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Happy Halloween! new Pumpkin Cookie Recipe- S

My mom is in her THM test kitchen once again! Here are some fabulous pumpkin cookies just in time for Halloween and Thanksgiving ;)

Pumpkin Cookie Recipe- S
 
Author:
Recipe type: Dessert
Ingredients
  • ½ c. pumpkin
  • 1 egg
  • ¼ c. soft butter
  • Sweetener (I used ¼ c. Truvia)
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • ¼ c. almond flour
  • 1 heaping T. coc flour
  • 1 hpg T. shredded coconut
  • 3 hpg T. peanut flour
  • 1 tsp. baking powder
  • ¾ tsp. gluccie
  • pinch of salt
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • ½ 85% dark chocolate bar chopped into pieces
Instructions
  1. By hand, mix wet, mix dry, and then combine
  2. Drop onto greased baking sheet and bake @ 350 for 10 min
  3. Let rest for 3 min. on sheet, then place on rack to cool
  4. Makes 20 cookies

 

Fun Friday- Cheesecake Brownies- S

Hello Fellow THMers!!! I hope everyone is having a fabulous, healthy, happy week ;) It was National Cheesecake day, and I was in the mood for cheesecake AND brownies, so I combined them and got this final product which I’m pretty thrilled with ;)

IMG_2270

Here’s the recipe:

Cheesecake Brownies- S
 
Author:
Recipe type: dessert
Ingredients
  • 1 stick of butter (melted)
  • ¾ c. of your favorite sweetener (I used a mix of erythritol and xylitol- use about ½ of that amount if using the THM sweet blend, I have also used ½ c. truvia which works well)
  • 2 eggs, beaten
  • 1 T. almond milk
  • ½ c. pumpkin
  • ½ t. vanilla
  • ½ t. caramel extract
  • ⅓ c. cocoa
  • ½ c. almond flour
  • ¼ t. baking powder
  • ¼ t. salt
  • 1 block of ⅓ fat cream cheese + 2 T. sweetener
Instructions
  1. Cream the sweetener, eggs, and butter together
  2. Add in remaining wet ingredients (not the cream cheese)
  3. Add in the dry ingredients
  4. Pour mixture into a 8 x 8 greased pan
  5. Using a mixer or fork, mix the cream cheese with the 2 T. sweetener
  6. Spoon cream cheese mixture into a baggie
  7. Cut a hole in the tip of the baggie and pipe the cream cheese onto the brownie mixture
  8. This will not look pretty!!!! But don't worry it will turn out ;)
  9. Use a knife to swirl the cream cheese into the brownie
  10. Bake @ 350 for 45-50 min. or until the center is firm
Notes
1. This is more like a brownie cake when you first take it out of the oven, which is excellent with some THM ice cream ;) But once you let it sit in the fridge overnight, they set up pretty nicely!

2. You can also make the brownies without the cream cheese mixture and you just need to bake them for 20-25 min ;)

 

 

Tasty Thursday- Fresh Strawberry Pie w/ a Lemon Cheesecake Crust

It’s summer time and when I was growing up one of my favorite desserts to eat in the summer was a slice of fresh strawberry pie from Marie Calendar’s- SO GOOD and refreshing. I wanted to create a THM version and Mom suggested we make a lemon cheesecake crust, so we did! Let me tell you, it is GO-O-OD and it is one my new favorite THM recipes! My hubby and dad went back for seconds;) It truly took me back to my childhood summers. We added a little reddi whip and the whole dessert really hit the spot.  I hope you enjoy it as much as we do!!

Fresh Strawberry Pie w/ a Lemon Cheesecake Crust- S
 
Author:
Recipe type: Dessert
Ingredients
  • Crust:
  • 1 c. almond flour
  • 1 block reduced fat cream cheese
  • 2 eggs
  • Juice from ½ a lemon
  • ½ tsp. lemon extract
  • ¼ c. sweetener of choice (I used 12 packets Truvia)
  • Strawberry Filling:
  • About 5½ c.whole fresh strawberries rinsed and de-stemmed
  • 1 t. strawberry extract
  • ¾ c. powdered sweetener (I used xylitol)
  • 2 c. water
  • 1½ tsp. glucomannan
Instructions
  1. Preheat oven to 350
  2. Mix crust ingredients together with an electric beater or mixer until well combined
  3. Pour in a greased tart pan and scrape sides with a spatula; put in a preheated oven
  4. Bake for 20 min. or until the crust is firm to the touch but not overcooked
  5. While the crust is cooking, boil the water, sweetener, and extract in a small saucepan; boil for several minutes continuously stirring.
  6. Remove from heat and immediately mix in gluccie until well combined. If you don't do it immediately and don't mix well enough, you may end up with little jellyfish in your strawberry gel ;) Your gel will get quite thick which is what you want.
  7. Let the cheesecake crust and strawberry gel cool down to room temperature
  8. ( I put my crust in the freezer for a bit to speed up the process)
  9. Once the gel is cooled, mix it with the fresh strawberries
  10. With a spatula, spoon it on top of the cooled crust
  11. Serve with a squirt of reddi whip on top if desired and enjoy!

