Before I began doing low carb I loved tuna noodle casserole as a comfort food. This recipe meets that need. After a rough week at work I needed comfort food tonight so I made this. The recipe is below the picture. When I used to make it we were very poor and I used American cheese. I think the next time that I make this I will use either cheddar or American instead of the Parmesan.
Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free
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 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!!
This recipe is once again not mine. I made it exactly as it was written on another blog so I will post the link under the picture. I am really enjoying doing the Thin Healthy Mama plan and the food is fabulous while the weight is coming off. The plan is big on eating veggies so I am finding unique ways to add them to all of my meals and snacks. This recipe is so simple to make and very light and filling. Another meal made in less than 30 minutes. The brussel sprouts were frozen and I simply heated in the microwave and lightly topped with parmasan cheese. Enjoy!!!
Caramelized Onion and Bacon Smothered Pork Chops
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!!!
Cottage Berry Whip Recipe
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
Italian Meatball Casserole Recipe
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.
Parmesan Crusted Chicken with Bacon <–Click there for the link!
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
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.
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).