Sunday, May 10, 2015

Italian bean soup *THM E*

One of my favorite soups is Italian bean soup.  I had heard about it as a kid and made up a recipe after trying it at a restaurant and loving it! Well I haven't had it in forever cause I started trim healthy mama and honestly hadn't thought about it as an option! But after 10 months on plan it finally hit me it would be so easy to tweak for a THM E (energizing) meal! So I did it and as hubby loves it I decided it was definitely share worthy!

Italian bean soup

Low fat Italian sausage (i used 4 links that were 3.5g fat per serving and the recipe makes 6 servings so well in  E numbers)
4, 15oz cans of great northern beans (or you can sub cooked dry)
28 oz crushed tomatoes
2 cups of low fat broth of choice
2 rounded tsp basil
2 rounded tsp oregano
2 rounded tsp parsley
1 tsp rosemary
1 tsp thyme
2 tsp red pepper flakes
Dash of cayenne pepper (optional)
1 tsp Garlic powder
Salt to taste
Low fat skim mozzarella to top

Take the sausage out of its casing and sautee it till done. Add spices and cook a minute longer then add the broth, crushed tomatoes and beans (rinsed) and stir. Cover and let simmer over medium low heat for a while or you can add ingredients in a crock pot and leave on low for the day! Serve with a sprinkle of the mozzarella!

Enjoy! ♡

Wednesday, May 6, 2015

Chocolate mint creams "peppermint patties" THM S

Was really wanting some peppermint patties (pregnancy cravings. ...) but I'm trying really hard to keep healthy during this pregnancy and avoid suger, so I took a stab at making some.  They are a different texture and the cream cheese gives it a slight tang but I think they turned out fabulous! And I only had to eat one to fill the craving :)

Chocolate mint creams

For the chocolate prep 2 batches of skinny chocolate from the Trim healthy mama book page 371. Make to your taste. This recipe will not end being considered "skinny" so feel free to add stuff if you want.

mint  cream

4 oz cream cheese
2 tbs butter
1 tsp mint extract (or to taste, you can use oil but I don't have any so I used extract)
1/2 tsp vanilla
Sweetener to taste

Take your choice of mold, I used a mini muffin pan, an scoop a small layer of chocolate and put in the freezer to harden while making the cream.  In a bowl mix the ingredients for cream together till smooth and is to your taste. Pull out the chocolate when set and add a layer of the mint cream spreading out smooth, top with more chocolate then put back in the freezer till set and store in a Ziploc or container in the fridge or freezer.

Enjoy!  ♡

Thursday, April 30, 2015

Romano topped salmon filets

The other night hubby brought home this lovely brick of Romano cheese,  something we normally don't purchase due to the cost. Tell you what though I'm glad he bought it! I have been having so much fun making new recipes with it! Tonight I made a spread with it and topped some salmon and oh my word! Soo yummy! (I'm pregnant and it tasted to good to me I felt like crying!  I know totally ridiculous!  ;) )
Hubby absolutely loved it too and we have no leftovers for his lunch tomorrow!  Guess I'll have to make him something else. Anyway I just had to share the recipe here and hope you enjoy it as much as we did!

Romano topped salmon fillets

16 oz salmon fillets (I buy from aldi and this is 4 fillets)
1/2 cup mayo
1/2 cup shredded Romano cheese
1/2 tsp parsley
1/2 tsp oregano
Salt and pepper to taste

Mix mayo, cheese, and spices together in a bowl. Put the filets in a pan and top each one with the mixture, spreading over the tops. Sprinkle a bit more Romano over the tops and cook at 375* for about 25-30 minutes till cooked through. 

I'm thinking I might have to try this on some chicken as well one day! :)

Enjoy! ! ♡♡

Monday, April 20, 2015

Cream of mushroom soup *THM S*

I love cream of mushroom soup, I love to cook with it and even eat it by the bowl its just amazing! Might even be my favorite soup ever! I was really wanting some for dinner so I came up with a quite yummy recipe if I do say so myself! ;) it serves 3-4

Cream of mushroom soup

8 oz container of mushrooms
1/4 onion
1/2 cup heavy cream
1&1/3 cup water or milk
1/3 cup sour cream
1/2 tsp parsley
1/2 tsp Garlic powder
1/2 tsp xanthan gum or glucci
Salt and pepper to taste
1 tbs butter

Slice onion in thin strips and sautee in butter in medium pot till translucent. Slice the mushrooms,  i cut each in half and sliced the halves as i like smaller pieces. Toss in with the onions and sautee till soft then add a bit of water to simmer them. Add the rest of the ingredients except the xanthan gum.  And let cook together being careful not to boil. Slowly add and wisk in the xanthan gum when the soup is hot. Whisk a few more minutes and turn on low mixing occasionally till it gets thicker.
         Serve hot and enjoy!  ♡

Tuesday, April 14, 2015

Chicken vegetable curry *THM E*

Was in the mood for curry today so I tossed together a quick chicken vegetable curry.  I used boneless skinless chicken breast,  low fat Greek yogurt, to keep it low fat for a trim healthy mama E or energizing meal. I served it over quinoa as I dislike rice quite a bit,  but you can use rice if it's your preference. The recipe serves 5.

