Our Weekly 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.

Menu

Monday: Addictive Greek Chicken  (S), Page 224 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. We had a request this week for steak from our middle daughter.  Our kids love black olives so I bet this meal will be a winner.

Tuesday:  Out to Dinner- Rodan+Fields Product Launch-Choose S

Wednesday: Cheesy Chicken Spaghetti Casserole (S) page 120 of Trim Healthy TableMade with THM Noodles, I may have to keep the noodles and chicken separate for the kids. But, this meal looks amazing!

Thursday: Loaded Broccoli and Cheese Soup (S), Page 152 of the book, Trim Healthy Table. Creamy and filled with nutrients, this will be a perfect make-ahead meal.

Friday: Carb Friendly Pizza & Movie Night (S).  There are a couple new recipe’s for crusts in the book Trim Healthy Table that we’ve been meaning to try!

Saturday:Blackened Shrimp Tacos (E), Click on the link and you’ll see why I picked this yummy meal. It looks and sounds amazing. Instead of using mayo, however, I will use non-fat yogurt to keep it an E.

Sunday: Breakfast for Dinner (E)- Waffles! Blender Freezer Waffles page 336 in Trim Healthy Table

For my Sweet Tooth

Low Carb Rolls (E)- This recipe calls for two eggs which would make it a crossover so I’ll add extra egg whites to stay within an E.

Creamy Pumpkin Chocolate Fried Taco (S) 

Our Weekly Menu with Light and Fluffy Quiche

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Our Weekly 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.

Menu

Monday: Good Grub (S), Page 64 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. We had a request this week for steak from our middle daughter.  This delightful, easy and quick meal will be the perfect fit.

Tuesday:  Quiche (S) Our kids love their tea parties and who doesn’t like a tea celebration at dinner!

Wednesday: Spaghetti (E) Made with Dreamfield Pasta and sugar-free sauce. For the weeks the kids have been asking for a noodle dish, spaghetti with low carb pasta is the perfect match.

Thursday: World’s Laziest Lasagna Skillet (S), Page 69 of the book, Trim Healthy Table. I’m pretty sure it was the name of the recipe which made me add it to this week’s menu. Easy, quick and delicious -yes, please!

Friday: Carb Friendly Pizza & Movie Night (S).  There are a couple new recipe’s for crusts in the book Trim Healthy Table that we’ve been meaning to try!

Saturday:Blackened Fish Tacos (E), page 60 of the book, Trim Healthy Table. Crispy fish packed with a yummy beans and low carb tortillas.

Sunday: Chicken Nuggets (S)- One of our favorite family recipes, our chicken is baked not fried but just as popular.

For my Sweet Tooth

Lemon Cream Pie (S) page 408 in Trim Healthy Table.

Pumpkin Cream Cake (S) 

Light and Fluffy Quiche

Ingredients:

  • Optional Pie Crust
  • 1 cup Shredded Mexican Blended Cheese
  • 1 cup mozzarella Cheese
  • 1/2 cup Parmesan Cheese
  • 4 oz Cream Cheese
  • Green Onion
  • Handful of Kale
  • Cooked Sausage Bites
  • 4- slices Cooked and Bacon Crumbles
  • 8 Eggs
  • 1 cup Whipping Cream
  • 1 Tablespoon Italian Spice Blend
  • Salt and Pepper to taste

Directions:

  1. Layer the Pie Crust or Baking Dish with Cheese, Kale, Sausage, Cooked Bacon and onion.  
  2. In medium bowl, combine eggs, milk or cream, and then add salt, pepper and Italian Spice blend . Beat until smooth and pour over cheese and meat.
  3. Place prepared pie in preheat oven (375 degrees F)  If using a crust you may choose to cover with foil to protect it. 
  4. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown. Remove the foil, if used and continue to bake for 15 mins if the quiche is not set. 

 


			

Our Weekly Menu and Pumpkin Curry

Our Weekly 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.

Menu

Monday: Idiots Chicken (S), Page 223 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. I feel in love with the fun name and the blend of easy ingredients for a busy Monday.

Tuesday:  Whole Roasted Chicken (E) One of my favorite Insta-pot recipes, this quick and easy roasted chicken is easy as it is delicious.  With the extra juice, we freeze and save in muffin tins for chicken stock.

Wednesday: Flaky Parmesan Tilapia (S) page 227 of the new Trim Healthy Table Cookbook. With leftover fish in the freezer, this will be a quick and easy meal.

Thursday: Mung Dal Pumpkin Curry (E) * see below for the recipe.  Pumpkin season is in full swing and another pumpkin soup was requested for this week.  So, I changed it up this week for a high protein meatless stew.

Friday: Carb Friendly Pizza & Movie Night (S)

Saturday:Happy Harvest Soup (S) Briana Thomas’ recipes are always filled with flavor and delicious.  I can’t wait to try this fall soup.

