Our Weekly Menu

img_6532

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: Sweet Potato Chili (E) Looking for meal full of flavor and a fun twist on chili, check out this fun link.

Tuesday: Chicken Cordon Blue Casserole (s), Quick & easy, this recipe will be a welcome treat!

Wednesday: Grilled Steak Fajitas (S) Steak if a favorite food in this house, the kids are going to love our meal tonight.

Thursday: Sweet Onion Teriyaki Stir-fry with Brown Rice (E) I’ve been searching for some creative fun E meals that add a lot of flavor.

Friday: Breakfast for Dinner (S or E) 

Saturday: Buffalo Bacon Jalapeno Poppers (S) Bacon wrapped peppers and cheese, YUM!  for the kids we will use regular peppers.

Sunday: Lazy Spinach Artichoke Chicken (S) We love artichoke and spinach dip, why not dress up chicken with the same flavorful taste!

For my Sweet Tooth

Raspberry Cheesecake Bites, just take a look at this blog and you’ll see why this tasty morsel is going on the menu this week!

 

Gorilla Bread:  Yummy, sticky and gooey, this treat is sure to be a win.

Our Weekly Menu

img_6452

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: 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: Sausage Cream Cheese Pinwheels (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: Stuffed Breakfast Biscuits (S)

Sunday: Jalapeno Popper Dip (S) with THM bagels For the little ones, I’ll leave out the jalapenos adding later for the adults.

For my Sweet Tooth

This week I’m hosting a Bon Cook online event.  So, I have goal to cook a sweetie daily to demonstrate how easy these dishes are to use and clean.

Blueberry CheeseCake Delight, cheese cake topped with berries, my girls will vote for this dessert first.

Pressure Cooker Chocolate Pots, warm, gooey chocolate is the perfect way to end the evening.

Frosted Peppermint Pie, On these hot summer days, icebox sweets are the way to to!

Fruity Summer Delight, Toped with fruit, this sweet dessert looks delicious.

Root beer Chocolate Cake * See Recipe Below

 

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.

img_8596

 

Pie Crust

Pie Crust

(Low Carb, Sugar-Free, THM S)

img_6429

We made a delicious quiche (recipe to follow) this weekend and my daughter loves pie crust.  So, I came up with this quick recipe to try.  It was a huge hit.  This is my first Low Carb, Sugar-Free Pie Crust to roll out without breaking into pieces and it’s light and flakey. Added bonus, the scraps make a easy cookie. With the extra crust, I sprinkled cinnamon and a bit of xylitol on to the rolled out dough and cooked it for 10 minutes at 375.
Ingredients
Instructions
  1. Preheat oven to 375
  2. Mix baking blend, salt and xantham gum together in a medium bowl.
  3. Cut butter into baking blend until meal forms.
  4. In a measuring cup, crack egg and add 1 tablespoon ACV then fill to the 1 cup mark with almond milk.
  5. Slowly add wet ingredients to dry and blend until a ball is formed.
  6. Place onto parchment paper. Cover with a second layer and roll out to form a crust. If the dough is sticky, you may wish to sprinkle more baking blend.
  7. Peal the top layer of parchment paper from the crust. Flip into pie dish then peal the second layer of parchment paper.
  8.  Prick the bottom of the crust with a fork. Bake at 375 for 10 minutes. Remove from the oven and let cool.

Our Weekly Menu

img_6417

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 Mango Salsa (E) * See Recipe Below

Tuesday: Turkey Chili (E)

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

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.

img_6412

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 Cookbook with 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!)

img_6413

Lemon Cream Bars (Not over sweet but with a light crust and a lemon flavor, this recipe is perfect for a tea-party with my kids.)

img_6415

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 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

Our Weekly Menu

img_6319

How is already August? Time has swiftly passed with our move and exciting summer adventures.  With a couple weeks left, before school starts, we have some fun plans in store for our family. With more friends to meet and places to visit, adventure lurks around the corner.

Now onto this weeks menu! I follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison.  I encourage you to check out their website, books and various social media platforms.

