Category Archives: Main Dishes

Quick and Easy Pasta Skillet

A couple of weeks ago Tiffany and I were stumped with what to make for dinner. For whatever reason, I didn’t have anything planned for dinner that night or didn’t want to make what I had planned. This  meal is what we came up with and we absolutely loved it!!!!

It’s very simple. Just use whatever you have on hand. We browned some ground turkey with some onions and peppers. Then we added some cut fresh tomatoes that we had on hand and needed to use. (You could use any meat of choice, including chicken breast, raw or pre-cooked.)

The night of this picture we didn’t have any peppers, so it was just onions and tomatoes.
While the meat and veggies were cooking, I boiled four servings of Dreamsfield Pasta. To be honest, I didn’t think that the amount stated as a serving (dry measurement) was going to be very much when cooked but went with it anyway. It was plenty!

Once the veggies and meat were cooked, we added the cooked and drained pasta.

As you can see, the pasta we had this night was spaghetti. We made it with macaroni the first time and were concerned that we wouldn’t like it as much with this shape of pasta but thankfully, it was delicious as well. :)

We added extra virgin olive oil before eating. Yum!

The first time we made it we added a garnish amount of cheese but to be honest it wasn’t needed.

Quick and Easy Pasta Skillet

Ingredients

  • 1 pound meat of choosing (I used ground turkey)
  • Veggies of choice: I used
  • Onion
  • Pepper
  • Grape Tomatoes
  • salt and pepper to taste
  • Extra virgin olive oil or whatever you choose
  • Dreamfield Pasta
  • Any herbs desired (we sprinkled with a bit of basil)

Instructions

  1. Prepare pasta as directed and drain
  2. Cook the meat and veggies with salt and pepper
  3. Add drained pasta, add any herbs desired, and combine.
  4. Drizzle with oil of choice.
http://lifeofjoy.me/quick-and-easy-pasta-skillet/

I hope this simple meal is as helpful to you as it is to us. :)

Until next time,

Michele ºÜº

Pasta Salad Healthy Carb, Low Fat

I made this pasta salad last week and we devoured it. I like to make salads when it is blooming hot outside so that it doesn’t get quite so hot inside.

This salad is a THM E(nergetic) salad because I used pasta made from quinoa and brown rice that I get at Aldi. A serving is only 1/4 cup of the dry pasta so I added some lettuce to it as well. I had intended to make a different salad but this one turned out good.

So, here’s what I did:

Bring water to a boil and then add the pasta and cook as directed, drain, and rinse with cold water.

I steamed one bunch of broccoli, just so it wasn’t raw and rinsed it in cool water too.

I added 5 cups of chopped red leaf lettuce, 1 carrot shredded, about 1/4 cup diced green pepper, and a garnish amount of shredded parmesan cheese.

Then I took a piece of chicken breast, cut it thinly, seasoned it with salt and pepper and cooked it in a skillet sprayed with coconut oil.

I also added about 1/3-1/2 cup of the fuel pull 1000 Island dressing because it is very low fat (because I used even less that the recipe calls for so I don’t have to think about how much I’m using) and it needs some kind of flavoring. You could use any low fat healthy dressing but even my daughter liked it and she doesn’t care for dressings. :D

I added some grape tomatoes and some fat free cheddar cheese to my serving. :) (I view the fat free cheese as a personal choice item and try not to eat too much of it but I love cheese so this is helpful to me.)

Pasta Salad Low Carb

Ingredients

  • 8 ounces dry penne quinoa and brown rice pasta, cooked, drained, and rinsed with cold water
  • 1 bunch of broccoli, steamed, and rinsed in cold water
  • 1 carrot, shredded
  • 5 cups of chopped red leaf lettuce or leafy greens of choice
  • about 1/4 cup diced green pepper
  • garnish amount of shredded Parmesan cheese
  • 1# chicken breast
  • 1/3-1/2 cup low fat dressing (fuel pull creamy 1000 island)

Instructions

  1. Cook pasta as directed on package
  2. Steam broccoli
  3. Season chicken breast with salt and pepper, cook, and slice (I slice the meat first, season and then cook when I'm in a hurry and don't have some already cooked.)
  4. Combine all the ingredients in a bowl and serve.
  5. Serves 4
http://lifeofjoy.me/pasta-salad-healthy-carb-low-fat/

I hope you enjoy this pasta salad.

