Trim Healthy Mama Menu


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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