VALENTINE'S DAY MENU ROUND-UP

Usually when we think of the word Valentine's Day, we think of cupids, chocolates, flowers, and fancy-schmancy, expensive restaurants.  And everyone loves that now and then...am I right?  BUT...what could communicate LOVE to your beloveds (especially since Valentine's Day is on a week night this year) more than a delicious home-cooked, not-very-expensive, not-very-hard-to-make meal?!  After all...time is precious, and giving that in and of itself is a gift, is it not? 

Need some inspiration for a Valentine's Menu? Here are some SIMPLE and AFFORDABLE menu ideas! I love a good gourmet meal...but I'm also often tight on time and money, so here is my solution for making LOVE DAY special at home!

 Love Shack Ribs Menu

OR
 Loverboy Lasagna Menu

AND...
 Frozen Potion #9 for Dessert

 LOVE SHACK RIBS MENU
Root Beer Ribs
Steamed red potatoes, with butter, seasoning, green onions
Garlic butter green beans

ROOT BEER RIBS:
Pork baby back ribs
Red Robin Seasoning
1 bottle favorite root beer (To keep it THM-friendly, use Virgil's or Zevia)
Sweet Baby Ray's BBQ Sauce (or THM--make your own from the cookbook)

Spray baking dish with non-stick spray. Rub ribs with Red Robin Seasoning. Place in baking dish.
Pour 1/2-3/4 bottle of favorite root beer in bottom of dish. Drink the rest. Hahahaha!
Cover with Foil.
Bake at 350 for about 2 hours. Check for tenderness. When tender and pliable, but NOT falling off the bone, brush on Sweet Baby Ray's BBQ sauce. Put back in oven uncovered for an additional 15 minutes or until glaze caramelizes, but doesn't burn. Allow to rest for 10-15 minutes before enjoying.

STEAMED RED POTATOES:

1/2-1 lb. red potatoes per person served (I usually make 5 lbs. so we have leftovers) (or to keep Low carb, use steamed cauliflower, radishes, or turnips.  Delicious!)

Butter

Garlic powder

Trader Joe's 21 Seasoning Salute

Salt/Pepper

Green onions

Wash potatoes and cut into fourths.  Steam covered in the microwave for 7-10 minutes, checking for tenderness and adjusting.  Drain any excess liquid.  Add butter, garlic powder, salt/pepper, and TJ's 21 Seasoning Salute.  Toss together until awesome.  Cut green onions and sprinkle over the top.

GARLIC BUTTER GREEN BEANS:

2-4 Cans cut green beans (depending on family size) --or fresh...whatever you have on hand/prefer

Heat them using  your preferred method.  Add butter, garlic powder, salt/pepper to taste. Easy-peasy.

LOVERBOY LASAGNA MENU
{Lazy} Loverboy Lasagna
Italian Stallion Salad
Parmesan Garlic Bread

{Lazy} LOVERBOY LASAGNA:
1 lb. ground beef
1 lb. ground Italian sausage
1 pkg. spinach/kale blend (from salad section)
2 jars Classico sauce (I combined fire roasted tomato and garlic and Italian sausage with peppers and onions)
1 box lasagna noodles (to keep it THM friendly, use Dreamfield's, Zucchini, etc.)
1 15 oz. container part-skim ricotta cheese
2 eggs
Parmesan cheese (I used the green lid kind)
Italian seasoning
Shredded Mozzarella cheese

LAZIEST DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.

FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.

In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.

REFRIGERATE OVERNIGHT. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
*********************************

SLIGHTLY LESS LAZY DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.

FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.

Bring large pot of well-salted water to a boil. Add lasagna noodles. Par-boil for 3-4 minutes. Drain and rinse with cold water. Separate...

In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.

REFRIGERATE FOR A FEW HOURS. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
************************************

NOT EVEN LAZY...
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.

FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.

Bring large pot of well-salted water to a boil. Add lasagna noodles. BOIL for 7-9 minutes until al dente. Drain and rinse with cold water. Separate...

In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.

Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.

Serve with ITALIAN STALLION SALAD and PARMESEAN GARLIC BREAD...Pics of ingredients below.  No real explanation needed, probably....

 AND LAST BUT NOT LEAST....DESSERT!

This frozen cherry-berry confection is the perfect de-LIGHT fully refreshing end to your meal!