Sunday: BBQ Ribs  (S)- to keep this THM, I will have to substitute the apple juice.  Instead I may go with a Zevia or Bai flavored water drink.

For my Sweet Tooth

Velvety Chai by Briana Thomas

Chocolate Chip Peanut Butter Cookie Bars This is a repeat of last week since we didn’t get a chance to make them.  (made with Sunbutter for the \peanut allergy in our family) page 429 in the new Trim Healthy Table Cookbook

 

Pumpkin Mung Dal Curry (E)

Ingredients

  • 1 cup Mung Dal
  • 2 cups chicken stock
  • 1 cup pumpkin
  • 1 onion
  • 1 tsp cumin
  • dash of cayenne
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1st garam marsala powder
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 cup almond milk
  • 1 tsp butter
  • 2 tomatoes chopped

Directions:

Set the Instapot on the saute mode. Add the 1 tsp. of butter and onion.  Cook onion until tender.  Add in spices (cayenne, cinnamon, nutmeg, marsala powder, curry & turmeric) cook for about 30 seconds to 1 minute. Turn off saute.  Add the remaining ingredients (Mung Dal, chicken stock, pumpkin, almond milk and chopped tomatoes).  Cook on manual for 10 mins.  Quick release pressure.

Our Weekly Menu

Our Weekly 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.

Menu

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: Sausage and Cheese Calzones (S) With the inspiration of our daughters Unofficial Harry Potter Cookbook, we made yummy meat pies with the same Stromboli dough listed in this link.  Delicious and a family favorite we decided to give the sausage and cheese version a try with the same crust.

Wednesday: Black Bean Chicken Salad (E) Our family loves black beans so, for a quick and easy E meal, this recipe will be well loved by our kids. 

Thursday: Cheesy Tuna Casserole (S) page 125 of the new Trim Healthy Table Cookbook. This traditional recipe has a whole new makeover with cauliflower and plan-approved bread.

Friday: Carb Friendly Pizza & Movie Night (S)

Saturday: Low Carb Chicken Bundles (S) Cream cheese mixed with chicken with a flaky crust, I’m excited to try this recipe. 

Sunday: Pumpkin Pie Soup (E)* See Below It’s the first day of October and what better time for a savory pumpkin stew?!

For my Sweet Tooth

French Silk Pie (S) page 415 of the new Trim Healthy Table Cookbook

Chocolate Chip Peanut Butter Cookie Bars (made with Sunbutter for the peanut allergy in our family) page 429 in the new Trim Healthy Table Cookbook

 

Pumpkin Pie Soup (E)

Ingredients

  • 4 large sweet potatoes cooked
  • 1 bag frozen riced cauliflower
  • 1 bag frozen seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup 12 ounce canned pumpkin
  • 1 can of white navy beans
  • 1 cup of plain Greek yogurt
  • 1 cup unflavored almond milk
  • 1 tsp lemon
  • 1 tsp sea salt
  • Pumpkin pie spice to taste
  • Dash of cayenne
  • Cinnamon to taste
  • Dash of paprika

    Directions:

    Blend in mixed until smooth and orange.  Add more liquid if needed. Cook in crockpot all day or simmer on stove for a half hour. For extra flavor consider adding minced apples, roasted pumpkin seeds or sunflower seeds.

 

3-Ingredient Ice Cream Bread

Ice Cream Bread-Trim Healthy Mama Style (E)

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Simple quick and delicious this energizing bread is perfect for an afternoon tea.  Grab a pint of your favorite Halo Top (or another low sugar/carb friendly brand) ice cream, baking powder and your baking blend.  That’s it!!

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Ingredients
  • 1 pint (2 cups) of Halo Top or Low Sugar/Carb friendly ice cream
  • 1 1/4 cup Baking Blend
  • 2 tsp. aluminum-free baking powder
  • add 1 tsp. baking soda for a fluffier bread (optional)
Directions:

Preheat your oven to 350 degrees. Combine melted ice cream, baking blend and baking powder.  Pour batter into lightly prepared baking pan and spread evenly (I like to use a silicone dish so I don’t have to use cooking spray). Bake for 35-40 minutes or until a toothpick inserted come out clean. Cool on a rack and enjoy!  Double the recipe for a bunt cake.

 

Meal Plan Monday

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Meal Plan Monday

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. Last weekend we enjoyed a lovely visit from my folks. Plus a larger prepared meals means leftovers for us! Yay!

Menu

Monday: Leftover Tacos (Chicken and Turkey) E or S 

Tuesday: Chicken Pot Pie (S) with leftover chicken made with Mozzarella Bread 

Wednesday: Spaghetti with Spaghetti Squash Noodles (E)

Thursday: Chicken Enchiladas (S) – I’m excited about this delicious meal choice!

