From a little child and up, I always loved Ramen Noodles. This Homemade Ramen Noodle Bowl has become a favorite of mine. It is chock full of lean protein, veggies, and low-carb noodles. What is not to like about that!!
Chicken Noodle Soup been a favorite of mine ever since I was a young child. The traditional Pennsylvania Dutch Chicken Noodle Soup was made with homemade egg noodles, lots of sweet corn, and loaded with carbs. Here is a slimming version that is so tasty and packed full of flavor.
Cheesecakes are always so special to serve for holidays meals. These No-bake White Chocolate Cheesecakes are easy to make. Best of all they only takes a few ingredients. These creamy cheesecakes will fool everyone in believing they full of sugar when they are not.
Thanksgiving is just around the corner! This Garlic and Herb Roasted Turkey will wow you guests with its taste and presentation. Another side bonus is, your house will smell wonderful while this is turkey is roasting. The broth from roasting the turkey makes the best gravy.
Crisp, juicy apples in shades of green, yellow, and red are being picked in orchards these late summer days. Their flavors vary from tart to honey sweet. In our area freshly picked apples begin to appear at produce markets in late July and continue being picked until late October. Fried apples are so easy to make and the Brown Sugar Sweetener caramelizes on them for a melt-in-your-mouth goodness. I was gifted Granny Smith Apples and the combination of tart/caramelized is so appealing.
If you are like me–you wish peach season would last longer. This fluffy cheesecake features peaches. Even better yet, it is a no-bake dessert so you don’t have to turn your oven on. The walnuts in the crust add a delightful crunch and pair with the smoothness of the filling. There are so many peaches varieties to pick from but my favorites for fresh eating are Red Haven, Sun High, and Contender.
Who is anxious for luscious, juicy, sun-kissed strawberries? I, know I am. Quart boxes piled full of berries in rows at roadside produce stands signal that summer has arrived in all it splendor. This cake tastes just like my Grandma’s Angel Food cake many years ago. The cake layer is a FP and can also be topped with a fat-free Greek Yogurt filling for a FP Dessert. The recipe as a THM S and has the FP option listed, also. This is a winner with our family.
Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.
This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Pumpkin Cream Cheese Filled Cupcakes
Filling
Pumpkin Cake batter:
Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes
This post does include affiliate links. 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 the hand blender to blend the liquid ingredients together for these cupcakes.
THM Gentle Sweet THM Chocolate Chips THM Baking Blend Whey Protein Powder
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.
Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes
Cleaning out the remains of my garden this fall, I had a small bucket of Jalapenos to use up. Maybe I was being lazy but I didn’t want to take the time to can them. This recipe saved my day. It can be made in a very short time and best of all, they are so delicious. The Jalapenos are not super hot like you would imagine but have a mild sweet flavor. I may even have to buy some Jalapenos this winter to replenish our supply!
Refrigerator Pickled Jalapenos
Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill the quart jar with water and shake to loosen some seeds. Pour the out the water and discard. Combine 3/4 cup water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks before using if you can wait that long.
These are so tasty on wraps, burgers, omelets, and just about anything. They have a sweet mild flavor and we just love them.
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.
Trim Healthy Mama Store Mineral Salt Gentle Sweet
Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill The quart jar with water and shake to loosen some seeds. Pour the water out and discard. Combine 1/2 cup water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks. These are so tasty on wraps, burgers, omelets, and just about anything. These have a sweet mild flavor and we just love them.
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 FREE with the purchase of a cookbook. Buy It Now.
