Canned Barbecued Onions THM-FP

Barbecued onions add a delightful touch to hamburgers, hot dogs, and cheese steaks. My favorite onion to use is this recipe is Vidalia. They are so sweet and  tasty. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Barbecued Onions

Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.

*You can use 20 cups of these 3 veggies…mushrooms, onions and green peppers in place of all onions.

*Delicious on Cheese steaks, hot-dogs or hamburgers.

Barbecue onions on a turkey burger over lettuce.

This is my favorite chopper when I am canning. The children can help use it since the knives are covered by the lid.

Simmering the onions in the barbecue sauce.

Ladling the barbecued onions into pint jars.

This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it. 

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.

            

Barbecued Onions THM-FP

Author Glenda Groff

Ingredients

  • 1 quart spaghetti sauce sugar-free
  • 3/4 cup ketchup
  • 3/4 cup Brown Sugar Sweet Mix
  • 1 teaspoon salt
  • 3/4 cup Apple Cider Vinegar
  • 1/4 cup Olive oil
  • 20 cups chopped Vidalia Onions

Instructions

  1. Combine spaghetti sauce, ketchup, spices, oil, vinegar and Sweet Mix. Bring to a boil and add onions. Simmer 10 minutes, ladle into jars, add lids and rings. Place in boiling water bath canner and process 10 minutes. 10 pints.

  2. *You can use 20 cups of these 3 veggies...mushrooms, onions and green peppers in place of all onions.
  3. *Delicious on Cheese steaks, hot-dogs or hamburgers.

You will find many more canning and preserving 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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Creamy Italian Dressing THM-FP

Salads are a staple at our house. While bought dressings are so convenient, many are laden with heavy fats and sugars. Here is a creamy Italian Dressing that is very tasty, and best of all, its a Fuel Pull. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Creamy Italian Dressing 

  • ½ cup fat-free Greek Yogurt
  • 2 tablespoons fat-free cottage cheese
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Italian seasonings
  • 1/2 of a garlic clove
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley
  • 2 teaspoons THM Gentle Sweet
  • 3 tablespoons water

Combine all ingredients in blender cup and blend smooth. Chill for 4 hours before serving for flavors to combine. 1 cup dressing.

*Additional water may be needed to thin dressing. If you don’t like a strong garlic taste you can use less. The taste does get stronger the longer it is stored.

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. I have  a Ninja Blender which I use almost every day. Someday I would like to upgrade to a Vitamix. 

Creamy Italian Dressing THM FP

Author Glenda Groff

Ingredients

  • 1/2 cup fat-free Greek Yogurt
  • 2 tablespoons fat-free cottage cheese
  • 3 tablspoons red wine vinegar
  • 2 teaspoons Italian Seasonings
  • 1/2 garlic clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon parsley
  • 2 teaspoons THM Gentle Sweet
  • 3 tablespoons water

Instructions

  1. Combine all ingredients in blender cup and blend smooth. Chill for 4 hours before serving for flavors to combine. 1 cup dressing.  

    *Additional water may be needed to thin dressing. If you don't like a strong garlic taste you can use less garlic. The taste does get stronger the longer it is stored.

You will find many more salads 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.

Mint Chocolate Chip Okra Shake THM-FP

I have been trying to incorporate more okra in my diet this summer. Cool refreshing shakes are a tasty way to do it and help to hide the okra taste. My favorite is this Mint Chocolate Chip Shake. Additional mint flavoring can be added if needed to your taste. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Mint Chocolate Chip Okra Shake

In a blender cup, combine okra, ice cubes, almond milk, Stevia, flavoring and salt. Blend until smooth. Add chocolate chips. Blend until coarsely chopped. Serves 1.

*Chocolate chips adds 3 grams of fat which will still be a THM-FP.

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. Below are listed some of the favorites in blenders. I have a Ninja Pro but if mine give out I would like to update. 

Amazon

               

Trim Healthy Mama Store – – – CollagenWhey Protein PowderStevia 

Mint Chocolate Chip Okra Smoothie THM-Fp

Author Glenda Groff

Ingredients

  • 2/3 cup frozen cut okra OR 6 whole frozen okra pods
  • 6 ice cubes
  • 3/4 cup almond milk
  • 1 tiny spoon THM Stevia
  • 4 drops Loran Mint Flavoring
  • 2 tablepoons THM Whey Protein Powder or THM Collegan
  • pinch salt
  • 1 1/2 teaspoons sugar-free chocolate chips

Instructions

  1. In a blender cup, combine okra, ice cubes, almond milk, Stevia, flavoring and salt. Blend until smooth. Add chocolate chips. Blend until coarsely chopped. Serves 1.

    *Chocolate chips adds 3 grams of fat which will still be a THM-FP.

You will find many more canning/preserving 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.

