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.

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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. 

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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.

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** 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

Garlic Grilled Chicken–THM S

Author Glenda Groff

Ingredients

  • 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 Himalayan Pink salt
  • 1/2 teaspoon ground black pepper
  • 8 chicken halves or 14- large chicken legs
  • charcoal/lighter fluid**

Instructions

  1. Blend all ingredients together. Pour over chicken halves. Marinate 4-6 hours. Prepare grill following manufacturer’s instructions. Grill chicken over hot coals until internal temperature of 165 degrees F. is reach when thermometers is placed in the thickest part 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.

Recipe Notes

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

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

Chinese Chicken Fried Rice — THM E

This has the delicious taste of Fried Rice but it is in an E setting. Add a side of cabbage slaw and banana/mango smoothie for a energizing meal.
Chinese Chicken Fried Rice

Chicken Fried Rice THM-E

  • 1 1/2 tablespoons olive oil, divided
  • 3 egg whites
  • 1/4 teaspoon turmeric
  • 2 tablespoons water
  • 1/4 cup diced onions
  • 1 garlic clove, minced
  • 3 cups cooked brown basmati rice
  • 1/2 cup green peas
  • 1/3 cup shredded carrots
  • 1 1/2 cups cooked shredded chicken breasts
  • 3-4 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Heat 1/2 tablespoon oil in a skillet over medium heat. Beat egg whites and turmeric together. Pour into hot skillet. Fry one side, flip and fry on other side. Cut into strips and set aside. Add remaining oil to skillet. Saute onions and garlic until tender. Add rice, peas, carrots, and chicken to skillet. Stir fry until thoroughly heated. Add fried egg whites. Serves 4.

I love using cast iron skillets for hot even heat. I have a 1920’s era Griswold skillet that I love to use. Unfortunately, this company has been out of business for many years and those skillets are hard to come by. Lodge, also makes very good cast iron skillets. 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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Chicken Fried Rice THM-E

Servings 4
Author Glenda Groff

Ingredients

  • 1 1/2 tablespoons olive oil divided
  • 3 egg whites
  • 1/4 teaspoon turmeric
  • 2 tablespoons water
  • 1/4 cup diced onions
  • 1 garlic clove minced
  • 3 cups cooked brown basmati rice
  • 1/2 cup green peas
  • 1/3 cup shredded carrots
  • 1 1/2 cups cooked shredded chicken breasts
  • 3-4 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Instructions

  1. Heat 1/2 tablespoon oil in a skillet over medium heat. Beat egg whites and turmeric together. Pour into hot skillet. Fry one side, flip and fry on other side. Cut into strips and set aside. Add remaining oil to skillet. Saute onions and garlic until tender. Add rice, peas, carrots, and chicken to skillet. Stir fry until thoroughly heated. Add fried egg whites. Serves 4.

.HG cookbook pic 25

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 request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now. 

Grilled Salmon

Spring time is just around the corner and it is time to get the grills ready for the summer. This is a family favorite served with roasted asparagus and a garden salad. Grilled Salmon

  • 2-3 pound Salmon fillet
  • Marinade:
  • 1/2 cup soy sauce
  • 2 tablespoons Gentle Sweet
  • 1/4 teaspoon Black Strap Molasses
  • 4 garlic cloves, minced
  • 1/2- 1 teaspoon ginger

Blend marinade together. Brush salmon fillet with marinade. Reserve remaining marinade. Prepare grill following manufactures instructions. Take two large pieces of foil and fold edge up 1 inch around. Lay on a large cookie sheet. Place salmon fillet on foil. Slide foil/salmon onto hot grill. Brush with marinade. Close grill. Grill for 15 minutes. Brush with marinade again. Grill for 15-20 minutes longer or until fish flakes. Serves 10-12.*You can lay the salmon fillet directly on the grill rack if you prefer. Prepare grill following manufactures instructions. Grease the hot grill rack very well by wiping it with a oil soaked paper towel. Wipe 4-5 times. Lay salmon skin side down on the hot rack. Grill following the instructions above. Serves 6-8 or 4 hungry men! THM FP fuel.

