Cheesecake! what is not to like about them! If anyone has been following my blog for sometime you will notice that I love to make cheesecakes and of course eat them, too. It is my favorite dessert for special occasions. Here is a simple but delicious cheesecake for your Thanksgiving dinner and best of all it is doesn’t need to be baked! No one will realize that it is sugar and carb free unless you tell them. Tart cranberries in a creamy cheesecake is a winner every time I serve it.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
No-Bake Cranberry Cheesecake THM-S
- Crust:
- ½ cup finely chopped pecans
- 1 ¼ cup almond flour
- 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener Substitute
- 4 tablespoons cold butter
- Filling:
- 24 ounces cream cheese, room temperature
- 1/3 cup THM Gentle Sweet
- 1 tablespoon THM Oat Fiber
- 1 teaspoon vanilla
- 1 ½ cup heavy whipping cream
- ¼ cup cold water
- 1 tablespoon unflavored gelatin
- Cranberry sauce:
- 1 ½ cups fresh cranberries
- ¼ cup water
- ¼ cup THM Gentle Sweet
- Cook cranberries, water and sweet mix together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, sweet mix, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve. Serves 12.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to the mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. My favorite mixer to use for cheesecakes is my Kitchen Aid.
Trim Healthy Mama Store Gentle Sweet Oat Fiber
No-Bake Cranberry Cheesecake THM-S
Ingredients
Crust:
- ½ cup finely chopped pecans
- 1 ¼ cup almond flour
- 2 tablespoons THM Gentle Sweet Or Brown Sugar Sweetener Substitute
- 4 tablespoons cold butter
Filling:
- 24 ounces cream cheese room temperature
- 1/3 cup THM Gentle Sweet
- 1 tablespoon Oat Fiber
- 1 teaspoon vanilla
- 1 ½ cup heavy whipping cream
- ¼ cup cold water
- 1 tablespoon unflavored gelatin
Cranberry sauce:
- 1 ½ cups fresh cranberries
- ¼ cup water
- ¼ cup THm Gentle Sweet
Instructions
-
Cook cranberries, water and Gentle Sweet together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, Gentle Sweet, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve garnished with glazed cranberries. Serves 12.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
London Fog Latte — THM FP
Crisp, cool, windy days with autumn leaves swirling to the ground call for hot coffee, teas, and lattes. On days like this I find myself reaching for my coffee cup way to often. This creamy London Fog Latte has replaced my afternoon cup of coffee for the time being. I love that it is a Fuel Pull and it is so very tasty, too.
London Fog Latte THM-FP
- 12 ounces freshly brewed hot Earl Gray Tea
- 1/3 cup Almond milk
- 2 tablespoons Half N Half (it should be less than 4 grams of fat)
- 2 teaspoons Great Lakes Collagen
- 1/2-3/4 teaspoon Vanilla
- 2 teaspoons THM Gentle Sweet
- 1/4 teaspoon Lethicin
- a few grains of mineral salt
Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.
*The Latte can be blended in a blender jar but care is needed with the hot tea and milk mixture as it can splash and cause burns.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store: THM Collagen THM Mineral Salt THM Gentle Sweet
London Fog Latte THM-FP
Ingredients
Instructions
-
Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.
Recipe Notes
*The Latte can be blended in a blender jar but care is needed with the hot tea and hot milk mixture as it can splash and cause burns.
You will find many more drink, smoothies, tea,and coffee recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Refrigerator Pickled Jalapenos THM-FP
Cleaning out the remains of my garden this fall, I had a small bucket of Jalapenos to use up. Maybe I was being lazy but I didn’t want to take the time to can them. This recipe saved my day. It can be made is a very short time and best of all, they are so delicious. The Jalapenos are not super hot like you would imagine but have a mild sweet flavor. I may even have to buy some Jalapenos this winter to replenish our supply!
Refrigerator Pickled Jalapenos
- 3/4 cup hot water
- 3/4 cup apple cider vinegar
- 2 teaspoons mineral salt
- 2 tablespoons THM Gentle Sweet
- 3 garlic cloves
- 3/4 teaspoon oregano
- sliced jalapenos to fill a quart jar
Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill the quart jar with water and shake to loosen some seeds. Pour the out the water and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks before using if you can wait that long.
