Chicken & Bacon Salad w/ Honey Mustard Dressing- S

Chicken & Bacon Salad w/ Honey Mustard Dressing- S
Recipe type: Lunch, Dinner
  • Chicken Breast (I cooked mine in a crockpot with xylitol sweetened bbq sauce)
  • Spinach leaves
  • Roasted or fresh red peppers
  • Banana Peppers
  • Feta Cheese
  • Bacon
  • Tomatoes
  • Pecans or other nuts
  • Mustard, Sweetener, and water
  1. Make a honey mustard dressing using the THM recipe or simply by combining mustard, sweetener or xylitol sweetened honey and a little water to make it more runny.
  2. Cook bacon and chicken (or warm up leftover chicken)
  3. Cut up veggies
  4. Plate the cold veggies on top of spinach leaves first and then add the warm chicken and green beans
  5. Drizzle honey mustard dressing over and sprinkle on nuts and cheese
I apologize for the "nailed it" Pinterest- type picture, but it was a hectic day with the kids. I didn't even have enough counter space to create a nice picture;)

I enjoy putting warm chicken and veggies on my salads to give it more of a dinner feel and because cold chicken can sometimes get boring.


Chicken and Broccoli Salad- S

Chicken and Broccoli Salad- S
Recipe type: Lunch, Dinner
  • -1 large cooked chicken breast cut into pieces (already cooked from the store makes it really easy)
  • -2 cups raw broccoli florets cut into pieces
  • -1 cup cabbage "slaw" mix
  • -1/2 block of cheese (4 oz) cut into small cubes, ( I like mine with a little kick to it)
  • -2 TBL chopped cilantro
  • -1 handful salted sunflower seeds
  • -Your favorite oil and vinegar salad dressing, (my favorite is Good Seasonings Italian in the packet made as indicated)
  1. Mix all ingredients together and pour on the dressing! Simple as that. I add different ingredients all the creative. This can be made ahead or enjoyed right after preparation.

Menu Planning Monday- Menu 7

Happy Monday everyone! I hope you all were able to enjoy some Spring weather over the weekend;) We had an egg hunt at the beach in our community and it was absolutely gorgeous weather!!! Life seems so much more pleasant when it’s warm outside. What can I say, it was a LONG winter!!! With this warmer weather, I’m continuing to enjoy lots of fresh produce in my salads and lots of smoothies and shakes.

Here’s my tentative menu for the week:

Monday: Breakfast: Veggie Omelette- S

Lunch: Chicken Salad in a Joseph’s Pita- (canned chicken, mustard, cucs, celery, onion, a few carrots, tomatoes w/ laughing cow cheese- E

Snack: Apple, and 1 tsp. PB w/ cinnamon- E

Photo: Need E meal inspiration/ideas? Here's one! I know I've posted about this meal before, but it's been awhile, and it's worth posting again for our Beginners! :) This is, hands down, one of my favorite meals! Balsamic chicken (p. 324), quinoa, and creamless cream green beans (p. 352).

Dinner: Balsamic Chicken (THM p. 324) & Creamless Creamy Veggies (THM p. 352)-E  Courtesy of Tammy Schlievert

Photo: Key Lime Cheesecakes - S!Kristin J is converting her friends (and their husbands) to the THM way of eating one dessert at a time. She posted up her lovely looking cheesecakes on the group wall. She made delicious almond based crusts and topped the cheesecakes with sweetened, lime flavored whipped cream.Kristin’s crust is 1 cup almond flour combined with 2-3 Tbs melted butter and 1 Tbs Truvia (if using THM Sweet Blend use only 2 tsp.) Bake the crusts for 10 minutes in foil lined muffin tins then fill with cheesecake mix. The cheesecake recipe itself is on page 373 of Trim Healthy Mama. To get the lime flavor Kristin added 5 True Lime packets (found in most grocery stores in the dry mix drink isle). She put the muffin tins in a water bath to bake. For the topping she sweetened ¾ cup cream with 1-2 Tbs. xylitol  and added 2 True Lime packets before whipping to stiff peaks (you can use 1 Tbs. THM Sweet Blend if that is what you have… or 2 Tbs. Truvia).Note - THM Sweet Blend (which is a blend of organic, stevia extract powder and non GMO erythritol) can be found at