The Crust:

The Strawberry Gel:

The Complete Strawberry Filling:

The Final Product:

Wouldn’t you like a slice? ;)

 

Tasty Thursday- Pumpkin Peanut Butter Cookies- S

Mom’s in her test kitchen once again! Try out this tasty new recipe she invented ;)

Pumpkin Peanut Butter Cookies- S
 
Cook time
Total time
 
Author:
Cuisine: dessert
Ingredients
  • Wet ingredients:
  • ½ cp pumpkin
  • Less than ¼ cp Truvia
  • ¼ cp melted butter
  • 1 egg
  • 1 tsp vanilla
  • Dry ingredients:
  • ¼ cp Almond flour
  • 2 heaping TBL shredded coconut
  • 3 heaping TBL Peanut flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Pinch salt
  • ¾ tsp glucomannan
  • 2 TBL chopped walnuts
Instructions
  1. Mix dry and wet ingredients separately first.
  2. Stir dry into wet ingredients
  3. Carefully form into balls and place on lightly greased cookie sheet, gently pressing with fingers to flatten OR leaving them in ball form and push a piece of 85% dark Choc bar into each cookie...then they become "Chocolate Mouth Cookies", which my grand kids love!
  4. Bake in a 350 degree oven for 10 min, remove and let rest on cookie sheet 3 min before transferring to a rack.
  5. Allow to cool completely.
  6. Makes about 20 cookies
Notes
I love to experiment making cookies. This is my latest...the family loved them including the non-THMers!
PUMPKIN PEANUT BUTTER

Chicken & Bacon Salad w/ Honey Mustard Dressing- S

Chicken & Bacon Salad w/ Honey Mustard Dressing- S
 
Author:
Recipe type: Lunch, Dinner
Ingredients
  • 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
Instructions
  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
Notes
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
 
Author:
Recipe type: Lunch, Dinner
Ingredients
  • -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)
Instructions
  1. Mix all ingredients together and pour on the dressing! Simple as that. I add different ingredients all the time...be creative. This can be made ahead or enjoyed right after preparation.

White Enchiladas- S

White Enchiladas- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1½ cups Cooked, Shredded Chicken
  • 1 cup Chicken broth
  • 3 Tablespoons Butter
  • 6 low carb tortillas
  • Diced onion
  • 1 Can Whole Green Chilies, Diced (4oz)
  • ½ cup cream cheese
  • ¼ cup Heavy Cream
  • 1 cup Sour Cream
  • 1 plus ½ cups Monterey Jack Cheese/cheddar blend, Grated
  • Salt And Pepper, to taste
  • Picante Sauce
Instructions
  1. Cook chicken with onion and some butter.
  2. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
  3. Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.
  4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min. Serve with a spall amount of picante and cilantro sauce if you wish.

Photo: Creamy Chicken n Cheese Enchiladas...(S) 

1 1/2 cups Cooked, Shredded Chicken
1 cup Chicken broth 
3 Tablespoons Butter
6 low carb tortillas
Diced onion 
1 Can Whole Green Chilies, Diced (4oz)
1/2 cup cream cheese 
1/4 cup Heavy Cream
1 cup Sour Cream
1 plus 1/2 cups Monterey Jack Cheese/cheddar blend, Grated
 Salt And Pepper, to taste
 Picante Sauce 
Preparation Instructions
Cook chicken with onion and some butter. 
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.  
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min.  Serve with a spall amount of picante and cilantro sauce if you wish.

Fun Friday- Mini Pepper Chicken Nachos, Chocolate Strawberry Truffle Pie

For those of you who missed this recipe, it definitely looks like a FUN recipe to try and much healthier than the version with chips ;)

Mini Pepper Chicken Nachos- S

Food for Thought- Believe in yourself and believe that this will work and it will!!! It’s all about the power of believing. You are worth it!!!

Photo: Just keep going!!

A FUN dessert to try:

chocolate strawberry pie

Chocolate Strawberry Truffle Pie- S- I would make this without the crust to keep it THM friendly ;)

 

Tasty Thursday- Salad Tacos- S

With my mom being out of town, it was hard to do our throwdown this week, so I’m giving you another week of Tasty Thursday. I love taco salad, but sometimes I miss a good crunchy taco. Today, I had the best of both worlds. I used the fabulous butter lettuce leaves I found at Costco that I used for my Copycat Pf Chang recipe from last week, and made salad tacos. It was so fun to feel like I was eating tacos again without the carbs, I got the crunch, and my veggies in all at once. Here’s the recipe, simple but tasty;)

Tasty Thursday- Salad Tacos- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. ground turkey
  • taco seasoning or cajun seasoning
  • onion powder and garlic powder
  • butter lettuce leaves
  • salsa
  • black beans
  • avocado
  • bell peppers
  • banana peppers
  • tomatoes
  • sour cream
  • feta cheese
  • onions
  • bell peppers
Instructions
  1. Brown meat, add taco seasoning, onion and garlic seasoning and diced onions and bell peppers (I skipped these today bc we were in a hurry)
  2. Wash lettuce leaves, pat dry with a paper towel, set on a plate
  3. Cut up any veggies you like to eat on your taco
  4. Take individual lettuce leaf, fill leaf with taco fixings of your choice, fold and enjoy!
Notes
*To stay in S territory, use a sprinkling of black beans;)
* Enjoy 3-4 as a serving

Throwdown Thursday update: We’ll have our favorite salads published soon so keep working on your best salad and let us know when you have a favorite!!!