Lamb Meatloaf

• 2 slices white sandwich bread, torn into small pieces
• 1 pound ground lamb
• 1 large egg
• 3 cloves garlic, chopped or minced
• 2 tablespoons fresh thyme leaves
• kosher salt and black pepper

Dill?

• 2 tablespoons balsamic vinegar
• 
  
• EVOO to sauté:
• 1 small red bell pepper, thinly sliced
• 1/3 red onion, thinly sliced
• 1 clove garlic, sliced or minced
• 1 15.5-ounce cans cannellini beans, rinsed
• 1 tablespoon fresh lemon juice

Combine first six ingredients and shape into a 3x6 loaf in a foil lined pan. 

Roast at 400 for 30 minutes.  Brush with balsamic vinegar four times during roasting. Allow to rest for five minutes before serving. 

Sauté pepper and onion till soft.  Add garlic, continue for two minutes.  Add beans and salt and pepper.  Heat through. Add lemon juice to finish. 

Dressing

1/2 c mayo

1/3 c white vinegar

1 t  Vegetable oil

2 T  Light corn oil

2 T  Parmesian

2 T  Romano

1/4 t Garlic salt

1/2 t Italian seasoning

1/2 t Parsley

1 T  Lemon juice

Sugar

Shrimp, Bacon and Rice

4 Slices bacon chopped

Clove of garlic to taste

12 shrimp tail on

1/2 cup rice

1 1/4 cup chicken broth, heated

Parsley

Sauté bacon. Remove to plate reserving drippings

Sauté shrimp in two batches. Just short of being fully cooked. Reserve to plate reserving drippings. 

Sauté garlic lightly. 

Add rice and sauté for 3-4 minutes  

Add broth, bring to boil and simmer for about 20 minutes. 

Stir in bacon. Place shrimp on the rice.  Sprinkle with Parsley. Continue simmer for  5 minutes until rice is ready.