WonderFALL Menu!

WonderFALL 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. With Thanksgiving one week away, we decided to add a little fall fun to the menu. Time for some cranberries, turkey and stuffing!


Monday: Hubby Lovin’ Chicken (S), Page 218 of the book, Trim Healthy Table This is Pearl Barrett and Serene Allison’s newest book and it is filled with yummy delicious wholesome recipes to try. This delightful chicken dish adds a unique blend of spices for a creative Monday meal.

Tuesday:  Taco Tuesday! (S or E) Add beans for some energy and pair with low fat cheese or take away the beans and add some yummy cheddar for satisfying!

Wednesday:Loaded Sweet Potatoes (E). So delicious and so very easy to make

Thursday: Chicken Pot Pie (S) with leftover chicken and the crust made with Mozzarella Bread 

Friday: Carb Friendly Pizza & Movie Night (S)

Saturday: Pumpkin Pie Soup (S) An old favorite, this is one of our favorite fall soups!

Sunday: Black Bean Chili (E) ! Who doesn’t love chili on a chilly fall evening?  This is a new recipe we are trying from Joy Filled Eats!

For my Sweet Tooth

For snacks, I have a lot of tasty desserts listed and I hope I have the time for them all! From pumpkin custard and brownies, to low carb truffles and Sopapilla Cheesecake,  I defiantly had a sweet tooth while designing this menu.  Thank goodness for Trim Healthy Mama’s sugar-free lifestyle!  I have my desserts and enjoy them, too!

Pumpkin Pie Soup (E)
  • 1 sautéed onion
  • 4 large sweet potatoes cooked
  • 4 cups chicken or vegetable broth
  • 1 cup pumpkin
  • 1 can of white navy beans
  • 1 bag of riced cauliflower
  • 1 tsp sea salt
  • Pumpkin pie spice to taste (I used closed to 1/2 Tablespoon)
  • Dash of cayenne
  • Cinnamon to taste
  • Dash of paprika


To cook my sweet potatoes, I wrap in foil, place in the Instapot for 12 mins on manual pressure with a natural release. Let them cool then blend in the rest of the ingredients in the mixer. Place back into the Instapot and set on soup for 30 mins. Top with pumpkin seeds.

New Crust Creation:

  • 2 cups mozzarella cheese
  • 1 tablespoon cream cheese
  • 1 egg
  • 1/2 cup baking blend
  • 1/4 cup psyllium husk
  • 1/4 cup nutritional yeast
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.

Cranberry Chia Preserves is a recipe I created a couple years ago adapted from a Facebook post. This recipe is delicious, so very easy and done is less than 15 minutes!! Tart but sweet, this fall recipe can be used on top of bread, turkey or just a spoon full of yum.

  • 1 (12 oz.) bag of fresh cranberries
  • 2TBSP chia seeds
  • 1 cup water
  • 1/2 cup xylitol
  • 1 TBSP Braggs Apple Cider Vinegar
  • 1 teaspoon almond extract (optional)
  • orange zest or 1 drop of orange essential oil, (optional)
  • a dash of crushed red pepper (optional)

Bring all ingredients to boil, simmer for 10-12 minutes. Store in mason jars. This recipe made approx. 1 1/2 pints. Refrigerate.

Feeling Creative try some of these other additions to the preserves:

  • A cup of frozen raspberries
  • A cup of frozen strawberries
  • A cup of frozen rhubarb

Time to Nickel and Dime

Time to Nickel and Dime

Visiting my Greatest Generation Grandparents was always a treat. We were blessed to live only a few hours away from my Dad’s parents and they played an impressionable role often coming to visit and treating us to weeks at Grandparents “Camp”. So many childhood moments were spent visiting, learning and being enriched with midwestern values.  These experiences and their personal stories created a framework for who I am today I hope to share some of their amazing traditions.

This past week, after our electric bill showed up, one such memory popped into our heads. My older sister and I recall Grandpa handing us a roll of nickels one visit.  The roll of coins was ours by the end of the stay, if we remembered to turn off the lights as we left the room.  If we were caught leaving the room with the lights still on, however, we would owe Grandpa a nickel. If memory serves me right, my sister had an almost full roll where as was a few cents short by the end of the week (Oops, LOL). This particular memory made in impact on me that to this day I can’t leave a room or my house without all the lights being turned off.  So imagine my anxiety when all of a sudden my own children were leaving lights on all over the house. All I could envision is how much money I would have owed my Grandparents.  So, my husband and I figured why not give it a try?  Which child of mine is going to have a whole roll of nickels by the end of the week and which will be short a few cents?  Sorry babies, its time to Nickel and Dime ya’ Great Grandpa style.

Our Weekly Menu

Our Weekly Menu!

Hello November, it’s time for a little treat.  Make the most of your eating plan and enjoy your week. We are trying something a little different this week and are tastebuds are buzzing with some of the yummy recipes.



Monday: Chicken Quinoa Bowl E

Tuesday:  Asian Chili Salmon with Sweet potato

Wednesday: Stuffed Bell Peppers

Thursday: Sweet Potato  & Boneless Pork Chops 

Friday: Slow Cooker Teriyaki Chicken with Broccoli

Saturday: Atlantic Cod with Roasted Brussel Sprouts

Sunday: Top Sirloin Steak with side of dark greens



Pumpkin Gummy Candy I’ll be using the tart cherry recipe but with pumpkin juice to make these gummy candies.

Apples and Sunbutter