Wedge Salad

1 head of iceburg lettuce, sliced into quarters, and core removed
1 package of grape tomatoes
6 slices crispy bacon
crumbled blue cheese
balsalmic vinaigrette
honey

Place each wedge of lettuce on separate plates, sprinkle with crumbled bacon, blue cheese, and tomatoes. Whisk together balsalmic vinaigrette with honey, and drizzle over lettuce.

Turkey Meatloaf

1 pound ground turkey
2 slices low carb, high fiber, 100% whole wheat bread
2 splashes skim milk
2 tsp worchestershire sauce
2 cloves minced garlic
1/2 small onion, diced fine
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground mustart
1/4 tsp cumin
2/3 cup shredded sharp cheddar cheese

cut bread slices into small cubes, place into mixing bowl, and add the milk. Allow to soak for a couple of minutes, then add all the rest of the ingredients and mix well. Divide meat into 2 equal sections, and form into loaf shapes in a 13/9" pan (2 loafs side by side in pan). Top with barbeque sauce, and bake at 375 for 45 minutes. Allow to cool for 10 minutes prior to slicing.

Cabbage

1 small to medium head cabbage, rinsed and cut into 6 wedges
1/2 teaspoon salt
3 to 4 tablespoons melted butter
salt and pepper to taste

Add about 1/2 inch of water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until boiled cabbage is tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly. Sprinkle boiled cabbage with salt and pepper - season to taste.