Insta-Pot Taco Soup THM-E

Quick and easy meals — we all love them, don’t we? Mondays are hectic days for me as a mother of eight. My laundry room usually has this enormous mound of dirty wash waiting for my attention. Our family has come to expect simple meals and this is one of my favorites. Everything can be done in the Insta-Pot and all I need to do is add cornbread or a salad to finish out the meal. Any leftovers are saved for lunches the next day.

Taco Souop (1)

Insta-Pot Taco Soup THM-E

  • 2 pounds lean ground turkey
  • 2 cups diced onions
  • 1 quart fat-free beef broth
  • 4 cups diced tomatoes
  • 2 cups sugar-free barbecue sauce or ketchup
  • 2 cups water
  • 2 cups dry uncooked pinto beans
  • 3 tablespoons taco seasoning—I use my homemade mix
  • 1/2 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 2 cups sweet corn
  • 1 diced seeded jalapeno
  • baked corn chips, shredded cheese, sour cream of Greek Yogurt

In an 8 quart Insta-pot using the saute button, brown meat and onions for 5 minutes. Add broth, tomatoes, barbecue sauce, water, pinto beans, and taco seasoning. Pressure cook for 50 minutes. Release pressure and add sweetener, corn, and jalapeno. Allow to set for 5 minutes before serving. 16 servings. Serve with baked corn chips and Greek Yogurt for a THM E meal. Shredded cheese and sour cream can be added for a THM XO.

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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Insta-Pot Taco Soup THM-E

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Author Glenda Groff

Ingredients

  • 2 pound lean ground turkey
  • 2 cups diced onions
  • 1 quart fat-free beef broth
  • 4 cups diced tomatoes
  • 2 cups sugar-free barbecue sauce or ketchup
  • 2 cups water
  • 2 cups dry uncooked pinto beans
  • 3 tablespoons taco seasoning
  • 1/2 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 2 cups sweet corn
  • 1 diced seeded jalapeno
  • baked corn chips, shredded cheese, sour cream of Greek Yogurt

Instructions

  1. In an 8 quart Insta-pot using the saute button, brown meat and onions for 5 minutes. Add broth, tomatoes, barbecue sauce, water, pinto beans, and taco seasoning. Pressure cook for 50 minutes. Release pressure and add sweetener, corn, and jalapeno. Serve with baked corn chips and Greek Yogurt for a THM E meal. Shredded cheese and sour cream can be added for a THM XO. 

  2. This soup freezes very well.

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. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

taco soup (1)

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Cinnamon Oatmeal-THM-E

Oatmeal is a comfort food to me. As a young girl, my mother often made cooked cereal for breakfast because it was a very economical dish. My children prefer Baked Oatmeal but I still enjoy a simple bowl of oatmeal. It is so handy to keep a couple jars of these dry ingredients in my pantry and in a few minutes my breakfast is ready. This is just as easy as those bought packets of oatmeal but so much healthier. I hope you will enjoy it as much as I do.

Cinnamon Oatmeal THM-E

Dry ingredients:

Wet Ingredients:

  • 1/2 teaspoon vanilla
  • 1/2 cup water
  • 1/2 cup almond milk

Place dry ingredients in a small jar. I fill multiple jars and store in my pantry. They will keep indefinitely. To make oatmeal; pour dry ingredients into a microwave bowl. Add liquid ingredients and stir well. Microwave on high 3 minutes. Serves 1.

*I coarsely chop the raw oats in my Ninja Blender cup. I prefer the texture better that way than with whole oats.

*I add 2 tablespoons Half and Half and 1/2 cup cooked apple pieces to my serving. The Half and Half is under the 6 grams of fat allowed for an E meal.

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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Trim Healthy Mama Store Oat Fiber, Gentle Sweet, Collagen

Cinnamon Oatmeal THM-E

Course Breakfast
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 1
Author Glenda Groff

Ingredients

Dry Ingredients:

  • 1/2 cup Old Fashioned Rolled Oats
  • 1 1/2 tablespoons THM Oat fiber
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Brown Sugar Substitute or THM Gentle Sweet
  • pinch of salt
  • 1 tablespoon THM Collagen
  • 12 raisins optional

Liquid Ingredients:

  • 1/2 teaspoon vanilla
  • 1/2 cup water
  • 1/2 cup almond milk

Instructions

  1. Place dry ingredients in a small jar. I fill multiple jars and store in my pantry. They will keep indefinitely. To make oatmeal; pour dry ingredients into a microwave bowl. Add liquid ingredients and stir well. Microwave on high 3 minutes. Serves 1. 
  2. *I coarsely chop the raw oats in my Ninja Blender cup. I prefer the texture better that way than with whole oats.

  3. *I add 2 tablespoons Half and Half and 1/2 cup cooked apple pieces to my serving. The Half and Half is under the 6 grams of fat allowed for an E meal. 

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.

Sourdough Pepperoni Pizza THM-XO

 The art of sourdough is a fascinating world and it is much easier to do than most people think. Sourdough pizza is the best and my family loves it. I kept this dough on the sticky side and did a number of stretch and folds. The dough was silky and made an incredible cheese stuffed crust.  

