WonderFALL Menu!

WonderFALL 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. With Thanksgiving one week away, we decided to add a little fall fun to the menu. Time for some cranberries, turkey and stuffing!

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:  Taco Tuesday! (S or E) Add beans for some energy and pair with low fat cheese or take away the beans and add some yummy cheddar for satisfying!

Wednesday:Loaded Sweet Potatoes (E). So delicious and so very easy to make

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

Friday: Carb Friendly Pizza & Movie Night (S)

Saturday: Pumpkin Pie Soup (S) An old favorite, this is one of our favorite fall soups!

Sunday: Black Bean Chili (E) ! Who doesn’t love chili on a chilly fall evening?  This is a new recipe we are trying from Joy Filled Eats!

For my Sweet Tooth

For snacks, I have a lot of tasty desserts listed and I hope I have the time for them all! From pumpkin custard and brownies, to low carb truffles and Sopapilla Cheesecake,  I defiantly had a sweet tooth while designing this menu.  Thank goodness for Trim Healthy Mama’s sugar-free lifestyle!  I have my desserts and enjoy them, too!

Pumpkin Pie Soup (E)
  • 1 sautéed onion
  • 4 large sweet potatoes cooked
  • 4 cups chicken or vegetable broth
  • 1 cup pumpkin
  • 1 can of white navy beans
  • 1 bag of riced cauliflower
  • 1 tsp sea salt
  • Pumpkin pie spice to taste (I used closed to 1/2 Tablespoon)
  • Dash of cayenne
  • Cinnamon to taste
  • Dash of paprika

Directions:

To cook my sweet potatoes, I wrap in foil, place in the Instapot for 12 mins on manual pressure with a natural release. Let them cool then blend in the rest of the ingredients in the mixer. Place back into the Instapot and set on soup for 30 mins. Top with pumpkin seeds.

New Crust Creation:

  • 2 cups mozzarella cheese
  • 1 tablespoon cream cheese
  • 1 egg
  • 1/2 cup baking blend
  • 1/4 cup psyllium husk
  • 1/4 cup nutritional yeast
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.

Cranberry Chia Preserves is a recipe I created a couple years ago adapted from a Facebook post. This recipe is delicious, so very easy and done is less than 15 minutes!! Tart but sweet, this fall recipe can be used on top of bread, turkey or just a spoon full of yum.

  • 1 (12 oz.) bag of fresh cranberries
  • 2TBSP chia seeds
  • 1 cup water
  • 1/2 cup xylitol
  • 1 TBSP Braggs Apple Cider Vinegar
  • 1 teaspoon almond extract (optional)
  • orange zest or 1 drop of orange essential oil, (optional)
  • a dash of crushed red pepper (optional)

Bring all ingredients to boil, simmer for 10-12 minutes. Store in mason jars. This recipe made approx. 1 1/2 pints. Refrigerate.

Feeling Creative try some of these other additions to the preserves:

  • A cup of frozen raspberries
  • A cup of frozen strawberries
  • A cup of frozen rhubarb

Our Weekly Menu from our 5 & 7 year old

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. Our two youngest flipped through our cookbooks to come up with this menu!

Menu

Monday: Mama Mia Meatloaf (S), Page 214 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:  Slow Fajitas (S or E) page 53 of the book, Trim Healthy Table.  It’s Taco Tuesday in the house!

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: Trim Mac Salad (S), Page 181  of the book, Trim Healthy Mama Cookbook.  This is a family favorite!

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: Spinach and Sausage Quiche (S) Page 150 in the book Trim Healthy Mama Cookbook

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) 

First Week in October Menu with new Pizza Crust Creation

Our First Week in October 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 An easy recipe for a buy week ahead! Love the name love the taste.

Tuesday:  Easy Low Carb Spaghetti Night! (FP) Grab the Instapot, roast the squash and cue an easy meal.

Wednesday: Pan Seared Cajon Salmon (S) My husbands creation, I’ll have to write down the recipe as he cooks his famous fish.

