Hello Fall! It’s Menu Time!

Hello Fall! Our Weekly Menu

Another week, another menu!  In planning for our buy week, I have updated our menu to fit our schedule.  Thank goodness for crockpots! Two of the recipes are repeated since I didn’t get a chance to create them.  Others dishes are family favorites and recipes I have pinned to try later. Have a most wonderful week, all!  Cheers to healthy eating and creative cooking!

Monday: Chicken Marsala- (S) from Bake at Midnite .  In order to make it fit Trim Healthy Mama guidelines, I am omitting the pasta and using baking blend with parmesan cheese as my breading.

Tuesday:Chicken Nuggets from a Mom on Time Out (S)

Wednesday: Jalapeno Chicken Bacon Chowder (S) from Darcie’s Dishes. My oldest daughter is really into soups and this delicious recipe is a favorite of hers.  I do adjust the dish so it’s not spicy for my three children.

Thursday: Our for dinner with the new Rodan+Fields product release, Radiant Defense! Whoohoo! For the kids it’s a hot dog kind of night.

Friday:Low Carb Pizza (C/O).- Friday is Pizza and a Movie for our family

Saturday: Butter Poppy Seed Chicken Casserole (S) page 56 of Necessary Foods.  The picture in the book sold me on this recipe.  I’m excited to try however, I know my kids won’t be thrilled with a casserole so I may put some chicken aside for them.

Sunday: Jalapeno Popper Turkey Chili (E) from My Recipe Magic is a family favorite. My husband requested this recipe to have leftover for lunches next week.

For dessert my girls have requested brownies. I had pinned this deep s recipe a while ago since it looks so tasty.  It’s time to give it a try and enjoy a dark chocolate treat!

Making the Menu

Making the 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: Chicken Pot Pie (S) with leftover chicken and the crust made with Mozzarella Bread 

Tuesday:  Taco Tuesday (E or S)

Wednesday: Hot Dogs/ Brats and Cauliflower Fries (S)

Thursday: Spaghetti Night! (FP)

Friday: Carb Friendly Pizza & Movie Night (S).  Here is the crust recipe my husband and I use for our pizza.  Make sure to double the recipe add baking powder for a thick crust.

Saturday: Grilled Chicken with Sweet Potatoes Fries

Sunday: Traditional Chili (E)-Who doesn’t love an easy and quick meal for a Sunday afternoon.  Fall, are you here yet?

For my Sweet Tooth

Pumpkin Gummy Candy I’ll be using the tart cherry recipe but with pumpkin juice to make these gummy candies.

Hello September Menu

Hello September Menu

You have to love the Easter Plate, LOL

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: Hardy Lentil Soup Chicken Sausage and Soup (E) Page 85 of the book, Trim Healthy Table.

Tuesday:  Sweet Lime Taco Joe (FP/S/E) Page 93 of the book Trim Healthy Table.

Wednesday: Creamy Chicken Enchilada with Spaghetti Squash (S) I’ll omit the beans and corn but add a bag of riced cauliflower for this tasty meal. Spaghetti noodles with sauce for the kids.

Thursday: Teriyaki Beef and Broccoli (S/E or FP), Page 82 of the book, Trim Healthy Table. Beef is a favorite meat in our family and one we don’t often create.  This kids will be excited!

Friday: Carb Friendly Pizza & Movie Night (S).  Here is the crust recipe my husband and I use for our pizza.  Make sure to double the recipe add baking powder for a thick crust.

Saturday: Hubby lovin’ Chicken (S), Page 218 of the book, Trim Healthy Table Our family has falling in love with this easy and flavorful meal.

Sunday: Traditional Chili (E)-Who doesn’t love an easy and quick meal for a Sunday afternoon.  Fall, are you here yet?

For my Sweet Tooth

Pumpkin Gummy Candy I’ll be using the tart cherry recipe but with pumpkin juice to make these gummy candies.

 

First Week of School Menu

First Week of School 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. School starts tomorrow for our three.  They each got to choose their personal favorite meals.

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. Our Second Grader loves turkey Sausage and our kids are HUGE Harry Potter Fans. Why not celebrate heading back to our local Hogwarts.  We may pull out the sorting hat for this meal.

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) Kindergartener approved.

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 almost October right?! Time for some savory pumpkin stew! (4th Grader Choice)

For my Sweet Tooth

French Silk Pie (S) page 415 of the new Trim Healthy Table Cookbook. This is my vote, I LOVE chocolate!

