Warm Marinated Ham and Cheese Sandwiches

Thank you for stopping by my YouTube channel and watching my video. If you have not watched this recipe’s video you can click link provided below. You will also find the complete recipe with directions. Please follow this blog and subscribe to the YouTube channel for future videos.

You can watch the sandwich cooking video Here.

Ingredients:             (Yields 15 sandwiches)

  • 15 crusty rolls sliced open
  • 1 lb thinly sliced ham or turkey if you prefer
  • 15 slices of American or Swiss Cheese
  • One foil lined baking sheet (make sure your baking sheet has sides)

Marinade:

  • 2 sticks of butter
  • 1/2 cup of Worcestershire Sauce
  • 1 tsp garlic powder
  • 2 Tbsp poppy seeds
  • 3 Tbsp of dried onion flakes
  • 2 Tbsp of yellow mustard

Directions: Slice your rolls open and add two or three pieces of meat along with one piece of cheese (you can do a half slice if you prefer). Once you have all your sandwiches built and lined on the baking sheet you can move on to your marinade.  Melt the two sticks of butter in a microwave safe bowl and add in all the other ingredients. Mix all the ingredients together until they are all incorporated. Once you have the marinade finished spoon or pour it over the tops of the sandwiches making sure that each one has some poppy seeds and onion pieces on the tops.

Let your sandwiches set for 30 minutes to an hour then pop them into your preheated oven (350 degrees) for about 18-20 minutes on the top shelf. You are just warming them through so the cheese melts. You don’t want the bottom of your rolls to burn or the tops getting to hard. Serve at room temp or right out of the oven. I think they are best hot and fresh from the oven. These are great sandwiches to make a head. Just make them and add the marinade then cover tightly with foil and refrigerate until you want to cook them. I have made them up to 2 days a head of my party.

Advertisements

Salami Crusted Quiche (Low Carb, THM-S)

Some nights (more than I care to admit) I just don’t feel like cooking a big dinner. Do you guys ever have those night? If not please share your energy with this chic!  I typically feel like this on days where I have been working on new recipes all day or on busy homeschooling days. I really wish there was a magic dinner fairly that would come to my rescue…but I have yet to meet her. Until she comes I will have to stick to my list of simple and quick recipes for these nights when I feel the “I don’t want to cook” blues coming on.

IMG_9630

This simple egg dish is one of those recipes that I do often on those nights. It is great to be done quickly so I can relax and enjoy some time with my family. Though it is quick and certainly not a fancy dish it is full of flavor and very filling.  My little guy is the “food critic” in the house and he gave this two big thumbs up. Which is awesome because though he is quick to offer praise he can become Gordon Ramsey (minus the potty mouth) in a flash if the dish is not to his liking.

With the crispy bottom “crust” made of Genoa Salami and a cheesy filling I think even Gordon would be a fan, or so I would hope. Not only is this Quiche delicious and packed with protein it only contains ingredients that you can find at your local grocery store. Ahh.. music to my ears.

Don’t let the title of this dish fool you into thinking it could get complicated as you can see from the picture the “Salami Crusted” part of the title comes from a brilliant whim I got to line my pie plate with the salami instead of chopping it up. This so-called “brilliant whim” may or may not have stemmed from the fact that I was in fact to lazy to even chop the salami up for the filling. But it makes me feel so much better to think it was a good idea than to admit the other truth, ha! So keep that part on the down low, would ya?

IMG_9648

This recipe is so easy and basic that you could add any flavorings that your family likes to change it up. My husband and I were talking one night and he suggested it would be tasty to even use the large round pepperoni for the crust and add your favorite pizza veggies to the filling for a yummy twist. I can see that being topped with a bit of “no sugar added” pizza sauce too. Not only can you change the flavors in this dish it is really easy to feed a crowd by simple doubling or tripling the recipe and baking it in a casserole dish instead of the pie plate. I call that a win!

Though I often make this type dish for my simple dinner nights, it would of course be wonderful at any breakfast table as well as a great low carb brunch option.  This version is “S” fuel if you are following the Trim Healthy Mama plan because of the whole eggs, cheese and cream. For sides with this dish you could pair it with a nice big salad or some non-starchy veggies. I vote you add more bacon too!

IMG_9650

So there you have it. My lazy, I mean my “brilliant” and easy Salami Crusted Quiche. Not fancy but oh so good and worth a try.  I hope you give it a go some time and let me know what your think or even how you changed it up for your family. As always I say “thank you” for stopping by my little table of three and I hope to see you back soon.

Be sure to follow the blog for more simple suppers and other recipes that will be coming soon!

