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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.
Christmas Blessings
When they were come into the house, they saw the young child with Mary his mother, and fell down, and worshipped him: and when they had opened their treasures, they presented unto him gifts; gold, and frankincense, and myrrh. Matthew 2:11
May each one of us fall at Jesus feet offering Him the Gift of our life and committing every part of our life in service to Him.
Christmas Blessing, Ernie & Glenda & family
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.
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
Sourdough Pepperoni Pizza THM-XO
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 8
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
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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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Savory Venison Roast THM-FP
Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And, yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.
Savory Venison Roast THM-FP
- 3-4 pounds venison roast—we use the a neck roast*
- 1/2 teaspoon pepper
- 2 tablespoons dry minced onion
- 3 garlic cloves
- 1 teaspoon salt
- Sauce:
- 2 cups broth
- 2/3 cup chopped onion
- 1 cup sliced mushrooms
- 1/4 cup vinegar
- 2 tablespoon prepared mustard
- 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon xanthan gum
Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.
**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.
*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house
*This recipe can also be used with a beef roast.
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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. I love my Insta-pot for quick easy meals.
Savory Venison Roast THM-FP
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Ingredients
- 3-4 pounds venison roast-we use the a neck roast*
- 1/2 teaspoon pepper
- 2 tablespoons dry minced onion
- 3 garlic cloves
- 1 teaspoon salt
Sauce:
- 2 cups broth strained
- 2/3 cup chopped onion
- 1 cup sliced mushrooms
- 1/4 cup vinegar
- 2 tablespoon prepared mustard
- 1/4 cup Brown Sweet Mix
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon xanthan gum
Instructions
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Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.
Recipe Notes
*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house
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.
Apple Butter THM-E
Fall has arrived and the lovely aroma of cinnamon fills the air as apples and pumpkins are turned into delicious fall treats. Years ago, making Apple Butter was an all day affair, as it was made in large copper kettles over an open wood fire. It had to be stirred continually with large wooden paddles so it wouldn’t scorch. The Apple Butter was slowly cooked until the point where the sugar caramelized giving it a dark rich color and great flavor. Today, crock-pots have replaced the copper kettle and the sweet cinnamon aroma fills our kitchen.
Apple Butter THM-E
- 24 cups peeled and diced apples
- 2/3 cup water
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on–keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
*I used a mix of Gala, Granny Smith, and Fuji Apples.
*adjust the sweetener as needed.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store THM Mineral Salt THM Gentle Sweet
Apple Butter THM-E
Ingredients
- 24 cups peeled and diced apples I used Granny Smith, Gala, and Fuji
- 2/3 cup water
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4-1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
Instructions
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Place apples and water into a a kettle over medium heat. Cook for 10 minutes, stirring often. Remove from heat. Cool slightly. In a crock-pot, add cooked apples, cinnamon, vanilla, salt, and sweetener. Put lid on--keeping it tilted so steam can escape. Cook on high for 6-8 hours. The time may vary depending on how juicy you apples were. Fill 8 ounce jars with hot apple butter. Add lids and rings. Place jars in a hot water bath canner. Cover jars completely with water. Bring to a boil and process for 10 minutes. Remove jars from canner and allow to cool. 4 pints
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Southwestern Bean Salad THM-E
Tender kernels of of fresh sweet corn mixed with beans and a tangy lime dressing give this salad a delightful bite. Pair this with a grilled chicken breast for a THM-E (carb) meal. You can add additional jalapenos if you want more heat. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Southwestern Bean Salad THM-E
- 2 cups black beans, cooked and drained
- 1 cup corn, cooked
- 1 cup pinto beans, cooked and drained
- 3/4 cup diced tomatoes
- 1/2 cup diced green peppers
- 1/2 cup red or white onion, diced
- 1/3 cup lime juice
- 4 teaspoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon THM Gentle Sweet
- 1 jalapeno pepper, seeded and finely chopped
Combine all ingredients together and chill overnight to combine flavors. 6 Servings.
*A peeled and diced avocado can be added to the salad for a combined fuel source
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.
Trim Healthy Mama Store Gentle Sweet
Southwestern Bean Salad THM-E
Ingredients
- 2 cups black beans, cooked and drained
- 1 cup corn, cooked
- 1 cup pinto beans, cooked and drained
- 3/4 cup diced tomatoes
- 1/2 cup diced green peppers
- 1/2 cup red or white diced onion
- 1/3 cup lime juice
- 4 teaspoons extra virgin olive oil
- 1 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon THM Gentle Sweet
- 1 jalapeno pepper, seeded and finely chopped
Instructions
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Combine all ingredients together. Chill overnight to combine flavors. 6 Servings.
*A peeled and diced avocado can be added to the salad for a combined fuel source
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.
Watch for a new canning/freezing recipes coming up Peach/Pineapple Jam.
Sourdough Crackers THM-XO
Have you ever wondered what to do with your excess sourdough starter? You can use unfed or discard starter to make these Sourdough crackers. Any kind of seasonings can be used to sprinkle on these. I often use garlic, parsley, and salt to sprinkle on before baking. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Sourdough Crackers
- 1 cup white whole wheat flour
- 1 cup sourdough starter, unfed can be used
- 3 tablespoons bacon grease, divided
- 1 tablespoons almond milk
- 3/4 teaspoon salt
- additional spices to sprinkle on crackers before baking
Reserve 1 tablespoon bacon fat. In mixer bowl, combine remaining ingredients. You should have a smooth, soft dough. Place dough in a Ziploc bag. Ferment for 7 hours or dough can be placed in the refrigerator for several days. Preheat oven to 400 degrees F. Roll dough very thin, less that 1/8 inch. Brush with reserved bacon grease. Sprinkle with additional salt and spices. Cut in squares using a ruler and pizza cutter. Prick with a fork. Bake for 12-14 minutes. 6 crackers will still be a THM E. More than 6 will be a Crossover.