These are so tasty on wraps, burgers, omelets, and just about anything. They have a sweet mild flavor and we just love them.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store Mineral Salt Gentle Sweet
Refrigerator Pickled Jalapenos
Ingredients
Instructions
-
Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill The quart jar with water and shake to loosen some seeds. Pour the water out and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks. These are so tasty on wraps, burgers, omelets, and just about anything. These have a sweet mild flavor and we just love them.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Maple Walnut Angel Food Cake THM-S
As a young girl I spent fall afternoons picking up English Walnuts with my grandma. They were a favorite and much preferred by our family over the Black Walnuts which have a stronger taste. This Angel Food Cake combines the flavors of maple with walnuts for a very appealing taste in a light fluffy cake. The frosting can be eliminated for a FP as there are very minimal amount of walnuts in a slice.
Maple Walnut Angel Food Cake
Cake:
- 2 cups egg whites, room temperature
- 1/2 cup erythitol, powdered*
- 1 1/2 teaspoons cream of tartar
- 2-3 teaspoons Maple Flavoring
- 1 teaspoon Vanilla Extract
- 1/4 cup finely chopped English Walnuts
- 1/4 cup collagen
- 2/3 cup THM Oat Fiber**
- 8 donks THM Stevia
Icing:
- 2 tablespoons butter
- 1/4 cup erythitol, powdered
- 3 ounces cream cheese
- 2 tablespoons heavy cream
- 1 teaspoon Maple Flavoring
- 3 donks THM Stevia
Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites mound in soft mounds that hold their shape. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Swirl a knife through the batter to eliminate air pockets. Place on the lowest oven rack. Bake for 40 minutes***. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts. Serves 12.
*I use a coffee grinder to powder the erythitol.
**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff it up with a spoon, than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.
**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.
***Oven temps do vary.
If you prefer you can use either English or Black walnuts or even Pecans.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store THM Oat Fiber THM Stevia
Maple Walnut Angel Food Cake
Ingredients
Cake:
Icing:
Instructions
-
Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites are semi-stiff. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Place on the lowest oven rack. Bake for 40 minutes. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts. Serves 12.
Recipe Notes
*I use a coffee grinder to powder the erythitol.
**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff up the oat fiber with a spoon and than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.
**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.
You will find many more cake and frosting recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
East meets West Sushi Salad THM-S
Have you ever wanted all the flavors of sushi without the added carbs from the white rice? A recipe on the back of a bag of sushi rice inspired this salad. I love it! Don’t forget the pickled ginger as that gives it a wonderful flavor. You can adjust the Wasabi to your preference of taste as it is very potent. This has satisfied my taste for sushi and I hope you will find it as refreshing as I did.
East meets West Sushi Salad THM-S
- 4 cups chopped lettuce
- 1 avocado, peeled and sliced
- 6 cherry tomatoes
- 1/3 cup shredded carrots
- 1/2 cup chopped celery
- 2 slices red onion
- 10 medium shrimp, cooked, peeled and de-veined
- Nori wrap pieces, optional
- a few slices pickled ginger
Wasabi Dressing
- 1/2 cup Duke Mayonnaise
- 1 teaspoon wasabi sauce
- 1/4 teaspoon garlic powder
- 1 teaspoon vinegar
- 1/2 teaspoon soy sauce
Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
East meets West Sushi Salad THM-S
Ingredients
Dressing
Instructions
-
Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2
You will find many more salad and salad dressing recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Amish Macaroni Potato Salad THM-S
Amish Macaroni Potato salad has always been a favorite with our family and for carry-in dish dinners. I have often wished for a healthier version (without potatoes) and after numerous attempts I have come up with this recipe using spaghetti squash. Our family loves it and the serving dish comes back to the kitchen completely empty. Most people are surprised what is used to replace the potatoes but comment on how tasty it really is.
Amish Macaroni Potato Salad THM-S
- 1 box Dreamfield Elbows
- 4 cups cooked spaghetti squash
- 2 cups finely diced celery
- 1 cup shredded carrots
- 1/2 cup finely diced onion
- 6 hard boiled eggs, chopped
Dressing:
- 1 1/2 cups Mayonnaise, sugar free
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
- 1/4 cup prepared mustard
- 1/2 cup THM Gentle Sweet
- 1/2 teaspoon garlic powder
Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, and garlic powder together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12-14 servings.
**I often cook the spaghetti squash in the microwave, each half for 8 minutes.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the fine blade in the Vidalia Onion Chopper to chop celery and onions.