 

 

 

Zucchini Chow Chow THM-FP

Along with warm summer days comes an over-abundance of zucchini! This recipe transforms that over-abundance  into a sweet and sour chow chow. Chow Chow is a Pennsylvania Dutch tradition of taking the last of the garden harvest and pickling it for a delicious condiment/salad to flavor meals all winter long. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Zucchini Chow Chow

  • 4 quarts diced zucchini
  • 6 cups pearl onions
  • 4 large red peppers, cut in chunks
  • 2 cups baby carrots, cut in thirds
  • 4 cups celery, diced
  • ¼ cup salt

Brine;

Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a  boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints

*I try to only eat 1 or 2 carrot pieces per serving to keep it as a FP.

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

Trim Healthy Mama Store  Gentle Sweet

Zucchini Chow Chow

Course Salad
Author Glenda Groff

Ingredients

  • 4 quarts diced zucchini
  • 6 cups pearl onions,
  • 4 large red peppers, cut in chunks
  • 2 cups baby carrots, cut in thirds
  • 4 cups diced celery
  • 1/4 cup salt

Brine:

  • 1 1/2 cups THm Gentle Sweet
  • 4 cups apple cider vinegar
  • 1 cup water
  • 2 teaspoons turmeric
  • 1 1/2 teaspoons ` celery seed
  • 2 garlic cloves, minced

Instructions

  1. Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a  boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints

You will find many more canning/preserving 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.

 

 

Candied Jalapenos (Cowboy Candy) THM-FP

Are you wondering what to do with the multitude of peppers your garden is producing? Here is a delicious spicy way to preserve jalapenos to eat all year long. These Candied Jalapenos give a sweet spicy bite to sandwiches, pizza, eggs, and much more and best of all they are sugar free! This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Candied Jalapenos — Cowboy Candy

In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head-space.  Adjust lids and rings.  Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

*When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

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

               

Trim Healthy Mama Store  THM Gentle Sweet

Candied Jalapenos (Cowboy Candy) THM-FP

Author Glenda Groff

Ingredients

  • 4 or 8 ounce canning jars
  • 10 cups sliced jalapenos
  • 2 cups apple cider vinegar
  • 1 1/2 cups THM Gentle Sweet
  • 1 cup water
  • 1 teasoon celery salt
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

Instructions

  1.  In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head space. Adjust lids and rings. Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

  2. *When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

You will find many more canning/preserving 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.

Brown Sugar Sweetener Substitute THM-FP

Do you sometimes miss the brown sugar taste in our cooking/baking? Here is an easy homemade  mix that adds great flavor to your dishes and drinks. I especially like it in my coffee. 

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

Brown Sweet Mix

Combine all ingredients in mixer bowl. Mix well. Store in an airtight container. 1/3 cup equals 1 cup Brown Sugar.

*If you do not want to use Xyiltol  you can use 12 cups erythritol . I use my Bosch mixer to mix the Brown Sweetener Mix. I allow it to mix for 3-4 minutes. 

**The Best Stevia is from Trim Healthy Mama. 

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

Amazon 

  

Trim Healthy Mama Store THM Erythritol  THM Stevia

 

 

 

Brown Sweet Mix

Prep Time 10 minutes
Author Glenda Groff

Ingredients

  • 8 cups erythritol
  • 4 cups xylitol I prefer birch*
  • 2 tablespoons THM Stevia*
  • 2 tablespoons Black-strap Molasses
  • 1/4 teaspoon Brown Sugar Flavor Extract or Maple Flavoring
  • 1/4 teaspoon Caramel Extract

Instructions

  1. Combine all ingredients in mixer bowl. Mix well. Store in an airtight container. 1/3 cup equals 1 cup Brown Sugar.

Recipe Notes

*If you do not want to use Xyiltol you can use 12 cups erythritol . I use my Bosch mixer to mix the Brown Sweetener Mix. I allow it to mix for 3-4 minutes. **The Best Stevia is from Trim Healthy Mama.

You will find many more DIY mixes 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.

Pickled Red Beets THM FP

Pickled Beets have been a favorite in my Mennonite /Pennsylvania Dutch Heritage. My grandmother canned these and I’m sure her grandmother did, too. These beets are eaten cold and often the brine is used to pickle hard-boiled eggs.  This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

 

Pickled Beets

  • 2 gallons small-medium red beets
  • 6 cups red beet juice*
  • 2 cups White Vinegar
  • 2 cups Apple Cider Vinegar
  • 4 teaspoons Mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water

Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, and water. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place.

*Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.

Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets and juice. Refrigerate. The eggs get a delicious pickled flavor and I love to set them alone or on a salad.

Scrubbed beets in the Insta-Pot ready to cook. 

Cooked beets waiting to be peeled. When you cut the tops and tails of the rest of the skin just slides off.

Trimmed and peeled beets and brine ready for the canning jars. Jars filled 3/4 full with beets.

                      

Jars in the canner covered with 1 inch of water.  Sealed jars of beets ready for storage.

           

This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it. 