Salami Crusted Quiche

  • 6 whole eggs
  • 3/4 cup heavy cream or half and half
  • 1 red bell pepper chopped and sauteed
  • 1/2 cup onion chopped and sauteed
  • 1/3 cup grated Parmesan Cheese
  • pinch of salt
  • 1 1/2 cup shredded Monterrey Jack
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 black pepper
  • pinch of salt
  • 3 oz of the larger thin sliced Salami

*Note: in the picture of my ingredients in the blog shows 8 eggs in my bowl but I adjusted it here in the recipe because the filling was to much for my nine inch pie plate.

Directions: For the crust spray your pie plate with the cooking spray and then use the circles of salami to line the sides and bottom overlapping the pieces some. Make sure you let the slices come up the sides a bit so they will be visible when the Quiche is cut. Set the “crust” aside when done and beat the eggs, cream and seasonings together until it is all mixed well. Once you have it all mixed add the veggies and two cheeses into the mix. After you have that all incorporated you are ready to add it to your crust. Bake the Quiche at 350 for about 40 to 45 minutes depending on your oven. When it is done it should be set all the way through with no wiggle when you move it.

 

Cornbread Crusted Mexican Pie Review (THM Cookbook, pg 132)

If you have not had the chance to pick up the new THM Cookbook from Pearl and Serene then I would definitely add it to my wish list for Christmas or your next birthday. I pre-ordered mine and was so thrilled when it came in I instantly started trying the recipes.  You can find the cook book in all major book stores or you can order from Wal*Mart.com here.

In this recipe review of the Cornbread Crusted Mexican Pie, I don’t think I can brag enough to make you understand just how great this casserole is. It is easy and it makes a large batch so it is good for big families or a table of three with left overs for lunch. Oh ladies… let me tell you about those left overs, they are fabulous. I think it warms up tasting even better than it does at dinner. That is saying a lot coming from me since I am not a huge fan of left overs.

Cornbread Crusted Mexican PieThis casserole is full of flavor and has a great comfort food feel to it in my opinion. It kinda reminds me of a taco pot pie of sorts. I did change mine up a bit by switching out fire roasted tomatoes for the Rotel (little guy doesn’t like ANY heat) but other than that I stuck to the original recipe. It is going to be a family favorite here for sure. I serve mine with some buttered broccoli or big side salad for myself and hubby and a side of corn for my little man. This recipe is an S so keep your sides on the non-starchy side to stay in S territory.

Not only does this casserole make great dinners and lunches but I have now added it to my list of freezer meals since it freezes nicely. So my “busy mama” tip is that when you are cooking this casserole for your nightly dinner just make a double batch and freeze one to use on another busy night. If you are busy most days like this mom then you know the power of prepping ahead  right? Right!! So the next time you are looking for a great dinner casserole or wanting to add a new item to your freezer meal rotation I highly recommend trying this recipe. I believe the ladies hit it out of the park with this one! If you are interested in future reviews please “Follow” my blog for updates when new reviews are posted.

If you are wanting to order some Trim Healthy Mama items such as the Baking Blend used in this recipe from the book you can find them in the Trim Healthy Mama Store through my affiliate link here.

*By clicking my affiliate links and ordering you will get the same great prices but I will get a small kickback to help keep this site and more recipes coming. I appreciate you stopping my for this review.

Wal-Mart.com USA, LLC

Egg Custard Pie (Low Carb, Sugar Free, THM (S), Gluten Free)

So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also.   Of course, the original recipe my dad enjoyed growing up was full of sugar and was baked in a pie crust that was not gluten-free or remotely low carb. So, knowing that this family favorite of mine was no longer something I could enjoy on my low carb, sugar-free journey made me realize that there was only one thing I could do. I had to find a way to make this Egg Custard healthier so I could then pass it down to my son as my Grandmother had to my mom and dad.

Dad

Another reason I really cherish this pie is that my dad is no longer with me as he lost his battle with Cancer about 13 years ago now. I still miss him today just as much today as I did the day he left us. I hang on to every memory I have of him and every single thing that reminds me of him until I can see him again one day. Unfortunately he never got to meet my wonderful husband or his grandson Nathanael who will be seven in just a few weeks. I know that he would have loved them both and been so proud.

IMG_9557

 This pie is such a simple dessert but man what it may lack in aesthetic appeal it certainly makes up for in texture and taste. One would not think that a filling with only four ingredients could make you sigh heavily and say out loud “oh my word that is heavenly!”, but this pie will do just that. I almost burst out into song after my first couple of forkfuls and yes… before you ask I might have a small habit of silly things like that but I will never tell! But don’t ask my husband because he is always willing to share stories of my silliness!

