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 website, books and various social media platforms. The holiday festivities have begun and with it an excitement in the air. The kids are thrilled for Christmas decorating and baking.
Monday: Simple Tacos (S or E) For an S version we use low carb tortillas with low fat plain yogurt, cheese, a sprinkle of tomatoes and ground turkey. For an E, however we use low carb tortillas, bean mixed with ground turkey, mozzarella cheese, tomatoes, corn and other yummy taco fixings.
Tuesday: Spaghetti (E) Made with Dreamfield Pasta or Spaghetti Squash for noodles and ground turkey with low sugar sauce.
Wednesday: Hot Dogs with a Side Salad (S)
Thursday: Pumpkin Soup (E) * See recipe below
Friday: Low Carb Pizza, crust made with cheese flower Biscuit on page 248 of the book Trim Healthy Table.
Saturday: Bacon Crusted Chicken Bacon and Chicken! Yumm! This is going to be a crowd pleasing meal.
Sunday: Southwestern Meatloaf Simple yet delicious, this meal will be happy ending to the busy week.
For my Sweet Tooth
Lemon Bars (S)-With Lemon flavor a favorite with my kids, Buttery Lemon Bars are sure to be a hit.
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.