Trim Healthy Mama — THM Gentle Sweet, Mineral Salt
Amish Macaroni Potato Salad THM-S
Ingredients
Dressing:
Instructions
-
Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, garlic powder, and celery salt together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12 – 14 servings.
You will find many more salad and salad dressing recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Kefir Olive Garden Salad Dressing THM-S
Olive Garden Salad is an all time favorite in our family and what is not to like about crunchy sprouted bread croutons, peperoncino peppers, grape tomatoes, red onions, and this dressing tossed with romaine and iceberg lettuce . This recipe uses double fermented Kefir as a base which gives you healthy probiotics. I used low-fat kefir which does lighten the calorie load just a bit but still give a flavorful dressing. Romano Cheese gives the best flavor but Parmesan cheese can be used as a substitute.
Kefir Olive Garden Salad Dressing THM-S
- 1 cup plain Kefir
- 2/3 cup mayonnaise
- 1/2 cup white wine vinegar
- 1/4 cup Romano Cheese
- 1 tablespoon parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon xanthan gum
- 3 tablespoons THM Gentle Sweet
Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist in our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store THM Gentle Sweet
Kefir Olive Garden Salad Dressing THM-S
Ingredients
Instructions
-
Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings.
You will find many more salad dressing recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Crust-less Pumpkin Cheesecake Pie THM-S
Browsing through a magazine this past week I saw a recipe for Pumpkin Cheesecake Pie but off course it was loaded with sugar. I decide to try a sugar-free one and for the lack of time made it without a crust. It was very well received by the taste-testers in my family and now I have a new favorite for the fall holidays. In this recipe I use my home canned pumpkin but bought canned pumpkin works just as well or you can substitute well-drained cooked butternut squash.
Crust-less Pumpkin Cheesecake Pie THM-S
Cheesecake layer:
- 8 ounces cream cheese, softened
- 2 tablespoons THM Gentle Sweet
- 3/4 teaspoon vanilla
- 1 large egg, room temperature
- pinch of salt
Pumpkin Layer:
- 1 1/4 cups pumpkin
- 1/2 cup heavy cream
- 1/2 cup almond milk
- 1/3 cup Greek Yogurt
- 3 tablespoons THM Gentle Sweet or Brown Sugar Sweetener*
- 2 large eggs, room temperature
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Walnut Streusel Topping:
- 3 tablespoons THM Baking Blend
- 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener*
- 3/4 cup chopped walnuts
- 2 tablespoons cold butter, cut in cubes
Preheat oven to 350 degrees F. Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender jar or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours or until completely set. Serves 8
* I prefer using Brown Sugar Sweetener for the added flavor it gives.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store, Mineral Salt, Gentle Sweet
Crust-less Pumpkin Cheesecake Pie THM-S
Ingredients
Cheesecake layer:
Pumpkin Layer:
Walnut Streusel Topping:
Instructions
-
Preheat oven to 350 degrees F. Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours. Serves 8.
You will find many more pie and cheesecake recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Southwestern Chicken and Bean Soup THM-E
Stockpots full of hearty soups are so delicious and filling on busy fall/winter days. This Southwestern Chicken and Bean soup has become a family favorite. I often serve it with cornbread or Multi-grain Sourdough bread. Over the winter months I pressure can black beans to use in this soup or for rice and beans. Sweet corn give just the right amount of sweetness that go so well with the spiciness. You can adjust the seasoning to suit your taste and even add a diced Jalapeno or two if you like more heat. I will freeze individual portions of this soup for school lunches or for a quick meal when I am home by myself.
Southwestern Chicken and Bean Soup THM-E
- 6 cups chicken broth, fat free
- 4 cups cooked, shredded chicken breast
- 5 cups cooked black beans
- 3 cups corn
- 4 cups salsa–I use medium/hot salsa
- 6 cups cooked brown rice
- 4 cups water
- 2-4 tablespoons taco seasoning
Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14.
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese for a THM-Crossover.
*You can omit the chicken for a meatless more economical dish.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.
Southwestern Chicken and Bean Soup THM-E
Ingredients
Instructions
-
Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14
Recipe Notes
*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese. *You can omit the chicken for a meatless more economical dish.
You will find many more soup and stew recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
This was a delicious part of our Thanksgiving meal this year! Thanks so much for sharing this recipe!