IMG_9526

Now that we have opened your imagination up to just how delicious this pie is (and how silly this fluffy girl can be) let’s move on into the recipe. The first step is to get your crust working so you will have it ready when the filling is ready to add in.

 

I have tried this pie out many times to make a low carb pie out of almond or coconut flour but the crust never quite had the taste and texture I was hoping for. However, this time I subbed the Trim Healthy Mama Baking Blend for the flour in my family’s go to recipe for pie crust and it perfectly for a 9-10 inch pie plate.

IMG_9540

To make the custard you will need to first “scald” your heavy cream in a heavy sauce pan over medium heat. Note I said “scald” not boil here. Scalding is a technique used with many dishes containing milk.  Basically you are just bringing your heavy cream to temperature close to boiling but not quite. My mom taught me this growing up by telling me to watch for the tiny bubbles forming on the sides of the pan. When you see those then take it off the heat. While the milk is heating up add in your sweetener and whisk it really well now and then so it dissolves. Once your milk is scalded pull it off the burner and set it aside. Next beat the eggs and vanilla together in a bowl large enough to hold the eggs and the milk that you will add in a bit.

 It is important to pour the mixture into the crust slowing as to not make a ton of bubbles in the pie. You would think that these little bubbles would go away in the oven as it bakes and some do but the others stick around to enjoy the party. I don’t know about you but I love my pies creamy and my warm bath water full of bubbles,  but not the other way around. You can sprinkle cinnamon on the top like I do or you can leave it off.

IMG_9553

Once your lovely yellow custard is in the pie crust it is time to get this beauty in the oven which can be a tricky also since the liquid is pretty much up to the top of the crust.  It might be wise to set the empty crust on a baking sheet before you add the custard so it is much easier to transport into to your oven. Once the pie is in the oven (that has been preheated) it will bake until the custard is set and only has a very slight “wobble”. Mine usually bakes for around 30-35 minutes but that could vary depending on your oven.  Just keep an eye on it after about 30 minutes as you don’t want the crust to burn and that is easy to do. The one below almost got away from me but I caught it just in time thankfully.

IMG_9542

One last suggestion I have is that before you put this into the oven is to cover the pie with foil loosely so that the crust doesn’t brown to much before your pie is completely baked.

IMG_9559



Egg Custard Pie (Low Carb, Sugar & Gluten Free, THM Friendly)

Oven Temp: 350                                                    Serves: 6-8

Filling:

  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups of heavy cream
  • 1/2 cup plus 1 Tablespoon of Pyure or Truvia (see note below the recipe)
  • pinch of salt

For the filling: Beat the 4 large eggs and vanilla together very well in a 4 cup bowl and set aside. Next you will need to scald your heavy cream and sweetener in a heavy sauce pan over medium heat. Remember scalding is not boiling so be sure you do not take your cream all the way up to a boil as it will split.  A good sign of when the milk is ready is the small bubbles forming around the top edges of the cream. After you have pulled your cream off the heat next you will add it very slowly to your beaten eggs whisking as you pour. Note: It is very import to do this step slowly so you avoid getting any bubbles or a foam forming on your egg mixture. Having a lot of bubbles in your mixture will change the outcome of your pie texture. No bubbles means a much creamier and smoother finish to your pie. Pour your filling into the crust and bake at 350 for 30-35 minutes. Oven times may vary.

Pie Crust:

  • 1/4 cup of Oat Fiber
  • 1 1/4 cup of THM Baking Blend (or your low carb favorite mix)
  • 3 Tablespoons of  Pyure Sweetener
  • pinch of salt
  • 1 1/2 sticks of cubed cold butter
  • 5-6 Tablespoons of cold water

**To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix. Next on low speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your mixture will become very wet and will be sticky and hard to roll out.  As soon as it comes together and can be formed into a small flat disc. Wrap it tight in clear wrap and refrigerate for 15 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate. This crust can be temperamental so be patient when you are getting it into your pan.  If it tears or rips don’t worry, just patch it up. The filling will cover any imperfections.

Note: If you are using a different sweetener you can use this sweetener conversion chart on the Trim Healthy Mama website to determine the correct amount you need.

 

Low Carb Chinese “Fried Rice” (Low Carb, Gluten Free, THM S)

Now before you say “another Chinese Recipe already?”, remember I did warn you guys of my undying love for the stuff in an earlier post lol. So please forgive my obsession if you will (I know you guys are great like that). If you aren’t aware of the depth of that love let me give you the shortened version of that previous discussion in one sentence. I love the stuff to the moon and back! Judging from all the views and shares of my Chinese Pork and Broccoli I would say many of you feel the same way! Thank you all so much for stopping by that post by the way. I am so glad you have come back by my table to try this one out!

