Trim Healthy Mama Menu

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How can it already be the end of November?  Wow, how the time has flown. As we gear up for the month of December, our Trim Healthy Mama menu is a relatively simple week with a few sprinkled goodies to try for potential gifts.  Monday, I’m excited to create Cry No More Brownies found on page 314 of the Trim Healthy Mama Cookbook. I know this will be a decadent treat for the kids lunches and for me, a delightful snack.  On Tuesday I’ll give Pecan Pralines a try. Hopefully they turn out as delicious as they look so I can gift a few to the neighbors (if I don’t eat them all first).  As for our dinners, our line up is as follows:

Monday:  Simple Egg White Breakfast Casserole with Bacon, Smoked Gouda & Spinach. (S) I didn’t get a chance to make this with so many leftovers from Thanksgiving. So this choice rolled over to this week.

Tuesday: Bean Tacos. (E) This is a quick and easy choice for my kids favorite weekday meal: Taco Tuesday.  I keep this an energizing meal by using small bits of low-fat cheese (mozzarella or feta) and using blue chips or low carb tortillas.

Wednesday: Hot Dogs. (S) Another favorite meal, my kids love their hot dogs. In place of a bun I use romaine lettuce leaves or wrap in a low carb tortilla. When shopping for hot dogs, I try to go with a healthier choice such as Hebrew Nationals.

Thursday: (S) Chicken Pot Pie. My husbands choice for this week is Chicken Pot Pie. For a delicious crust, check out this link and try the cheddar herb crust.  Since I crockpot the inside of the pie, to keep from drying out the chicken, I add it frozen then cook on low for the day.

Friday: Low Carb Perfect Pizza. (C/O or S) A family favorite, we go with a variety of recipes in the hopes of finding the perfect fit for our crew.

Saturday: Grilled Fish with Sweet Potatoes. (E) To keep the kids happy, I usually bread their fish but my husband and I like to grill our fish with a side of sweet potatoes.

Sunday: Hummingbird Pancakes. (E).  Who doesn’t love a breakfast choice for dinner.  Here is what I came up with for a Southern Favorite Cake turned pancake:

Hummingbird 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 very ripe mashed bananas
  • 1/2 cup drained crushed pineapple
  • 1 cup almond milk

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.

To see a full copy of our menu, click on this link. Have a lovely week!

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