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)

New Crust Creation:

  • 2 cups mozzarella cheese
  • 1 tablespoon cream cheese
  • 1 egg
  • 1/2 cup baking blend
  • 1/4 cup psyllium husk
  • 1/4 cup nutritional yeast
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.

 

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.

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

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

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.

Our Weekly Menu with Pan Seared Chicken and Mango Salsa

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) Full of a little sweet a little savory flavor, this is a perfect meal for a hot summer night. See recipe below

Tuesday: Tacos Salad (E) It’s Taco Tuesday, mine as well join in!!

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

Thursday: Lazy Lasagna (S) Page 140 in the book Trim Healthy Mama

Friday: Low Carb Pizza with Cauliflower Crust

Saturday: Whole Roasted Chicken (FP) This is one of our favorite InstaPot recipes and it’s been a while since we added it to our recipe.  What do we do with our extra bones? Chicken Stock of course!

Sunday: Ground Turkey Spaghetti with Sugar Free Sauce with Spaghetti Squash (FP)

Treats and Sweets

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

Mango Creamsicles Page (S) 368 for a little sweet on a hot summer day

Chocolate Gluccie Puddings Page (FP) Page 351

Pan Seared Chicken with Strawberry Mango Salsa

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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
  1. 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.
  2. Dip chicken first into the egg whites and dredge through the tortillas mixture to coat on each side.
  3. 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

Ingredients

  • 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.

Our Weekly Menu’s Start to Summer!

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. It’s our last week of school and all three kids wanted each a choose dinner this week as the school year concludes.  This week we have an epic Rodan+Fields party at the house! We can’t wait to host, celebrate and entertain friends!

Menu

Monday: Speedy Salmon and Broccoli (FP) We found this delicious recipe last summer.  Fresh, easy and delicious this recipe is the perfect end to a warm and toasty day.

Tuesday: Pizza Chili,  Deli Meat, VegetableTray and Fruit Tray (S/E) This Tuesday night I have a Rodan+Fields BINGO. Time for a little THM Cooking! * See Below for our recipe

Wednesday: BBQ Pork Chops (S) Our kids love the flavor of fatty meat.  This simple recipe will be an easy end to a day full of adventure!

Thursday: Whole Roasted Chicken (FP) This is one of our favorite InstaPot recipes and it’s been a while since we added it to our recipe.  What do we do with our extra bones? Chicken Stock of course!

Friday: Low Carb Cauliflower Carb Pizza

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

Sunday: Philly Cheese Steak Sloppy Joes (S) Full of flavor this recipe will be a fun end to our week of summer break!

For My Sweet Tooth

Strawberry Frozen Kefir  

Chocolate Cream Pie

 

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 on the Last week of School!

 

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. It’s our last week of school and all three kids wanted each a choose dinner this week as the school year concludes.  It’s also our oldest’s birthday this Friday and she choose a chocolate pie for her treat with cake for her friends this Saturday.

Menu

Monday: Low Carb Sausage and Cream Cheese Crescents (S) We found this delicious recipe last summer.  Easy, quick and delicious consider adding this to your menu plan.

Tuesday: Spaghetti (E) Made with Dreamfield Pasta or Spaghetti Squash for noodles and ground turkey with low sugar sauce.

Wednesday: Hot Dogs with a Side Salad (S) 

Thursday: Eggroll in a Bowl (S) It’s been a while since we this meal made it to the dinner table.  Easy, delicious and quick, this is a crowd pleasing meal for the whole family. Found on page 63 of the Trim Healthy Mama Cookbook with our own added additions such as water chestnuts and sprouts.

Friday: Low Carb Cauliflower Carb Pizza

Saturday: Bacon Crusted Chicken Bacon and Chicken!  Yumm!  This is going to be a crowd pleasing meal.

Sunday: Italian Meatball Casserole from one of my favorite bloggers, Briana Thomas, this satisfying recipe looks like pizza in a dish.

For My Sweet Tooth

Strawberry Frozen Kefir  

Chocolate Cream Pie for the Birthday Girl