Here is the 4th installment in my prepping 5 low carb dinners in an hour. If I ever learn how to edit videos, I can get these out so much faster. My hubby does it for me and he works crazy long hours and often our weekends are full. I am still a beginner at this but I hope I am able to get better at it. I find that I am able to stay on plan much easier when my dinner is prepped and I only have a little work to do to get dinner on the table. Obviously, adjust these meals to your family’s tastes. I have a kid that doesn’t like cauliflower so I make a different side for him. I have another kid who doesn’t like green beans, so I make a side for him.
Menu Sloppy Joe Chaffle with salad Cajun Sausage and Shrimp Skillet Hamburger Steaks and mushroom gravy with mashed cauliflower Cheesy Creamy Low Carb Chicken Cordon Blue Bake with salad and roasted veggies Melt in Your Mouth Chicken with roasted green beans and cauliflower
This is a meal I prepped ahead and it made it go together so quickly the night we had it. You don’t have to do this if you don’t want to, it is still a quick weeknight meal without any prep work. This doesn’t have to be made with Cajun seasoning if your family is sensitive to spice. This is delicious just with salt and pepper and maybe garlic and onion powder. We like a little heat in my house so I usually add the Cajun seasoning. If you try it, let me know what you think.
Ingredients 14 oz Low Carb Sausage, sliced 1 lb Medium Shrimp, raw, peeled and deveined 1 Medium onion, diced 1/2 Bunch of Asparagus, ends trimmed, cut into 2 inch pieces 2 Medium Yellow Squash, sliced 2 Medium Zucchini, sliced Salt and pepper to taste 2-3 T Olive Oil 1-2 T Cajun Seasoning
Directions 1. Saute onion in 1 tablespoon olive oil over medium heat. 2. Add sausage and veggies to skillet with onion. Add more oil as needed. Cook until veggies are soft and cooked through, about 8-10 minutes. 3. Add thawed shrimp to skillet. Cook until shrimp are opaque and pink, about 2-3 minutes. Add seasoning and serve hot.
Cranberry sauce is a staple for my Thanksgiving meal. I have been making homemade cranberry sauce for about 10 years now. Canned sauce doesn’t compare to fresh made, at least in my opinion. My brother likes canned only. Well, some of us have better taste than others.
This cranberry sauce is pretty comparable to what I used to make. Mine was made with orange juice, sugar, vanilla and cranberries. To closely match this flavor I used orange extract in place of the OJ and a sugar substitute in place of the sugar. It definitely fills the place of the regular, sugary cranberry sauce.
I used the larger amount of sweetener and orange extract. You can start with the smaller amount and increase to what amount works for you and your tastes.
Ingredients 1 12oz Bag of Cranberries 1/2-3/4 Cup of Swerve, or other equivalent sweetener 2/3 Cup of Water 1 t Vanilla 1/4-3/4 t Orange Extract
Directions 1. Put cranberries, water and sweetener in a saucepan. Cook over medium heat until most of the berries have popped. 2. Add both extracts. When cool enough to taste, taste and adjust sweetener and/or extracts. 3. Pour into bowl and store in fridge.
Do you need an easy and simple low carb substitute for cornbread? I LOVE Jiffy cornbread. I know, how can I be from Texas and love sweet cornbread? I don’t know, but I used to love everything sweet. I loved Thousand Island, Catalina or French salad dressing. If it could possibly taste good with sugar added, I am sure that is how I ate it. Now that I have changed how I eat, I still like things sweet but in a different way. I did add 1/8 of a teaspoon of stevia to the cornbread mixture, but that is obviously optional.
A cold front came in this morning. That front took us from 69 degrees to the low 40’s. We will end up getting all the way down to 27 over night. I made a sugar-free wassail earlier and let it simmer. I also made up a pot of http://jenniferoverstreet.com/index.php/2019/10/08/low-carb-secret-ingredient-chili/ my secret ingredient chili. This is such a perfect way to end a cold and blustery busy day. This cornbread is so simple and quick to throw together. It doesn’t call for any crazy ingredients you need to get on Amazon or search the store for. I love to eat it with chili or chicken soups.
