Homemade cool whip - THM "S"

I made the choco pudding recipe in the Trim Healthy Mama book tonight and I really wanted some cool whip to go on top. However, the only kind I had in the house was regular cool whip and I knew that was not only not "on plan" but not healthy at all (wow, that was three not's in one sentence). What was I to do but make my own? I had done it before and knew I could do it and make it "on plan". Here is what I did:

I started with 2 cups of heavy cream in my Kitchen Aid mixer with the whisk and turned it on fairly high.

Super Easy Fried Squash

Okay, I must admit, I feel really guilty for even posting this recipe because it is so super easy. However, if you have never thought of it, I would hate for you to miss out! So here it is.

Slice your squash very thin, I use a mandolin slicer for this but I'm sure you could do it by hand as well, or in a food processor.

Scrumptious Steak Bites - THM way

This is one of our favorite ways to eat round steak or sirloin steak. I came up with the recipe when I wanted a gravy like taste without the flour.  It is super easy and the best thing, ALL of my children like it!

This is what it looks like when it is done.

Start by sauteing onions in a little coconut oil.

Pasta Sauce - THM Style

As I was making pasta free lasagna tonight and getting all of my other ingredients ready, I prepared this and let it simmer on the stove.This is my go to homemade sauce recipe because it is so simple and easy, just my style!

You start with three 8oz cans of tomato sauce, or if you have bigger cans that would be 24oz - (in case you aren't good at math). Put it in sauce pan on low heat.

Then you add 2 leaves of crushed basil (or can use 1tsp), 1 tsp oregano, 1 Tbsp of onion powder and one clove of garlic (or 1tsp powder). I LOVE to use fresh garlic.

I also added one packet of NuStevia Stevia powder.

I just let it all simmer until I was ready to use it. This makes a very basic red sauce to use on pizza, lasagna, spaghetti or whatever. 

Sorry, I did not take a picture of the finished product, I was too busy preparing my lasagna and forgot!

Here is the recipe all in one place for you. It is easier to copy or print that way.

Pasta Sauce – THM style

24 oz of tomato sauce

1 pkt of stevia

1 tsp basil

1 tsp oregano

1 tsp garlic powder or one clove, minced or pressed

1 Tbps onion powder

Combine all ingredients in a saucepan and simmer until ready to use. If you are putting this in lasagna or using for pizza, you don’t even need to cook it before using.

*Watch the carbs in your tomato sauce. This brand had 5 each can which makes the entire batch an E but when using only half or 2/3, it would be FP. Plus you can also look at it as you will only be eating a serving of this sauce at a time, not a whole batch :)

Enjoy!

Rashel

Pasta free lasagna

Oh my goodness, this lasagna was so yummy. I had two helpings and then was way too full and wished I would have stopped at one!  There are so many yummy foods we can eat while eating the Trim Healthy Mama way.  Here is how to make the lasagna, with lots of pictures. I will tell what I did under the pictures but then give the complete recipe at the end of the post.

Start with one large zucchini. My sweet neighbor gave us this one.

Slice into long strips. It helps to get them uniform in shape so I used my ultimate slicer. I put it on the bowl because when I just used the cutting board the strip would not have enough room and break in half.

Every time I got to the seeds I would rotate it 1/4 turn and slice some more.

Here are all of my slices ready to go in the oven.

I pressed a clove of garlic into the melted butter. Fresh garlic is sooo yummy!

We brushed the melted butter/garlic onto the strips just for added flavor and then into the oven they went.

This is what they looked like after baking.

I put the three cheeses in the food processor, it is so much easier then stirring it by hand.

And it gets a lot smoother too, which is AWESOME since my family is picky and would not appreciate cottage cheese chunks in their lasagna.

The layering process. I have one layer of strips, meat sauce, and cheeses then I have started the second layer of strips. After all the layering was done, I covered it with foil and put it in the oven.

This is the finished product! Doesn't it look so yummy and cheesy!! I used colby jack shredded cheese on top because I did not have mozzarella, which would probably taste better. However, it tasted just FINE this way.

It didn't stay nice and layered after scooping onto my plate but I am not really into presentation, I am all about TASTE. I did cut down the amount of sauce I used in the recipe below which might make it stay together better, however it tasted extremely yummy in a big glop too!

