Weekly Menu with Oatmeal Cookies

Meal Plan Monday

This weeks menu is ready! We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison and we encourage you to check out their websitebooks and various social media platforms. Last weekend we enjoyed a lovely visit from my folks. Plus a larger prepared meals means leftovers for us! Yay!

Menu

Monday: Open House, Deli Meat, Cheese and low fat crackers plus a small veggie and fruit platter

Tuesday: Taco Tuesday (Chicken and Turkey) E or S

Wednesday:Shepherd’s Pie (S) I came across this delicious recipe today. Now a family favorite!

Thursday: Chicken Enchiladas (S) – I’m excited about this delicious meal choice!

Friday: Carb Friendly Pizza & Movie Night

Saturday:Chicken Pot Pie (S) with leftover chicken made with Mozzarella Bread 

Sunday:Butternut Squash Enchilada Casserole (E) We will sub low carb tortillas to fit this delicious recipe into our energizing (healthy carb) meal.

For my Sweet Tooth

Gorilla Bread:  This recipe was as huge hit! I even had couple with my breakfast the next morning.

Tart Cherry Candy

Oatmeal Cookies (E) – See Recipe Below

Oatmeal Cookies

Ingredients

  • 2 cup Instant Oats
  • 1 cup THM Baking Blend
  • 1/2 Cup Sprouted Rye or Spelt flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp. Ground Cinnamon
  • Pinch of Sea Salt
  • 2 tbsp. Organic, Unsalted Butter, Melted
  • 1 Tablespoon Black Strap Molasses
  • 1 Tablespoon Honey (optional)
  • 4 Egg Whites (or 3/4 cup)
  • 1 tsp Vanilla Extract
  • 1/2 cup Swerve

Other Optional Items to Add to your mix:

  • 1 cup Finely Diced Red Apple
  • 1 cup Raisons
  • 1 sugar-free chocolate chips

Directions:

  1. Mix together the dry ingredients: oats, baking blend, four, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a separate bowl, combine the melted butter, egg whites, molasses, honey and vanilla and swerve.
  3. Mix the wet and dry ingredients together, then add in any of the optional items.
  4. Preheat the oven to 325.
  5. Line a baking sheet with a silicone baking mat, scoop out a tablespoon for each cookie. Bake at 325 for 13-15 minutes then cool for 2-3 minutes before removing from the cookie sheet.

 

 

 

Our Weekly Menu with Strawberry Peach Salsa

This weeks menu is ready! We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison and we encourage you to check out their websitebooks and various social media platforms.

Menu

Monday: Parmesan Crusted Tilapia airfyed with Peach Salsa (E) * See Recipe Below

Tuesday:Spicy Bacon Chicken Casserole (S) For my kids, I’ll leave out the chicken to serve separate. They are not huge fans of casserole.

Wednesday: BBQ at the School at Meet the Teach

Thursday: Sugar-Free Spaghetti with Dream-Field Pasta (E)

Friday: Family Pizza Night (S) with Triple Meat Pizza (S).  This crust looks promising on our quest for the perfect THM option.

Saturday: Cheeseburger Pie (S) page 149 of the Trim Healthy Mama Cookbook

Sunday: Eggroll in a Bowl (S or E) page 63 of the Trim Healthy Mama Cookbookwith our own added additions such as water chestnuts, baby corn and sprouts.

For my Sweet Tooth

Snickers Pie (We have a peanut allergy in the house so I used pecans instead of peanuts and the results was amazing!)

Frosted Peppermint Pie, On these hot summer days, icebox sweets are the way to to! Now that I have an ice cream maker this treat will be double sweet!

Parmesan Crusted Tilapia
  • 4-5 Tilapia Filets
  • 1/2 cup Egg whites
  • 2 low carb tortillas
  • 1/2 cup parmesan cheese
  • Italian Spices
  • Salt and Pepper
  • 1 tsp. Nutritional Yeast
  • Coconut Oil Spray
  1. Into a blender, place two low-carb tortillas, 1/2 cup parmesan cheese, a sprinkle of salt and pepper, a tsp. of nutritional yeast, a varsity of Italian Spices to your mix and blend into a meal.
  2. Dip fish first into the egg whites and dredge through the tortillas mixture to coat on each side.
  3. Preheat airfryer to 390 degrees. Cut tilapia into fork sized pieces and add to a bowl. Blend onion powder, paprika, the juice of half a lime, salt and pepper. Marinade for 20 mins.
  4. Coat the Tilapia and coat with baking blend. Place fish into airfyer and cook for 15 minutes. If you airfryer is smaller, you may have to do in shifts.
  5. Serve with mango salsa and serve warm 
Strawberry Peach Salsa

Ingredients

  • 1 cup peaches cut into cubes
  • 1 cup strawberries cut into cubes
  • 1/2 cup blueberries
  • 1 can diced Rotel tomatoes, drained
  • 1/2 cup corn cooked or raw
  • 1 Tablespoon Lemon Juice
  • 1/4 cup feta cheese
  • cilantro chopped
  • 1/4 cup red onion chopped

Combine all above ingredients, mix and place onto of prepared chicken.  Feeling spicy, add a jalapeno or two.

Our Weekly Menu

This weeks menu is ready! We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison and we encourage you to check out their websitebooks and various social media platforms.

Menu

Monday: Chicken Fingers (E/S/FP) I combine baking blend, parmesan cheese, nutritional yeast and a variety of spices to coat the chicken.

Tuesday: Grilled RibEye Steak (S) with Saffron Cauliflower Rice

Wednesday:  Curried Goat (Grass-fed) (S) with Red Lobster Biscuits (S)

Thursday: Pressure Cooker BBQ Chicken with kale chips cooked in the insta-pot (E)

Friday: Family Pizza Night (S) with Triple Meat Pizza (S).

Saturday: Grilled Hotdogs and Brawts (S) with a side of Brussel Sprouts

Sunday: Spinach Artichoke Dip (S) with THM bagels

Root Beer Chocolate Cake

INGREDIENTS

CAKE:

  • 3 cups Baking Blend
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Xilitol
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter or coconut oil
  • 4 large eggs beaten
  • 1 teaspoon vanilla
  • 1 can of Zevia Ginger Root Beer

PECAN FROSTING:

  • 1/2 cup unsweetened whipping cream
  • 1/2 cup sweetener Swerve Confectioners
  • 1 egg yolk
  • 1/4 cup butter
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract
  • 1 cup pecans

Baking the Cake:

  1. Stir together the dry ingredients: baking blend, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
  2. Mix together root beer, eggs, coconut oil, and vanilla.
  3. Add to the dry ingredients and beat with an electric blender until well combined. The batter will be fizzy at first.
  4. Pour mixture into greased pan.
  5. Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean

Preparing the Frosting:

  1. Combine whipping cream, sweetener, egg yolk, vanilla and butter in a saucepan.
  2. Heat over medium heat. When it starts to boil, sprinkle in xanthan gum.
  3. Continue heating until thickened.
  4. Remove from heat and stir in and pecans.
  5. Spread mixture over cooled cake.