Until next time,

Michele ºÜº

Low Carb Taco Mac Salad ~ Lifeofjoy.me

Taco Mac Salad Low Carb Version

We have really missed this meal since going keto, low carb, and THM but last night I Trim Healthy Mama-fied it. :) I made it as an “s” meal, which is a healthy fats, low carb meal, because I wanted me some cheese. :) If you are not on a low carb or low fat diet, you can find the original recipe here.

Here are the changes I made:

  • used Dreamfields pasta
  • eliminated the tortilla chips but did have pork rinds on the table for any that wanted them
  • added some finely chopped mushrooms to the meat to boost the health benefits
  • Michael and I used the FP 1000 Island dressing instead of catalina or ranch

Start by boiling water for your pasta.

Low carb pasta ~ lifeofjoy.meChop up your lettuce and place it in the bowl.

Salad ~ Lifeofjoy.meShred or cube the cheese. Unfortunately we used our cheddar cheese because I forgot and used it earlier in the week, so we had to use mozzarella. :(

Cubed Mozzarella ~ Lifeofjoy.meTiff added some diced red pepper. It wasn’t enough but it was what we had.

salad ~ Lifeofjoy.meBrown the ground meat; we used ground turkey.

browning ground meat ~ Lifeofjoy.meQuickly chop mushrooms in a food processor.

chopped mushrooms ~ Lifeofjoy.meWhen most of the liquid is evaporated, season it however you like your taco meat seasoned. I used these with salt and pepper.

taco seasonings ~ Lifeofjoy.meVery light on the cumin, oregano, and garlic powder. Heavier on the paprika, onion powder, salt, and pepper. And a bit heavier with the chili powder, unless you don’t prefer it. ;)

When the pasta is done, drain and rinse with cool water. Then combine with the lettuce and meat.

Serving Taco Mac Salad ~ Lifeofjoy.meSometimes we keep the cheese cubes out for each to include themselves as sometimes they sink to the bottom of the bowl and they are not evenly distributed through the salad. ;) The kids don’t prefer the tomatoes either.

Taco mac salad ~ Lifeofjoy.meThen I add my dressing.

Dressing on Taco Mac Salad ~ Lifeofjoy.meYUM!!!

Taco Mac Salad Low Carb Version

Ingredients

  • 1 box Dreamfields rotini, cooked, drained, and rinsed
  • 1/2-1 cup diced green pepper
  • head of lettuce, broken into bite-size pieces
  • 8 oz. cheese, shredded (We've used cheddar, colby-jack, and pepper jack cheeses.)
  • 1 pound ground meat
  • 8 ounces of chopped mushrooms (for added health benefits)
  • 1 packet taco seasoning (or onion powder, garlic powder, salt, pepper, cumin, paprika, oregano, and chili powder)
  • other items as desired: tomato, onion or green pepper, avocado, et cetera
  • dressing of your choosing

Instructions

  1. Brown the ground meat.
  2. Add chopped mushrooms.
  3. Add seasonings of choice.
  4. Combine all ingredients and serve with dressing of choice.
http://lifeofjoy.me/taco-mac-salad-low-carb-version/

Hope you like it as much as we did last night. :)

Michele ºÜº

crock pot chicken and sprouted spelt no fat noodles ~ Lifeofjoy.me

Crock Pot Chicken and Noodles (Soup)

I got this simple and cost effective recipe from something I got from the Money Saving Mom years and years ago. I shared it with my homeschool support group and I’m sharing it here today. This recipe has stood the test of time in our house and is an easy one to throw together. :)

Start by putting enough chicken breast in the crockpot for your family. We are a family of four so one large chicken breast (one pound) works for us. Then add some carrot. We like our carrot with zero crunch in the end, so I slice them up on my mandolin.

Crockpot Chicken and noodles ~ Lifeofjoy.meI forgot to add a dice onion this night, so I added onion powder later but generally, you’d add the onion now too. :)

Next add about 3-6 cups of water or broth. I started with 3 cups this day. It’d been a while since I’d made this and forgot how much water/broth I usually use.

Add Liquid ~ Lifeofjoy.meFinally add seasonings: salt, pepper, and basil.

Add seasonings ~ Lifeofjoy.meAdd the lid and you’re ready to go. Cook on high for about 3 hours or so, until you can shred your chicken. I used a frozen breast and cooked it about 4 hours I think.

Shredding chicken ~ Lifeofjoy.meWhen the chicken is done and shredded.

I used my sprouted spelt drop biscuit dough and cut it thinner for the noodles. :)

spelt noodles ~ Lifeofjoy.meadd noodles ~ Lifeofjoy.meAdd your noodles and cook for another 30-60 minutes, until the noodles are as done as you like them. :) You can use Reemes frozen noodles, as that is what the original recipe called for. When we went to serve the dish, I realized that we wanted it more of a soup and quickly heated up a can of chicken broth (about 2 cups) and added it to the pot.