Here is the complete recipe~

Pasta Free Lasagna

1 lg zucchini

16 oz spaghetti sauce (this is the corrected amount)

  *I make my own sauce, here is a link to that recipe

1 container of ricotta cheese

1 cup of cottage cheese

¼ cup parmesan cheese

1lb ground beef, browned and drained (could probably use 1/2 lb without any problem)

¼ cup butter, melted

1 clove of garlic

1 ½ c Shredded cheese

Preheat oven to 375*. Spray 9x13 with nonstick spray. Slice zucchini lengthwise into thin strips, I used a mandolin type slicer for this. Only slice down to the seeds, not into them. Once you get to the seeds, turn the zucchini ¼ turn and slice again, repeat until you have sliced the entire zucchini. Spread the zucchini on greased cookie sheets. Press garlic into melted butter and brush onto the tops of the zucchini strips. Bake in oven for 10-15 minutes, until just starting to brown.  Mix sauce and beef together and set aside. Put the first three cheeses in the food processor and mix until blended.  Put a very thin layer of sauce in the pan, lay zucchini strips in pan to form a single layer. Next layer half of the meat sauce, top with half of the cheese mixture and repeat. Sprinkle shredded cheese on top. Bake covered with foil for 20 minutes, then uncover and bake another 20 minutes until cheese is melted and bubbly. Let sit for 5-10 minutes before cutting.

This is a Trim Healthy Mama S recipe.

Enjoy!

Rashel

Garlic Bread - THM style

My family loves this recipe! Ooh, it is so tasty and it is pretty simple as well, that is a win win, right?

This is a very thin garlic "bread" but trust me, you have GOT to try it.

First, I must say I thoroughly enjoy using my food processor. It is one of my must have kitchen servants! You can make this recipe without one, you just mix everything by hand and it doesn't get as smooth, but it most definitely works. I have done it.  You start by putting cream cheese and eggs in the food processor and blending that well. Then add cream, parmesan chees, garlic powder and shredded cheese (I used colby jack because that is what I had) and blend again. Then pour into your greased pan.

You get a liquidy substance that looks like this when poured into an 11x17  jelly pan. Have I ever mentioned how much I love my stoneware? Oh, well, I do!!

You then bake this for 20 minutes at 350*, until lightly browned. I usually spread a little butter over it but it isn't necessary at all. Tonight I had some garlic butter left over from my lasagna so I used that, yummy!

Here is the finished pan of yumminess. I really hope you try this and let me know what you think.

Here is the complete recipe:

Garlic "Bread"

4oz of cream cheese

3 eggs

1/3 cup of heavy cream (I skim the cream off of our raw milk)

1/2 cup Parmesan cheese

1/2 tsp garlic powder (or use real garlic)

8 oz of shredded cheese - I use whatever I have on hand, but mozzarella works wonderfully

Preheat oven to 350* and spray an 11x17 jelly roll pan with nonstick spray. Put eggs and cream cheese in your food processor and blend well. Then add the rest of the ingredients and blend again. It is ok to have bits of cheese, it will melt. It will be pretty runny, that is normal. Pour this mixture into your greased pan and bake for 20 minutes, until golden brown. You can brush melted butter over the top after it is baked, but you really don't have to.

*If you do not have a food processor, you can mix by hand. Let the cream cheese soften first, then mix with eggs using a whisk. Then add the rest of the ingredients and stir. 

Enjoy ~

Rashel

Spaghetti Squash

Are you familiar with this vegetable? I wan't until last year, now I really enjoy it. It's very easy to cook and is very versatile. To cook it I just slice it in half long way, turn cut side down on a pan and bake at 350 degrees for about an hour. It's done when you can easily pierce the skin with a fork. Then I scoop out the seeds and discard. Next I use a fork to dig out the insides and that's all there is to it.

I enjoy just eating it with a little butter, salt and pepper but there are other uses as well. I use spaghetti squash in place of spaghetti to make it a properly combined protein meal if I want to add cheese or meat to my spaghetti sauce.  I also have some dessert recipes using spaghetti squash and amazingly, they are really yummy. I will post those when I can. 
I'll be planting some spaghetti squash in my garden this year! Also, you can cook and then freeze it for later use as well!

Blessings,
Rashel

What's for dinner tonight?

