Confession: I am like a little kid on Christmas morning when my magazines arrive in the mail each month.

They all usually come within a few days of each other, so I try to save them all up so I can scour the pages for tips on gardening (psh, right), decorating (eh, okay), shopping (heck yes) and of course, cooking (woot woot!).

So in addition to my Southern Living, Cooking Light, Food Network and Veranda magazines (don’t judge), I got a bonus one this month – and it’s full of recipes!

Okay, full is a bit of an exaggeration as it’s not a full-fledged 90-pager, but has anybody else received Cuisine at Home?

Well, I went ahead and sampled a recipe for y’all…slimming it down of course, because bathing suit season is upon us! I’ve even started a new workout program…if it doesn’t kill me, it is certainly going to make me stronger.

Now, I’ve never made or eaten salisbury steak, so I’m not sure what drew me into this particular recipe – but after eating it, it’s totally on the “make again” list. Hope you enjoy as much as we did!

French Onion Style Salisbury Steak (Serves 2 / 10 WW pts. per serving)

Adapted from original recipe here.

8 oz. ground beef (points based on 93% lean)

1/2 Tbsp. dried parsley

1 Tbsp. chopped scallions

1/2 tsp. kosher salt

1/4 tsp. black pepper

3/4 Tbsp. white whole wheat flour (+ 1/2 tsp. for later)

1/2 Tbsp. olive oil

1 cup yellow onion, sliced

1/2 tsp. sugar

1/2 Tbsp. minced garlic

1/2 Tbsp. tomato paste

1/2 tsp. dried thyme

1 cup beef broth

2 Tbsp. red wine

4 slices french baguette (I use the Target brand “Archer Farms” petite baguette

1 slice reduced-fat swiss cheese

2 Tbsp. shredded Parmesan cheese

“I Can’t Believe It’s Not Butter” spray

Heat oven to 350.

Begin by combining your ground beef, scallions, parsley, salt and pepper together. Form into to small patties. Dredge in flour.

Heat olive oil in a medium skillet. Add patties to skillet and saute over medium for 3-4 minutes on each side. Remove patties. Add onions and sugar to skillet and cook 4-5 minutes until tender. Stir in garlic and tomato paste and sprinkle with 1/2 tsp. flour. Add broth, wine and thyme and a little dash of salt. Stir until blended well. Return patties to the pan, reduce heat to medium low. Cover and simmer for 10 minutes until patties are cooked through.

While the patties are cooking, get your cheese bread ready. Place baguettes on a baking sheet, spray with butter and sprinkle with garlic salt. Tear up swiss cheese slice and place on each slice, and sprinkle evenly with Parmesan. Bake 7-9 minutes until toast is crispy and cheese is melted.

Add 2 slices of bread to a plate. Place a cooked Salisbury steak on top. Pour onion sauce mixture over each and serve.

I served this with a side of mashed potatoes to soak up sauce and it was an excellent decision!

Hope y’all have a great weekend!