The perfect Valentine's Day gift for yourself or your partner who's watching their sugar intake too.
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You've heard of pigs in a blanket, last night we were inspired to come up with a sausage biscuit recipe. Thank you to Peace Love and Lowcarb for the Bagel Dog recipe as inspiration. I've already ordered the topping and can't wait to try the bagel dogs! Check it out here http://peaceloveandlowcarb.com/everything-bagel-dogs-low-carb-gluten-free/ We doubled the recipe with a few tweaks and used half for jalapeño hotdogs and then created this amazing treat. You'll love it! A few tweaks we made are we used 2 tablespoons garlic powder (in the double batch) and cook time was a little less for the patties. Patties Under the Sheets
Combine dry ingredients in a small bowl and set aside. In a larger microwave safe bowl melt the mozzarella, cream cheese and butter for a minute or two.m until melted Combine until smooth. If it's stringy microwave a bit longer. When smooth add dry ingredients and egg then combine either by hand (it is hot!) or with a dough blade in the food processor. On a sheet of parchment paper take a small portion and pat it out until slightly larger than the sausage patty then center the patty, take a smaller portion (about 1 tablespoon or so) spread out and layer on top of the sausage patty and wrap the bottom excess up to engulf the patty in the "sheets". The dough is very easy to spread while warm. If it starts getting hard to spread warm in the microwave for 15 seconds and you'll be good to go. It made about 6 sausage pockets. Bake on parchment paper covered baking baking sheet for 20-23 minutes. I've been craving a low carb savory bread to sop up my egg yokes. I realize I just lost a few of you who prefer scrambled eggs but you can use this tasty bread for whatever you please. My first experiment turned out great! This bread had the wonderful texture and savory flavor I was searching for. Rosemary Waffle Bread 3T egg whites (or 1 whole egg) 3T almond flour 1 tsp coconut flour 1/4 tsp baking powder 2 tsp almond milk Dash of seasoning salt Dash of dried rosemary Mix ingredients well. Pour in pre-heated waffle iron. Cook for 3-5 mins or acceding to your waffle iron instructions. I just opened it when the light turned green. *I used egg whites today because I had a carton on hand and I wasn't sure on the measurements. Plus I ate my bread with 2 poached eggs - yum! Enjoy! Week of November 10, 2014I get most of my menu ideas from Pinterest. I pin all week and go back on Sunday or Saturday to plan my meals and grocery list. #looking forward to winter This week's meals are listed below with the link to the original blogger. Thanks to everyone who's made THM fun and tasty!
I'll try to get photos and review all the recipes on how my family approves later this week. Enjoy! Special Thanks to Trim Healthy Momma for this amazing dessert!Pumpkin Cream! A brand new official Trim Healthy Mama recipe just in time for Holiday parties.
Ideas for this creamy filling are endless. Make cookies that we like to call "Pumpkin Ginger Creams". Simply Make a double batch of the Ginger Snaps (page 389).Instead of rolling and scoring as directed, Make into 32 little balls and pressed them into flat rounds. Bake as directed and cool completely. You can also use it as a topping on your Muffin in a Mug (page 256) Oopsie Eclairs (page 387) or on the cinnamon version of Special Agent Cake talked about on page 384. Put a dollop in coffee and blend for an indulgent S style Holiday Spiced coffee. Pumpkin Cream (S) 8oz cream cheese (1/3 less fat) 1/2 cup butter 1/2 cup pumpkin puree 2 Tbs THM sweet blend (powdered) 1/2 tsp pumpkin pie spice 1/2 tsp vanilla dash salt Optional – add 6 Tbs Pristine Protein Powder to this filling, that way you can eat your dessert for breakfast! Using a hand mixer, blend for several minutes until smooth and whipped. Put into zip lock bag and chill until very cold. Snip corner of bag to desired size and pipe onto dessert, pancakes or muffins. I know it sounds weird...sweet potato oatmeal. But don't knock it until you try it. I've tried pumpkin several times and I just dislike the gooey texture. The sweet potato is so much better to me. Sweet Potato Cranberry Baked Oatmeal 4 cups of rolled oats Water to cover oats (3-4 cups?) 1 lg can of sweet potatoes (drained and rinsed to remove the syrup) 4T cinnamon 2tsp ground clove 1 cup of fresh cranberries chopped (run roughly through the magic bullet blender) 1/2 cup xylitol - add more to taste if needed 1/4 cup Stevia in the Raw which is cup for cup (or adjust for other forms of sweetener) Place oats in large bowl. Cover with water. While oats are absorbing water combine dry ingredients in separate bowl. Drain and rinse sweet potatoes. Smoosh then add to oats. Chop cranberries (I tried cutting but took too long. I roughly chopped