We are having one of our favorite properly combined meals tonight, pizza with a garlic cheese crust!  I have to say this is also a wonderful side dish as a garlic "bread",just make the crust without adding toppings. Then cool slightly and slice into squares. It is so YUMMY!

Crust-
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce
1/2 teaspoon garlic powder
8 ounces mozzarella cheese, shredded

Toppings-
pizza sauce
shredded cheese
whatever pizza toppings you want

Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings. Grease a 9x13 pan very well then spread the mozzarella evenly in pan. Pour the egg mixture over the cheese. Spread slightly with a spatula. Bake at 350º for 20 minutes to set. Take out of oven, let set for 5 minutes. Then top with pizza sauce, shredded cheese and your pizza toppings and bake for another 5-10 minutes.  Cook until cheese is melted.
If you are going to be using pepperoni, I suggest cooking it in a skillet before putting it on your pizza - it really brings out the flavor.  This is also helpful for onions and peppers.

So what is for dinner at your house?

*For anyone that might have read this immediately after I initially posted, I did change the baking directions just a little.

The never ending struggle....

I find myself having the same inner struggle over and over. The struggle I'm talking about it is between eating healthy and baking for my family all those yummy treats like cinnamon rolls, brownies and home made bread. I know all the reasons to eat healthy and proper food combining is the very best way for me to eat, that I have found. I also know that I truly enjoy baking for my family and yes, I bake from scratch with the healthiest ingredients I can get at the time. But, when I bake, I have to EAT it too!! Now, homemade bread may not sound like a bad thing but when you eat three slices while it is warm and fresh out of the oven, it's not so good for you! I like baking goodies for my family and cooking their favorite meals for dinner, but that doesn't line up with the way I need to eat. So, what am I to do? I've decided to proper food combine as often as I can while baking for my family occasionally. I can have those goodies once in a while, without feeling guilty. I can cook their favorite meals even if they aren't properly combined, just not every night. I have to learn moderation is the key. Now, before you think I'm eating this weigh for selfish reasons, it isn't about losing weight. I have trouble with my stomach when I don't properly combine my food. So, it's for health, not vanity. Although, to be honest, I do lose a few unwanted pounds when I pfc consistently. I know you probably couldn't care less, but I'm sharing anyway :) Sometimes, I just feel the need to "think out loud".

Southwest Chicken

This is one of our favorites.

Southwest chicken – S or E (depends on toppings)

3-4 boneless skinless chicken breast halves

1 can diced tomatoes with green chilies

2 Tbsp taco seasoning

Place chicken in crockpot and cover with rotel and seasoning, stir it to mix. Cook on low 4 hours. Shred chicken or dice with food chopper (I did this right in crockpot). Serve with your choice of toppings: sour cream, cheese, onions, salsa, black olives. You can use a low carb tortilla or just make a yummy salad. The choice is yours.

Blessings,

Rashel

edited and linked up on February 18, 2013

Stuffed Bell Peppers

I got this recipe from combining one a friend gave me with one of Suzanne Somer's recipes to give us the combination we liked.
This is a protein/fat recipe.

2lb ground beef (or turkey)
1 small onion, diced
2 cans tomato sauce, 8 oz each
2 packets spaghetti seasoning mix (I use a homemade mix I keep on hand)
diced green chilies, optional
parmesan cheese (I used about 1/2 cup)
mozzarella or colby jack cheese, shredded
6 med to large green bell peppers

Preheat oven to 350 degrees. Brown beef and onion in skillet, drain. Stir in green chilies, tomato sauce and seasoning mix. Stir and heat through, stir in parmesan cheese. While beef is browning, cut off tops and gut the peppers. Place in 9x13 in pan. When meat mixture is heated through, spoon mixture into peppers. Bake for about 25 minutes, top with shredded cheese and bake an additional 5 minutes or until cheese is melted and bubbly.

You can also cook these in the crockpot on high for 3-4 hours or low for 7-8 hours.

Salmon Patties

Here's a recipe I came up with the other night, most of the family loved them. It is a protein/fat meal.


1 15oz can salmon (remove bones and skin)
1 small onion, diced
1/2 cup crushed pork rinds
1/2 cup grated parmesan cheese
2 eggs
salt and pepper to taste

Mix all ingredients together, form patties and fry in olive oil. This made 6 small to medium patties.

