Doin' Some Cookin'... Bacon Turkey Cheeseburger Meatloaf

Little Man can eat a cheeseburger for every meal if I'd let him. If I wasn't concerned about his health or having CPS called on me I may consider.

But, I'm not that mom.

(All I can think of when I see this photo is how perfect this meatloaf would be for a Halloween dinner party cause it looks like flesh and blood.)

It's no surprise he asked for a cheeseburger night for part of this weeks' menu. While browsing some of my favorite blogs I came across this recipe for a healthy Bacon Turkey Cheeseburger Meatloaf and knew I had to give this one a try.

This meatloaf did not disappoint. It has all of the flavors of a cheeseburger and even though it's made with ground turkey it is incredibly moist.

Little Man being a cheeseburger fanatic ate every bite of this and agreed it was make again worthy. It's an especially hearty meal when paired with mashed potatoes and roasted broccoli. We ate off of the leftovers for three days. So good!

Bacon Turkey Cheeseburger Meatloaf

Adapted From: Organize Yourself Skinny

Makes 6 Servings

Stars of the Show:

• 1/2 slice whole wheat bread
• 1 tbsp milk
• 1 lb ground turkey
• 1 tsp hamburger seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1/8 cup whole wheat breadcrumbs
• 1/4 cup ketchup
• 2 tbsp mustard
• 1 cup shredded cheddar cheese
• 6 slices bacon

And Action:

Preheat oven to 350 degrees. 

In a small bowl mix together the ketchup and mustard. 

In a large bowl mix together the bread and milk mixing it together to create a paste. Add the ground turkey, seasonings, Parmesan cheese, egg, breadcrumbs, 1/2 of the ketchup mixture, and cheddar cheese. 

Mix until evenly distributed.

Spray a baking dish with cooking spray. Place the meat mixture in the middle and form a loaf. 

Spread the rest of the ketchup mixture on top and then lay the bacon over the loaf tucking it under the loaf if needed.

Place the meatloaf in the oven and bake for 55 minutes. 

Turn the oven on broil and broil 3-5 minutes or until the bacon is crispy. 

Remove from the oven and let sit 5 minutes before slicing. Enjoy!

Doin' Some Cookin'... Bean and Bacon Soup

The PSL (Pumpkin Spice Latte) is back at Starbucks which obviously means that Fall is here, not according to the calendar or the 95+ degree days we've been having here in Houston but by Starbucks' standard it's Fall!

If Starbucks can get us ready for Fall a couple weeks early so can I with this Bean and Bacon Soup. In reality the temperature won't feel like Fall in a couple of weeks and there is only a month or two out of the year that it makes sense to eat soup.

This soup is hearty, filling, and packed full of flavor. Leftovers are even better the next day because the flavors have more time to meld.

Bean and Bacon Soup

Adapted From: Cooking Classy

Makes 5 Servings

Stars of the Show:

• 10 slices smoked bacon, diced
• 1 tbsp onion powder
• 1 1/2 cup celery, diced
• 1 tbsp garlic, minced
• 5 1/2 cups low-sodium chicken broth
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp sugar
• dried thyme, to taste
• 3 (15 oz) cans navy beans, drained and rinsed
• salt and pepper, to taste
• shredded mozzarella, for topping, optional

And Action:

Cook bacon in a large pot until browned and crisp transferring bacon to a paper towel lined plate leaving 2 tbsp bacon drippings in the pot. Heat drippings over medium-high heat and add the celery. Saute 4 minutes and then add the garlic and then saute 2 minutes. Add in chicken broth, tomato paste, onion powder, sugar, thyme, and beans. Stir in 3/4 of the bacon. Season with salt and pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, about 30 minutes. Transfer 2  1/2 cups of soup into a food processor and blend until smooth. Stir pureed mixture back into soup. Serve soup with shredded cheese. Enjoy!

Doin' Some Cookin'... Spicy Bacon Egg Salad

I despised egg salad as a child and grew to love it as an adult. Whenever I hard boil eggs for my week any that were cracked in the process of cooking I would set aside and make an egg salad sandwich. There is something so satisfying when I bite into that cold sandwich.

Whenever I've made egg salad in the past it has never been more than a couple of hard boiled eggs mixed with some mayonnaise, mustard, salt and pepper and then slathered between two slices of bread.

Now that I'm following the Whole30 diet and cutting carbs the sandwich actually doesn't sound that great but lettuce wraps excite me so this Spicy Bacon Egg Salad has me jumping for joy!

Crispy bacon, green onions, and creamy chopped eggs gets mixed with a tablespoon of mayonnaise and Sriracha. Instead of slathering this egg salad between bread I scooped it into iceberg lettuce leaves to eat as a wrap. This honestly is the best egg salad I have ever had! I kept sneaking spoonfuls while I was mixing this up. It's that good.

Spicy Bacon Egg Salad

Adapted From: HelloHealthy from MyFitnessPal

Makes 3 Servings

Stars of the Show:

• 4 slices turkey bacon, cooked and crumbled
• 1/6 cup green onions, chopped
• 1 tbsp mayo
• Sriracha, to taste
• salt and pepper, to taste
• 3 hard boiled eggs, peeled and chopped

And Action:

Stir all ingredients together until well combined. Serve 1/3 cup of the mix in an iceberg lettuce leaf and wrap. Enjoy!

Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!

Doin' Some Cookin'... Sautéed Spinach with Bacon and Garlic

I always joke that veggies with bacon cancel each other out and it's "just about zero calories". That sounds good in theory. Instead, I choose to calorie count the spinach and bacon because really, it's not calorie free but this is a healthier side dish alternative that I love because who doesn't love bacon?!!

Sauteed Spinach with Bacon and Garlic

Adapted From: PaleoHacks

Makes 4 Servings

Stars of the Show:

• 2 bunches fresh spinach, trimmed
• 4 slices bacon, cut into bite-sized pieces
• 4 garlic cloves, minced
• salt and pepper, to taste

And Action:

Cook bacon in a nonstick skillet until desired crispness. Add the spinach to the skillet with the garlic, salt and pepper and toss until wilted. Enjoy!

Doin' Some Cookin'... BLT Lettuce Wraps

This is an unbelievable truth... I stopped liking bacon for the last couple years. It may have been caused by the ultimate BLT that I made turning my tongue raw from a sandwich that was like a salt lick.

Here's another unbelievable truth... After watching the movie, Supersize Me, I went out and ate McDonald's. Almost too much. My excuse was wanting to win a million dollars playing their Monopoly game.

And another unbelievable truth... After watching the movie, Fat, Sick, and Nearly Dead, the sequel, I craved bacon after one of the rebooters (term for a person going on a juice cleanse) ordered a baconator from Wendy's.

My take away is that I need to stop watching food documentaries. I clearly do not get scared straight.

Scared enough, however, to not order a baconator and instead make these BLT Lettuce Wraps.

And yes... my love affair with bacon is back. Everything in moderation.

BLT Lettuce Wraps

Adapted From: Jackie's Happy Plate

Makes 1 Serving

Stars of the Show:

• 4 slices cooked applewood smoked bacon
• handful of grape tomatoes, cut in half
• 2 whole romaine leaves
• 1 tbsp mayonaise
• black pepper, to taste

And Action:

Spread each lettuce leaf with a 1/2 tbsp mayo. 

Sprinkle with pepper.

Top each lettuce leaf with 2 slices of bacon and half of the tomatoes. Enjoy!