Ingredients 2 Cups Blanched Almond Flour 1/4 Cup Ground Flax Seed 1/2 t Baking Soda 1/2 t Salt (I use Himalayan Pink Salt) 1/8 t Ground and Pure Stevia Powder, Optional 5 Eggs 2 T Apple Cider Vinegar Grease or Butter to grease the skillet
Directions 1. Preheat oven to 350 degrees. Grease cast iron skillet or place 1 tablespoon of butter in skillet. I don’t know the size of my skillet so I flipped it over and measured the bottom. It measured 8 1/2 inches across the bottom. Place in oven as it preheats. 2. Add dry ingredients to a food processor. Mix ingredients. 3. Pulse in the wet ingredients. 4. Add batter to hot skillet. 5. Bake for 20 minutes, or until set.
What do you do when you find an amazing sale on avocados or are given a case for free? I love avocados. If I find them on a good sale I buy as many as I think I can eat before they go bad. I make avocado toast on approved bread or sprouted bread for a crossover. I make low carb pudding and put chunks of them in smoothies. I love to have 2 fried eggs and a piece or 2 of bacon and half an avocado for breakfast. Guacamole? Yes please!! I have never had an avocado I didn’t like. I was recently given a case of avocados and even with my love of them, I couldn’t eat them all before they went bad. What did I do? I froze them!! They actually froze wonderfully. I didn’t have to use lemon juice to keep them from turning brown either.
Ingredients Avocados Freezer bags, I used quart Knife Straw Large Spoon
Directions 1. When I m going use a lot of baggies, the first thing I do is open all the ones I think I will use. This way, when I need a baggie, I don’t have to open it, I just have to put the items into the baggie. 2. Cut open the avocado and scoop out the flesh. Place into baggie. Remove pit and scoop the flesh out of the other half of the avocado. When you have enough avocados in your baggies (I normally use one whole or two whole avocados since my whole family doesn’t love them, just a few of us).
3. Close the baggie most of the way. Insert your straw in one corner and make sure the rest of the baggie is sealed. Suck all of the air out and remove the straw. As soon as the straw is removed, close the baggie as quickly as possible.
4. Store in your freezer. Date the baggies as well so you make sure to use the oldest ones first. I prefer to scoop out the avocado, this way I can slice, chunk, mash, etc. that works for the recipe I am using.
Well, I am back with another video, links to recipes and a PDF grocery list. I was definitely better at getting this finished than the 2nd video. I am sure I will get better at the video part, or at least I sure hope I will. Watching the playback is so painful, but not so painful that I am willing to redo the whole thing. I do hope this is helpful to someone. I have a couple more I plan on doing and then maybe I will start focusing on the holidays. They will be here before we know it and I want to be ready with some delicious on-plan treats. Menu Meatloaf with Green Beans and Mashed Cauliflower Green Chili Chicken Casserole with a Salad Crack Chicken with Salad and a Veggie or two roasted (I served ours over Dreamfields pasta, not included in the grocery list since it was a last minute addition) Tilapia with Asparagus and Coleslaw Cheeseburger Soup – no side but there are hidden veggies in the soup
Here is my video. It isn’t great but I did beat the hour this time. I hope I manage to improve with this. I am definitely a lot less critical of people that post videos. Some people make it look so easy (I know I am not one of those people). I do hope that this is helpful to someone. https://www.youtube.com/watch?v=j08TtRfXV7k&feature=youtu.be
It is starting to be soup season here in Texas. Soup isn’t necessarily my kids favorite meal so it isn’t something I serve 3 or 4 times a week but I can successfully add it for 2 nights and not get complaints. Before I started eating the Trim Healthy Mama way, potato soup was almost a weekly addition when it was cold. I loved to make cornbread to serve with it. Those are really no-go’s with my current way of eating. Can I eat an occasional potato soup? Yes, but it isn’t on my menu with the frequency of the past. Looking for ways to make on plan delicious soups isn’t that hard. Finding ways to sneak in veggies, maybe that can be my new hobby. I have found that finely diced mushrooms that get added to browned meat with seasonings, is undetectable. I have made taco meat like this so many times and no one knows. When it comes to soup like this with no detectable veggies, this is a perfect way to get it in. I also like to add a bag of riced cauliflower to the soup and it seems to mostly dissolve into the broth. Give it a try and let me know how it works for you. This is also part of my make ahead meals. I made this soup in a prep 5 low carb meals in an hour session. This works great for that. You can even freeze the browned meat with veggies if you like.
