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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Ham Vegetable Soup THM-FP

Blustery winter days call for steaming bowls of soup. This recipe is a lighter version and a Fuel Pull. You can pair it with a slice or two of Whole Wheat Sourdough bread for an E meal or with a low-carb cheese quesadilla for an S meal. I cooked the ham stock from the leftover Christmas Ham using my Insta-pot which was quick and so easy. I hope you enjoy it as much as I do.

Ham Vegetable Soup THM-FP

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings

*I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

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.

Amazon 

                  

Trim Healthy Mama Store THM Mineral Salt THM Noodles Angel Hair 

Ham Vegetable Soup THM-FP

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Instructions

  1. Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings
  2. *I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

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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Mexican Hamburger and Rice THM-S

Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef  to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.

Mexican Burger and Rice  THM-S

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound burger- I use 1/2 beef and 1/2 turkey
  • 3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream, diced onions, tomatoes, and cilantro

Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

 

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 us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.


Mexican Burger and Rice  THM-S

Servings 6
Author Glenda Groff

Ingredients

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound turkey burger
  • 3 cups riced cauliflower I used Bird's Eye frozen Riced Cauliflower
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream diced onions, tomatoes, and cilantro

Instructions

  1. Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

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.

 

 

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

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.

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East meets West Sushi Salad THM-S

Author Glenda Groff

Ingredients

  • 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

Dressing

  • 1/2 cup mayo
  • 1 teaspoon wasabi sauce
  • 1/4 teaspoon garlic powder
  • 1 teaspoon vinegar
  • 1/2 teaspoon soy sauce

Instructions

  1. 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.

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.

Savory Tomato Pie THM-S

Warm summer days are not complete without Savory Tomato Pie made from freshly picked tomatoes. This has become a summer favorite and it is especially tasty with smoked cheddar cheese in the filling.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

 

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2  teaspoons baking powder
  • pinch of Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoons  butter
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup shredded mozzarella cheese

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

I used mozzarella and smoked cheddar cheese in the filling. I, also, use fresh basil leaves from my herb garden. 

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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Trim Healthy Mama Store THM Baking Blend  Mineral Salt

Savory Tomato Pie THM-S

Servings 8
Author Glenda Groff

Ingredients

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2 teaspoons baking powder
  • pinch Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoon butter, melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup Mozzarella or Cheddar Cheese

Instructions

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

You will find many more vegetable dishes 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.

Chicken Broccoli Ranch Pizza THM-S

I love pizza and I have found this simple to make recipe to be a favorite of mine. It is so tasty and you can even hold it in your hand to eat.  There is also a Pepperoni  version of this pizza that my children enjoy.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.ranch veggie 1

 

Crust:

  • 4 egg whites
  • 1/8 teaspoon Cream of Tatar
  • 2 tablespoon THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder 
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Toppings:

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup broccoli, lightly steamed
  • red onions, mushrooms, black olives, and tomatoes,  optional

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.

Chicken Broccoli Ranch Pizza

Course Main Course
Cuisine American
Servings 4
Author Glenda Groff

Ingredients

Crust

  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasonig
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Topping

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup steamed broccoli
  • red onions, mushrooms, black olives, tomatoes optional

Instructions

  1. Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.


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. I love my cast iron Princess House Comal but you can also use any cast iron skillet. 

Amazon

Trim Healthy Mama Store

Whey Protein Powder

Oat Fiber

You will find many more main dish 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

Saucy Hamburger Helper THM – S

 

Summer days call for quick and easy meals. Couple this Saucy Hamburger Helper with a large garden salad and you have a  healthy meal in minutes.  This is an all time favorite with the men in our house and is so easy for those busy Summer Bible School nights.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced, canned tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoons THM Gentle Sweet
  • 1 box Dreamfield Elbows or Spirals 
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained, optional

Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Saucy Hamburger Helper

one-dish meal

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8

Ingredients

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoos THM Sweet Mix
  • 1 box Dreamfield Pasta, elbows or spirals
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained optional

Instructions

  1. Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Recipe Notes

Add a large garden salad and fresh berries for a delicious meal .

Dreamfield Pasta is a personal choice item. The pasta is made in such a way that it does not give a spike in your glucose level.

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

Trim Healthy Mama Store

THM Gentle Sweet
You will find many more one-dish meals 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

 

 

Garlic Grilled Chicken THM-S

Warm spring days are here and along with that comes the thought of picnics and grilling. We have a Meadow Creek Charcoal Grill that we love to use for grilling. It has a double rack that we put chicken and sausage in between and all you have to do is flip the rack every 20-30 minutes. Add a large garden salad and you have a meal fit for a king. This recipe can also be made on a gas grill if that is your preference. Garlic Chicken

Garlic Grilled Chicken–THM S

  • 15 cloves garlic*
  • 1 1/2 cups white wine vinegar
  • 1 tablespoons THM Super Sweet Blend
  • 2 tablespoons olive oil
  • 3 tablespoons Worcestershire Sauce
  • 1 tablespoons dry mustard
  • 4 teaspoons Hymalian Pink salt
  • 1/2 teaspoon ground black pepper
  • 8 chicken halves or 14- large chicken legs
  • charcoal/lighter fluid**

Blend all ingredients together. Pour over chicken halves. Marinate 4-6 hours. Prepare grill following manufacture’s instructions. Grill chicken over hot coals until internal temperature of 165 degrees F. is reach when thermometers is placed in the thickest park of the thigh. For a charcoal grill that is 1 1/2-2 hours. Remove from grill and place in a tightly covered baking pan. Let rest 15 minutes. Serves 12-14.

*I know this sounds like a crazy amount of garlic but it isn’t as strong as it sounds.

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.

Amazon
                                           

** We like to use lump charcoal such as pictured above.

My THM affiliate link is now available for you to purchase items through. They have very high quality products. THM Gentle Sweet

 

Pictured below is the grill we use. The chicken is placed on the bottom rack and the racks are closed and clamped. The rack can be turned with one hand to cook the chicken evenly.  These can be purchased through from www.meadowcreekbbq.com 

     

You can find many more grilling 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.

HG cookbook pic 25