Chicken Vegetable Curry

2 lbs of boneless skinless chicken breast
1/2 onion
1 bell pepper
3 roma tomatoes
Package of mushrooms
3 carrots
1&1/3 cup non fat Greek yogurt
2 tbs curry spice mix
1tsp cumin
1tsp turmeric
1tsp chili powder
1tsp garlic powder
1/2 tbs pepper
Salt to taste
Dash of cayenne pepper
1/3 cup water

Chop onion and bell pepper and sautee in a pot, chop carrots and put them in a small pot to boil to soft. Chop the mushrooms into quarters and tomatoes in to smaller pieces and toss in with onion and bell pepper so sautee. When cooked through put in a bowl and set aside. Chop the chicken into bite size pieces and cook through then add the vegetables including carrots and the water and simmer.  In bowl (you can use the one from the vegetables) mix yogurt and spices,  I do it this way so I can taste it and adjust the spices to taste if needed. Pour over chicken and vegetables and mix up. I like it to set a while to get really flavorful but be careful not to simmer to much or it could curdle.
Serve over rice or quinoa.

With the vegetables I just used what I had on hand. I wanted to add cauliflower and zucchini but didn't have any on hand. You can really use any veggies you want or even do just all chicken for that matter!  ;)
Enjoy!  ♡

Wednesday, April 8, 2015

Cinnamon nut cake with vanilla cream cheese whipped cream *THM S*

So all day I have been wanting desert,  I rarely make desert cause for the most part I'm not a sweets person but today I just really wanted one. So looking over the ingredients I had on hand this is what I came up with. Hope everyone enjoys it!  :)

Cinnamon nut cake

3 eggs
1/2 cup butter or coconut oil (melted)
3 tbs coconut flour
6 tbs sweet blend
1/2 cup milled flax
1 cup chopped pecans
1 tbs baking powder
Dash salt
1 tsp vanilla
1 tsp cinnamon
1 cup water or almond milk

Preheat over to 350. Mix dry ingredients in a bowl then add water, eggs, butter and vanilla mix well and
Pour into prepared 9" cake pan. Bake  20-25 minutes till a fork comes out clean.

Vanilla cream cheese whipped cream

1/3 cup whipped cream
3 tbs cream cheese (softened)
1tsp vanilla
Sweetened to taste

Start whisking up the whipping cream and add the softened cream cheese, vanilla and sweetener and mix till smooth and whipped cream.

Enjoy!  ♡

Tuesday, April 7, 2015

Salmon cakes with Spicy yogurt sauce

So salmon is something that we eat on a regular basis at our house,  I love it, its my absolute favorite fish ever! Normally I just pan sautee it with butter and spices but today the thought was a bit boring!  So I decided to give salmon cakes a try! They turned out pretty good and hubby loved them and since his enjoyment is how I decided what recipes to post, here is the latest. I hope everyone likes it! ♡

Salmon cakes with spicy yogurt sauce

Salmon cakes

1 lb salmon filets
1 med avocado
1/3 cup Greek yogurt
2 eggs
2 tbs coconut flour (you can use a different flour if you like)
1 tbs lemon juice
1 tbs dill
1 tbs parsley
1/2 tbs garlic powder
1/2 tbs red pepper flakes
Salt to taste
Pepper to taste

In a medium pan cook up the salmon filets so you can pull them apart with a fork in to smallish chunks.  In a bowl mix up the yogurt, eggs, coconut flour, spices and lemon juice well. Add the salmon and mix together. Chop up the avocado into smallish chunks and mix all together. It's a bit on the wet side so I used a measuring cup to scoop 1/3 cup portions out onto a well buttered cookie sheet and flattened into inch thick rounds.  Bake at 350 for 15 -20 minutes till cooked through (ones in picture were served bottom side up) when still hot brush with a bit of butter.

Spicy yogurt sauce

1/2 cup 0%  Greek yogurt
1-2 tbs hot sauce (depends on how hot you like it)
1/2 tsp dill
1/2 tsp parsley
Salt to taste

Mix all up in a bowl or container and serve over the salmon cakes!

The green beans in the picture are just frozen green beans sauteed in a tbs of butter with salt, pepper and garlic powder to taste.  I like them when they start getting brown bits! ;)
Well I hope everyone enjoys the recipe as much as me and hubby!  ♡