I spent the day with my son and his family and got the joy of holding my newest grandchild, Josie while my son and daughter-in-law cooked my dinner. I took my Trim Healthy Mama Cookbook with me and they made the Tilapia Veracruz that is available on page 70. Their picture of it is much prettier than mine because I just snapped mine with a cell phone. I am down 13 pounds now while following their diet plan and eating mostly meals from their cookbook. I am getting more vegetables than I have been eating for the last few years. I really needed their book to help get me back on the path of regaining my health again. If you haven’t gotten their books yet I highly recommend doing so.
Trim and Healthy Mamas Plan
Trim and Healthy Mamas Cookbook
This was so light and spicy. I can’t wait to have it again. As wonderful as this was it came in second to holding my baby girl!! Caleb is a perfect big brother and loves her so much. I am one blessed Grandma that they all share and let me hold her!!
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.
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.
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.
Once again this isn’t my recipe so I will share the link under the pic. My pic isn’t glamorous or fancy. The recipe makes a single serving of almost a quart of shake so I just used a mason jar to drink out of. I had it for breakfast this morning and it was so good that I worried that it would spike my glucose. When I tested two hours later my level was only at 90. I will make this often! I found it in the Trim Healthy Mama cookbook but it is also available at the link below. I highly recommend getting the Trim Healthy Mama Cookbook. I am getting fabulous recipes out of it and my glucose is staying close to 100 with each meal.
Thin Mint Chocolate Chip Shake Recipe
This week I was at a client’s home and the scent coming from her kitchen was distracting me. It was every bit of heaven and I had to stop discussing insurance to ask her for the recipe. I didn’t get to try it as it wasn’t finished cooking while I was there but I did quickly get all of the ingredients to make it for myself. This is one of those quick dump into one pot recipes for a quick meal too which is a plus.
I told my sister, Donna about it since David absolutely loves meatloaf she came over to try it too. David loved it as did I and Caleb but Donna didn’t care much for it. So three out four enjoyed the recipe. I hope you do too. By calculations it has come out to 17 carbs minus 5 fiber to make 12 net carbs per serving.
- 1 pound ground beef
- 1 red/purple onion, finely diced
- 1 can Hunts Meatloaf Tomato Sauce
- 1 large can tomato juice (I used Kroger brand)
- 1 bag tri-color coleslaw mix (green cabbage, purple cabbage, carrots)
- 2 envelopes McCormicks Meatloaf seasoning packets
- cheddar cheese, shredded
Add onion and ground beef into a large pot and cook over medium high heat until ground beef is browned. Drain grease and add remaining ingredients except cheddar cheese. Cook for 20-25 minutes until cabbage is tender. Spoon into bowls and top with cheddar cheese. Enjoy!
I made this over the weekend when Caleb was spending the night and he loved it. Then on Sunday night my sister, Donna and her husband David came over to help with a few things and I served it to them for dinner as well. They enjoyed. I enjoyed it so much that I made it again tonight for my dinner.
I served it on Saturday with Grilled Zucchini with Parmesan and Grilled Pineapple. It made for a very quick meal all cooked at the same time. Caleb and I sat on the back patio and we played Go Fish after our meal. We followed the meal by spending the next 3 hours at the playground across the street from my new home. It made for a perfect evening.
Grilled Chicken with White Sauce
- 4 Chicken Breasts
- 1 cup mayonnaise
- 6 Tablespoons White Wine Vinegar
- 2 teaspoons yellow mustard
- 3 teaspoons Creole Seasoning
- 2 cloves garlic, minced
Mix everything but the chicken breasts in a bowl, whisking until well blended. Put about 1/3 of the sauce in a small bowl and refrigerate the remaining mixture for serving with the meal.
Heat the grill until 350 degrees. Place chicken on grill and baste throughout cooking with the 1/3 cup sauce until chicken is well cooked and juices run clear when cut into. Remove from heat and serve with remaining sauce on the side.
Store remaining sauce in refrigerator. This was a very flavorful chicken but not overly spicy despite the creole seasoning. This recipe is less than 1 carb per serving.
I found this recipe last week and I couldn’t wait to make it. Yesterday, Caleb came to spend the night and he helped me make this. He was so cute. I hadn’t been able to get him for about a month due to both of our schedules. I have really missed this amazing little boy. He makes me laugh so much and he reminds me of his father so much.
He loves to cook just as Stephen did and he loves trying new recipes too. He had no problem putting this recipe away. He had a huge helping of this.
A couple of weeks ago I went to a new organic store near where I work and I found this jar of shredded ginger. I used this in the recipe below instead of the suggested ground ginger. This smelled so wonderful when it was cooking. I am looking forward to making many more recipes using this.
I also did not use garlic powder in this recipe. Instead, I used minced garlic. Caleb had never used a garlic mincer before and he really loved using this. He was very happy to be able to mince garlic two days in a row this weekend. 🙂
The recipe called for 3 Tablespoons of sliced almonds but I plan to more than double this the next time that I make this recipe. I used chopped almonds instead of sliced and I loved the crunch that it added to the recipe. The apple cider vinegar definitely added something sweet and I used Splenda instead of Stevia. I have tried Stevia several times in various forms and I have never liked it.
Cut The Wheat, Ditch The Sugar- Asian Crack Slaw– click there to find this recipe.
I hope that you enjoy this recipe as much as I did. 🙂
I made this on Sunday and used leftover sauce that I had frozen from when I made Spaghetti Sauce and Spaghetti Squash. This time I put a twist on it and I liked it just as much as the original recipe. I added chili powder to taste and topped it with Monterey Jack Cheese.
For those also watching their weight and calorie intake you can lower the calories by substituting ground chicken instead of beef. I have added this recipe to Map My Fitness if you are using that program to monitor your daily intake.
Chili Squash on Map My Fitness
Chili Squash and Spaghetti Squash Bake
- 2 pounds ground beef or 1 pound ground beef and 1 pound Italian sausage
- 1 large onion, chopped
- 1 large green pepper, chopped
- 8 ounces fresh portabella mushrooms, sliced
- 2 teaspoons minced garlic
- 30 ounces diced tomatoes
- 16 ounces tomato sauce
- 12 ounces tomato paste
- 2 Tablespoons dried basil
- 1 Tablespoon dried oregano
- 2 Tablespoons Splenda
- salt and pepper to taste
- water if needed
- chili powder to taste
In a large pot cook ground beef and crumble. Drain grease and remove meat from the pan. Put 2 Tablespoons grease back into the pan and add onion and green pepper. Cook until translucent and tender. Add sliced mushrooms and continue cooking. Add meat back to the pot and add remaining ingredients except for water. Simmer for 40 minutes stirring often. If liquid evaporates and water is needed add at your discretion. This makes a lot of spaghetti sauce. You will only need about half of this to make the recipe. The sauce freezes well to be used at a later time.
- 1 medium spaghetti squash, sliced in half and seeds removed
- water to cover
- Monterey Jack Cheese
Place spaghetti squash to pot and cover with water. Bring to a boil and cook until spaghetti squash is tender. This takes about 8-10 minutes. Remove from pot and drain water. Using a fork shred the spaghetti squash and place in 13 x 9 inch casserole dish. Top with spaghetti sauce. Top with Monterey Jack Cheese. Place in oven until cheese melts. Serve hot. Serves 8
Nutritional Information: Calories- 341.5, Fat- 20.9, Carbs 20.4 (fiber- 4.5, sugars- 10.4), Protein- 20.3
Net Carbs- 15.9