DessertKey Lime Cheesecakes- S


Breakfast: Oatmeal w/ a splash of almond milk, 1/2 apple and scrambled egg whites and salsa- E

Lunch: Leftover Balsamic Chicken over greens with light dressing- FP

Of course, it's even better with a little bit of whipped cream. ;-)

Snack: Chocolate Chip Muffin in a Mug-S (I don’t have these chocolate chips, so I’ll probably just break up a piece of dark chocolate;)


DinnerFish Tacos-S



Breakfast: Big Boy Smoothie, Caprese Ezekiel Toast (Ezekial toast, basil, tomatoes, LC cheese)- E

Lunch: Leftover fish w/ steamed veggies- S

Snack: Greek Yogurt w/ a TRUE lemon packet mixed in, blueberries, and some ff whipped cream- E

Photo: Asparagus Egg and Bacon Salad – In less than 1 hour I was able to cook, photograph, eat and post this simple Spring salad to my blog. What are you having for lunch?#weightwatchers 6pp #glutenfree #paleo #spring

DinnerAsparagus Egg and Bacon Salad-S


DessertChocolate Chip Cookies-S



Breakfast: 2 eggs w/ butter, protein shake- S

Lunch: Cobb Salad-S

Snack: PB muffin in a bowl- S

Dinner: Crockpot Meal- White enchiladas- S

Friday: Breakfast: French Toast w/ Ezekiel Bread and 1 T. polaner’s jam (made with egg whites)- E

Turkey Wrap with a Delicious  Creamy Chipotle Avocado Spread

LunchTurkey Wraps with Chipotle Avocado Spread-S (Make sure to use a low carb tortilla or a Joseph’s pita or tortilla;)

Snack: Joseph’s pita, nuked for under 2 minutes  to make chips w/ LC cheese and salsa- FP

DinnerPizza Puffs- S

Dessert: Butter Pecan Coconut Ice Cream – S (I found this at Wegman’s this weekend and I’m so excited about this flavor!



Trim Healthy Mama {Berry Coconut Crisp - S}

BreakfastBerry Coconut Crisp-S

Lunch: Joseph’s Pita pizza w/ chicken, spinach, feta, and tomatoes- FP

Snack: Celery and PB- S OR

blueberry muffin in a minute_low carb and paleo

Blueberry Muffin in a Minute-S

DinnerMexican Burgers- S



BreakfastCoconut Crepes-S  (I have also subbed oat fiber for the coconut flour to make them a little lighter;)

Easter Meal:

Rosemary Mustard Crusted Bake Ham-S

with some of these ideas: Easter Menu or this for dessert: Lemon Coconut Cloud Cake - Life Made Full.. THM…S dessert by swapping out the maple syrup for Susan Hitchcock's homemade truvia "maple" syru...

Lemon Coconut Cloud Cake- S

What’s on your menu for the week?

Tip Tuesday- Crockpot Meals for lunch AND dinner

I’ve mentioned before how my crockpots are some of my favorite kitchen appliances. I love that I can throw lunch or dinner in when I have time and then it’s ready for meal time. These days my schedule is especially busy, so I’ve been really utlizing my mini crockpot for lunches. At breakfast, I throw in a piece of salmon or tilapia with sesasonings and veggies or some chicken tenderloins and I have some cooked meat by lunchtime that I can use on salads, in wraps, as a soup, or to be eaten with some warm veggies on the side.

In case you need a visual, here is my mini crockpot:

Crock-Pot® Slow Cooker - 2 Qt

I purchased mine at Target, but you can also get it off of Amazon.

Just this last week here are the lunches I cooked in my mini crockpot:

*Note: Do not cook broccoli in a crockpot or it will stink your house up terribly! I learned this the hardway;)

1. Mexican chicken (FP)- Frozen chicken tenderloins, salsa, laughing cow cheese

2. Salmon (S)- salmon filet, sweetener packet, hot mustard, green beans

3. Chicken Bacon Soup (FP or S)- Bacon, chicken broth, red peppers, chicken tenderloins, laughing cow cheese wedge, a small scoop of 1/3 reduced fat cream cheese- ate this as a soup and then the next day ate it over konjac noodles.