Frozen Potion #9
1 cup cottage cheese
1 cup frozen cherry/berry medley
2-3 tsp. THM Super Sweet Blend or Pyure Sweet...
1 capful of Raspberry extract
1 splash of 1/2 and 1/2

Dark Chocolate of choice

Whiz this potion together in your food processor or blender until smooth and creamy. Top with dark chocolate of choice..Dove Dark Chocolate works just fine, and you get a Valentine's message to boot!  

"Walk to the beat of your own tuba"

Sounds about right to me!

Happy Love Day from our Home to yours!

Pulled Pork Verde

This is an awesomely easy and versatile crockpot recipe.  Such a snap to throw together before you head out the door or let it cook all day while you homeschool your little darlings.  Muy delicioso!!!

PULLED PORK VERDE

1 large pork butt (a.k.a. shoulder roast), approx. 8 lbs.

1 large jar salsa verde (green), mild or medium...your choice

You can do this 2 ways:

OPTION 1:

 Brown the pork roast in hot oil in a heated skillet until all sides are browned

Add pork roast and salsa to crockpot

Cook on low 8-10 hours

Shred and serve

OPTION 2:

Pat pork roast dry

Add to greased crockpot

Cook on high for 4 hours, turn down to low for 3-4 hours

Shred and serve

SERVING OPTIONS GALORE....

*Make sure you make homemade pico de gallo...Pioneer Woman's recipe is the best!

*Guacamole

*Sour cream

*Olives

*Shredded lettuce

*Shredded cheese

*Salsa

*Taco Sauce

*Cilantro

*Beans (black beans, refried beans, etc.)

PORK VERDE SALAD

PORK VERDE ENCHILADAS 

(or "ENCHILADAROLE"--my short cut, layered casserole version)

  

STREET TACOS!!!!!

of course, there's always pork verde nachos, pork verde burritos, pork verde taquitos, pork verde tastadas, pork verde breakfast migas, pork verde beans and rice bowls....

You get the idea...

~Ole` and Blessings from our casa to yours!

MY LOVELY DAUGHTERS' ADVENTURES INTO TRIM HEALTHY TEEN COOKING!

One way to find out (or confirm if you're in denial) if you are a Type A Personality is to let your children cook and create without you. Every clatter and clang causes me to head that way, only to stop myself short...

It's crazy, but I find the teenage years harder for me than any other age! They're so much more capable than I am used to realizing. Letting go is my challenge.

My husband came home today, and knows these things are out of my comfort zone, and said: "Just pretend you're Elsa...'Let it go....let it go....'" 

You know what?  THEY NAILED IT!  And...I grew up just a little bit, too...I'm learning to Let Go...baby-steps at a time!

:

You

I PRESENT TO YOU THEIR MASTERPIECES!!!!

My 15 year old daughter invented this recipe last night when she was cooking! It was delicious!
So proud of these teenagers of mine who are learning to embrace and "own" THM now! 

ANNA'S CREAMY-CHEESY HERB CHICKEN (THM-S)
4 large whole chicken breasts
4 Tbsp melted coconut oil
****
Sauce:
4 Tbsp heavy cream
4 Tbsp almond milk
1/4 cup parmesan cheese (green can is fine) + more for sprinkling
1 tsp flour of choice (she used THM Baking Blend)
4 dashes Tobasco sauce
2 dashes of garlic powder
4 dashes of Trader Joe's 21 Seasoning Salute**
1/ 2 tsp ground ginger
1/2 tsp rosemary
1 tsp salt

Mix all sauce ingredients in bowl. In a greased 9 x 13 baking dish, place chicken breasts. Brush melted coconut oil over chicken. Spread sauce over chicken. Sprinkle with more parmesan cheese, according to your preference. Add a few more dashes of rosemary to the tops of chicken breasts. Bake at 425 for 40 minutes, or until juices run clear and internal temperature is 170.


**Trader Joe's 21 Seasoning Salute is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.Jun 9, 2014

I have to "brag" on my 16 year old Katie's "Trimtastic Zucchini Cake" (S) from the new THM cookbook! It was divine!  I love her personal flair in plating! They're cooking me out of a job...and I love it!

KATIE'S THM "TRIMTASTIC ZUCCHINI CAKE" from the Trim Healthy Mama Cookbook

(Recipe slightly altered, in order to avoid copyright infringement)

One last share...our sweet 13 year old Gracelyn wanted to make Texas Brownies (S) tonight, and we used this recipe from Beauty and the Foodie. She rocked it (with a little guidance from Mom). The icing seemed a little bit too sweet to us, but maybe some of you will enjoy it "as is.

