The Blog is Moving….UP!

Hello everyone, this post is just a short note to let you all know that I am in the middle of moving this site over to a self hosted site so that I can better service you wonderful people by offering newsletters, more content and great things to come. Please bare with me as I go through this transition. The new site is up and running but is a work in progress. Please feel free to hop over there and subscribe so you will not miss all the new recipes going forward. All my social media pages and pins have been updated with the new information.  Check out the new site here at My Table of Three.com. Thank you so much for your support on my blogging journey this far and I am so excited and always I am looking forward to sharing so much more with you guys!

Keri

 

 

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Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Isn’t it amazing how sometimes the simplest of side dishes can wow the family and take an ordinary meal to the next level? I love it when that happens!  This Sweet Potato and Apple Hash has done that around our table. I grew up digging up sweet potatoes in my parent’s garden and eating them several times a month. There is no denying that they have always been one of my favorite side dishes and my little guy feels the same and always eats his portion and raves the whole time. Anytime I can introduce him to new flavor combos that he likes I know that I have done something right.

Sweet Potato and Apple Hash by My Table of Three

This roasted vegetable hash works well for vegans and vegetarians or people simply looking for a great low fat alternative side. It also fits well into the Trim Healthy Mama diet plan in the energizing meal category.  We love pairing this side with a lean roasted pork loin or turkey breast. The seasonings in the hash pair well with the favors of the those proteins. I can see this side being a hit on the Easter or Thanksgiving table during your family feast. There is just something about the sweet hearty flavor of the sweet potatoes mixed with the tartness of the apples that sets this apart from just being the ordinary old standby of roasted veggies.

Sweet Potato and Apple Hash

I wish these pictures had a scratch and sniff options. I think it would make a nice candle scent for the fall but I am odd that way. No surprise, right?

Sweet Potato and Apple Hash from My Table of Three

When this deliciousness roasts the apples cook quicker than the potatoes, making them become a little mushy but don’t worry because that is part of the magic here. As they begin to mush the natural sugars of the apples are caramelizing and clinging to the onions and potatoes melding them all together in a big flavor hug. Trust me when I say this is one veggie hug side dish that you don’t want to miss out on.  Try it soon!


Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Serves: 4-5                                  Oven Temp: 350

  • 5 small sweet potatoes
  • 3 small Granny Smith Apples
  • 1 small red onion
  • 1 1/2 Tbsp olive or coconut oil
  • 1 tsp Rosemary (sage leaf will work also)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Directions: Chop up your veggies into even size cubes. Chop the onion in medium size pieces and break apart the onion so they are not so thick. Keeping the pieces close in size will help ensure the potatoes cook evenly. Add all your cubed ingredients into a large bowl and add in your spices and the oil. Toss the mixture together until all the pieces have some spices on them. Place the seasoned hash on a large baking sheet in one even layer and place in a preheated 350 degree oven. Bake the hash for 50 to 60 minutes. The main factor will be when you potato reaches your desired tenderness. Remove the pan from the oven half way through the cooking process and flip the pieces over so they get some color on both sides. Be sure to spread them out even again before returning to the oven. Finish cooking and serve.

**Note: For those that follow a plan where you watch carbs can count on roughly 25-30 carbs per cup. I like to enjoy 3/4-1 cup as a serving. This number is an estimate and it will vary some either way depending on the sizes of your sweet potatoes and apples. If you want to know your exact count you will need to calculate your own carbs based on your ingredients.

Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)

One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars. This pie recipe is no different. It is inspired by a pie that I seen at bed and breakfast years ago that no doubt would have been delicious but full of the sugar I try to avoid. Though not exactly the same this version of a buttermilk pie is pretty close to what I remembered it being.

I am not sure what made me think of that pie a couple weeks back but as soon as I did I knew that I needed to try my hand at making one sugar free and low carb.  I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt! This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.

Low Carb Coconut Buttermilk Pie

I know you may be wondering about how I made a low carb pie out of buttermilk but don’t fret because I found a way to get the texture and taste very close to a buttermilk pie without actually using buttermilk.  The sour milk that is typically used in buttermilk pies can be a little to high in carbs for my perference but I get the same effect here by using heavy whipping cream with a tablespoon of white vinegar. A kitchen hack I have seen used in regular milk many times around the internet.  When you add the vinegar to your cup of whipping ream it basically sours and thickens the cream. Basically changing it into a lower carb ‘mock buttermilk” and thus becoming the key ingredient of this pie. It may not sound appealing but the taste and texture of this pie will surely win you over.  It is creamy and so rich that you will love it. Again, it may not be an exact replica but very close in my opinion.

IMG_0687I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls) it so I will definitely be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys. After all they do put up with tasting all my creations ….good and BAD. Believe me when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. I am sure it will be great either way.

Coconut Buttermilk Pie Low Carb

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Coconut Buttermilk Pie (Low Carb, Gluten Free, THM Friendly)

Oven Temp: 350                                           Serves: 6-8

Filling

  • 1 cup of heavy whipping cream
  • 1 Tbsp white vinegar
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup plus 2 Tbsp of Pyure or Truvia (see note below recipe)
  • 1 stick of softened butter (not melted)
  • 1 Tablespoon
  • 5 large eggs
  • 1 tsp of pure vanilla
  • pinch of salt

 

*First stir in the vinegar with your heavy cream and let sit for 10 before mixing in your filling

Directions: To make your filling combine all the ingredients except the coconut in a mixing bowl and mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps. It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me.  Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust. Bake the pie in a preheated 350 degree oven for 30-35 minutes or until it is completely set. Oven temps vary so your baking time may also.

