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.

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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.

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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.

Peanut Butter Cheesecake (Low Carb, Sugar Free, Gluten Free, THM S)

I have been on a peanut better kick lately in my desserts and even in my morning protein shakes. I just love peanut butter and always have.  You might be a witness to this if you read my last post on my version of Peanut Butter Cookies.  I am so glad I am not alone in my love of this nutty butter and that so many of you enjoy it also. I mean how can somebody not like peanut butter, right? I have never met anyone that doesn’t. Have you and were these peanut butter haters trust worthy? Just kidding, I am sure there are good people out there that do not share my addiction love of peanut butter. Maybe.

Peanut Butter Cheesecake by My Table of Three Blog

I would have to say that the only other thing I love as much as my dear peanut butter would be cheesecake! Again, you might be aware of my affection for this confection from my Chocolate Swirl Cheesecake post.  Aww, look at that! I am a poet! Get it “affection for this confection”? Not impressed with my skill? Well thankfully this cheesecake should more than make up for my poetry talent or the lack of said talent.

It’s okay, I know you guys don’t just come by for my mad rhyming skills. Thank goodness that pressure if off! But now back to the reason you ARE here! The Peanut Butter Cheesecake! I baked this and most of my cheesecakes for that matter in my favorite 9″ tart pan but you could absolutely bake this cheesecake in a cake pan or casserole dish, say maybe a 11×9 or so. This amount of filling and crust fills up my tart pan perfectly but if you do it in a casserole dish or other dish don’t stress over getting it up the side too much. Just press the crust mixture into the bottom evenly so it is the same thickness (or as close as possible) with each piece. This will ensure the crust bakes evenly also.

No matter what style baking dish you use this cheesecake should serve about 6-8 people and put a smile on each of their faces. It sure hit the spot with my crew. Granted those smiles are dependent on how generous  you are in sharing. Oh and if sharing is not your thing when it comes to your healthy treats I have just this to say… hide it and hide it fast!

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Unlike my Chocolate Swirl Cheesecake there is no need for fancy swirls or different mixtures to add to the pan making this cheesecake super simply and a quick treat. I think from start to finish this simple and tasty cheesecake takes me about an hour to prepare. Yes, that includes mixing it up and baking. Great, right? Yes! Three cheers for simple and fast! Now I might be leading you astray a bit when I said it was so simple. Because if I am a true friend, and I aim to be…. I need to tell you that there is one complicated part of this cheesecake. Here it is….WAITING! Yes, waiting for this peanut butter piece of heaven to cool and chill for a couple of hours is no easy feat. Just ask my husband, whom I had to warn over and over “do not cut this cheesecake” before I left the house to run errands. Lol, I love him…and know him too well. Had I not warned him you guys would not have these pretty pictures to gaze upon while reading my ramblings…and sad poetry attempts. Your, welcome!

Thankfully he held out as hard as it was for him and when I returned it was chilled enough. So he was a happy man when I finally cut into it and served him up a slice or two. He says he is still a “growing boy” and needs his energy! Ha…well since I do love him so much I did reward him for his patience with a drizzle of sugar free chocolate and a squeeze of fresh whipped cream. He is still thanking me for this one a week later.

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Chocolate and Peanut Butter makes me think of…”tried and true friends”….”dreams come true”….”soul mates”….you get it right?  Well…throw them into a cheesecake form and you have a “till death do us part” kind of dessert! What? Over kill? Well…we have established before that I can be a bit of a dramatic type.  So why stop now, right? Glad we agree on that because after all these years of being me there is just no hope of changing.

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 Peanut Butter Cheesecake (Low Carb, Sugar Free, THM-S)

Oven Temp: 325                                        Servings: 8

Peanut Butter Filling:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 3/4 cup of Peanut Flour or natural peanut butter
  •  1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

**You can use this chart via THM if using other sweeteners. Note: I have only made this recipe with the sweetener s I mention so I am not sure how others will taste in comparison.

