This is one of my family’s favorite recipes. We make it every few months not only because it’s easy but delicious as well. You have to try this one – no need for syrup as the caramel glaze is perfect on the top (once you invert the pieces after baking). Enjoy!
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.
Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M
3 lbs. lean ground beef
4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
2 packages Lipton Onion Soup
1 small onion, diced
8 ozs. shredded cheddar cheese (I prefer sharp)
1 small bottle of bbq sauce (your favorite)
3 lbs baby red potatoes
1 small bag baby carrots
Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.
⑤ Bites/Points per 2 Tbsp on iTrackBites Better Balance/WW Blue
This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think.
1 package (8 ounces) whole wheat spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
Ok, I know what you might be thinking. What the heck is pickle dip and why would I eat it? Well, if you are a fan of pickles (any kind) this is one to try. Trust me. My entire family (immediate and extended) go crazy for it. I hope you enjoy it too!
1 jar pickles (whatever you prefer, one of our favorites if Famous Dave’s Devil’s Spit) – 0 Bites/Points
2 blocks of fat free cream cheese – 12 Bites/Point
Drain the pickles but reserve the juice (or some of it). Start with 1 block of cream cheese and 1/2 the pickles and put it in a food processor or blender and turn it on. Let it combine until the pickles are tiny. If you like your dips a little chunkier, you can either cut some pickles and fold them in by hand or just pulse a little less. Once blended, add the other block (or two) and the rest of the pickles with 1/4-1/2 cup of juice, or more as needed. Mix until combined.
Our favorite thing to serve this with is Ruffles plain chips but it would be good with cracker, veggies or even on sandwiches.
***I can’t really calculate how much this is per serving. It does make a lot but even with light cream cheese it isn’t the healthiest recipe. But, it sure is delicious.