Sourdough Pizza Crust

  • 2/3 cup sourdough starter
  • 1/2 cup water
  • 2 teaspoons MCT oil
  • 1 teaspoon honey
  • 1 teaspoon garlic powder or 1 garlic clove, crushed
  • 1 teaspoon basil
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon yeast 

Toppings:

  •  pizza sauce
  • 8 mozzarella sticks, cut in half
  • 12-14 pepperonis
  • 1 1/2 cups shredded mozzarella cheese
  • basil and garlic powder

In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours counting from when you first mixed it; kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes. Press the dough out in a large circle. 

Take a note of the air pockets in the dough.

Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder.

Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. I used my favorite cast iron frying pan to make this pizza. It is a 1920 era Griswold #12 frying pan I bought at my late mother-in-law’s estate sale. I love it. 

This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving. 

If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.  Amazon

 

This is my favorite mixer for small batches of sourdough. My Kitchen Aid is 25 years old and still works great. 

Sourdough Pepperoni Pizza THM-XO

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 8
Author Glenda Groff

Ingredients

Crust

  • 2/3 cup sourdough starter
  • 1/2 cup water
  • 2 teaspoons MCT oil
  • 1 teaspoon honey
  • 1 teaspoon garlic powder or 1 garlic clove crushed
  • 1 teaspoon basil
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon yeast

Toppings:

  • pizza sauce
  • 8 mozzarella sticks cut in half
  • 12-14 pepperonis
  • 1 1/2 cups shredded mozzarella cheese
  • basil and garlic powder

Instructions

  1. In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours, kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes. Press the dough out in a large circle. Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder. Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.

We love to make Barbecue Chicken Pizza using sugar-free barbecue sauce, shredded, cooked chicken breast and low-fat cheese. One slice would be considered THM-E.

You will find many more sourdough 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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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

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.

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Southwestern Chicken and Bean Soup THM-E

Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 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 mild/hot salsa
  • 6 cups cooked brown rice
  • 4 cups water
  • 2-4 tablespoons taco seasoning

Instructions

  1. 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.

Apple Butter THM-E

Fall has arrived and the lovely aroma of cinnamon fills the air as apples and pumpkins are turned into delicious fall treats. Years ago, making Apple Butter was an all day affair, as it was made in large copper kettles over an open wood fire. It had to be stirred continually with large wooden paddles so it wouldn’t scorch.  The Apple Butter was slowly cooked until the point where the sugar caramelized giving it a dark rich color and great flavor.  Today, crock-pots have replaced the copper kettle and the sweet cinnamon aroma fills our kitchen.

Apple Butter THM-E

Place apples and water into a a kettle over medium heat.  Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place  jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints

*I used a mix of Gala, Granny Smith, and Fuji Apples.

*adjust the sweetener as needed.

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.

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Trim Healthy Mama Store THM Mineral Salt   THM Gentle Sweet

Apple Butter THM-E

Course Side Dish
Author Glenda Groff

Ingredients

  • 24 cups peeled and diced apples I used Granny Smith, Gala, and Fuji
  • 2/3 cup water
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute

Instructions

  1. Place apples and water into a a kettle over medium heat.  Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on--keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place  jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool.  4 pints

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.

Pumpkin Pancakes THM-E

Pumpkins, gourds, squash, shocks, hay bales, and Indian corn bring lots of color to the local road side stands in our area. Crisp, cool mornings call for steaming cups of coffee and a hearty breakfast. Pumpkin pancakes are a delightful twist to an old-time favorite breakfast staple. These soft, fluffy pancakes are so good dotted with just a bit of butter and sugar-free pancake syrup. You can also, freeze these pancakes to be popped into the toaster on busy mornings.

Pumpkin Pancakes–THM-E

Blend egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla together until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet/griddle over medium heat for 4 minutes.  Using 1/3 cup of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes. Serve with Nature’s Hollow Sugar-free Maple-flavored Syrup. 

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.

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Trim  Healthy Mama Store  THM Mineral Salt, THM Stevia, THM Collagen

Pumpkin Pancakes--THM-E

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 4 egg whites
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 cup almond milk
  • 2 tiny spoons (doonks) THM Stevia
  • 1 teaspoon vanilla
  • 1/2 cup oat flour
  • 1 1/8 cups sprouted wheat flour
  • 2 tablespoons baking powder
  • 2 tablespoons Great Lakes Collagen
  • 1/2 teaspoon salt

Instructions

  1. Blend together egg whites, pumpkin, cinnamon, milk, Stevia, and vanilla until smooth. Set aside. In a separate bowl, combine flours, baking powder, collagen, and salt. Stir into wet ingredients just until moistened. Heat a non-stick skillet over medium heat. Using 1/3 cups of batter for each pancake, frying until bubbles appear. Flip pancakes and fry on other side. 12 pancakes.

You will find many more breakfast 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.

Sourdough Flat-breads THM-E

Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one?  You can! These are one of the easiest breads to make.  Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread.  You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough BreadMulti-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch. 

