Fig & Bacon Salad with Parmesan

I ate this for dinner the other night, along with half a baked potato topped with a parsley-kind-of-chimichurri-sauce.

Salad:
Big, big handful baby greens or cut-up lettuce
2 figs, fresh or dried, cut into quarters
2 slices cooked bacon, crumbled
Parmesan shavings

Dressing:
1 T olive oil
1 T red wine vinegar
Dab of Dijon mustard
Juice of a quarter lemon
Salt & pepper to taste

Combine the dressing ingredients and toss with the lettuce. Top with the figs, bacon, and Parmesan.

1 serving
320 calories

Poached Egg & Lardon Salad

I make this for weekend breakfast or brunch a lot. It's also a nice light lunch or dinner, especially if you serve it with a little bread or small pasta dish. (In the photo, I've served it with a small amount of fried potatoes, a tomato, and some apple slices.)

Dressing:
1 T olive oil
2 t red wine vinegar
1 t Dijon mustard
Juice of a quarter or half a lemon
Salt & pepper to taste

Salad:
2 big handfuls mixed greens
2 eggs
3 slices thick cut bacon, cooked and broken into pieces; or, cut into dice, cook, and drain

Set a nonstick skillet with about an inch to an inch and a half of water—and a couple of tablespoons of white vinegar—over heat to boil.

While it's coming to a boil, mix dressing ingredients well in a jar or small cup. Place the greens in a mixing bowl, add dressing, and toss. It's very important not to overdress the salad, since the runny yolk of the egg will also dress it, so keep in mind that you may not need all the dressing.

Divide the greens between 2 plates and top with bacon pieces.

By this time, the water should be boiling. If you don't know how to poach an egg, here's an easy method: crack each egg into a small bowl or cup and tip into the water. Cover and remove from heat. After 10 minutes, the eggs should be perfectly poached. (Me, I just lower the water to a simmer, tip the eggs in, and keep an eye on 'em.) Remove with a slotted spoon and drain the water off before topping each salad with an egg. Add a little salt & pepper to the egg if you like.

Serves 2
250 calories per serving

Brussels sprouts with bacon

Take Your 100 Calorie Snack Packs and Shove It, Nabisco

15 Brussels sprouts or so
2 strips good, thick cut bacon
1 clove garlic, minced
Salt & pepper to taste
Lemon

Slice the sprouts very thinly using the slicing disc of a food processor or with a sharp knife.

Cook the bacon in a nonstick skillet over medium-low heat. When done, remove bacon and pour off almost all the fat; chop bacon. Put the pan back on the heat, add the sprouts and garlic to the pan, salt & pepper, gently toss, and cover. Cook, removing lid to stir gently every minute or so, about 5 minutes.

Remove lid, add bacon, stir. Taste sprouts for doneness (they should be crisp-tender) and seasoning. Squeeze a bit of lemon over and serve.

2 generous servings
90 calories per serving

Club sandwich

1 pita, halved and lightly toasted in a skillet
4 slices bacon, cooked and cut in half
2 slices roasted turkey breast
1 medium or half large tomato, sliced
Lettuce leaves
Good quality mustard

You know how to make a sandwich, right? Assemble 1 sandwich inside each of the 2 pita halves.

2 servings
225 calories per serving

*I can't stand mayonnaise. But if you love it, go ahead and use it. 1 T regular mayo will add 100 calories; light mayo, 50; and fat free mayo, 11 (according to the Lose It! application for iPhone).