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

 

Weekly Menu with Oatmeal Cookies

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: Open House, Deli Meat, Cheese and low fat crackers plus a small veggie and fruit platter

Tuesday: Taco Tuesday (Chicken and Turkey) E or S

Wednesday:Shepherd’s Pie (S) I came across this delicious recipe today. Now a family favorite!

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

Friday: Carb Friendly Pizza & Movie Night

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

Sunday:Butternut Squash Enchilada Casserole (E) We will sub low carb tortillas to fit this delicious recipe into our energizing (healthy carb) meal.

For my Sweet Tooth

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

Tart Cherry Candy

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 with Strawberry Peach Salsa

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: Parmesan Crusted Tilapia airfyed with Peach Salsa (E) * See Recipe Below

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: BBQ at the School at Meet the Teach

Thursday: Sugar-Free Spaghetti with Dream-Field Pasta (E)

Friday: Family Pizza Night (S) with Triple Meat Pizza (S).  This crust looks promising on our quest for the perfect THM option.

Saturday: Cheeseburger Pie (S) page 149 of the Trim Healthy Mama Cookbook

Sunday: Eggroll in a Bowl (S or E) page 63 of the Trim Healthy Mama Cookbookwith our own added additions such as water chestnuts, baby corn and sprouts.

For my Sweet Tooth

Snickers Pie (We have a peanut allergy in the house so I used pecans instead of peanuts and the results was amazing!)

Frosted Peppermint Pie, On these hot summer days, icebox sweets are the way to to! Now that I have an ice cream maker this treat will be double sweet!

Parmesan Crusted Tilapia
  • 4-5 Tilapia Filets
  • 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
  1. Into a blender, place two low-carb tortillas, 1/2 cup parmesan cheese, a sprinkle of salt and pepper, a tsp. of nutritional yeast, a varsity of Italian Spices to your mix and blend into a meal.
  2. Dip fish first into the egg whites and dredge through the tortillas mixture to coat on each side.
  3. Preheat airfryer to 390 degrees. Cut tilapia into fork sized pieces and add to a bowl. Blend onion powder, paprika, the juice of half a lime, salt and pepper. Marinade for 20 mins.
  4. Coat the Tilapia and coat with baking blend. Place fish into airfyer and cook for 15 minutes. If you airfryer is smaller, you may have to do in shifts.
  5. Serve with mango salsa and serve warm 
Strawberry Peach Salsa

Ingredients

  • 1 cup peaches 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.

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

Tuesday: Grilled RibEye Steak (S) with Saffron Cauliflower Rice

Wednesday:  Curried Goat (Grass-fed) (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: Grilled Hotdogs and Brawts (S) with a side of Brussel Sprouts

Sunday: Spinach Artichoke Dip (S) with THM bagels

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.

Our Weekly Menu!!

This week’s menu is ready to go. We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison.  I encourage you to check out their websitebooks and various social media platforms.

Monday: Alfredo with Spaghetti Squash for Noodles (S)

Tuesday: Family Style Pizza Chili (E)

Wednesday: Trim Mac Salad (S) Page 181 from The Trim Healthy Cookbook

Thursday: Sushi made with Cauliflower (C/O)

Friday: BBQ with Camp (S)

Saturday: Family Pizza Night (S) with Cauliflower Crust.  This crust looks promising on our quest for the perfect THM option.

Sunday: Breakfast for Dinner (S)- with breakfast sandwiches on  Low Carb Bagels

 

For My Sweet Tooth:

 

Chocolate Breakfast Cookies (S) Who doesn’t love cookies for breakfast or chocolate, yum?

1 minute Low Carb Brownie (S) I think I’m craving chocolate.

Marshmallows (FP) Page 389 We’ve gotten into using Gelatin and really love these gummies. They are so easy and quick to make!

