Stuffed Mushrooms and Zucchini, THM S, Keto, Sugar-free, Low-Carb!

Pennsylvania is often referred to the mushroom capital of the world. 63% of the United States white mushroom crop is grown in this state. What is better than stuffed mushrooms for an appetizer or even stuffed portabellas as a main entree? This tasty ground beef filling is chock full of hidden veggies and lots of flavor. I will often triple this recipe, stuff, and bake the mushrooms. They then can be frozen in a single layer on a cookie sheet. When totally frozen; vacuum pack in bags and return to the freezer. In need of a quick meal–defrost and heat.

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Dynamite Salsa THM-FP

Tomatoes are very popular garden item and can be found in any color, shape, and size. My favorite tomatoes are Heirlooms or open-pollinated kinds. These tomatoes don’t always have the nicest shape but they have the most wonderful flavor and texture. Mortgage Lifter is one heirloom kind I plant every year. We love the meaty flesh and the wonderful flavor. You will also finds these kinds; Yellow Brandywine, Green Zebra, and Amish Paste Tomatoes in my garden. There are so many recipes to make using tomatoes and it is hard to pick out a favorite. This Salsa is a delightful addition to summertimes menus. It can be served with Baked Tostitos, Lavash Pitas, or as a condiment for meats.

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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.

 

Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb

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

Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb

  • 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. Place jars in a prepared canner of hot, almost boiling water. Bring to a gentle boil for 10 minutes Remove from canner and allow to cool.
  • *there is a small packet of calcium along in the Pomona’s Pectin pack to make calcium water.

There are many more sugar-free jam/jellies on my blog and in my cookbook. Here are a few of my favorites.

Black Raspberries have always been a favorite at our house. This Black Raspberry Jelly is so good and best of all it is sugar-free.

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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This stainless steel canner is a wise investment. It will not chip or rust. It also holds 20 quarts of liquid so you can cook a huge amount of soup/tomatoes, etc.

Pomonas Pectin Universal 3 Pack

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb

Author Glenda Groff

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 together. 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. Place jars in a prepared canner of hot, almost boiling water. Bring to a gentle boil for 10 minutes Remove from canner and allow to cool.

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

There are more jam/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. Buy it Now!