Another trip is planned for our little crew and this week we are headed to see family. We are all excited to meet our newest nephew and have some cousin playtime! In addition, this week had to be easy & quick meals since we have packers coming to load up our house-hold goods. A fun and action packed week, it will surely be one to remember. Needed a couple recipes to add to your weekly men, see our choices and a few recipes below. For our full menu, click on this link. Click here to learn more about the Trim Healthy Plan.
Monday: Pan Seared Chicken with Mango Salsa (E)
Tuesday: Tacos with low carb tortillas (S)
Wednesday: Spaghetti with spaghetti squash (FP)
Thursday; Beach Chili (E)
Friday: Traveling Choose S or E
Saturday: Traveling Choose S or E
Sunday: Low Carb Pizza
Pan Seared Chicken with Strawberry Mango Salsa
For the Chicken
- 1 pound chicken
- 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
- Into a blender, place two low-carb tortillas, 1/2 cup parmesan cheese, a sprinkle of salt and petter, a tsp. of nutritional yeast, a varsity of Italian Spices to your mix and blend into a meal.
- Dip chicken first into the egg whites and dredge through the tortillas mixture to coat on each side.
- Spray a large skillet with coconut oil and place over medium heat. Cover, and continue cooking 3-5 minutes, turn over over and cook for an additional 3-5 minutes or until chicken juices run clear. Cover with mango salsa and serve warm
Strawberry Mango Salsa
- 1 cup mango 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.
Lavender Blueberry Pie Filling
- 4 cups blueberries
- 1/4 cup xylitol
- 1/2 cup lemon juice
- 1 tsp. cinnamon
- 1/4 cup baking blend
- 1 tsp gelatin
- 1 tsp. dried lavender
Combine all above ingredients and toss to coat blueberries. Place into a prepared pie crust, cover and bake at 375 degree for 35 minutes. Uncover bake for an additional 10 minutes. For a pie crust, consider using a low carb option from Trim Healthy Mama.
Our Trim Healthy Mama Lifestyle Menu is ready for the last week in April. Quite a few of the recipes use my favorite cooking tool, the Instapot. Not only does it speed up the time of dinner and desserts but I use a lot less pans/pots making cleanup a breeze. New to Trim Healthy Mama? Consider exploring the website , check out the Trim Healthy Mama book or order the helpful Cookbook!
For our full menu, click here.
Monday: Trim Mac Salad (S) page 181 from the Trim Healthy Mama Cookbook
Tuesday: Lasagna in the Instapot (S)- to make this fit into my Trim Healthy Mama Lifestyle I’m going to use the direction from this blog however I’ll use the Lazy Lasagna recipe from the Trim Healthy Mama Cookbook (page 140)
Wednesday: Crispy Fish (E) Page 178 from the Trim Healthy Mama Cookbook
Thursday: BBQ Honey Pork Chops (S) from Must Have Mom
Friday: From Scratch Pizza (C/O) from Gwen’s Nest
Saturday: Taco Soup (S) from Fit Mom Journey
Sunday: Crockpot Steak Bites (S) from Stock
Something Sweet: Chocolate Chip Cookies (S) by Briana Thomas
Happy Easter All! We are off to brunch but I just wanted to share our menu for this upcoming week! Enjoy and if you have questions, please comment below! For our full menu, click here
Monday: Roasted Fish with Sweet Potatoes Fries in the Air Fryer . (E) To adapt to an E for Trim Healthy Mama, only light spray the sweet potatoes with coconut oil or omit this step. Our fries turn out nicely without the extra oil.
Tuesday: Chicken Pot Pie Page 137 In the Trim Healthy Mama Cookbook (S). A family favorite, this hearty meal is worth the time. We are going to try and adapt in the Instapot for a shorter cooking time.
Wednesday :Smothered Burritos with Low Carb Tortillas(S) from Pressure Cooking Today . This is a quick, easy and delicious recipe.
Thursday: Hot Dogs with THM Crescent RollsLow Carb Sausage and Cream Cheese Crescents from My Fling with Food (S). We are going to use the crescent rolls from this blog and wrap around our Hebrew National Hot Dogs!
Friday: Family Pizza Night (C/O) Check out this yummy recipe from Gwens-Nest for a pizza crust idea.
Saturday: Whole Roasted Chicken (S) from Cooking with Curls . Last time we created this recipe, the chicken melted off the bone and tasted just like a rotisserie chicken.
Sunday: Bean Tacos (E) Our middle daughter’s birthday choice is simple and easy tacos. To make this an E, I use beans, quinoa, a bit a mozzarella cheese and low carb tortillas. For extra fun flavor consider adding strawberries and Feta Cheese.
This past week family visited and we didn’t fully stick with our menu. With that in mind, many of my recipes rolled over to this week’s menu. So, for tonight we enjoyed last week’s menu item, Mexican Quinoa Tacos. I ended up cooking them in the instapot for 10 minutes, which sped up the dinner process considerably. We also added ground turkey flavored with the extra red enchilada sauce (I purchased a 28oz and the recipe called for 14oz). It was a delicious energizing meal that everyone enjoyed. For more information about energizing meals and the plan I follow, Trim Healthy Mama, click here.
Yesterday we traveled to our local strawberry farm were we picked delicious red ripened strawberries. With a surplus of juicy berries, I created a few new recipes so delicious I added them again this week. This morning we made strawberry pancakes (See the recipe below) and Strawberry Syrup (also posted below). They were all gobbled up before I thought to snap a picture. I’ll make sure to post a picture later this week, when we recreate. Finally, this evening we made strawberry salsa that was also delicious! Hopefully more strawberry recipes and meals are to come! For now, here is this week’s line up. For our full menu, click here.
Monday: Low Carb Sausage and Cream Cheese Crescents from My Fling with Food
Tuesday:Mexican Quinoa Tacos (E) from Chelseas Messy Apron
Wednesday: Curry Chicken (S) from Paint the Kitchen Red
Thursday : Instant Pot Crack Chicken (S) Adventures of a Nurse
Friday: Pizza Night Movie Night
Saturday: Breakfast for Dinner (E) Strawberry Pancakes with Strawberry Syrup (See Below)
Sunday: Easter Dinner (S) Baked Ham with Glaze and non starchy veggies
Strawberry Pancakes (E)
- 2 cups old-fashioned rolled oats
- 1 cup baking blend
- 4 teaspoons aluminum-free baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups egg whites
- 1 cup low-fat cottage cheese
- 1 cup blended strawberries
- almond milk or water, if needed, to thin the pancake batter
Pour oats into the blender and mix until powered form. Add the rest of the ingredients into the blender and blend well until a smooth texture. Lightly coat a non stick griddle with coconut oil spray and set heat to low/low-medium heat. Pour pancake size amounts onto the griddle and cook until brown. Flip and repeat.
Strawberry Syrup (FP):
- 1 cup strawberries smashed
- 1 cup blended strawberries
- 1 cup water
- 3 Tablespoons Xylitol
- splash of vanilla extract
- 1/4 tsp. of xanthan gum or glucomannan
- pinch of salt
Combine ingredients in a small saucepan except xanthan gum Bring to a boil, then simmer. While whisking, add xanthan gum. Continue to simmer until sauce thickens.