Crab Stuffed Mushrooms THM-S

These Crab Stuffed Mushroom are great for parties, get-together, or just when you want something special. I cut these in quarters or if you prefer individual servings you can use button mushroom. Our family can never get enough of mushrooms and made this way they are incredible.

Crab Stuffed Mushrooms THM -S

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese, divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Serves 10.

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 our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Crab Stuffed Mushrooms THM-S

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10
Author Glenda Grofff

Ingredients

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Instructions

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Cut into quarters before serving. Serves 10.

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.

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Breaded Okra with Cajun Sauce

I love breaded okra and here is a recipe you can enjoy without feeling guilty. I use whole, frozen okra and they turn out great. Pair it with the Cajun Sauce and you have delightful side dish to served with grilled chicken or Jalapeno sausage. This is a THM S dish.Breaded Fried Okra

Breaded Okra

  • 1 pound whole frozen okra
  • 1 egg
  • 1 tablespoon Almond Milk
  • 2 tablespoons Masa Cornmeal
  • 1/4 cup THM Baking Blend
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • coconut oil for frying

Cajun Sauce

Thaw frozen okra slightly. Beat egg and almond milk together. In a separate container; mix cornmeal, baking blend, salt, and pepper together. Dip okra pods in egg wash and then into baking blend mixture. Heat 1 inch oil in a skillet until 350 degrees F.  Fry breaded okra, a few pieces at a time, until golden brown. Drain on paper towels. Season with additional salt if needed. Mix sauce ingredients together. Serve with fried okra. Serves 4.

*add the larger amount of seasoning for a spicier sauce.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Breaded Okra with Cajun Sauce

Author Glenda Groff

Ingredients

  • 1 pound whole frozen okra
  • 1 tablespoon almond milk
  • 2 tablespoons Masa Corn Flour
  • 1/4 cup THM Baking Blend
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • coconut oil for frying

Cajun Sauce

  • 1 cup Duke Mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 tablespoon sugar-free ketchup
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/2-1 teaspoon Cajun Seasoning

Instructions

  1. Thaw frozen okra slightly. Beat egg and almond milk together. In a separate container; mix cornmeal, baking blend, salt, and pepper together. Dip okra pods in egg wash and then into baking blend mixture. Heat 1 inch oil in a skillet until 350 degrees F.  Fry breaded okra, a few pieces at a time, until golden brown. Drain on paper towels. Season with additional salt if needed. Mix sauce ingredients together. Serve with fried okra. Serves 4.

You can 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.

 

Easter Chicks—Salad Eggs

Children love these little chicks…they are a  nifty way to use up all those eggs from Easter egg hunts. THM S

Chick Eggs

  • 8 eggs
  • 3 tablespoons Duke mayonnaise
  • 1 tablespoon prepared mustard
  • 1 teaspoon cream
  • 1/8 teaspoon salt
  • paprika

Place eggs into a saucepan and cover with water. Bring to a boil, turn off heat and cover saucepan with lid for 10 minutes. Pour off hot water and add cold water and ice. Peel. Cut eggs in half and scope out yolks. Process yolks smooth in a food processor. Add mayonnaise, mustard, cream, and salt. Use either a small cookie scope or pastry bag to fill eggs with yolk mixture. Sprinkle with paprika before serving. 16 salad egg halves or 8 whole salad chicks. THM S

To make baby chicks: cut the top 1/3 of the hard boiled egg off. Carefully remove the egg yolk. Process yolks as directed above. Pipe yolk mixture into the large white piece, mounding up to make a head for the eyes and beak. Add 2 whole cloves for the eyes and a carrot sliver for the beak. place the small white piece on top to look like a chick hatching.

Hot Pepper Jelly

Our family enjoys spicy foods and have always enjoyed Hot Pepper Jelly as an appetizer on crackers. Here is a sugar-free version that we enjoy with cream cheese and Wasa Crackers.
Hot Pepper Jelly

  • 4½ cups red and green bell peppers, finely chopped
  • 2 ¼ cups apple cider vinegar
  • 12 jalapenos, removing seeds and membranes if desired
  • 4 teaspoons calcium water*
  • 1 ¾ cup  THMGentle Sweet
  • 4 teaspoon Pomona’s Pectin

Wash the peppers and chop off the ends. Remove the seeds and membranes. Finely chop peppers in a food processor. Drain the peppers for 5 minutes. Mix pectin and sweeteners and set aside. Place the peppers and vinegar in a kettle. Bring to a boil. Add calcium water and stir well. Whisk in the pectin/sugar mixture. Bring to a rolling boil for 2 minutes. Ladle into 8 ounce jars. Wipe jars clean and add lids and rings. Seal.