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 dough 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 15-20 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 covers the 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.

Cheesy Chicken Florentine (Low Carb, THM- S Friendly)

Someone ask me the other day if I ever had bad days in the kitchen. I just laughed as they  ( my many bad days) all came flooding back to me.  So to answer, I tucked the most embarrassing ones back in the dark corners of my mind for another time and confessed some of the others.  Hey, I need to keep some mystery about me don’t I ? Of course!

Looking back several of those memories cause me to giggle but there are some that make me CRINGE when I think about look and taste of them. I won’t subject you guys to all of my recipe bloopers yet (maybe in the future) but to get a glimpse just imagine my waffle maker that took my husband  days okay a whole week to get clean! Yep, bless his heart he is my biggest supporter and he graciously tackles dish detail in our home. Trust me, taking on a food bloggers kitchen is no easy feat. Some weeks there is a bottomless sink of dishes at all times during the day! Poor guy, but he enjoys when I pay him with the finished treat.

IMG_0642

Thankfully, my latest botched trial for a recipe turned out to be a nice surprise instead of an embarrassing moment that I would like to forget. This creamy and rich casserole was meant to be something TOTALLY different but I got half way into making the dish and realized that I had somehow forgot to purchase some items to finish it. So that recipe just didn’t work out that night but “tada” a nice new family style meal that is so satisfying and super easy to make.

Oh this casserole isn’t going to win any trophies in the “oh so fancy” category but it does score major gold for the “no special ingredients” and “freezer meal” categories. I don’t know about you, but those two trump fancy with this busy girl any day of the week!

My Table of Three Recipe

Now, let me tell you more about why this casserole is a smart dinner option. Remember  earlier I said it was super easy, man did I tell the truth! You just add all the sauce ingredients into your food processor and blend until smooth. After you have blended and set aside your sauce you can then work on the “Florentine” component of the dish but don’t let that fancy word fool you for a second. In this recipe it just means that spinach is involved. I use 10 ounces of fresh cooked spinach that has been sauteed, drained very well and then added to the casserole mix. See, nothing fancy about spinach. I prefer cooking my own spinach from fresh because I think it has a milder taste.  You can absolutely use frozen if it is easier for you also. If you totally are against the spinach you can use kale or even leave it out if you want. In any case just make sure you squeeze all the excess water out of your greens before adding it to your mix or it could become a watery mess.

Oh and word to the wise if you cook your own instead of frozen, wait until it cools completely before squeezing the water out. OUCH! Yep, I am speaking from experience.  In my defense  I was in a hurry to get the casserole done to feed my hungry family and again my zonked brain was lacking energy at the time. It had been a long day but ended well.

IMG_0653

Once you have your spinach cooked and drained you can toss it in a big mixing bowl with your shredded chicken, 4 oz of your shredded cheese and half (1/3 cup) of Parmesan. Next pour your sauce mixture into the big bowl and add in the spices. Once it is all added just stir the mixture up until all ingredient are incorporated. Lastly, pour your mixture into your 13×9 baking dish and top with the remaining cheeses. Bake and serve!  You can find the full recipe and baking temperature below in the recipe section of this post.

If you are making this as a freezer meal you would add it to your pan and top with the remaining cheese. Cover it tightly and put it into the freezer. When you are ready for your meal just thaw it in the fridge the day before and bake it for dinner the next evening. You could bake it straight from frozen but that would add about an hour or more to the cook time, so I highly recommend thawing first. I also love using disposable pans for my freezer meals for faster cleanup later and my hubby thanks me for that each time I do, haha!  I hope you enjoy this casserole around your table as much as we do!

Side dish suggestions: I would suggest a small serving of a nice green salad or other green non-startchy veggies since the casserole has some carbs already from the spinach and sauce. I typically eat about a cup of this as a serving.  It is very filling and satisfying.


 Cheesy Chicken Florentine (Low Carb, THM-S Friendly)

Oven Temp: 350                                   Serves: 6-8

Ingredients:

  • 8 oz.  Philadelphia Cream Cheese
  • 1 cup  Daisy Cottage Cheese
  • 1/2 cup of Duke’s Real Mayo
  • 2/3 c  Grated Parmesan Cheese, divided equally
  • 8 oz.  Shredded Mozzarella Cheese, divided in half
  • 2  large eggs
  • 1  (14.5 oz) jar of Prego Artisan Three Cheese Sauce
  • 12 oz. Thawed Spinach (drained and squeezed dry)
  • 2 lb. shredded chicken
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
*Note: When buying your cream cheese, mayo and jarred sauce try to look for the brands that have 1-2 carbs per serving or LESS to avoid over doing it on carbs. The brand I suggest in the recipe are the lowest I have found.

Directions: In a food processor add in your cream cheese, Prego Sauce, cottage cheese, mayo and eggs. Blend all the ingredients in your food processor until it is smooth. In a large mixing bowl add in your shredded chicken, spices, thawed and drained spinach (remember to squeeze extra water out), 4 oz of the Mozzarella and 1/3 cup of the Parmesan. Pour your sauce mixture into the bowl with the the other ingredients and stir until it is all completely incorporated. Once your mixture is ready pour it into a 13×9 baking dish and top with the remaining cheeses. Bake the casserole in a preheated 350 degree oven for about 45 minutes and serve with a lite salad or non-starchy veggies like green beans.