IMG_9420

Though I call this a “fried rice” dish it technically has no rice in it at all. What? Yep, you heard me correctly, no rice. Not a one grain! This is one of my favorite ways to use fresh cauliflower. Now, if you have not “riced” a head of this very versatile vegetable then be sure to stop over at my “how to” post on this topic. You can find my “How to Rice Cauliflower” post here. For the sake of not having yet other super long post I will just assume you guys have stopped by the post on it here and know how do it. Trust me, you don’t want me to get on one of my rambling spells!

IMG_9311

This recipe is an S fuel if you are following the Trim Healthy Mama plan and I like to pair it with my Chinese Pork (mentioned above) or a Sweet and Sour Chicken (all low carb and THM approved). If you like E meals you can totally covert it to an E by .reducing the cooking oils and using some brown rice if you use grains. I have even added some chicken breast to my E version so we have our lean protein in the same pan. This cauliflower version will work great on any low carb plan and it is a great alternative for those that are totally grain free. For this version of my fried rice I start by sauteing some lower carb veggies like green beans, celery, bell peppers, green onions in coconut oil until they are tender. I also throw in a couple of tablespoons of a frozen mix of peas and carrots. Don’t panic about these having a bit more carbs because when divided over the whole large batch this will not put your carbs over S limits. I stick to just 2 Tbsp.

IMG_9312

Once I have my veggies nice and tender I add the “riced” cauliflower to the pan. When you do this you may have to also add some more oil to your pan as you don’t want it to stick and burn. A little brown flavoring from the pan is good..but let me tell you burnt cauliflower rice is not a pretty smell. It is a good idea to keep an eye on it and stir often. Because of the size of the cauliflower pieces they will cook quickly so go ahead and add your seasonings and Bragg’s Aminos the to the mixture now so it has time to flavoring everything in the pan. You can use any seasoning you like if the ones I list below don’t make your taste buds smile. I always end up adding more spices than I have listed because we like bold flavor but start with the amounts I have listed and adjust from there.  Some have ask me if they could use a packet prepared “fried rice” season that they find at Wal-Mart on the Asian aisle but I am not sure what all is in those packets. If you want to check them out you can. Just make sure they do not have any “off plan” ingredients in the list of ingredients.

IMG_9319

 

The last step in this recipe is to scramble two whole eggs together in a bowl and pour them into the rice mixture after it has been cooking for about 10 minutes and stir it well until the eggs are all through the dish and cooked through. This step will only take around 2 to 3 minutes after you add the eggs. If you or someone in your family has an egg allergy you can totally leave this step out. We use the eggs but there has been a time or two when this was a throw together meal for me on a day when we were out of eggs. I bet you all know those “day before grocery day”, right). It was still delicious. I apologize for this picture being blurry. It is due the smoke rising from the pan as I was trying to get a good shot.  It is much harder than I though it would be to cook and take pictures so thanks for your grace here.

IMG_9435

To serve this rice just dish it up and garnish it with some toasted sesame seeds or some chopped green onions. You can even add some more Bragg’s (or Soy Sauce) to your taste. Remember you can just toss in some chicken and this can become a complete meal in a pan. Who doesn’t love only having one pan to wash? My hubby is our dish washer here (poor guy didn’t know what he was getting into) so he loves the condensing of pots! So once again I say thank you for stopping by my little table and taking the time to read and try these recipes. I hope you come back soon! Be sure to click on the Follow Button’ on the right hand side of the page for more recipes to come.


 

 

Chinese Fried Rice (Low Carb, Gluten Free, Grain Free, THM Friendly)

Serves: 5-6

  • 1 head of fresh cauliflower riced
  • 1 (12 oz) bag of frozen non-starchy veggie you like
  • 1 cup chopped read and green bell pepper
  • 1/2 cup chopped onion
  • 2 Tbsp coconut oil
  • 3 Tbsp of Bragg’s Aminos or Soy Sauce
  • 1 tsp of ground ginger or fresh (I always end up adding 2 tsp)
  • 1/2 tsp of turmeric
  • 1 tsp of garlic powder
  • 1 1/2 Tbsp Sesame Oil (optional)
  • Salt and pepper to taste

Directions:  Cook your veggies in your coconut oil until you have your desired tenderness. Once your veggies are ready simply add your riced cauliflower. I would say about 3 to 4 cups of “rice” is what I normally get from a head. At this point you can add your spices and Sesame Oil to the pan and then stir the mixture well until it is all incorporated nicely. This is the point where I normally have to use my coconut oil to keep the rice from sticking but use your on judgement on how much more to add. Cook the mixture for about 7 to 8 minutes stirring frequently before adding in the two scrambled eggs. After the eggs are added and you have mixed them in well just allow the dish to cook a few minutes more until the eggs are cooked through.

