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!  ♡