Crust:

  • 1 1/2 cup of Trim Healthy Mama Baking Blend (almond flour would work also)
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup Truvia or Pyure
  • pinch of salt
  • 1 stick plus 3 tsp of melted butter

Directions: In a food processor mix your dry ingredients for the crust until all incorporated then slowly drizzle in the melted butter while the processor is on. When your mixture is done it will look like moist crumbs. Pinch some between your fingers and if it holds together it is finished. Press the crust mixture into the pan you are using. I used a 9 inch Wilton tart pan but an 11×9 baking dish or cake pan will work also. Once you add your crust to the pan then press it down evenly over the dish and up the sides bit if possible. In the cake pan or baking dish don’t worry about the sides, only an even bottom crust. Blind bake the crust for about 8-10 minutes in your preheated 325 degree oven.

While your crust is blind baking toss all your filling ingredients into a clean food processor. Mix the filling ingredients well until they are very smooth and creamy. If the filling looks too thick you can add in another 1/4 cup of cream or half and half and mix again. Once your crust is out of the oven after it blind bakes pour your filling into the crust. Spread it around evenly.  Then bake your cheesecake for about 25 minutes in the 325 degree oven. You are looking for a cheesecake that does not wiggle. Pull the cheesecake out and let it cool completely. Once cooled, chill the cheesecake for a couple of hours or overnight before serving.  Optional: I like to serve mine with a little melted sugar free chocolate chips drizzled over the top and some whipped cream but it is just as delicious plain. I use Lily’s brand chocolate chips but if you are not a purist you can use SF Hershey’s chips.

 

 

 

Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

Cookies! I get as giddy as a young kid when I see or smell cookies baking. I know the holiday season is over and my pictures still show Christmas decor but believe me these Peanut Butter cookies are a great treat any time. Besides, I don’t think I have ever met a cookie I wouldn’t eat year around. I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much now as you would have then. After all, they are cookies and who would ever be mad at cookies? Not this fluffy chic!

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This version of my peanut butter cookies is low carb, sugar and gluten free as well as Trim Healthy Mama S friendly. These cookies are sure to satisfy any peanut butter lover but without the off plan ingredients like sugar.

Isn’t it great that we can eat cookies as part of our journey to healthy? I feel a bit sad for those that choose an eating plan that would limit cookies though. Can you imagine?  No cookies, now way! A bit of honesty here in my next statement so be prepared.  I can become a serious grump and may seem a bit dangerous like a hungry bear when denied cookies or any dessert for that matter. Am I alone there?  Don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will be full!

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This cookie recipe is one I have been working on for a while and thanks to some of my local taste testers (that follow low carb and/or Trim Healthy Mama) I think I am finally happy with them. These great ladies and my husband are always willing to be my taste testers and offer great feedback on my recipes. Thank you Katie, Audrey, Leslie, Michelle, Tami and Anthony for being my taste panel!! I love our local THM support group and the friendship and encouragement we find there!

Of course my drive for perfection (no of course it is not blogger/baker OCD) will keep me working on these beauties well after I post this on the blog but I will update the recipe if I find anything amazing that I feel will make these cookies more amazing. Although being as they are peanut butter and won’t add inches to my thighs I think they are pretty close to great just as they are. I hope you guys do too. ***Update: I have now made this recipe with the Trim Healthy Mama Baking Blend for those that were asking about it. They turned out great with only a few miner adjustments to the recipe. I have added this option below to the recipe section.

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One thing I just though of to try is adding chocolate chips. Oh my word, why did I not think of that until now? Chocolate and peanut butter is a classic combo that makes all my wildest food dreams come true! Wait, did I just admit I dream of food? Well at least it is a sugar and gluten free dream right? I must say since I have been blogging, I have had some pretty weird dreams about food but  I will save that for another time and post.

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Just a few more pictures to drool over… I mean browse over…lol

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For more of my silliness or yummy treats like these be sure to follow the blog and I look forward to sharing more with you this year around my little table of three.

 



Peanut Butter Cookies (LC, SF, GF and THM S)

(Yields 2-3 dozen depending on size)

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 3/4 cup of almond flour
  • 2/3 cup of Oat Fiber
  • 3 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

Trim Healthy Mama Baking Blend Version

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 1 cup THM Baking Blend
  • 2 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

**Note: These cookies have a softer more cake like texture more than your full sugar and regular cookies. The Baking blend version does have a more cookie like texture.

