Our Weekly Menu with Strawberry Recipes


This past week family visited and we didn’t fully stick with our menu. With that in mind, many of my recipes rolled over to this week’s menu. So, for tonight we enjoyed last week’s menu item, Mexican Quinoa Tacos. I ended up cooking them in the instapot for 10 minutes, which sped up the dinner process considerably.  We also added ground turkey flavored with the extra red enchilada sauce (I purchased a 28oz and the recipe called for 14oz). It was a delicious energizing meal that everyone enjoyed. For more information about energizing meals and the plan I follow, Trim Healthy Mama, click here. 

Yesterday we traveled to our local strawberry farm were we picked delicious red ripened strawberries. With a surplus of juicy berries, I created a few new recipes so delicious I added them again this week.  This morning we made strawberry pancakes (See the recipe below) and Strawberry Syrup (also posted below).  They were all gobbled up before I thought to snap a picture. I’ll make sure to post a picture later this week, when we recreate. Finally, this evening we made strawberry salsa that was also delicious!  Hopefully more strawberry recipes and meals are to come! For now, here is this week’s line up.  For our full menu, click here.

Monday: Low Carb Sausage and Cream Cheese Crescents from My Fling with Food 

Tuesday:Mexican Quinoa Tacos (E) from Chelseas Messy Apron

Wednesday: Curry Chicken  (S) from Paint the Kitchen Red 

Thursday : Instant Pot Crack Chicken  (S) Adventures of a Nurse 

Friday: Pizza Night Movie Night

Saturday: Breakfast for Dinner (E) Strawberry Pancakes with Strawberry Syrup (See Below)

Sunday: Easter Dinner (S) Baked Ham with Glaze and non starchy veggies

Strawberry 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 blended strawberries
  • almond milk or water, if needed, to thin the pancake batter


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.

Strawberry Syrup (FP):


  • 1 cup strawberries smashed
  • 1 cup blended strawberries
  • 1 cup water
  • 3 Tablespoons Xylitol
  • splash of vanilla extract
  • 1/4 tsp. of xanthan gum or glucomannan
  • pinch of salt


Combine ingredients in a small saucepan except xanthan gum  Bring to a boil, then simmer.  While whisking, add xanthan gum.  Continue to simmer until sauce thickens.