~Joy and Deliciousness from our Home to Yours! 

Get Your Skillet On!

Skillet meals are such a convenient way to prepare meals for busy families!  We often make several meals per week this way.  One of the healthiest, most accessible and affordable protein sources is eggs.  Our family can make meat stretch without sacrificing protein content by enjoying it as an ingredient in quiches, egg-based casseroles, and skillet scrambles like this one.  It’s budget-friendly, easy enough for your kids to prepare, and its versatility can be enjoyed for any meal!

KIELBASA –CHEESY EGG SCRAMBLE (S)

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INGREDIENTS:

1 Tbsp. Butter or coconut oil

1-2 Kielbasa sausages, depending on family size

6-12 eggs, depending on family size

Splash of water or milk

Salt, pepper, seasonings to taste

½- 1 small bag frozen peppers/onions blend, depending on family size and taste
1 cup shredded cheddar cheese

DIRECTIONS:

Heat about 1 Tbsp. butter or coconut oil in 12-inch skillet on medium heat until melted and bubbly.  Slice Kielbasa sausages into bite size coins.  Add Kielbasa to sizzling skillet, stirring occasionally to brown.  

Meanwhile, crack 6-12 eggs in bowl.  (For our family of 6, I used 1 dozen eggs, which enabled us to have enough leftovers for my husband’s breakfasts for a couple days.)  Add a splash of water or milk, salt and pepper, and whisk thoroughly.  Set aside.  

Add ½-1 whole small bag of frozen peppers/onions blend (depending on your family’s taste) to the skillet.  Cook together with Kielbasa, stirring occasionally.   

When peppers and onions begin to soften, pour eggs over the top.  Allow the eggs to cook without stirring until the eggs begin to set.   

With a rubber scraper or spatula, begin to gently flip over portions of the scramble.  Turn heat to medium-low and allow it to continue cooking, stirring occasionally, until the eggs are fully cooked.  Turn heat to low, sprinkle shredded cheddar cheese on top, and cover for 2-3 minutes or until cheese is melted. 

Serve alongside toast, wrapped in a tortilla, or with fried potatoes.  For those following Trim Healthy Mama, this is an S meal and would be great with a low-carb wrap or a tossed salad!  Try a few dashes of Tabasco sauce or Sriracha sauce to kick it up a notch!

~Blessings and Happy New Year from our home to yours!

It's the Most Wonderful Time of the Year!

This time of year is so full of bombarding busyness and frantic fun.  We love all the special things that go with the holidays...and yet...Guess what next Tuesday is: NOTHING!! For the first time in I-don't-even-remember-how-long, there is NOTHING planned outside of my home! I am so-o-o looking forward to that day on my calendar!  Happy tears, y'all. Happy tears.

Sometimes I rely on my crockpot a little too much.  (Yes, I did dare utter those words!) I love the convenience of a crockpot (or two), but sometimes, there is just no substitute for the luxurious feeling of an oven-crisped slice of roast beast.  This is a fairly simple, low-maintenance, few-ingredient recipe that is busy-mama, hungry-hubby, and kid approved! (Also, it works out well when you're a step away from payday and still have a lovely piece of meat left, but hardly any fresh veggies.) It rates higher on the "gourmet-ish" taste than actual production, and I'm OK with that! ☺

HOLIDAY PORK ROAST (S)

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INGREDIENTS:

1 pork shoulder roast

Extra Virgin Olive Oil

Dehydrated Chopped Onion

Granulated Garlic or Garlic Powder

Herb Seasoning (I use Kirkland Organic No-Salt Seasoning)

Rosemary

Salt

Pepper

Carrots, celery, potatoes, and/or onions (if desired)

DIRECTIONS:

Preheat oven to 350.  Line a 9 x 13 glass baking dish with heavy duty aluminum foil.  Scatter baby carrots, celery, potatoes and/or onions on foil to serve as an aromatic meat rack. Place your beautiful roast fat side up.  As this roasts, you'll get a lovely, caramelized crust, as it self-bastes while roasting.  Drizzle with olive oil, and sprinkle the dehydrated onion flakes, granulated/powdered garlic, herb seasoning (of choice), rosemary, sea salt, and cracked black pepper evenly over the top.  

Roast according to this chart for your size of roast.  Test meat with thermometer.  I waited until it read 162-163 when I pulled it out.  After resting, it climbed to a solid 165 internal temperature, and it was delicious, tender, and juicy!