Roasted Vegetables

You can use a variety of vegetables for this.
Ideas:
Cabbage
Cauliflower
Broccoli
Zucchini
Just slice or cut into chunks your vegetables of choice. Place on a 10x15 pan with shallow sides, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast at 400 degrees for approximately 25 minutes or until golden brown and caramelizing, turn once during cooking.

Crustless Pizza

This recipe I have adapted from a couple other recipes.

Protein/Fat category

ground beef 2 lb
pork sausage 1 lb
onions
pepperoni
canadian bacon
black olives
shredded cheese
pizza or spaghetti sauce- 26 oz at least
(any topping of your choice)

Preheat oven to 400 degrees. Brown the ground beef, sausage and onions. Drain and then place in a 9x13 pan, press down evenly. Pour sauce over the top of meat mixture. Cover with shredded cheese. Top with pepperoni, canadian bacon,and black olives. Bake at 400 degrees until heated through or cheese is hot and bubbling, approximately 15-25 minutes.
The pepperoni will have a better flavor if you fry it in a skillet for a few minutes before putting it on the pizza, just cook until warm and starting to crisp.
You can actually use any kind of meat, cheese and toppings you prefer.
Serve it with a big salad, yum yum!

Proper Food Combining

Have you ever heard of this? I have practiced this very inconsistently for a couple of years. I love the way it works and I love that I can eat until I'm full, so why do I do it inconsistently? Because my family and I were raised on meat and potatoes, hamburgers on a bun or spaghetti with meat sauce and those are all no no's with proper food combining. It is hard to break old habits.
The main guidelines of proper food combining as I follow it are these: eat fruits alone; do not eat carbs with proteins or fats; it is okay to eat proteins with fats; vegetables mix with carbs or proteins/fats. Wait 2-3 hours if switching from carbs to proteins or vice versa. Wait 30 minutes after eating fruit before eating anything else. Do not drink very much with your meal. You are also to avoid caffeine, white flour, white pasta and sugar; all of which I try to do anyway. Some programs follow a much stricter set of guidelines that I do, I use what I have found to work for me and that I am able to follow. I lost 15 lbs in a relatively short time last year following these guidelines. I could have done it even faster if I were consistent! I had a hard time following the guidelines when my family wants chicken and noodles, chicken enchiladas or hamburgers and french fries.
Why am I bringing this up? Dh and I have decided to give PFC another try. He is ready to lose some weight and he knows how much healthier I feel when I follow the guidelines. For me, it isn't just about losing weight (I'm at a healthy weight right now and don't need to lose). It's about how I feel. I have chronic problems with my stomach/bowels when I don't PFC. I won't give you alot of details, as I'm sure you don't want to read about that. Suffice it to say that I do not have any of those troubles when I PFC. I also have more energy, better attitude and less skin conditions such as acne. I TRULY believe PFC is a healthy weigh to eat and that is what it is, a way of eating. It isn't a diet as the world defines a diet. You can eat until you are full, as long as you are eating the right combinations of foods.
I have referred many people to PFC because they have seen the weight that I lost and have noticed how I eat sometimes. It does take some planning sometimes or at least thinking through your choices, but it is so worth it for me. While on a mission trip this past December, I made a conscious decision to PFC as much as possible because I did not want stomach trouble while there. It was quite the topic of conversation when we stopped at a fast food restraunt and I took the bun off my burger.
I plan to post some recipes as I have time and I'll share our journey with PFC this time. It really isn't that hard once you figure out what you can have and find recipes you enjoy to go along with it. My family has found some new favorites while I experiment with it. I think this time will be much easier for me because my dh is committed to it this time too. The kids don't mind too much as long as I serve some things they like along the way ;-)

I will link some website for anyone that wants to learn more, but please know that I do not endorse any of the websites nor do I agree with all that is on their sites. I learned how to PFC from reading books by Suzanne Somers and Marilu Henner. Here is another site as well. I have learned to adapt their versions of PFC to what works for me. I also choose to eat some foods they don't allow because they call them "funky" foods, meaning they have proteins and carbs in them naturally. They are foods God created and therefore, I feel are ok to eat; such as bananas and nuts. I just try to put them with the right group or eat alone. I will also say some that PFC are vegetarians, we are not.

Blessings,
Rashel