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

Grilled Salmon THM-FP

Author Glenda Groff

Ingredients

  • 2-3 pound Salmon fillet

Marinade:

  • 1/2 cup soy sauce
  • 2 tablespoons Gentle Sweet
  • 1/4 teaspoon Black Strap Molasses
  • 4 garlic cloves minced
  • 1/2- 1 teaspoon ginger

Instructions

  1. Blend marinade together. Brush salmon fillet with marinade. Reserve remaining marinade. Prepare grill following manufacturer’s instructions. Take two large pieces of foil and fold edge up 1 inch around. Lay on a large cookie sheet. Place salmon fillet on foil. Slide foil/salmon onto hot grill. Brush with marinade. Close grill. Grill for 15 minutes. Brush with marinade again. Grill for 15-20 minutes longer or until fish flakes. Serves 10-12.

Recipe Notes

*You can lay the salmon fillet directly on the grill rack if you prefer. Prepare grill following manufacturer’s instructions. Grease the hot grill rack very well by wiping it with a oil soaked paper towel. Wipe 4-5 times. Lay salmon skin side down on the hot rack. Grill following the instructions above. Serves 6-8 or 4 hungry men! THM FP fuel.

You can find many more grilling recipes in the Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. Buy It Now

HG cookbook pic 25

Lasagna Roll-ups

My family loves anything Italian, so these have become a favorite. They do take a bit of time but are worth making for those special dining occasions. Add a large garden salad for a delightful meal. Lasagna Rolls

  • 12 Dreamfield lasagna noodles*
  • Filling:
  • 1 cup ricotta cheese
  • 2 cups shredded cheese, divided
  • 1/2 pound sausage, browned
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 1 cup spinach, chopped
  • 1 teaspoon garlic powder
  • 1 1/2 cup spaghetti sauce

Cook noodles following manufactures instructions. Drain and rinse with cold water. Combine ricotta, 1 cup shredded cheese, sausage, egg, Parmesan cheese, spinach, and garlic. Set aside. Spread 1/2 cup sauce on the bottom of a baking pan. Divide the filling between the lasagna noodles. Spread the filling over noodle and roll each noodle into a roll. Lay noodles in baking pan. Spoon sauce over each noodle and sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serves 6.

*Dreamfield Noodles have a blend of plant fiber and protein for added healthy benefits.

This recipe and 500+ recipes can be found in Around the Family Table Cookbook. All of these recipes have been inspired by the THM food plan and follow their guidelines.

This cookbook is not affiliated with nor endorsed by THM.

Cobb Salad

TMP394051119

  • 6 cups chopped Romaine Lettuce
  • 6 cups chopped Iceberg lettuce
  • 12 slices bacon, fried and crumbled
  • 3 avocados
  • 1 cup diced tomato
  • 3 hard-cooked eggs, sliced
  • 3 chicken breast, cooked and sliced
  • 6 green onions, sliced
  • 1 cup crumbled bleu cheese
  • 3 tablespoons fresh chives
  • Dressing:
  • 1/3 cup red wine vinegar
  • 1 teaspoons salt
  • 2 teaspoon lemon juice
  • 1 small garlic clove, minced
  • 3/4 teaspoon coarsely ground pepper
  • 2 tablespoons Sweet Mix
  • 1/2 teaspoon ground mustard
  • 1 cup olive oil

Toss lettuce together. Place on a serving platter. Layer bacon, avocados, tomatoes, eggs, chicken, and cheese in rows on lettuce. Blend dressing ingredients until smooth. Drizzle over salad and sprinkle with chives. Serves 6.

This is a delicious main dish meal that our family loves.