Directions for both versions: Preheat the oven to 350 degrees. Cream softened butter and sweetener in a mixing bowl until all smooth. Add in the eggs one at a time until they are all incorporated. Next add in the vanilla, Molasses, peanut butter and mix well. Lastly add in your dry ingredients to the mixer and mix until all the ingredients are mixed in evenly.  Let chill in the fridge for 30 minutes before scooping the cookies out onto a sprayed cookie sheet.  Use a greased fork to press the cookies down a bit.  If you use the one inch cookie/ice cream scoop you will bake your cookies for about 12 minutes (14-16 minutes for the baking blend version, just watch closely after 14 so they don’t burn). Once you remove them from the oven, let them set on the cookie sheet for a few minutes before you move them to a cooling rack or plate.

Creamy Cauliflower Salad (Low Carb, Gluten Free, THM-S)

*This post may contain affiliate links. By ordering through those links you find the same great great prices but I receive a small commission that helps me support my site and love of recipe creation. All recipes and opinions expressed in this post are 100% my own


 

I love potato salad and have all my life but of course eating lower carb like I do now on Trim Healthy Mama I don’t include white potatoes in our meal rotations any more. Now, I could cry over this or I could spurge cheat by eating them anyway. But I had rather save myself some guilt and come up with sides that are healthier. Besides I have an ugly cry and I try to spare people that image when at all possible. Your welcome!

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As many of you know cauliflower is a fantastic substitute for the white spuds. Oh I know, there are some skeptics that roll their eyes when we suggest that this is true, but if you haven’t tried the switch yet you really should. Not only can it lower the carbs in a dish it also cuts calories down.

Who am I kidding? There will be NOTHING low calorie about this recipe once you mix in the mayo and bacon! Ha…it was the thought that counts right? Thankfully if you are following Trim Healthy Mama or another low carb plan who’s counting anyway?

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Now, would you just look at all that yummiess? Yes…that is a legit food term. It could totally pass for a potato salad if I had not told you my secret already. Since the cauliflower is such a mild tasting veggie when cooked and added to dishes like this the taste is remarkably close. I think it is because it soaks up all the flavors you add in. Just like potatoes do. Again, with the eye rolls right? I did say ALMOST for all you skeptics lol.

This recipe is a twist on my old stand by “fauxtato salad” which I adapted to low carb a few years back. It packs a punch and has lots of crunch! Hey…I can rhyme. Did ya see that? Okay, okay…so I won’t give up my day job to write poetry. Kill a girl’s dreams why don’t ya? Kidding…I had rather cook any way.

To establish the crunch factor here I use celery which adds a freshness and bacon…which I dream about. Really. I think the difference in textures  give this salad just right balance. I am getting hungry just thinking about all that goodness. Just so happens I think we have left overs in the fridge!

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I love to have this salad paired with fried chicken or my oven baked ribs any time of year. How can you go wrong with either of those? Okay wait…you can’t! Depending on what protein I am making I sometimes add more mustard. Like here, with the ribs I added more because I like the tang and the way it cuts the sweetness of my low carb BBQ sauce.

I had to just wipe the drool off my chin. Embarrassing I know, but it really is delicious.  If these pictures don’t convince you then I may just have to break out that ugly cry we talked about until you try it. Trust me… you REALLY don’t want me to do that.

So do yourself a favor and try swapping out those starchy spuds with cauliflower in this recipe or even in your favorite potato salad recipe. Trust me, you will be glad you did!

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Creamy Cauliflower Salad

  • 1  large head of cauliflower (or two bags of frozen)
  • 2 small stalks of celery , chopped small
  • 2 to 3 green onions, chopped
  • 6 pieces of crispy fried bacon, chopped
  • 3 Tbsp of dill pickle relish
  • 3 hard boiled eggs, chopped
  • 3/4 cups of Dukes Real Mayo (or any brand you prefer)
  • 2 to 3 Tbsp of mustard
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dill
  • 1/2 tsp paprika

Directions: To begin steam or boil your cauliflower until it is tender but not mushy. Once your cauliflower is cooked it is best to drain off any water and let it cool completely. Once cooled add to a large mixing bowl and add in all the other ingredients and mix thoroughly. Adjust seasoning if needed and chill for a couple of hours before serving.

Notes:

  • If you like a drier mix just start with a 1/2 cup of mayo and add more until you reach your desired consistency.
  • For a milder celery taste just add one stalk which you have chopped fine.

 

 

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.

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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?

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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!

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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.