4. Tilapia and green beans (FP or S)- Tilapia, pesto, basil, green beans- cooked on low

5. Garlic Chicken (FP)- Frozen chicken tenderloins, garlic powder- that was it! I used it to put on top of a salad and ate some for a snack later

6. Chicken and Sweet Potatoes (E)- Chicken tenderloins and sweet potatoes- A fabulous quick and easy E meal;)

I’m sure there are several options you can try. Have you used a mini crockpot before? What is a favorite meal you have cooked in it?

Crockpot Dinner Ideas:

1. Sweet Potato Chili (E)- I had some cooked ground meat in the freezer and threw this in the crockpot along with all the other ingredients needed for the chili. I came home from church to a house smelling like homecooked chili and we were ready to eat in literally 5 minutes!

2. Spicy Cheesy Chicken (FP or S)- Rotel, large spoonful of 1/3 reduced fat cream cheese, chicken tenderloins, chicken broth- this combo is pretty amazing! Our favorite way to eat it is in a low carb wrap with some spinach.

3. White Enchiladas (S)- Chicken tenderloins, sour cream, reduced fat cream cheese, handful of mozarella cheese, a small can of green chilis, chicken broth- throw this mixture in some warm low carb tortillas and you have a quick, tasty, enchilada. You could even wrap up the fixings, sprinkle some cheese on the top and broil for a few minutes if you want them more like an enchilada;)

4. Italian chicken (FP)- italian seasonings like basil and oregano, chicken broth, chicken tenderloins, plan approved italian dressing- serve over spaghetti squash noodles or zucchini noodles

5. Parmesan chicken (FP or S)- chicken tenderloins, plan approved marinera sauce, mozerella cheese- you can throw in some veggies too or eat it with a side salad

*NOTE: When a meal is labeled as FP or S, it means that the meal can be considered FP as long as you don’t add too much fat to it. If you use a lot of cheese or other source of fat, then it goes into S territory.

There are truly numerous possibilities! These are just some of my favorite. Do you have any favorite crock pot meals? Pearl and Serene also give a lot of crockpot ideas in the book so be sure to check those out as well.

Here are some more crockpot ideas!

Stacy Makes Cents Crockpot Meal Ideas

Pinterest Crockpot Meals

Mexican Burgers- S

Mexican Burgers- S
Recipe type: Dinner
Cuisine: Mexican
  • 1 lb. of ground turkey or beef
  • ½ c. salsa
  • 1 egg
  • 3 tsp. taco seasoning
  • handful of chopped cilantro
  • 1 laughing cow wedge
  • handful of mozerella or mexican cheese
  1. Mix all ingredients in a bowl using your hands to mix ingredients well or if you're too grossed out by this, a large fork will do;)
  2. Form patties with your hands
  3. Heat a large, greased skillet to medium/high heat
  4. Put about 5 small patties on skillet and cook evenly on both sides
Makes about 12 small burgers or 8 large ones
Serve in a Joseph's pita, plan approved bun, or over some greens with salsa and sour cream, guac, and/ or some Joseph's pita chips

Egg Roll in a Bowl- S, E, or FP

5.0 from 9 reviews
Egg Roll in a Bowl- S, E, or FP
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
  • 1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
  • 6 cups finely sliced cabbage (about 1 medium head)
  • 1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
  • 1 medium onion
  • chopped 3 cloves garlic
  • finely chopped or minced 1 teaspoon ground ginger/ginger powder
  • (if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
  • ¼ cup coconut aminos (soy sauce alternative) or Bragg's Amino
  • Salt and black pepper to taste
  • Chicken Broth
  • Optional: 2-3 green onion stalks, finely chopped
  • Optional: ¼ tsp red pepper flakes adds a nice kick!
  1. Brown the ground pork (or beef) in large frying pan until fully cooked.
  2. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
  3. In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
  4. Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size.
  5. Then add shredded carrots and cook for another few minutes.
  6. Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
  7. Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!
To make it E: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). To make it E: You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice. To make it FP: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger. However, with the above said, it's by far best as S using ground pork (not sausage!) or ground beef. ENJOY!

by Diana Rodbourn Brown 1 lb ground pork/beef in a large frying pan. Turn heat to med-high. Add 1 med. chopped onion & 2 tsp. sesame oil, increase heat to lightly brown onions. Mix together 3 cloves of minced garlic, 1 tsp. ginger powder and 1/4 c. aminos and add. Stir in 6 c. shredded cabbage. Cook for a few minutes, stirring often. Add 1 c. shredded carrots and cook another few minutes. Turn off heat, Add 2 finely chopped gr. onion stalks, and salt and pepper to taste and serve warm.