“Granola Cereal” (THM-S, Grain Free, Low Carb, Gluten Free, Sugar Free)

Since following a low carb diet for a while now and then a year ago switching to Trim Healthy Mama one thing I have missed as my late night snack or a quick breakfast is cereal. Yep, the sugary thing we all loved as a kid and may even now that we are adults if we are honest. Thankfully, I know now that the boxes of cereal we can buy at the stores are loaded with all the things that did not do my fluffy body any favors so I avoid them. I also have a little guy that loves cereal and would eat it three times a day with toast if I let him. Though I try to make three balanced meals a day for us I have been guilt of letting cereal be his two early meals on crazy hectic days. I say that as I hang my head.  I know nobody else has done this right? No worries, it is a no judgment zone here in my world!

IMG_9488

We still eat cereal, just not the boxes from the store any more.Now, we opt for one that is full of protein and good fats. This recipe can still have the sweet sugary taste without sluggish feeling that those processed sugars leave us with. I call that a bonus for sure!

I came up with on the spur of the moment. I was trying to make a crunchy and sweet snack to keep in some little baggies for those hectic days I mentioned earlier. Grab and go my friends, grab and go! But after I had finished the first batch I made I remembered reading on Facebook that one of my friends like to eat her granola and I thought this should work great like that too. So I tried t with almond milk and there it was..our new cereal option! This is a great low carb snack and breakfast and if you follow Trim Healthy Mama you would need to keep it within the “S” fuels due to the healthy fats in the recipe.

It is so simple and quick that I am not sure it would even qualify as recipe since I just toss things together and bake but for the sake of sounding like I know what I am doing I will call it a recipe (hey, we all like to sound official sometimes). No one needs to know that it only takes us just a few minutes to toss this together and bake right? Nope, just let them think you slaved over a hot stove for them because they are loved!

IMG_9490

This cereal has very few ingredients but it is so satisfying and sure to please everyone in he family. I am adding this recipe to my list of “Simple Suppers and Snacks” because I only used three ingredients that I had in my pantry and the bonus is that they are all things I can find in my local grocery store or the small health food store here in town.

Now, with that being said I will say that some may not be able to find the Lilly’s chocolate chips that I add here but you can use things you can find like the 85% chocolate bars (chopped) from Aldi, WalGreens and Trader Joe. Or for those that don’t mind using Hershey’s sugar-free chips you can grab those at most grocery stores. The chocolate chips are totally optional and can be left out completely , but in my world I can not imagine anyone saying to leave out chocolate, ha!

IMG_9492

As you can see from the pictures it browns up really nicely and if you could smell my house after I have made some of this sweet crunchy goodness you would swoon and jump up and start making some yourself!  You can let this brown as much as I did or pull it out sooner if you don’t want it as dark but I love the nutty flavor that comes with this dark golden brown. Just watch it closely because this mix can go from light brown to burnt in just an instant it seems.  I am pretty sure “burnt flavor”  cereal is not a desirable taste for any food plan lol.

IMG_9499

So I hope you enjoy this cereal for your low carb, sugar-free breakfast or snacks, Remember you can totally just bag this up in little portions to carry around in your purse for a great snack on the go. I like to make a double (or triple) batch to have on hand. After it has totally cooled and the chocolate chips have been added I store it in jars with tight lids in the cabinets. Or at least I try to store it but it goes fast here so I am lucky if any is left after everyone get’s their hands on it. Oh, and I just may be the guiltiest of all!

IMG_9501

For more recipes like this in the future please click on the “Follow My Table of Three” button on the upper right hand side of this page. If you are on your mobile device you may have to scroll down around the comments at the bottom to find this follow button.  Thanks for stopping by and sharing a chair at my little table today. The recipe is below so please enjoy let me know if you try it and what you think!

No Grain Granola Cereal

  • 3 cups of flaked unsweetened coconut (the bigger flakes the better here)
  • 6 to 8 oz of sliced almonds
  • 1/2 cup of sugar-free chocolate chips (I used Lilly’s but use what you can find)
  • 2 Tbsp of Truvia (or the equivalent of your favorite, you may have to adjust here)
  • 1 Tbsp of coconut oil
  • 2 tsp cinnamon
  • pinch of salt

Heat your oven to 400 degrees. Toss together the nuts, flaked coconut, oil, salt, sweetener and cinnamon until all the cereal is coated well. Once you have this all tossed pour it out onto a foil lined cookie sheet and bake for 8-10 minutes watching it closely and tossing half way through. Now, since oven temps vary so much it might take a little less or a little more time to get brown enough, just be careful. It will go from not done to burnt fast! Once the cereal reaches your desired brown color pull out of the oven. I let the mix cool completely before adding the chocolate pieces. The mix might still look a bit shiny with the coconut oil but it will dry out nicely and will not greasy at all. You can totally use less oil if you want to. Store left over mix in an air tight container at room temp.