Pork Shoulder Roast

Olive Oil, Spice and everything nice ☺

Holiday Pork Roast

Serve this succulent roast along with the roasted vegetables and a fresh salad.  Or, you could serve as I did with mashed "fauxtatoes" [cooked, mashed cauliflower, butter, splash of milk of choice or chicken broth, salt, pepper] (Trim Healthy Mama-style), and stuffing for a second side dish option.

THM Mashed "Fauxtatoes" (S) [a.k.a. mashed cauliflower]

Hearts of Romaine, Iceberg, and Butter Lettuce make a wonderful blend

Is it stuffing if you don't stuff something?  Is that when it's called dressing? ☺

It was such a blessing to be able to spend 5 minutes or less of prep on this roast, throw together the side dishes, and still sit down to a roasty-toasty dinner with our family at the end of a busy, snowy day!

~Hearty & Simple Holiday Meals from our Home to Yours!

SOUTHWESTERN SLOW-COOKED SIRLOIN (S)

I love my crockpot!  I know I've mentioned that at least a bajillion times, and yet... *sigh*...the thought of having my meal hot and ready at dinner time almost makes me feel like I have a butler! (almost)

This is a delicious dinner and such a snap to prepare!  This dish came together because of my love of Southwestern flavors...and crockpots...and because I already had all the ingredients.☺

SOUTHWESTERN SLOW-COOKED SIRLOIN (S)

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INGREDIENTS:
6 sirloin steaks
1 bag frozen peppers OR peppers/onions
2 cans tomatoes/jalapeños (Ro*Tel style)
McCormick Montreal steak seasoning


DIRECTIONS:
1.  YOU'LL NEED...

6 sirloin steaks (our local butcher), 1 bag frozen peppers (Trader Joe's), 2 cans tomatoes/jalapeños (Ro*Tel style from Fred Meyer)
 

START BY: Layering steaks inside, leaving some room, and sprinkle seasoning on top of meat...

ADD 1 can tomatoes, the bag of frozen peppers, and top with second can of tomatoes...

Cook on low 7-8 hrs (or high for 4-ish hours)...

Serve with hot buttered noodles, rice, potatoes, or whatever suits your fancy!  I was out of rice (which is definitely more Southwestern-y) so we had buttered [Dreamfield's] rotini, and it was rather tasty!  Muy Delicioso!

For all you Trim Healthy Mamas, this is an S dinner...including the [Dreamfield's] pasta!

Of course, if it's a wee bit spicy for you (like it was for my youngest), you could always top it with a dollop of sour cream or Greek yogurt dip:

~Happy "not-Swiss-steak-but-Southwestern-sirloin" dinner to you!

BREAKFAST BLESSINGS {CRUSTLESS QUICHE} (S)

Breakfast is one of the most difficult meals to meet all the important criteria in our house.   We want our breakfasts to be quick, easy, affordable, nutritious, and sometimes portable, too! When you add in the Sunday Morning Scurry for church in addition to trying to conquer the weekly breakfast battle, I need a fool-proof, protein-packed plan.  If a recipe can meet all of the above, we consider that a Breakfast Blessing.  I present to you:  "Crustless Quiche Two Ways!" 

This is a basic quiche recipe that can be adapted by changing the meat, veggies, cheese, and even the serving style.  The Crustless Quiche Master Recipe is listed at the end of this post.  For all you Trim Healthy Mamas out there, this is an S meal!

Today, I chose 2 options with 2 different preparations to illustrate: 

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 SOUTHWESTERN CRUSTLESS QUICHE (S) ~ Family Style

Basic Ingredients:  Eggs, shredded cheese (fiesta blend), Ro*Tel diced tomatoes/green chiles, small can roasted green chiles (mild), sliced black olives, 1 lb. mild pork sausage;  also, milk/almond milk, salt and pepper

 I use gloves when I deal with the sausage, because I find it easier to pull apart for easier frying without getting my hands all gooey!  Highly recommended!

 Break apart sausage into skillet preheated on Med to Med-High heat...

 I cut the thumb off an old oven mitt and rubber banded it to the handle of my cast iron skillet...not fancy, but it works great!

 Have you seen these handy-dandy things for breaking up meat?  I use it all the time now...TA-DA!

 Spray a 9 x 13 baking dish with cooking spray--I used coconut oil spray

 Layer the cooked ground sausage in the bottom of the pan

 Sprinkle a handful of cheese on top--1/2-1 cup

 Crack 9 eggs, 1 at a time into a measuring cup (so you can retrieve any broken egg shells before adding them to your master quiche mix!)

