The barbecue bacon cheeseburger is usually a guilty pleasure. Here, I've combined these favorite flavors in a reasonable-sized burger that's even more scrumptious because the ingredients are fresh and guilt free. Please, though, don't cheat when buying the beef. Some people think that buying 93% lean ground beef isn't that much different from the 96% lean, but it is. Four ounces of the 96% lean has about 150 calories and 4½ grams of fat. Four ounces of the 93% lean has 170 calories and 8 grams of fat. Yes, the 96% lean is more expensive, but you're worth it (plus, in the long term, you'll be saving money on doctor bills)!
Though I've maintained a huge weight loss over the years, I confess that I still balk at giving up the occasional margarita. I know that most of the ones served at restaurants are full of sugar and calories, so I make my own lower-cal version at home. And because blueberries are the "star," you even get some fiber and antioxidant punch!
It's important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe.