Welcome to My Table of Three

Welcome everyone and thank you so much for stopping by my little blog! I have only just begun but already I am loving the creative process. Hopefully you guys will enjoy watching the blog grow and sharing with me. If you follow any  low carb, sugar-free, grain free, Trim Healthy Mama plan you should stop by often to visit and check out my recipes as they will fit nicely into these plans. I will also be launching a “My Table of Three” YouTube channel where I will be doing these types of recipes as well as some traditional non-diet favorites. I love to share so I will try to have something for everyone! To get my updates and see futures posts and recipes please click on the ” Follow My Table of Three” button to the right hand side of this page and enter your email address.I am not a professional blogger but I am learning! I love people and cooking so putting those two things together have become a fun way to spend my free time (which usually is over my coffee cup bright and early before my family wakes for the day. I might be better off telling you guys right off that I can be a bit silly and often times down right goofy but my passion for getting healthy and creating in the kitchen has driven me to create this blog and share my dishes with others wishing to do the same. Oh, I am also a known coffee junkie so beware of ramblings if my cup runs empty lol!

How to “Rice” Fresh Cauliflower

You may be thinking that there is “no way” that you can possibly replace one of your favorite grains with a vegetable but I am here to tell you my friends you can! Now, with that being said, you have to go into this with an open mind. You simple can’t expect the texture to be exactly like the actual grain, but it really is close. I think the flavor and the fact that this version of “rice” is so much lower in carbs more than makes up for the texture differences. We have eaten it so much now that we think it is a close match!

I must say that the fear of the process and a couple of failed attempts with frozen cauliflower in the past has kept me from shouting the praises, but that is no longer the case thankfully. I now look back and see that it was nothing to be intimidated by. I will admit willing that I still have not mastered this with frozen cauliflower but I have heard that some have.

IMG_9421

I use it in dishes like “Fried Rice” and “Stuffed Bell Peppers”. I will be posting those two recipes using this “rice” very soon over on recipes so stay tuned. I am also in the process of working on a new recipe for “Spanish Rice” but that isn’t quite ready to share. I am trying to keep readers not run them off right? Right! So I will do you all a favor and not share that one until it is perfect!

Now, how fair would it be if I only rambled about how easy it was and then didn’t share the steps with you? Not fair at all since that was why you stopped by this post! So with no further delay let’s get busy!

IMG_9413

The first step in making our cauliflower rice is to take the head of cauliflower out of the plastic wrapper. Okay, okay so that may just be something I have to remind myself of after I a rough day teaching math and reading during school lessons. No judgments right, lol? Besides it doesn’t happen if I have had the right amount of coffee during the day! For you clear headed readers I would say “Step 1, wash the cauliflower and break the head up into florets”. Don’t worry about a perfect size floret. I find that you don’t have to have get pieces to small just don’t leave them huge. About the size in the photo is perfect.

IMG_9417

Once you have the florets broken up just toss some into the food processor and pulse in batches. I say pulse but if I am in a hurry ( which is most of the time if we are being open and honest) I click that little knob right on over to “on” instead of  “pulse” and blend away. I do take time to watch it closely as it is blending (or pulsing if you are more patient) because you want the florets to be chopped into tiny grain size pieces but not a watery mush.  This is also why I say to do it in batches. If you do find that you can do all the florets at once in your food processor then that is wonderful and a small time saver. BONUS!

IMG_9420

Once you have gotten the batches all processed down to the size of rice it is ready to use. See? I told you it was easy! I have found that my head of cauliflower usually make around four cups of “rice” but that may vary for you since it will depend on the size of your cauliflower head. If I am not going to use all of it right away I store it is a freezer bag in the fridge until I need it.  Typically it will last a day or so in the fridge but you can freeze it if you don’t need it for a while. Just thaw it out and drain before adding it to your recipe if you freeze it. Make a note here that the texture might change a bit after frozen but it is still great to throw in dishes.

IMG_9322
Cauliflower “Fried Rice”

It really looks and tastes like rice in my “Chicken Fried Rice” seen above.

I just can’t say this enough but the cauliflower rice really is a great way (I have said great a lot too but it is true) to save carbs in many of our favorite dishes or calories for those counting those pesky little fellows. For those of us following Trim Healthy Mama plan this “rice” is great for those S meals where brown rice should not be used. It will leave you feeling like you just had a treat but also help you keep those carbs under 10.

