Our weekly menu is ready for our first week of summer vacation!! After a particularly busy weekend of traveling, we are ready for some delicious southern comfort food. In addition, I have a few extra dessert items posted. My babies will be in the kitchen helping me bake some extra treats to have on hand. For our full menu, Click Here. Click here for more information on and about Trim Healthy Mama.
Monday: Butternut Squash Soup (E)-Add White Beans and Ground Turkey
Tuesday: Bacon Wrapped Chicken (S) Page 50 of Necessary Food by Briana Thomas
Wednesday: Chicken Alfredo Spaghetti Squash (S) -Sub baking Blend for flour
Thursday: Breaded Fish E (Page 178) of the Trim Healthy Mama Cookbook
Friday: THM Pizza Casserole (S)
Saturday: Breakfast for Dinner-Stuffed French Toast – See below
Sunday: Hot Dogs with Zucchini Fries
Our Yummy Snacks and Treats this Week
Coconut Squares (Made with Coconut Condensed Milk)
Surprise Cupcakes (Made with Sunbutter)
THM Strawberry Stuffed French Toast (E)
- 4 tablespoons berry Triple Zero Yogurt
- 1/3 cup egg whites
- 1/4 cup almond milk
- 4 tablespoons low carb tortilla crumbs or almond flour
- 1 tablespoon xilitol
- 1 teaspoon cinnamon
- 8 strawberries hulled and sliced
- 8 slices sprouted grain bread or low carb tortillas
In a shallow dish whisk the egg whites and almond milk together.
In another shallow bowl, combine 2 tablespoons low carb tortillas or almond flour crumbs, 1/2 tablespoon xilitol and 1/2 teaspoon cinnamon.
spray non-stick frying pan with coconut oil. To assemble the French Toast, spread a slice of bread with 1 tablespoon Triple Zero Yogurt. Top with two sliced strawberries and cover with a second slice of bread. Dip first in the egg white mixture and then with crumbs. Fry over medium-high heat until golden brown.
Continue the same way with the other slices of bread.
Serve warm with additional strawberries.