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 Mineral Salt   THM Stevia     

Pickled Beet THM-FP

Pickled beets

Author Glenda Groff

Ingredients

  • 2 gallons red beets

Brine

  • 6 cups reserved beet juice
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 4 teaspoons mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water
  • 1/2 teaspoon cloves, optional

Instructions

  1. Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, water, and cloves if desired. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes in canner. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place. 8 quarts

  2. *Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.
  3. Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

  4. A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets. Refrigerate. The eggs get a delicious pickled flavor. 

You will find many more canning and preserving 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.

 

Strawberry Lime Boost Smoothie THM-FP

Smoothie are a refreshing summer treat. This one combines Strawberries and limes with THM Baobab powder  and  THM Whey Protein Powder for an energizing smoothie. I will use this as a meal replacement when I am busy or need to be on the road for a number of hours. My children love smoothies and for convenience the dry ingredients can be  measured into small jars or plastic containers. All you need to do is blend strawberries, lime juice, almond milk, and a container of dry ingredients and you are all set to go.

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

starwberry lime boost smoothie 25

Strawberry Lime Boost Smoothie

Blend all ingredients together in blender until smooth and creamy. Serves 1.

Strawberry Lime Boost Smoothie

Servings 1
Author Glenda Groff

Ingredients

  • 1 cup frozen strawberries
  • 1 cup almond milk
  • juice of one lime
  • 1 scoop whey protein powder
  • 1 teaspoon Baobab Powder
  • 2 teaspoons THM Gentle Sweet
  • pinch of salt
  • 1/4 teaspoon THM Glucomannan

Instructions

  1. Blend all ingredients together in blender until smooth and creamy. Serves 1.

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 have listed items under Amazon and THM Store. I, personally don’t think I could get along without my Ninja Cup Blender. 

Amazon 

           

Trim Healthy Mama Store THM Gentle Sweet  THM Whey Protein Powder   THM Baobab Boost Powder   THM Glucomannan 

You will find many more smoothies, drinks, and shake 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

starwberry lime boost smoothie 25

Cold-Brewed Coffee — THM S or FP

Hot humid summer days are here and there’s nothing more refreshing than a cup or two of Iced Cold-Brewed Coffee. I keep cold-brewed coffee concentrate in my fridge all summer long for a quick drink. It tastes so much better when made with freshly ground coffee beans given to you from Nicaragua and Nepal.

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

Cold-brewed Iced Coffee

  • 4 cups freshly ground coffee
  • 1/3 cup vanilla
  • Cold water to fill gallon jar

Combine coffee grounds and vanilla in a gallon glass jar. Fill with cold water. Allow the coffee to brew/steep at room temperature for 12-24 hours. Strain through a muslin cloth. Discard grounds. Refrigerate concentrate.  To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice.

This can also be brewed in a French Press using 1/2 of the recipe.

THM-S  1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will freeze ice cube trays of concentrate to use to make frappes.

I will at times add 1 scoop THM Whey Protein powder to us this as a meal replacement when I am out for the day.

You can also blend the ice, coffee, cream/milk, sweetener together for a frappe. I made 10 gallons of concentrate to serve at our daughter’s wedding.

Cold-Brewed Coffee

Ingredients

  • 4 cups freshly ground coffee
  • 1/3 ` cup vanilla
  • cold water to fill gallon jar
  • 1 glass gallon jar

Recipe Notes

Allow the coffee to brew at room temperature for 12-24 hours. Strain and discard the grounds. Refrigerate. To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice. 

THM-S  -- 1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP -- 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will at times add 1 scope THM Whey Protein Powder to use as a meal replacement to take along when I need to go away. 

 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 Collagen   THM Whey Protein Powder

You will find many more drinks, smoothies, frappes 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

TMP788642272

Vanilla Cottage Cream THM FP

Do you ever need more protein with a THM E or FP meal to keep you from getting hungry so soon? I, especially, need added protein with an oatmeal breakfast. This also is a simple dessert to top off you evening meal. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

vanilla cottage cream

Vanilla Cottage Cream

Combine ingredients in a bowl. With a hand blender blend until smooth and creamy. Refrigerate until ready to serve. Serve 3-4. This is a favorite to eat with oatmeal for an E breakfast.

*Full fat Cottage Cheese and Greek Yogurt can be used for an S option.

Vanilla Cottage Cream THM-FP

with a THM-S Option

Prep Time 5 minutes
Servings 4

Ingredients

  • 1 cup fat-free cottage cheese
  • 1 cup fat-free Greek Yogurt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons THM Gentle Sweet
  • 1/4 teaspoon xanthan gum

Instructions

  1. Combine ingredients in a bowl. With a hand blender blend until smooth and creamy. Refrigerate until ready to serve. Serve 3-4. This is a favorite to eat with oatmeal for an E breakfast.  *Full fat Cottage Cheese and Greek Yogurt can be used for an S option.

There are affiliate links in this post, 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 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

 

vanilla cottage cream