in my bullet blender). Combine all ingredients. Taste for sweetness. Place in a Pyrex or baking pan that will fit in your slow cooker. Create a water bath with about 1/2 inch of water in bottom of slow cooker. This creates a moist creamy oatmeal. You can bake in the oven if you prefer yours that way. Set crockpot on low for 6.5 hrs *the Cranberry Chia Jam on Pinterest perfected this recipe! Top with 1 heaping tsp before serving. Adds the perfect tartness. Sorry, I didn't take an after photo...we make individual servings in ziplock containers and freeze for breakfasts. Makes 16 servings. Serve with 1 tsp of butter if you'd like. My husband loves my crockpot baked oatmeal. It's moist and creamy. Check out the apple pie oatmeal, use any ingredients you can think of for unlimited variations. I do enjoy pumpkin with dark chocolate - although the texture is a bit too gooey for me. We've been on Healthy Trim Momma for about 3 weeks. This is an adjusted recipe to fit plan and keep us on track. The oatmeal is actually very filling and satisfies for hours. E's can often times leave you hungry but I find I'm satisfied until lunch. I hope your family likes this as much as we do. It's a great way to prep ahead and stay on plan. Apple Pie Oatmeal in the crockpot 3 cups rolled oats (not quick oats) 3 cups water 1/2 cup brown sugar (THM sub sweetener) 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 can apple pie filling (THM use fresh fruit or no sugar added pie filling) 1/2 cup raisins & craisins (optional) THM - substitute brown sugar for plan approved sweetener and use no sugar added apple pie filling or fresh fruit for a scrumptious E meal, omit raisins. Non-sweet cranberries add a tasty zing. Mix oats with liquids. Combine all dry ingredients in a small bowl then mix into wet oats. Lastly I cut the apple pie filling into small bite size pieces and fold into the mixture. Pour the oatmeal into a casserole dish that will fit in your slow cooker, place in slow cooker, add about a cup of water in bottom. Cook on high for 4 hours or low for 6 hours. Enjoy! 10/18/14 THM update. See substitutions below recipe. My husband was buying those expensive oatmeal cups to take to work for breakfast. I had such a hard time spending $2.50 Per serving for oatmeal! So I asked him if I could start making baked oatmeal for him. He ate it but didn't love it...until one 104 degree summer day to keep from heating up the oven I decided to bake it in the crockpot. I mixed up the oatmeal and "baked" it in a round casserole dish to fit inside the crockpot. To keep it from burning I placed about an inch of water in the bottom and just let it cook away all day Sunday for his weekly meals. Hubby loved the new texture. He says its much more moist and creamy. Now I make it every other week and freeze the individual servings. He seems happy. Personally I'd need more variety like pumpkin or peanutbutter or anything...but he likes apple cinnamon so that's what I make for him. Special thanks to Jessica Barker Shaer for this amazing dinner! 1 yellow squash 1 zucchini 4 chickens breasts( I put mine in frozen) 1 lg can green beans (drained) or fresh or frozen. 1 pkg Italian Salad Dressing/Recipe Mix (it does have a bit of sugar in it- I use 1/2 pkg for the entire crockpot, it's less than 1g per serving-not enough to bother me using it) Or make your own seasoning Drizzle with Olive Oil Cook on low 6.5 hrs TA DA! Easy peasy!!!! A very successful man approved dinner! My husband remarked "this works, good job". Much like the salsa, chicken & cream cheese recipe, this is made with Verde salsa and green chilies. I hope your family enjoys it as much as mine did. Both my guys take leftovers for lunch...none left for me...but at least they are enjoying the THMan lifestyle :) 2-3 lbs chicken breast 1 can of green chiles 1 jar of Salsa Verde 8oz cream cheese I also season with several dashes of onion powder, garlic powder, cumin and cayenne pepper. I tend to cook by feel rather than measuring...maybe 1/4 tsp of each. Place all ingredients on slow cooker on low for 6.5 hours or high for 4. *I actually put the cream cheese in during the last hour but many people place all ingredients in at once, I'd cook on low if you choose this method. Serve over cauliflower "rice". Steam cauliflower til lightly crisp and shred in food processor. Grilled cherry blintz 1/2 Joseph's Lavish wrap 1 oz plain laughing cow cheese 1-2T No sugar added Cherry pie filling 1tsp powdered Xylitol (optional for sweetness - mix with cheese) Scant butter for grilling Combine cheese and powdered xylitol. Spread 1/2 on 1/2 of lavish to edges. Spoon 1-2 tablespoons of pie filling. Fold 3 times, lightly butter and grill. *Photo shows cream cheese for S dessert however the cherries put it more in E category. Using fat free cream cheese or laughing cow cheese makes this a better option for E snack. 9 net carbs per serving |