Friday: Carb Friendly Pizza & Movie Night

Saturday: Shepherd’s Pie (S) I came across this delicious recipe today. I am so excited to try this dish!

Sunday: Breakfast for Dinner- with Mocha Waffles  (E).  We didn’t get a chance to try this yummy recipe so it’s back on the menu for Sunday night.  Best part about waffles and pancakes for dinner, breakfast is already made for Monday morning!

For my Sweet Tooth

Gorilla Bread:  This recipe was as huge hit! I even had couple with my breakfast the next morning.

Oatmeal Cookies (E) – See Recipe Below

Oatmeal Cookies

Ingredients

  • 2 cup Instant Oats
  • 1 cup THM Baking Blend
  • 1/2 Cup Sprouted Rye or Spelt flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp. Ground Cinnamon
  • Pinch of Sea Salt
  • 2 tbsp. Organic, Unsalted Butter, Melted
  • 1 Tablespoon Black Strap Molasses
  • 1 Tablespoon Honey (optional)
  • 4 Egg Whites (or 3/4 cup)
  • 1 tsp Vanilla Extract
  • 1/2 cup Swerve

Other Optional Items to Add to your mix:

  • 1 cup Finely Diced Red Apple
  • 1 cup Raisons
  • 1 sugar-free chocolate chips

Directions:

  1. Mix together the dry ingredients: oats, baking blend, four, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a separate bowl, combine the melted butter, egg whites, molasses, honey and vanilla and swerve.
  3. Mix the wet and dry ingredients together, then add in any of the optional items.
  4. Preheat the oven to 325.
  5. Line a baking sheet with a silicone baking mat, scoop out a tablespoon for each cookie. Bake at 325 for 13-15 minutes then cool for 2-3 minutes before removing from the cookie sheet.

Our Weekly Menu

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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. This week is full of excitement as we start our school year and family is coming into town for a visit!  We are all ready for this fun week to begin!

Menu

Monday: Easy Bacon Cheeseburger Soup (S), We are ending the first day of school with a delightful and easy soup.

Tuesday: Sweet and Sour Chicken (E) Our three kids love our stir-fry days.  This flavorful chicken will be a welcome dinner choice.

Wednesday: BBQ Bacon Cheeseburger Meatloaf, (S) rich with flavor, this quick and easy menu choice will be perfect for the first week of school.

Thursday: Sweet Quiche and Watermelon Salad (C/O) for evening tea with Nana and Papa.  *See Below

Friday: Carb Friendly Pizza & Movie Night with Nana and Papa (S)

Saturday: Grilled Hot Dogs and Zucchini Fries in the airfryer (S)

Sunday: Breakfast for Dinner- with Mocha Waffles  (E)

For my Sweet Tooth

Tart Cherry Candy

Cheesecake Berry Salad Sweet light and full of flavor, this dessert is the perfect mid-afternoon snack.

Watermelon Salad
This last weekend I went out for tea with a good friend. While there we enjoyed a delicious salad that was so surprising with it’s flavor.  Here is my copycat Watermelon Salad recipe.

Ingredients:

  • 1 small watermelon, cubed
  • Feta Cheese
  • 1 large cucumber- peeled and cubed
  • a few mint leaves
  • blueberries (this is my addition)
  • Balsamic vinegrette

Directions:

Toss the above all but the balsamic vinaigrette in a bowl  Serve and top with vinaigrette.

Light and Fluffy Quiche

Ingredients:

  • Optional Pie Crust
  • 1 cup Shredded Mexican Blended Cheese
  • 1 cup mozzarella Cheese
  • 1/2 cup Parmesan Cheese
  • 4 oz Cream Cheese
  • Green Onion
  • Handful of Kale
  • Cooked Sausage Bites
  • 4- slices Cooked and Bacon Crumbles
  • 8 Eggs
  • 1 cup Whipping Cream
  • 1 Tablespoon Italian Spice Blend
  • Salt and Pepper to taste

Directions:

  1. Layer the Pie Crust or Baking Dish with Cheese, Kale, Sausage, Cooked Bacon and onion.  
  2. In medium bowl, combine eggs, milk or cream, and then add salt, pepper and Italian Spice blend . Beat until smooth and pour over cheese and meat.
  3. Place prepared pie in preheat oven (375 degrees F)  If using a crust you may choose to cover with foil to protect it. 
  4. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown. Remove the foil, if used and continue to bake for 15 mins if the quiche is not set. 

Our Weekly Menu

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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.

Menu

Monday: Sweet Potato Chili (E) Looking for meal full of flavor and a fun twist on chili, check out this fun link.

Tuesday: Chicken Cordon Blue Casserole (s), Quick & easy, this recipe will be a welcome treat!