1lb Ground beef 1/2 Package of mushrooms, diced 1/2 Cup diced Bell Pepper 1 Medium Onion, diced 10 oz Can of Diced Tomatoes and Green Chilies (Rotel) 8oz Package of Cream Cheese, reduced fat works fine Cube the cream cheese for easier melting 32oz of Beef stock 1 Package of Frozen Riced Cauliflower Salt and Pepper to taste Garlic Powder to taste 1 Cup of Shredded cheddar cheese Diced green onion, around 3 or so 4 Pieces of cooked and crumbled bacon
Directions 1. Brown ground beef. If your meat was fatty, drain and you can rinse if you think it needs to be rinsed. 2. Add diced onion, bell pepper and mushrooms to browned beef. Cook until the veggies are cooked through. Season with the seasonings. If you are making this ahead for a meal prep, stop here. 3. Add cubed cream cheese and stir to melt some. Add canned tomatoes with green chilies, beef stock and riced cauliflower. Stir and allow mixture to get hot and the cream cheese to melt. 4. Put on low or medium low and allow soup to continue to cook for 15-20 minutes. Taste and adjust seasonings as wanted. I like a little smoked paprika or liquid smoke. Make this taste how you want it to. Add a little cayenne if you like heat, maybe top the bowls with some diced pickled jalapenos. 5. When finished simmering, top bowls with shredded cheese, some diced green onions and crumbled bacon.
So this is one of those times that I am not truly pleased with how everything worked out. I was rushing trying to get the video filmed during a busy time. I had to get it done since we were leaving for a weekend family vacation Friday and one of the meals was for the vacation. I had so much on my plate prepping for that vacation and then the anniversary trip that my husband and I went on after the family trip. We were celebrating 25 years of marriage and went on a cruise with friends. I had a lot to do but still managed to MOSTLY get the meals prepped. Since I am new at this, I thought I would talk and explain things and then work so that my husband would have an easier job editing the video. That really ate up my time. For the shrimp recipe I was going to use my instant pot to cook my spaghetti squash. Since shrimp cook so fast and the recipe was a fast recipe, the only thing I was going to prep ahead was the spaghetti squash. I didn’t mange to get it done, however, I didn’t work for an hour. I talked so much! When I started watching the video back, I realized how much I talked. I wanted to tell myself to stop talking and work. Also, a note on my outfit. I thought it was a pretty cute summer outfit. After watching some of the video, I have determined that I won’t wear those pieces again at the same time. I am new at this and am just sharing real life. I will always be real. I honestly don’t have enough brain power to be something I am not. I hope that this is at least somewhat helpful. This definitely helps me stay on plan and not give in to drive-thrus on busy days. We all have those days or seasons. I have been there and sometimes find myself there. Don’t end up being overwhelmed. Make a plan, do some prep and it will make things so much easier. I will be making these plans all low-carb or THM S meals. We generally eat mostly S dinners. If you want more E dinners, adjust what I have or make the other 2 dinners E meals. When I made tacos, make that an E. Use low-fat meat and don’t top with cheese, avocado or regular sour cream. Maybe a wedge of light laughing cow cheese or low fat cream cheese. Eat some low-fat refried beans and/or some Spanish rice made out of brown rice. Use strong flavors to make your E taco meal satisfying. Use cilantro, salsa, diced jalapenos, etc. Make this dish pop as an E, you don’t have to eat bland food. Add flavors that you like, add more spice or seasonings. I have one kid who hates cilantro. The rest of us love it!! Most of us love pico and some don’t. You can adapt these recipes however you need to. Less spice, more spice. Adapt everything I share for your family,, your situation. I add finely chopped mushrooms to my ground beef, cauli rice