*there is a small packet of calcium along in the Pomona’s Pectin pack to make calcium water.

**To be sure of seal, hot water bath for 5 minutes.

There are affiliate links on this page. Purchasing through the link with give me a small commission but your price doesn’t change. 

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Trim Healthy Mama Store  THM Gentle Sweet

Hot Pepper Jelly

Ingredients

  • 4 1/2 cups red and green peppers, finely chopped
  • 2 1/4 cups apple cider vinegar
  • 12 jalapenos, remove seeds and membranes if desired
  • 4 teaspoons calcium water
  • 1 3/4 cups THM Gentle Sweet
  • 4 teaspoons Pomona's Pectin

Instructions

  1. Wash the peppers and chop off the ends. Remove the seeds and membranes. Finely chop peppers in a food processor. Drain the peppers for 5 minutes. Mix pectin and sweeteners and set aside. Place the peppers and vinegar in a kettle. Bring to a boil. Add calcium water and stir well. Whisk in the pectin/sugar mixture. Bring to a rolling boil for 2 minutes. Ladle into 8 ounce jars. Wipe jars clean and add lids and rings. Seal.

    *there is a small packet of calcium along in the Pomona's Pectin pack to make calcium water. 

    **To be sure of seal, hot water bath for 5 minutes.

There are 8 jelly recipes and over 500 recipes in the spiral bound Around the Family Table CookBook. This book has many family friendly, economical recipes inspired by my 5+ years with the THM lifestyle. Included are many sourdough, preserving, delicious cheesecakes, grilling, main dishes, and much more. All are sugar-free and label with fuel type.

 

Armadillo Eggs THM-S

Is your garden yielding lots  of peppers right now?  These are a tasty addition to a meal and can be made using either Jalapenos or Sweet Mini Bell peppers.  My favorite is Jalapenos cause I love the heat. I use Italian Sausage that we make from hogs we butcher in the winter. For my some of my children I use small bell peppers.

Armadillo Eggs THM-S

  • 14-16 Jalapenos Peppers*
  • 8 ounces cream cheese
  • 1/4 cup fried, crumbled bacon
  • 2 tablespoon finely diced onions
  • 1 1/3 cups shredded, cheddar cheese
  • 1 pound Italian pork sausage
  • 3 Wasa Crackers
  • 1/3 teaspoon cumin powder

Combine cream cheese, bacon, onions, and 1/3 cup cheddar cheese together. Set aside. Make a slit in each pepper and clean out all the seeds and membranes. Using a decorating bag, fill each pepper with cream cheese mixture. Set aside. Combine pork sausage and remaining cheddar cheese. Pat around peppers in a thin layer. Blend Wasa crackers and cumin to make fine crumbs. Roll each pepper in cracker crumbs. Place on a cookie sheet.  Bake at 350 degrees F. for 25 minutes. Serves 14-16.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. This helps to support this blog and  make more recipes available. 

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Armadillo Eggs THM-S

Prep Time 15 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 14-16 Jalapenos Peppers*
  • 8 ounces cream cheese
  • 1/4 cup fried, crumbled bacon
  • 2 tablespoon finely diced onions
  • 1 1/3 cups shredded cheddar cheese
  • 1 pound Italian pork sausage
  • 3 Wasa Crackers
  • 1/3 teaspoon cumin powder

Instructions

  1. Combine cream cheese, bacon, onions, and 1/3 cup cheddar cheese together. Set aside. Make a slit in each pepper and clean out all the seeds and membranes. Using a decorating bag, fill each pepper with cream cheese mixture. Set aside. Combine pork sausage and remaining cheddar cheese. Pat around peppers in a thin layer. Blend Wasa crackers and cumin to make fine crumbs. Roll each pepper in cracker crumbs. Bake at 350 degrees F. for 25 minutes. Serves 8.

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.

*Sweet Mini Bell peppers can be used instead of Jalapenos.