I hope that this post has shed some light on how easy the process can be for those thinking it was hard like I did. Hopefully I have convinced the cauliflower skeptics out there to at least give it a whirl. Or “pulse” in this case. Happy “ricing” to each of you and thanks for pulling up a chair at my table today!

Fried Chicken Alfredo with Spaghetti Squash (S)

My husband and I started a type of low carb eating years ago and in the process I was on the look out for pasta alternatives. That search and low carb forums led me to Spaghetti Squash! The spaghetti squash looks more like a gourd than any squash I had seen and it falls into the “winter squash” category. Before you turn your nose up and run, just hear me out. I hope to change your mind!  If you are following the Trim Healthy Mama plan this recipe falls under the S fuel due to the fat in the fried chicken and the fat from the Alfredo sauce. This dish will work great for other low carb diets as well not just our beloved THM.

Let’s get started, so we can eat!  I always make a little extra at our meals so we can have left overs for lunches if we are lucky!  This meal warms up nicely! Before I tell you how i prepared the squash let IMG_9400me warn you that it can be very hard so be careful and hold it steady as you cut it so you don’t cut yourself. I have to be careful because there are NEVER  any bandages left in our home when I need one. All thanks to my six your old. I am sure everyone with children can relate to this. Okay, moving on since we are now watching our fingers.  Using a sharp knife slice off the top stem of the squash and then slice the squash into two equal halves. I usually stand it up on the flat end where I cut the stem off of to make it easier. Make sure your halves are as close to equal size as possible so they will cook evenly in the oven. You want the “noodles” that come out of both halves to be the same tenderness. Next, I brush each half with some olive oil and season it with garlic, salt and pepper to add flavor but this step is optional. Bake at 400 degrees for 35-40 minutes until they are tender.

As the squash bakes in the oven it is a great time to move on to your other components of the dish.  As mine is baking I fry my chicken breast that I have coated with my oat fiber and seasoning mix. You can order the Trim Healthy Mama brand (which is my favorite) here. If you don’t have the oat fiber you can always use any low carb breading you enjoy.  I generally pan fry since I don’t have a deep fryer handy and my oil of choice is coconut oil (the refined kind so it has no flavor). Olive oil will work as well. For this recipes I used 3 large boneless, skinless chicken breasts, but f your family prefers dark meat then use boneless thighs.

Once you have fried your chicken cooked your squash should be ready. After your squash has cooled a by shred it by taking a fork and gently pulling it IMG_9407across the flesh of the squash. Repeat this step until you have all the squash out of the skins.  It really does come out easily and looking like spaghetti. Be sure you don’t over cook it or it will become more of a mush than noodles. A tasty mush by not very attractive on the plate. You can see from this photo the “noodle” like resemblance!

I really like to make my own Alfredo sauce from cream, butter and Parmesan cheese but I was in a rush tonight so I grabbed a jar sauce I had in the cabinet. Okay my purist sistas, you might cringing right now and I totally get that fresh homemade is better but we were starving and we still had a day’s worth of homeschooling to get done! So with that being said, I put on the “Drive Thru Sue” hat  I keep tucked away, and pulled out a jar of Ragu Alfredo.  Now, let me say here that all sauces are not created equal when it comes to carb counts so be mindful of that if your going to use a jar as I did. This brand has 2 net carbs per 1/2 cup so I didn’t feel like that was a bad trade-off for the convenience factor.

After heating the sauce all that is left to do is adding some of the squash noodles to a plate and topping it off with some chicken and sauce. If you prefer your chicken not to be on top then you can always serve the squash on the side . See, how easy that is? I really love this dish and the fact that I can have my “pasta” and not the carbs! I hope you enjoy it and I would love to hear from you if you try it!

Fried Chicken Alfredo (Feeds 3 to 5 people)

  • 3 large.skinless, boneless chicken breast cut in half
  • 2 medium Spaghetti Squash
  • 1 jar of Ragu Alfredo Sauce (or make your own)

Chicken Coating

  • 1/3 cup of Oat Fiber (I get mine from Trim Healthy Mama’s website)
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/4 tsp of salt

*Feel free to add or use your favorite spices to this mixture. It is strictly up to your family’s tastes.

Directions:

Squash: cut the stem off of your squash and then cut them into equal halves. After scooping out the seeds and fibers brush with olive oil and lay flesh side down on a baking sheet. Bake for 35-40 minutes at 400 degrees or until your desired tenderness is reached. After the squash has cooked and cooled take a fork to “shred” the flesh into a serving bowl. Top with the warm Ragu sauce and your chicken. This would also be so good finished off with a little fresh Parmesan!

Chicken: coat your chicken breasts in the oat fiber mixture or breading of your choice and fry in batches until done. The chicken can be served on top of Alfredo or on the side.

