weightwatchers.com)




Bacon-Wrapped BBQ Meatloaf
Source: adapted from Simply Scratch

Ingredients:
¾ lb (12 oz) 95% lean ground beef
¾ lb (12 oz) extra lean ground turkey (I used Jennie-O brand)
½ cup chopped onion
5 tablespoons barbecue sauce, divided (I used Stubb’s Original)
1 tablespoon mustard
1 ½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
12 fat free saltine crackers, crushed into crumbs
1 large egg
8 strips raw turkey bacon (I used Oscar Meyer brand)

Directions:
1. Pre-heat the oven to 350. Line a baking sheet with aluminum foil and set aside.
2. In a large bowl, combine the beef and turkey and mush together with clean hands until combined.
Add the onion, 3 tablespoons of the barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, saltine crumbs and egg and lightly mix together. Do not over handle.
3. Transfer the meat mixture to the lined baking sheet and form into a 9” x 5” loaf. Lay the strips of bacon in a row to cover the top of the meatloaf, each one slightly overlapping the piece before it.
Tuck the ends of the bacon strips underneath the bottom of the meatloaf. Using a silicone pastry brush, brush the remaining 2 tablespoons of barbecue sauce over the entire loaf.
Bake in the oven for 50-60 minutes or until your meat thermometer reads 160 degrees. Cut into 12 even slices and serve.

Yields 6 (2 slice) servings. WW P+: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
This newsletter is in no way affiliated with Weight Watchers, Inc. It is simply a motivational tool that I offer to members who attend my Weight Watchers meetings and wish to receive it.

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