Jalapeno Popper Pasta Salad THM-S, Sugar-free

Hot humid summer days are here and our family enjoys lighter meals on these days. Salads are always a favorite. This recipe was inspired by our family’s love for spicy food. Grilling the onions and jalapenos add a wonderful flavor. You can add more or less jalapenos to adjust the spiciness to your preference. My husband smokes all of the bacon we use in his smokehouse. This has me spoiled with wonderful bacon for my cooking.

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Wilted Spinach Salad THM-FP

Spring—what a wonderful time of the year when everything turns green and begins to grow. One of the first seeds to be planted in my garden are spinach and radish seeds. Spinach is very easy to grow, loves cool weather, and is so tasty in garden salads. This easy to make salad uses just a few ingredients but is big in flavor. I can’t wait to plant my garden but since our new place is further north I haven’t planted yet. Maybe this weekend I can get my early crop out.

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Seafood Pasta Salad THM-S

Pasta Salads are always delightful at picnics and carry in dinners. Our family loves any type of salad and seafood, so why not combine the two! Most Seafood Pasta Salads use imitation crab meat but I have chosen to use canned shrimp and crab meat because of all the additives in imitation crab. This salad also reminds me of warm sun, sandy beaches, and ocean waves.

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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.

Amish Macaroni Potato Salad THM-S

Amish Macaroni Potato salad has always been a favorite with our family and for carry-in dish dinners. I have often wished for a healthier version (without potatoes) and after numerous attempts  I have come up with this recipe using spaghetti squash. Our family loves it and the serving dish comes back to the kitchen completely empty.  Most people are surprised what is used to replace the potatoes but comment on how tasty it really is.

Amish Macaroni Potato Salad  THM-S

  • 1 box  Dreamfield Elbows 
  • 4 cups cooked spaghetti squash
  • 2 cups finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely diced onion
  • 6 hard boiled eggs, chopped

Dressing:

Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, and garlic powder together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12-14 servings.

**I often cook the spaghetti squash in the microwave, each half for 8 minutes.

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. I love the fine blade in the Vidalia Onion Chopper to chop celery and onions. 

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Trim Healthy Mama — THM Gentle Sweet, Mineral Salt  

Amish Macaroni Potato Salad  THM-S

Course Salad
Author Glenda Groff

Ingredients

  • 1 box  Dreamfield Elbows
  • 4 cups cooked spaghetti squash
  • 2 cups finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely diced onion
  • 6 hard boiled eggs

Dressing:

  • 1 1/2 cups Mayonnaise sugar free
  • 1 teaspoon salt
  • 1/4 cup apple cider vinegar
  • 1/4 cup prepared mustard
  • 1/2 cup THM Gentle Sweet
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt

Instructions

  1. Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, garlic powder, and celery salt together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12 - 14 servings.

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.

Kefir Olive Garden Salad Dressing THM-S

Olive Garden Salad is an all time favorite in our family and what is not to like about crunchy sprouted bread croutons,  peperoncino peppers, grape tomatoes, red onions, and this dressing tossed with romaine and iceberg lettuce . This recipe uses double fermented Kefir as a base which gives you healthy probiotics. I used low-fat kefir which does lighten the calorie load just a bit but still give a flavorful dressing. Romano Cheese gives the best flavor but Parmesan cheese can be used as a substitute.

Kefir Olive Garden Salad Dressing THM-S

Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings

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 in our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

              
Trim Healthy Mama Store   THM Gentle  Sweet 

Kefir Olive Garden Salad Dressing THM-S

Course Salad
Cuisine Italian
Prep Time 5 minutes
Servings 18
Author Glenda Groff

Ingredients

  • 1 cup plain Kefir
  • 2/3 cup mayonnaise
  • 1/2 cup white wine vinegar
  • 1/4 cup Romano Cheese
  • 1 tablespoon parsley
  • 1 teaspoon garlic powder OR 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon xanthan gum
  • 3 tablespoons THM Gentle Sweet

Instructions

  1. Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings.

You will find many more 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.

 

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.

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.

 

 

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.