Mexican Throwdown- Chicken Fajita Salad- S

Last week, I said we were going to do lemon desserts this week, but we were both out of baking ingredients so we decided to go with savory- here are some of our best Mexican THM dishes!

Mexican Throwdown- Chicken Fajita Salad- S
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 2
  • For Fajitas: 6 chicken tenderloins
  • 1 yellow onion
  • ½ each red, yellow, orange peppers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 T. white vinegar
  • ½ t. lemon extract
  • 3 T. Amino Acids
  • 3 tsp.lime juice
  • ½ T. Dried cilantro
  • splash of Liquid smoke (opt.)
  • 1 tsp. sweetener (opt.)
  • 2 -4 T. coconut oil
  • For avocado/lime dressing: 1 Ripe Avocado
  • 2 garlic cloves, minced
  • 4 T. lime juice
  • 2 T. olive oil
  • handful of cilantro
  1. Heat up coconut oil in a medium pan until melted.
  2. Brown frozen chicken tenderloins on both sides.
  3. Cut peppers and onions into skinny strips and in a small fry pan sautee in coconut oil
  4. Cut browned chicken tenderloins in strips (they will not be cooked through yet)
  5. Put chicken tenderloins back on medium pan and add the marinade ingredients: powders, extracts, amonio acids, vinegar, liquid smoke, cilantro
  6. Cook chicken in marinade until cooked through
  7. For avocado- lime dressing:
  8. Put ripe avocado, lime juice, olive oil, garlic salt, and cilantro in a food processor and process until ingredients are evenly mixed together. Do not over process.
Fajitas: Adapted from the book "Everyday Low Carb Cooking" by Alex Haas
The original recipe is a chicken marinade, but this is the lazy man's way of doing it;) I rarely remember to make a marinade in time for dinner, so this works best for me!

Make a bed of greens with romaine lettuce and/ or spinach, put on the warm chicken and peppers, sprinkle a little cheese on top until it melts and serve with avocado-lime dressing and sour cream. ENJOY!

*You can throw the fajita ingredients in a low carb tortilla and have an old fashioned fajita

*The avocado- lime dressing is also very good as a dip for Jospeph's pita chips;)

Avocado Lime Dressing (original avocado-lime dressing recipe)

Jo’s Enchiladas

Creamy Chicken and Spinach Soup- S

Creamy Chicken and Spinach Soup- S
Recipe type: Dinner, lunch
  • 1 Lg. can chicken
  • 3 chicken buillon cubes
  • Frozen green veggies- green beans, broccoli, spinach
  • Minced Garlic
  • Satueed onions and peppers
  • Diced bacon or deli ham
  • 1-2 T. cream cheese
  • Spoonful of ricotta cheese or sour cream
  • ⅓ c. salsa
  • ⅓ c. almond milk
  • water
  • Lowfat shredded cheese to sprinkle on top
  1. Combine all ingredients
  2. Fill with water until the soup fills ¾ of a large pot
  3. Cook on med/high heat until soup boils
  4. Cover with lid and reduce heat
  5. Cook until frozen veggies are warm


Sweet Potato Chili- E

After mentioning sweet potato chili, I couldn’t stop thinking about it so I just had to look up a recipe. I like making my chili different every time I make it and I usually just throw a little of this and a little of that in a pot and taste as I go. No 2 pots of chili are the same for me, but this recipe looks intriguing;) I love the addition of the cocoa powder. For THMers be sure to leave out the cornmeal and sugar (replace w/sweetener ) and I will probably use greek yogurt in place of the sour cream to cut back on the fat. Did I mention, I would serve this with some E brownies?

Sweet Potato and Black Bean Chili Recipe

Sweet Potato Chili