Crab Stuffed Mushrooms THM-S

These Crab Stuffed Mushroom are great for parties, get-together, or just when you want something special. I cut these in quarters or if you prefer individual servings you can use button mushroom. Our family can never get enough of mushrooms and made this way they are incredible.

Crab Stuffed Mushrooms THM -S

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese, divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Serves 10.

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 our move 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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Crab Stuffed Mushrooms THM-S

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10
Author Glenda Grofff

Ingredients

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Instructions

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Cut into quarters before serving. Serves 10.

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.

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Walnut Frosties THM-S

Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.  I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.  

Walnut Frosties THM-S

Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned.  Store in refrigerator. 30 cookies.

*English walnuts are the typical shelled walnut you will find in most grocery stores across the US. They have been cultivated to produce a large, easy to shell, mild tasting walnut. These are what most people prefer. However, there is another walnut called the California Black Walnuts that is native to the US. They have a bold, earthier flavor with very hard shells that are tough to crack and will stain your hands black. My family prefers the English walnut as the Black Walnut seems to be an acquired taste.

*cookies will be very soft when baked but will set as they cool. These are the best not over-baked.

*Brown Sugar Sweetener Substitute is a homemade sweetener mix that tastes just like brown sugar. You can use THM Gentle Sweet if you prefer. 

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 us as we move to a mission outreach in Northeastern PA with our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Trim Healthy Mama Store    Gentle Sweet  Baking Blend  

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This is my favorite mixer for cookie dough. My Kitchen Aid is 25+ years old and still works very well.

 

Walnut Frosties THM-S

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 30
Author Glenda Groff

Ingredients

Cookie dough:

  • 1 1/2 cups almond flour
  • 1 cup THM Baking Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup butter softened

Filling:

  • 1 cup chopped English Walnuts
  • 1/3 cup sour cream
  • 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.

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.   

HG cookbook pic 25

Mexican Hamburger and Rice THM-S

Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef  to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.

Mexican Burger and Rice  THM-S

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound burger- I use 1/2 beef and 1/2 turkey
  • 3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream, diced onions, tomatoes, and cilantro

Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

 

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 us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.


Mexican Burger and Rice  THM-S

Servings 6
Author Glenda Groff

Ingredients

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound turkey burger
  • 3 cups riced cauliflower I used Bird's Eye frozen Riced Cauliflower
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream diced onions, tomatoes, and cilantro

Instructions

  1. Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

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.

 

 

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.

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

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.

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Trim Healthy Mama Store THM Mineral Salt   THM Gentle Sweet

Apple Butter THM-E

Course Side Dish
Author Glenda Groff

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

  1. 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.

Old Fashioned Apple Dumplings THM-XO

Old Fashioned Apple Dumplings have been a family favorite for years. These are seasonal item you will find in many Amish/Mennonite bakeries and roadside stands in the fall.  They can be eaten warm with a bit of cream which is my favorite or with ice cream like some of my family prefer.  This recipe is a healthier version of an old traditional comfort food made by our grandmothers.

Old Fashioned Apple Dumplings THM-XO

  • 6 apples, cored and peeled, I used Granny Smith Apples

Pastry:

Sauce:

Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F. Sauce:  Combine water, butter, cinnamon, vanilla,  sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

*THM Gentle Sweet can be used instead of the Brown Sugar Sweetener. Use the same amount AND add a drop or two of Natural Burst Maple Flavoring. 

This post has affiliated 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.

Amazon 

    

Trim Healthy Mama Store   THM Glucomannan, THM Gentle Sweet, Natural Burst Maple Flavoring 

Old Fashioned Apple Dumplings THM-XO

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Glenda Groff

Ingredients

  • 6 apples cored and peeled

Pastry:

  • 1/2 cup oat flour
  • 1 3/4 cups sprouted wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 5 tablespoons butter
  • 1 tablespoon cream
  • 1/2 cup almond milk

Sauce:

  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon glucomannan or xanthan gum
  • 1/4 teaspoon Black-strap Molasses

Instructions

  1. Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F.
  2. Sauce:  Combine water, butter, cinnamon, vanilla, sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

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.