OK, so I have seen commercials lately for mayo and it is all about a BLT. I love BLT's, but rarely eat them. I eat a lot of lettuce wraps, and decided, hey, wouldn't that make a great BLT. So I got a piece of iceberg lettuce, diced some tomatoes, spread a little low cal miracle whip on the lettuce and added 4 slices of bacon, and, TA-DA a BLT. All the taste without the bread. I cook my bacon in the oven on racks so the fat drips off and then drain on paper towel. One slice of bacon has 42 calories, 3 g of fat and 3 g a Protein.

PS, I am 20 months post op, not for the newly sleeved and not something to eat everyday, but boy oh boy, did it hit the spot!

ha ha! Here you go: http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html

I love this blog but it's not all WLS friendly, it's more for WW. I still haven't tried them...

But I made this tonight: http://www.emilybites.com/2011/08/buffalo-chicken-bites.html

Many people around here rave about Emily Bites. These were so good!

Love this, and I have to say bacon is high in fat, but we all (most of us) love it anyway. I agree about frying it in its own grease. I have tried several things over the years. The microwave trays that try to keep the bacon out of the grease but fail most of the time, to baking on a cookie sheet while its laying in its own grease.

Well my husband will make his own chunky Jerky out of deer meat every year, and i started watching how he will do a batch for his brother, (a special way from the other) he would take a strip of meat and shove a toothpick through the top, and then drop the meat between the racks of the smoker (similar to oven racks) until it catches on the toothpick. The meat just hangs there while he dries it out in the oven. I got to thinking about this with bacon. I so i did the same, put a pan under the bacon to catch the drippings, and to my surprise I got crispy unsoaked bacon. Still high in fat as thats natural meat but I did manage to cook with the grease just dripping away from it, and not laying in it.

I like this idea, think I'll have to try it the next time we do bacon.