IMG_9401

 

Chinese Pork and Broccoli (Low Carb,Gluten Free, THM Friendly)

I love Chinese Food! I mean really love it!  I crave it some days like it was the air I breath! Well…my husband would say I am being a little dramatic when I take it that far but this should give you guys a good idea of the depth of my love, right? Though I could eat it almost everyday the takeout versions have always made me feel so extremely tired and sluggish right after I eat it. That is what has inspired me lately to find healthier ways to create some low carb, sugar free versions that work well with my eating plan.

IMG_9382

In this recipe I used boneless pork loin chops I had in the freezer. You want a tender cut of meat for this dish since the meat cooks fast. Tougher cuts of meat would not have time to tenderize and it would result in a very tough dish.

 To start  I cubed the pork into about 1 inch pieces but it doesn’t have to be an exact measurement. You just want the pieces to be around the same size so they will cook evenly as you fry them. Nobody wants to bite into a piece of raw pork! After I finished cubing the pork I seasoned it with salt and pepper and set it aside.

Oat Fibered Pork

 I do all my coating these days with a simple mixture of Oat Fiber mixed with my favorite seasonings like garlic powder, onion powder and salt. Please don’t confuse this coating with Oat Flour. Oat Fiber is a great low carb flour alternative which is high in fiber like flax. You can find a great deal on Oat Fiber here.  To start my mixture I add 1/3 cup of Oat Fiber in my dredging bowl with my seasonings of choice (garlic and onion powder but you what you and your family like). I toss each piece of pork in the mixture and set aside until done.

Fried Pork Nuggets

After I have all my pork coated then I fry up the pork nuggets in coconut oil. These juicy pieces of pork are hard to resist once fried so if your like me you will have to keep little hands from grabbing for them.  It was hard for me not to eat them all before I got the dish together.  Make sure when you are frying your pork you don’t over crowd your skillet. You want them to fry and get evenly brown and fully cooked through.

IMG_9387

Typically your sauces on Chinese Food are full of hidden carbs and sugars but not with this one!  It is very easy and would work great for any low carb or sugar-free diet. It is also great on chicken and beef as a dipping sauce.  To make the sauce add in all your sauce ingredients to your pan on a medium high heat.  The hardest part is waiting until it has reduced and thickened. That time will vary so just keep an eye on it as it cooks.

IMG_9395

As your sauce thickens you can steam your broccoli and have it ready to toss together when the sauce is done. After this point it goes pretty quickly because after your sauce is reduced you just toss your fried pork, steamed broccoli into a nice size bowl Then for the magical part!  I usually add a  few tablespoons at the time of the sauce and toss it real well. This way I don’t drown it in the sauce.  I for one love my meat to be dripping with the gooey sticky sauce! However, I know not every one will be a saucy as me, lol so this process will be strictly up to you and your family’s preference in sauce ratio.

IMG_9435

 Now, see how easy that was? If you  need a side dish this recipe pairs nicely with my cauliflower “fried rice” which you can find here. Also another great thing about this dish is that it makes great left overs that taste great reheated or cold straight from the fridge.



 

Chinese Pork and Broccoli (Low Carb, Gluten Free, THM S)

Sweet and Tangy Sauce

  • 1/3 cup Truvia or Pyure
  • 1/3 cup Apple Cider Vinegar
  • 4 to 5 Tbsp of Reduced Sugar Ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground turmeric
  • 1/2 tsp sesame oil
  • 1 tsp of Ginger juice or ground ginger
  • 3 Tbsp of Bragg’s Liquid Aminos (or soy sauce)

Pork and Broccoli

  •  2 1/2 lbs of pork cubed into 1 inch pieces. (Use a tender cut of pork)
  • 2 (12 oz) bags of frozen broccoli florets
  • 1/3 cup of Oat Fiber for breading (add more if needed)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp of salt

Directions: In a bowl or plastic baggie or bowl add in your Oat Fiber and seasoning and mix well. Once mixed start tossing in a few pieces of the cubed pork at a time and toss them so they get coated well. I like to get all the pork breaded before I start the frying process so I am not stopping and starting. Once your meat is fried set it aside and add all your sauce ingredients into a pan on medium heat.  Bring the sauce to a low boil stirring often while it reduces. You will know your sauce is ready when it is thicker and coats the back of a spoon. Steam your broccoli florets while your sauce is thickening. Once all your components are ready toss the meat and broccoli into a large mixing bowl.  Begin adding your sauce a few tablespoons at a time as you toss until you have reached your desired sauciness (yes, I know this is not a real word but oh so fitting don’t ya think!).  When serving I like to garnish this dish with toasted sesame seeds and green onions.