1 lb. very lean hamburger
1 medium chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 large eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic powder to taste (optional)
salt and white pepper to taste
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

Preheat oven to 350°F.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly micro-waved over the next 3-5 days. (Does not freeze well)

2 grams per serving.

SWISS STEAK

1 ½ LBS ROUND STEAK CUT ¾ INCH THICK
2 TABLESPOONS FLOUR
½ TEASPOON SALT & PEPPER
1 LARGE ONION
1 CARROT, CHOPPED
1 SMALL STALK OF CELERY, CHOPPED
1 15 OZ CAN OF TOMATO SAUCE

CUT ROUND STEAK INTO SERVING PIECES. SEASON W/FLOUR, SALT AND PEPPER. DREDGE MEAT IN SEASONED FLOUR. PUT ONIONS IN BOTTOM OF CROCK POT; ADD MEAT. TOP WITH CARROTS AND CELERY AND COVER WITH TOMATO SAUCE. COVER; COOK ON LOW 8-10 HOURS.

CALORIES: 204, PROTEIN: 27.0, CARBS: 11.0 G, FAT: 6.0, SODIUM: 685