Menu

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

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

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

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: Pot Roast (s or c/o, if you add the carrots) My husband requested a pot roast on the menu this week.

Sunday:  Savory Crustless Quiche (S)  Another breakfast for dinner option, you could add a low carb THM crust, too.

 

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- 4fillets 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

img_6187

Our Weekly Menu

We made it! We have moved into our new home and finally have internet.  Oh the simple joy of feeling connected.  It’s crazy to realized how much has changed; internet is now used for everything from registering the girls for their new school to a digital phone book.  When internet is at your fingertips and works great it’s a blessing, however with slow phone connections and having to track down basic cafe internet to get simple tasks accomplished, it can be a major frustration.  However one blessing, with no internet, the kids have sure enjoyed opening the box of board games, books and toys. They have thoroughly enjoyed playing for hours exploring their new home.

Now onto this weeks menu!  I have it all planned out and sure have missed the ease of having recipes and my weekly menu at my fingertips.  While I have stuck to my healthy eating the best I could while moving, I am excited to really get back into my lifestyle of both healthy eating and exercise.  Last week I tried a Crossfit gym with a friend that I enjoyed and I now with internet, my Sweatflix app where I can access workout videos on demand is available.  With least 5 days of workouts scheduled and my menu uploaded, I am ready for this weeks challenge!

Menu

Monday: AirFryer Eggplant Parmesan (S or E, depending on cheese choice) * See Recipe Below with THM Just Like Red Lobster Biscuits 

Tuesday: Slow Cooker Apricot Chicken (E). 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: Bagel Dogs (S) An alternative to hot-dog buns, this delicious recipe is a crowd pleaser.

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: Whole Roasted Chicken in the Instapot!

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.

Recipe

AirFryer Eggplant Parmesan

Ingredients

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup baking blend
  • 1/4 cup grated parmesan cheese
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp onion powder
  • 2 Tbsp olive oil
  • 1 jar sugar-free pizza sauce
  • Your choice of cheese, shredded

Instructions

  1. Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes.  Then rinse the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture)
  2. Combine the baking blend, parmesan cheese, basil, oregano, and onion powder in a shallow dish.  In a separate dish, beat the eggs with the Tbsp water.
  3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the baking blend mixture onto the eggplant to evenly coat both sides.
  4. Set your Airfryer to 390 F. Place 4-5 slices of breaded eggplant into the fryer and set the fryer to cook for 8 minutes. (11 minutes for the first batch so that the fryer can warm up.)
  5.  Spoon pizza sauce onto each slice and top with shredded cheese.  Place the fried eggplant into the oven to broil for 2 mins or until golden brown on top.

*adapted to THM format from: Frosted Fingers and The Two Bite Club

Our Weekly Menu

img_6113

Moving Menu

Our house is empty and we are in temporary lodging for the week.  With that in mind, we needed to be creative with our meals to avoid eating out. So, what did we pack to help?  Our Instapot traveled with us along with our camping gear. Our favorite one-pot meal from last weekend was Hillbilly Chicken (S). We will defiantly put that back on the family menu sometime soon. The Butternut Squash Bean Enchilada Casserole was also a a yummy option. We meal plan using the Trim Healthy Mama lifestyle. For more about this healthy eating, click on the websites, Trim Healthy Mama.

Monday: Low Carb Stromboli (S) With the now famous cream cheese and mozzarella bread, I know this is going to be a favorite meal this week. We didn’t get a chance to make this meal but we are both excited to try it.

Tuesday: Whole Roasted Chicken  Delicious poultry in less than 30 minutes and a one pot clean up, yes please!

Wednesday: BBQ PorkChops   Take a peek at this recipe, this looks amazing!  We can’t wait to try this treat.

Thursday: Leftovers or eggs for dinner (S or E)

Friday: Salmon and Veggies, As a salute to six years near the beach, fish is on the menu tonight.

Saturday: lettuce bun hamburgers

Sunday: Hot Dogs over the campfire.