Sourdough Flat-breads THM-E

Preheat a griddle over medium-high heat for 3-4 minutes.  Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough  on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked. 

Flip the flatbread to cook the other side.

 

If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it.  With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.

The Tomato Basil Flatbread pictured at the top had a Tuna Patty,  Chipotle Sandwich Sauce, lettuce, onions and tomatoes for an E meal with Sweet Garlic Dill Pickles as a side.

This post has affiliated links, 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.

Amazon

You will find many more sourdough 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.

  

 

 

Granola Cereal THM-E

Need a crunchy topping for your yogurt parfait? This recipe combines puffed brown rice, oats, and Uncle Sam’s Cereal for a tasty  Maple-flavored granola.  This granola makes a filling E breakfast with a scoop of THM Collagen, almond milk, and a diced apple.

Granola Cereal THM-E

Combine oats, puffed rice, quinoa, Uncle Sam’s cereal, and wheat flour together.

Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot liquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

 

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. 

Amazon

              

Trim Healthy Mama  THM Collagen THM Maple Natural Burst   THM Stevia 

Granola Cereal THM-E

Servings 14
Author Glenda Groff

Ingredients

  • 6 cups Old Fashioned Oats
  • 4 cups Brown Puffed Rice
  • 2 cups Puffed Quinoa
  • 2 cups Uncle Sam's Cereal
  • ½ cup sprouted wheat flour
  • 4 tablespoons butter melted
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 1/8-1/4 teaspoon THM maple flavoring
  • 1 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 4 egg whites
  • ½ cup water
  • 4 tiny spoons THM Stevia

Instructions

  1. Combine oats, puffed rice, quinoa, Uncle Sam's cereal, and wheat flour together. Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot lliquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

You will find many more breakfast 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.

Fried Apples with Greek Yogurt THM-E

Crisp,  juicy apples in shades of green, yellow, and red are being picked in orchards these late summer days. Their flavors vary from tart to honey sweet. In our area freshly picked apples begin to appear at produce markets in late July and continue being picked until late October.  Fried apples are so easy to make and the Brown Sugar Sweetener caramelizes on them for a melt-in-your-mouth goodness. I was gifted Granny Smith Apples and the combination of tart/caramelized is so appealing.

apple 3 f

Fried Apples with Greek Yogurt THM-E

Melt butter in a skillet over medium heat. Add sliced apples.

Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover.  Fry 2 minutes or until desired tenderness. Set aside.

Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

*Additional sweetener can be added to the yogurt if preferred. The sweetness from the apples was enough for me.

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. I love to use my cast iron skillet for this recipe. 

Amazon

                            

Trim Healthy Mama Store THM Gentle Sweet  THM Mineral Salt  THM Collagen

Fried Apples with Greek Yogurt THM-E

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Glenda Groff

Ingredients

  • 2 Granny Smith Apples cored, peeled, and sliced
  • 1 1/2 teaspoons butter
  • 2-3 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 cups Non-fat Greek Yogurt
  • 2 tablespoons THM collagen

Instructions

  1. Melt butter in a skillet over medium heat. Add sliced apples. Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover. Fry 2 minutes or until desired tenderness. Set aside. Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

 

You will find many more dessert 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.

apple 3 f

 

 

 

 

Peach/Pineapple Jam THM-E

Sweet juicy peaches picked off the trees in our orchard tell us that August has arrived. There are many different varieties to choose from. My favorites for jam are Red Haven, Contender, and Sun High. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Peach/Pineapple Jam THM-E

Blend peaches and pineapples together until fairly smooth. Pour into a kettle. Add erythitol and cook for 10 minutes. Soften Gelatin in water. Add jello and softened gelatin to peach mixture. Cook 1 minute longer. Ladle into containers and cool. Freeze. 4 pints.

*I ladle the jam into pint jars; add lids and rings. Seal. I store the jars of jam in the fridge so they stay sealed.

**This recipe can also be made with 8 cups blended peaches and omitting the pineapple.

**If you do not want to use sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 3 tablespoons xylitol, and 1/4 teaspoon orange flavoring.

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change

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Trim Healthy Mama Store   Erythritol 

Peach/Pineapple Jam THM-E

Author Glenda Glenda

Ingredients

  • 6 cups pureed peaches
  • 1 20 ounce can pineapples, on their own juice
  • 1 1/2 cups erythritol
  • 1/2 cup water
  • 1 1/2 tablespoon unflavored gelatin
  • 1/2 cup orange xylitol jello

Instructions

  1. Blend peaches and pineapples together until fairly smooth. Pour into a kettle. Add erythitol and cook for 10 minutes. Soften Gelatin in water. Add jello and softened gelatin to peach mixture. Cook 1 minute longer. Ladle into containers and cool. Freeze. 4 pints.

  2. *I ladle the jam into pint jars; add lids and rings. Seal. I store the jars of jam in the fridge so they stay sealed.
  3. **This recipe can also be made with 8 cups blended peaches and omitting the pineapple.

  4. **If you do not want to use sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 3 tablespoons xylitol, and 1/4 teaspoon orange flavoring.

You will find many more canning/freezing 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.