Southwestern Chicken and Rice

SW Chicken n Rice

  • 1 ½ cups brown Basmati Rice, uncooked
  • ¾ cup yellow corn
  • ¾ cup black beans, cooked
  • 1 cup diced tomatoes
  • ¼ cup diced onions
  • ¼ cup diced green peppers
  • 2/3 teaspoon turmeric
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • 1 tablespoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon hickory salt
  • 2 teaspoons mesquite powder
  • ¼ teaspoon black pepper
  • 2 cups fat-free chicken broth
  • 1 ½ cups water
  • 1 ½ pounds chicken breasts, cut into serving size pieces
  • additional salt, pepper, paprika, and cilantro

Layer uncooked rice, corn, beans, tomatoes, onions, and green peppers in a baking dish.  Blend together spices, broth, and water. Pour over rice/veggie mixture. Cover tightly. Bake at 325 degrees for 1 hour. Remove from oven. Lay chicken pieces on top of rice. Sprinkle with salt, pepper, paprika, and cilantro. Cover and place back into oven. Bake for an additional 45 minutes. Serves 6. This is a carb category fuel.

This can be serve with cheese and sour cream for a combined fuel for growing children and those who do not need to loose weight.

SW chick n rice

Jalapeno Cheddar Sausage THM-S Its Butchering Time!

My Husband grew up in a family that butchered every winter. This family tradition is still going strong with the 4th generation helping. We no longer kill the hogs on site but a butcher shop does it for us. They cuts them in halves which makes it much easier for us to work with. After the hogs are picked up and that is when the fun begins.

Everyone helps to cut the up the hogs. Ribs, roasts, boneless sirloin, and pork chops are laid aside in tubs waiting to be wrapped. Pork bellies are placed into brine, put into the cooler to cure for 1 week and then will be smoked in the smokehouse.

The fat is cut into cubes to be cooked into lard. A small amount of water is poured into a large cast iron kettle along with the pork fat. A propane burner is lit under the kettle and the heat is slowly turned adjusted higher as the lard begins to cook. This has always been my husband’s job and he does a great job with it. i love to use lard to make pie crust and to fry donuts.

And then its decisions —  how many different kinds of sausage do we want. Natural hog casing are rinsed of the protective salt solution and placed in fresh water until we are ready to stuff the sausage.  Green Pepper and Onion, Jalapeno Cheddar Cheese, and Sun-dried Tomato Basil are some of our favorite kinds to make. Each sausage is linked as it comes off of the stuffing horn. They are then placed into bags, vacuum sealed, and frozen. Breakfast patties, loose Italian Sausage, and Ham-loaf are also made.

Then its time to cook scrapple—a Pennsylvania Dutch Specialty. Pork and Beef Bones are placed in large cast iron kettles along with a few onions and garlic cloves. Water is added to cover all and the kettles are allowed to simmer for 3 hours. Organ meat is added the last hour of cooking. The bones and organs are removed from the kettle and the broth is strained. The meat is removed from the bones and is finely ground along with the organ meat. Lard is added to a kettle and the ground meat is browned slowly. When it has brown sufficiently, broth and water are added and brought to a boil.  Cornmeal and flour are whisk in until the desired thickness is reached. The scrapple is then allowed to cooked for 20 minutes while being stirred continuously. It is then m dipped into pans and allowed to cool. Then it is time for clean up, the freezers are full, and butchering day is over for another year.

Jalapeno Cheddar Cheese Sausage

  • 10-pounds fresh pork
  • 5-pound skinless, boneless turkey thighs*
  • 10 jalapenos, cut in half and seeded
  • 1 ½ teaspoons red pepper
  • 6 tablespoons salt
  • 1 ½ tablespoons fennel cracked
  • 1 ½ tablespoons ground coriander
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons caraway seed
  • 2 cups ice water
  • 1 ½ pounds High-temp cheddar cheese
  • Combine meats and grind. Mix spices and ice water together. Pour over meat and mix well. Just before stuffing mix in cheddar cheese. Stuff into large casings. Vacuum pack and freeze. Grill. * skinless, boneless chicken thighs may be instead of turkey thighs.Jalapeno Sausage