Sylvia's MeatLoaf

• 1/2 pounds of ground beef
• 1 egg
• 1 onion
• 1 cup milk
• 1 cup dried bread crumbs or corn flakes
• salt and pepper to taste
• 2 tablespoons brown sugar for topping
• 2 tablespoons mustard
• 1/3 cup ketchup

Preheat oven to 350 degreesIn large bowl combine the beef, egg, onion, and the bread or cornflakes. Season with salt and pepper to taste and place in a lightlygreased 5x9 inch loaf pan and form into a small loaf. Or use a 9x 13inch baking dish lightly greased. In separate bowl, combine the brown sugar, mustard and catchup. Mix well and spread over the top of the meat loaf. Bake 350 for 1 hour.

Debi's Lite Baba Ghanouj

Debi's Lite Baba Ghanouj
Stolen right straight word for word from Debi's Blog
Makes 4 servings

1 c (240 g) pulp of roasted and peeled eggplant, not drained (freeze any remaining) (6.14)
2 T tahini (be sure to blend the oil and paste that separates) (2.5)
2 T Real Lemon Juice (0)
1 t minced garlic (or 2 cloves) (.83)
1 t salt or to taste
2 t olive oil (0)


Total carbs = 9.47 Carbs per serving = 2.37

Mash garlic and salt in a mortar with pestle until it's a fine paste. In food processor add eggplant pulp, tahini, Real Lemon Juice, and garlic paste. Pulse until almost completely blended. It should change to a lighter color. Blend again, drizzling olive oil through the top of the processor. Stop and taste. Add more salt if needed. Sometimes a tad more lemon is needed too. Tastes even better if flavors are allowed to blend an hour or so.
 

Traditionally, Lebanese serve with olive oil in center, garnished with either pomegranate seeds, chopped parsley, or paprika. It is eaten by tearing pieces of Lebanese bread to use as a scoop.