as well. I even add cauli rice to my soups. Now, if you watch the video, you have been warned. I am a hot mess!! My menu: Low Carb Taco Casserole. There are hidden veggies in this recipe. I topped this with what I had at home, lettuce, tomatoes and sliced black olives. Top this with your favorite Mexican style toppings. Supreme Pizza Chicken Bake- I sauted the onion, bell peppers and mushrooms. I don’t like those on my pizzas mostly raw so I always pre-cook them. Top your chicken with your favorite pizza toppings. Serve with a side salad. This dish was nice but I probably won’t make it regularly. I used the other chicken breasts in the pack in this recipe. Basically I seasoned them and baked them. I served them with the loaded cauliflower and a small side salad. The garlic shrimp is served on top of pasta. For me I did spaghetti squash and another salad. Switch up the whole salad thing if you want. Roasted veggies would be wonderful or even a low carb coleslaw would be perfect. Tacos with Cauli Spanish rice. I add chopped mushrooms and some cauli rice to my taco meat and no one knows. I have fooled many people. I took this taco meat to the beach house and the picky mushroom and cauliflower haters had no clue. Top your tacos with your favorite toppings on low carb shells. You can use lettuce for your shells or low carb tortillas.
Roasted strawberries?? When I first heard about this I thought the idea was crazy!! Strawberries are wonderful fresh, why roast them? I don’t know exactly what happens but the end result is so good. This is my absolute favorite way to top my Greek yogurt. I made these last month and topped a cheesecake. It was perfect. If you this, I don’t think you will be disappointed.
Ingredients 1 lb Package of strawberries, hulled and sliced 2-3 Tbl of sweetener I used Gentle Sweet. If using pure stevia use very little 1 tsp of Vanilla
Directions 1. Preheat oven to 350. 2. Line a cookie sheet with parchment paper. 3. Toss strawberries with sweetener and vanilla. 4. Place on parchment paper lined cooked sheet. Place in oven. 5. Bake 20-30 minutes. 6. Let cool and store in fridge. Use as a topping however you want.
This recipe is family friendly and has a secret ingredient that is very beneficial for your health. I love to sneak it in when I can. So many people think they don’t like okra but in this recipe, you can’t tell. If you are really watching your carb count, eliminate the beans or use a small can of beans. You can also use one can of the crushed tomatoes and some tomato paste mixed with water. My family eats it like it is and they love it. We top ours with some of the following: cheese, sour cream, diced onions, avocado, jalapenos and sugar-free ketchup. If you want more spice, increase the seasonings. Do you like your meals a little bit less spicy? Decrease the spice. I have a daughter who can’t eat mild salsa so I have had to make meals like this a little on the bland side and we add more when we are making our bowls. I hope your family likes this as much as mine do.
Ingredients 2 Lb Ground Beef 2 28 oz Cans of Crushed Tomatoes 1 Can of Rotel- diced tomatoes and green chilis 1 30 oz Can of Pinto Beans, rinsed and drained 1 Container of mushrooms, diced small 1 Medium or Large Onion 2 Cups of Frozen Okra 1 T Unsweetened Cocoa Powder Salt and Pepper to taste Chili powder, ground cumin, garlic powder, onion powder 1 Doonk of Stevia or other sweetener of choice
Directions 1. Brown ground beef. While ground beef is browning, dice onions and add to the pot. 2. Add seasonings of choice and mushrooms. Continue to cook and brown until everything is fully cooked. 3. Take one can of crushed tomatoes and pour into blender. Add okra and blend until no green specs remain.
4. Add okra tomato mixture, the other can of crushed tomatoes, can of diced tomatoes with green chilis, drained and rinsed beans, and cocoa powder. 5. Simmer for about 15 minutes. Taste and adjust as needed. I added more salt, chili powder and garlic powder. Season for your family’s tastes and top with your favorite toppings.