Tag Archives: diabetic recipe

Pumpkin Pie Pudding

Caleb came to spend the night and he brought a cookbook with him. He had several pages marked with post-it notes for recipes that he wanted to try. Most of them were desserts but I did find one that I could adapt to make it low carb. It turned out to be pretty good and boy did my home smell good when it was cooking.

pumpkin-pudding

Pumpkin Pie Pudding

  • 2 eggs
  • 15 ounce can solid pack pumpkin
  • 1 1/2 cups vanilla unsweetened almond milk
  • 2 Tablespoons butter, melted
  • 3/4 cup Splenda or equivalent of sugar substitute
  • 2 Tablespoons almond flour
  • 2 Tablespoons Coconut flour
  • 2 Tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons vanilla

Mix all ingredients well and pour into a slow cooker. Cook on low for 6 hours. Serve warm with heavy whipped cream on top.

I mixed heavy whipping cream with a bit of splenda and poured it on top as I did not have any canned heavy whipping cream.

This recipe is a keeper. Caleb is currently on his second dish!!

Bacon Radish Hash

I have seen similar recipes all over the internet for several months. I didn’t add what a lot of other blogs have added to theirs so I am sharing the recipe here. This one is a very quick recipe. Let me give a disclaimer here. I do not like raw radishes at all. Once radishes are cooked you can’t taste the sharpness of them at all. I promise.

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I use my Ninja Master Prep Professional daily since I started eating the Trim Healthy Mama plan. I love the shakes, ice creams and ease that it chops vegetables. I use the large one to make the quart shakes that I use as meal replacements and shakes. I use the smallest one to make the Cottage Berry Whip and to chop vegetables.

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I used the smallest one this morning to chop the onion and radishes for the hash. It really is a time saver. I am single so I made this as a single serving this morning and this is what I came up with.

Bacon Radish Hash (single serving)

  • Bacon- 4 slices, chopped
  • Small Onion, chopped
  • 6 large radishes, chopped
  • salt and pepper to taste

Fry bacon in a skillet and when almost completely cooked through drain grease from pan and add Onion and Radishes that you have finely chopped. Cook until onions are cooked through and caramelized. Add salt and pepper to taste and remove from heat.

 

Cottage Berry Whip

This is a Trim Healthy Mama recipe and it is fabulous. I had several people recommend it. I do not care for cottage cheese but let me tell you that you will NOT know that it is in this recipe. This is a light dessert that tastes like Strawberry ice cream. You MUST Try this!!!

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Cottage Berry Whip Recipe

Italian Meatball Casserole

This is wonderful. I made it tonight for dinner and it is delicious. I made it exactly as the other blog posted so I am sharing the link under the picture.  I am currently doing the Thin Healthy Mama plan and am down 9 pounds in the last 14 days. I feel wonderful. This plan seems to be working quite well for me.

When I read the recipe I wasn’t too sure about putting so much sage in the recipe but it was wonderful so I will continue to do so. I hope that you enjoy this as well as I do. I plan to put this in my little crockpot that I take in my car for work for my lunches. You can click here for the link for the little 20 ounce lunch warmer that I use. LUNCH WARMER

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Italian Meatball Casserole Recipe

Parmesan Crusted Chicken with Bacon

I made this today for lunch and it so easy to make and absolutely delicious. This is not my recipe so I will share the link to it at the bottom of the post. This one is a keeper. The blend of Parmesan and Asiago cheese with the bacon really adds a lot of flavor to it. I paired it with a lovely salad and was quite full by the end of the meal. My chicken breasts were huge so cut them in half. I can’t imagine eating an entire one. I bought them at Sam’s Club and theirs tends to be quite large.

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Parmesan Crusted Chicken with Bacon <–Click there for the link!

Slow Cooker Chili

I tried another freezer meal and I love it. The recipe called for it to be done in a slow cooker but I cooked it in a pot on the stove instead. I fell down my stairs 10 weeks ago and hurt my hip. Since I keep my slow cooker in a crawl space and getting into it right now isn’t exactly comfortable for me I won’t be using it much for a bit. I am sure it would be just as good prepared in a slow cooker. I only made a couple of changes to it. I added an extra teaspoon of chili powder as I felt that it needed a bit more punch. I also used a chili mix bean instead of kidney beans. While it was cooking I at first thought it was a bit thin but I let it cook down a bit and it was okay. I may add a bit of tomato paste next time to make it a bit richer. This recipe was still a complete success as being a freezer meal.

You can get the original recipe here. Passion For Saving Freezer Meals

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I spent my morning working on the yearly training and testing for my license for my job. Bucca was my  friend and stayed in a box a couple of feet away. I am so glad that I got this cat to live with me. He is such a sweetheart.

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Slow Cooker Chili

Ingredients for freezer pack:

2 Cups Cooked Ground Beef

1 Cup of Onion, diced

2 Cans Diced Tomatoes

1 Can of Tomato Sauce

1 Can of Water (I use the Diced Tomatoes Can)

1 Can Dark Red Kidney Beans (I used a 15 ounce can of chili mix- pinto beans with a light tomato sauce and spices)

1 Packet Chili Seasoning Mix

1 teaspoon chili powder (This was my addition)

3 Stalks Celery, chopped

2 Tbsp. Worcestershire sauce

2 Tbsp. Sugar (I omitted entirely. You could substitute for any diet sweetener of your choice)

Directions: Cook Ground Beef and Onion. Combine all ingredients in a Freezer Gallon Size Bag. Freeze until Needed. Remove from Freezer and Thaw Overnight in Fridge. Place contents of bag in Slow Cooker and cook on High for 4 hours or Low for 8 hours Serve with Fritos (omit for low carb) and Shredded Cheese (I used Mexican blend of cheese).

 

White Chicken Enchilada Casserole

This recipe is another of the recipes that I made last Saturday with Donna for my freezer meals. I put this into quart baggies so that I could spread it out and not get bored with eating leftovers of the same thing as often. I tried it tonight for dinner and it is fabulous so I am sharing it with you.

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I got the recipe here. Passion For Saving

I didn’t change anything to make this. I did eat it topped with about 5 tortilla chips for crunch and found that it added 5 carbs to the count for me. I also ate it with salsa and next time I plan to add avocado as well. This recipe is a keeper.

White Chicken Enchilada Bake Ingredient for Meal Pack:

4 Chicken Breasts, cooked and diced

1 can Cream of Chicken Soup

1 can of Diced Green Chilies

1 container Sour Cream

½ Cup Onion, finely diced

1/2 cup Milk

1/2 teaspoon Garlic Salt

¼ tsp. Salt

¼ tsp. Pepper

Ingredients for Assembly:

1 (10 oz.) package tortilla chips

1 16 oz. Bag of Mexican Blended Cheese (Cheddar & Monterrey Jack)

Directions: Cook Chicken before Assembly Combine Diced Chicken, Cream of Chicken Soup, Chilies, Sour Cream, Onion, Milk, Garlic Salt, Salt & Pepper in a Large Gallon Size Ziploc Bag. Freeze Until Needed (Note: You may assemble in a Lasagna pan before freezing but the chips tend to be a little soggy using that method so I prefer to assemble before baking) Remove from Freezer and Thaw overnight in the Fridge Layer Chips & Chicken Sauce in a 9×13 Baking Dish, Top with all of the Cheese Bake for 30 Minutes on 350 Degrees! Serve with lettuce, tomato, salsa, avocado, hot sauce, etc.