 

Insta-Pot Pizza Chili
  • 2 pound ground turkey
  • 1 medium onion diced
  • 1 tsp butter
  • 2 cans RoTel Diced Tomatoes with Green Chilies
  • 2 cans of the following beans (Black, any kind of White & Kidney)
  • 1 – 2 Tablespoons chili powder (depending on how spicy you like your chili)
  • 1 Tablespoon cumin 
  • 1 Tablespoon Italian Seasoning
  • 1 tablespoon apple cider vinegar
  • 1 cup chicken stock
  • Himalayan salt and pepper to taste
  • 1 cup chicken stock low sodium
  • 3 ounce can of tomato paste.
  • 2 cans of sugar-free pizza sauce

Press Sauté button and add butter and onion and ground turkey. Once the onion and turkey has been cooked, turn off Sauté mood and add the rest of the ingredients. Close lid and pressure cook on chili at High Pressure for 30 minutes, followed by Natural Release. Open the lid carefully.

Our Weekly Menu July 15-22

 

This week’s menu is ready to go. We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison.  I encourage you to check out their websitebooks and various social media platforms.

Monday: Hamburgers wrapped in a Lettuce Bun

Tuesday: Quesadilla style Tacos for Taco Tuesday (S or E depending on Cheese)

Wednesday: Cheesy Meatball Soup (S) Saw this recipe on Pinterest and I had to add to our menu this week.

Thursday: Chicken Marsala with Dream-Field Pasta (E) Pull out the Instapot, this recipe looks delicious!

Friday: Family Pizza Night (S) with Fathead Pizza Crust (S).  This crust looks promising on our quest for the perfect THM option.

Saturday: AirFryer Mahi Mahi Tacos (E or S) * See Recipe Below

Sunday: Breakfast for Dinner (S)- with breakfast sandwiches on  Low Carb Bagels

 

For My Sweet Tooth:

 

Chocolate Breakfast Cookies (S) Who doesn’t love cookies for breakfast or chocolate, yum?

1 minute Low Carb Brownie (S) I think I’m craving chocolate.

Insta-Pot Chocolate Zucchini Cake (S) Yes, more chocolate! We will see which one is our favorite chocolate recipe!

 

Recipe

Air Fry-ed Mahi Mahi Tacos (E)

Ingredients

For the Fish:

  • 3- 4 fillets of Mahi Mahi
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 lime
  • pinch of salt
  • pepper
  • 1 cup baking blend

For the Taco:

  • low carb tortillas
  • 1/4 cup plain greek yogurt
  • Tablespoon of lime
  • 1 can of drained and rinsed black beans
  • 1 bag of baby kale
  • sugar-free salsa

Instructions

  1. Preheat airfryer to 390 degrees. Cut Mahi Mahi into fork sized pieces and add to a bowl. Blend onion powder, paprika, the juice of half a lime, salt and pepper. Marinade for 20 mins.
  2. Coat the Mahi Mahi and coat with baking blend. Place fish into airfyer and cook for 15 minutes. If you airfryer is smaller, you may have to do in shifts.
  3. Combine greek yogurt with a Tablespoon of lime and some salt and pepper in a small bowl.
  4. You may choose to toast or broil your low-carb tortillas in the oven to warm them.
  5. Assemble your tacos with fish, beans, yogurt blend, kale and salsa.

Our Weekly Menu

This week’s menu is ready to go. Following a week of vacation, it will be so nice to get back on plan! I follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison.  I encourage you to check out their websitebooks and various social media platforms.

Monday: Lemon Cream Chicken (S) Page 222 from the book Trim Healthy Table. Make plain chicken taste amazing with this simple but delicious recipe.

Tuesday: Ranch Hand Taco Salad (E).  Page 200 from the book Trim Healthy Table. This recipe sounds amazing and I can’t wait to try it over some long-grain rice or another ancient grain cooked up in the insta-pot.

Wednesday: Firecracker Salmon(S) Page 230 from the book Trim Healthy Table

Thursday: Spaghetti Night with DreamField Pasta or Low Carb Noodles and Sugar-Free Sauce (E).

Friday: Family Pizza Night with a Low Carb option (S).

Saturday: Hillbilly Chicken (S) Like the bacon wrapped  chicken from a couple weeks ago, this is a similar find with a creative yummy twist.

Sunday: Zesty Tuna Patties (S) Page 234 in the book Trim Healthy Table!

For My Sweet Tooth:

Frosted Raspberry Lemonade (FP) Summertime heat getting to you? Try this refreshing frosted drink!

Green-Tea Energies Bites (S), I’ll be substituting Baking Blend for Almond Flour and using a sugar-free option instead of the maple syrup.

Coconut Treat Squares (S) Low Carb and Sugar-Free, these squares are wonderful delicious and simple to create.