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!