 Add 1/2 cup milk or unsweetened almond milk (or your milk of choice)

 Salt & Pepper as desired

 Add 1 c. Fiesta blend shredded cheese

 Dump into a blender (or whisk by hand in a bowl); Add 1 can Ro*Tel diced tomatoes/green chiles + 1 small can (or 1/2 large can) mild roasted green chiles (or hotter if you prefer!)  Blend briefly, or  "pulse" a few times to incorporate well, but not puree` your tomatoes and green chiles!

 Pour over sausage and cheese in baking dish

 Only 1/2 of our family like olives, so I put them on 1/2 of the quiche

 Bake at 350 for 40 minutes, or until center comes out clean when tested with a butter knife.

This is delicious plain, topped with sour cream, or this tangy Greek yogurt dip form Costco!

I added a few chopped fresh tomatoes and a dollop of sour cream.  Ole`!

For you Trim Healthy Mamas, this is a wonderful Sastisfying Breakfast (or lunch, or dinner) for your whole family!


BACON-TOMATO MINI-QUICHE (S) ~ Individual Style

 Basic Ingredients:  Eggs, shredded cheese (colby-jack blend), 2 Roma tomatoes, diced, 12 oz to 1 lb. bacon or turkey bacon;  also, milk/almond milk, salt and pepper

 Line a baking sheet with heavy duty foil

 Lay bacon on the foil...clean up later is so much happier this way!  Bake the bacon at 375 for 12-15 minutes, until desired brownness...

IN THE BLENDER COMBINE:

9 Eggs

1/2 cup milk or almond milk

 Salt and Pepper

 Line muffin tin with silicon baking cups--my recipe filled up 18 muffin cups--and spray with cooking oil if yours are sticky like mine are!  I used coconut oil.

Bacon is delicious!

 Get ready to cut your tomatoes...my knife was a little dull, so I did a quick sharpening by using the bottom rough edge of a ceramic coffee mug, gliding the blade along at a slight angle from hilt to tip a few times, then flipping it over and doing the same on the other side...

 Slice tomatoes in half...then seed your tomatoes.  I used a baby spoon to scoop out the seeds and insides.

Mostly.  I see a few seeds left, but anyway... ☺

2 diced, seeded tomatoes

Here's the difference in the liquidity in seeded (L) & unseeded (R) tomatoes.  Big difference in outcome of the recipe...

 1 cup frozen pepper/onion blend

1 cup colby jack shredded cheese

 Dump it in the blender and blend briefly or "pulse" a few times, so you don't puree` your peppers too much.

Add about a tablespoon of diced tomatoes

Some chunky bacon crumbles

And a pinch of shredded cheese on top...

Fill muffin cups with egg mixture about 2/3-3/4 way full...

Pop in the oven at 350 for 20-25 minutes

 Until butter knife inserted in center comes out clean

 Pop it out of the silicon cup & enjoy as is...OR..........

 FALL IN LOVE WITH SOME Sriracha Ketchup on top!! *Swoon*

CRUSTLESS QUICHE MASTER RECIPE (THM -S)

Ingredients:
9 Eggs

1/2 c. milk of choice

2 c. shredded cheese of choice, divided

1 lb. meat of choice

Veggies of choice

Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees.  Grease 9 x 13 baking dish or 18 muffin cups.  Cook meat (or use Kirkland bacon bits, leftover meatloaf, chopped sausage links, etc.).   Layer meat on bottom of baking dish or muffin cups.  If using fresh veggies (diced tomatoes, pepper, onions, broccoli), add on top.  Add a little more (1/2-1 cup) shredded cheese on top of meat/veggies if desired.  In a blender, mix together 9 eggs, 1/2 c. milk of choice, 1 c. shredded cheese, any frozen veggies, and salt and pepper to taste.  Pour over meat/veg/cheese mix in prepared baking dish or muffin cups.  OR...omit meat and make a veggie-packed quiche! Bake at 350 degrees for: 40 minutes for 9 x 13 baking dish; or 20-25 minutes for muffin cups.  ENJOY!

Can easily be reheated and enjoyed if prepared as a make-ahead meal!  I like to make these on a Saturday evening, and enjoy them for a fast breakfast on Sunday before church and throughout the week! (Or Lunch...Or Snack...Or Dinner...)

~Blessings and Peace from our home to yours!