*I watch the crackers carefully when they are baking and remove the ones along the edges as they brown. Return the baking pan to the oven until the remaining ones are finished.
**I like to use a pasta machine to roll the dough out.
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.
Sourdough Crackers THM-XO
Ingredients
- 1 cup white whole wheat flour
- 1 cup sourdough starter, unfed can be used
- 3 tablespoons bacon grease or butter
- 1 tablespoon almond milk
- 3/4 teaspoon salt
- additional spices to sprinkle on crackers before baking
Instructions
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Reserve 1 tablespoon bacon fat. In mixer bowl, combine remaining ingredients. You should have a smooth, soft dough. Place dough in a Ziploc bag. Ferment for 7 hours or dough can be placed in the refrigerator for a few days. Preheat oven to 400 degrees F. Roll dough very thin, less that 1/8 inch. Brush with reserved bacon grease. Sprinkle with additional salt and spices. Cut in squares using a ruler and pizza cutter. Prick with a fork. Bake for 12-14 minutes.
6 crackers will still be a THM E. More than 6 will be a Crossover.
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*I watch the crackers carefully when they are baking and remove the ones along the edges as they are browned. Return the pan to the oven until the remaining ones are finished.
**I like to use a pasta machine to roll the dough out.
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.
Sweet Garlic Dill Pickles THM-FP
I grew up in a gardening family and have fond memories of helping my mother in our large garden. Pickles were a staple growing up and we loved dills the best. I enjoy preserving pickles but dislike mushy/soft ones. Since I have a second fridge, I cold-brine pickles and we love them. These pickles stay crunchy and will keep up to a year if they don’t get eaten before.
This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Sweet Garlic Dill Pickles THM-FP
- 2 tablespoons dill seed, divided
- 6 garlic cloves
- 1/2 teaspoon THM Stevia
- 1 teaspoon turmeric*
- 2 cups vinegar**
- 3 cups water
- 1 1/2 tablespoons canning salt
- whole small cucumber or cucumber spears
Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumbers/spears in jars. Heat Stevia, turmeric, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.
Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept jars of pickles up to a year in my spare fridge without spoiling. This is our favorite way for a very crunchy pickle.
To Can: Place in a water-bath canner, cover completely with water, and bring to a boil. Remove immediately.
*The turmeric adds color to the pickles. It can be omitted if desired.
**I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.
***If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic, add the brine, making more as needed until all jars are filled. The Stevia amount may be adjusted if your prefer sweeter pickles. Sugar Alcohols soften pickles so I do not recommend using erythitol, xylitol, or any sweetener blends.
Whole cucumbers packed into 2 quart jars.
Dill weed, garlic, and brine added to jars. These jars have plastic lids because they were placed into the refrigerator for refrigerator/coldbrined pickles which are our favorite.
There are a few of Mrs. Wages Pickle Mixes that do not have maltodextrin in. I do use those for cold-brined pickles, too. Mrs. Wages Zesty Bread and Butter Pickle Mix I replace the 7 cups of sugar with 6 cups water and 2 teaspoons THM Stevia. Mrs. Wages Spicy Pickle Mix I mix as directed on the package. I pour the brine over the pickles, add lids and store in my spare fridge. So delicious and crunchy.
***Pickles are the best made with pickling cucumbers. Here are a few of my favorite kinds. National Pickling, Wisconsin SMR-58 Pickling, Boston Pickling
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.
Trim Healthy Mama Store THM Stevia
Sweet Garlic Dill Pickles THM-S
Prep Time 10 minutes
Calories 5 kcal
Ingredients
- 2 tablespoons dill seed, divided
- 6 garlic cloves
- 1/2 teaspoon THM Stevia
- 1 teaspoon turmeric
- 2 cups vinegar*
- 3 cups water
- 1 1/2 tablespoons salt
- small whole 3-4 inch cucumbers or cucumber spears
Instructions
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Wash cucumbers to remove spines. In each quart jar, place 2 teaspoons dill seed and 2 garlic cloves. Pack cucumber spears in jars. Heat Stevia, vinegar, water, and salt until Stevia and salt are dissolved. Pour brine over cucumbers in jars. Add lids and rings.
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Refrigerator Pickles: Allow jars of pickles to cool to room temperature. Store in refrigerator. I have kept these for a year in the fridge without spoiling. This is our favorite way for a very crunchy pickle.
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To Can: Place in a water-bath canner and bring to a boil. Remove immediately.
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*I use 1 cup white vinegar and 1 cup Apple Cider Vinegar.
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**If you are using whole cucumbers it may take more brine to fill a quart than if you are using spears. I fill each quart jar with dill seed and garlic, add the brine, making more as needed until all jars are filled. The Stevia amount may be adjust if you prefer sweeter pickles.
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.
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.
Trim Healthy Mama Store THM Baking Blend Mineral Salt
Savory Tomato Pie THM-S
Servings 8
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.