Wednesday: Grilled Steak Fajitas (S) Steak if a favorite food in this house, the kids are going to love our meal tonight.

Thursday: Sweet Onion Teriyaki Stir-fry with Brown Rice (E) I’ve been searching for some creative fun E meals that add a lot of flavor.

Friday: Breakfast for Dinner (S or E) 

Saturday: Buffalo Bacon Jalapeno Poppers (S) Bacon wrapped peppers and cheese, YUM!  for the kids we will use regular peppers.

Sunday: Lazy Spinach Artichoke Chicken (S) We love artichoke and spinach dip, why not dress up chicken with the same flavorful taste!

For my Sweet Tooth

Raspberry Cheesecake Bites, just take a look at this blog and you’ll see why this tasty morsel is going on the menu this week!

 

Gorilla Bread:  Yummy, sticky and gooey, this treat is sure to be a win.

Our Weekly Menu

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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.

Menu

Monday: Chicken Fingers (E/S/FP) I combine baking blend, parmesan cheese, nutritional yeast and a variety of spices to coat the chicken.

Tuesday: Spicy Bacon Chicken Casserole (S) For my kids, I’ll leave out the chicken to serve separate. They are not huge fans of casserole.

Wednesday: Sausage Cream Cheese Pinwheels (S) with Red Lobster Biscuits (S)

Thursday: Pressure Cooker BBQ Chicken with kale chips cooked in the insta-pot (E)

Friday: Family Pizza Night (S) with Triple Meat Pizza (S).

Saturday: Stuffed Breakfast Biscuits (S)

Sunday: Jalapeno Popper Dip (S) with THM bagels For the little ones, I’ll leave out the jalapenos adding later for the adults.

For my Sweet Tooth

This week I’m hosting a Bon Cook online event.  So, I have goal to cook a sweetie daily to demonstrate how easy these dishes are to use and clean.

Blueberry CheeseCake Delight, cheese cake topped with berries, my girls will vote for this dessert first.

Pressure Cooker Chocolate Pots, warm, gooey chocolate is the perfect way to end the evening.

Frosted Peppermint Pie, On these hot summer days, icebox sweets are the way to to!

Fruity Summer Delight, Toped with fruit, this sweet dessert looks delicious.

Root beer Chocolate Cake * See Recipe Below

 

Root Beer Chocolate Cake

INGREDIENTS

CAKE:

  • 3 cups Baking Blend
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Xilitol
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter or coconut oil
  • 4 large eggs beaten
  • 1 teaspoon vanilla
  • 1 can of Zevia Ginger Root Beer

PECAN FROSTING:

  • 1/2 cup unsweetened whipping cream
  • 1/2 cup sweetener Swerve Confectioners
  • 1 egg yolk
  • 1/4 cup butter
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract
  • 1 cup pecans

Baking the Cake:

  1. Stir together the dry ingredients: baking blend, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
  2. Mix together root beer, eggs, coconut oil, and vanilla.
  3. Add to the dry ingredients and beat with an electric blender until well combined. The batter will be fizzy at first.
  4. Pour mixture into greased pan.
  5. Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean

Preparing the Frosting:

  1. Combine whipping cream, sweetener, egg yolk, vanilla and butter in a saucepan.
  2. Heat over medium heat. When it starts to boil, sprinkle in xanthan gum.
  3. Continue heating until thickened.
  4. Remove from heat and stir in and pecans.
  5. Spread mixture over cooled cake.

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Pie Crust

Pie Crust

(Low Carb, Sugar-Free, THM S)

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We made a delicious quiche (recipe to follow) this weekend and my daughter loves pie crust.  So, I came up with this quick recipe to try.  It was a huge hit.  This is my first Low Carb, Sugar-Free Pie Crust to roll out without breaking into pieces and it’s light and flakey. Added bonus, the scraps make a easy cookie. With the extra crust, I sprinkled cinnamon and a bit of xylitol on to the rolled out dough and cooked it for 10 minutes at 375.

 

Ingredients
Instructions
  1. Preheat oven to 375
  2. Mix baking blend, salt and xantham gum together in a medium bowl.
  3. Cut butter into baking blend until meal forms.
  4. In a measuring cup, crack egg and add 1 tablespoon ACV then fill to the 1 cup mark with almond milk.
  5. Slowly add wet ingredients to dry and blend until a ball is formed.
  6. Place onto parchment paper. Cover with a second layer and roll out to form a crust. If the dough is sticky, you may wish to sprinkle more baking blend.
  7. Peal the top layer of parchment paper from the crust. Flip into pie dish then peal the second layer of parchment paper.
  8.  Prick the bottom of the crust with a fork. Bake at 375 for 10 minutes. Remove from the oven and let cool.