Crock Pot Chicken and Noodles ~ Lifeofjoy.meI made half a batch of my sprouted spelt drop biscuit dough and ended up only using about 2/3 of it in the soup. I sprinkled some garlic salt on the rest and baked in the oven  for a few minutes. :)

Crock Pot Chicken and Noodles

Ingredients

  • 1# chicken breast (I used frozen)
  • 2 carrots, sliced
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon black pepper
  • 1/3 batch of sprouted spelt drop biscuit dough or a bag of frozen Reemes noodles

Instructions

  1. Place all ingredients in the crock pot except the noodles.
  2. Cook on high for about 3-4 hours, until the chicken can be shredded easily.
  3. Add the noodles and cook for another 30-60 minutes on high, until noodles are done.
http://lifeofjoy.me/crock-pot-chicken-and-noodles-soup/

I hope you enjoy this one as much as we do.

Until next time, God bless,

Michele ºÜº

IP Creamy Chicken Broccoli Rice

Although this dish is not pretty by any means, it is very good. I cooked the broccoli in the instant pot with the raw rice and frozen chicken breast and all the other ingredients because we like our vegetables really well done. Well, the broccoli totally disintegrated. I mean, no lumps at all, which was good for Sean ;) but not good if you actually want to chew broccoli. In which case, I recommend steaming the broccoli separately and mixing it into the finished dish. :)

One other ‘mistake’ I made was with the amount of chicken for the amount of rice, so I’m adjusting it here. This is basically a dump and go recipe that could be done in the crock pot, I would think.

So here goes: Place two pounds of frozen chicken breast in the instant pot. Then add rice, broth or water, broccoli, mushrooms, almond milk, and spices. Place the lid on the pot, close the vent, and press pressure cooker, high, for 25 minutes with keep it warm for an additional 10 minutes.

IP Chicken Broccoli Rice ~ Lifeofjoy.meI used water and some homemade (THM) bouillon.

water ~ Lifeofjoy.meReady to go ~ Lifeofjoy.meWe had one bunch of broccoli and knew it wouldn’t be enough, so added a bag of broccoli florets. Did you know that some Dollar Tree stores carry a pound of frozen broccoli florets for only a dollar? That’s awesome because it is more for less at most other stores; I think it is because the bags I can find are “steamable”.

When it is done, break up the chicken breasts. I use a potato masher or a meat “chopper” similar to the Mix and Chop by Pampered Chef.

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.me

IP Creamy Chicken Broccoli Rice

Ingredients

  • about 2 pounds chicken breast
  • 2 cups brown rice
  • 3 cups water or broth (I used 3 tablespoons of homemade THM Bouillon)
  • about 1 1/2 - 2 pounds broccoli florets
  • 1/2 cup mushrooms, chopped
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon each onion powder, garlic powder, salt, and parsley
  • dash of each black pepper and paprika
  • 3/4 cup almond milk
  • 1/4 teaspoon glucomannan powder

Instructions

  1. Put all ingredients (except broccoli if you so desire) in the instant pot, vent closed. High manual pressure for 25 minutes then keep warm for 10 minutes.
  2. Release pressure, removed lid, and break up the meat.
  3. Enjoy!
  4. I believe you could do the same thing in the crock pot 6-8 hours on low.
http://lifeofjoy.me/ip-creamy-chicken-broccoli-rice/

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.meFYI: It really does look a bit more green in person. I modified this THM Cream of Mushroom Soup recipe.

I hope you like this. We’ll make it again and even put the broccoli in it (but will probably steam some on the side too).

Oh, by the way, we eat this as an E meal on the THM program. (Watch the amount of rice.) Best to add a salad to eat with it, keeping the fats on the salad in E limits, as there are added fats in the dish itself. :)

Until next time, God bless,

Michele ºÜº

Thighs, Thighs, and More Thighs

Thighs were on sale for 79¢ a pound here and I bought around ten pounds of them. I bagged them in freezer bags in about six per bag, which is usually more than enough for this family of four adults. These are rather large thighs and, believe it or not, one is enough for me at dinner, with a couple sides.

Today I thought I’d share some menu ideas for thighs. I have a freezer full of other meats that I’ve bought on sale, so I’m not stuck with just the thighs but thought I’d go ahead and share some different ideas, in case you find yourself needing to focus on one meat.

  1. The first one is super easy. Soup. Chicken soup is inexpensive and the bone and skin add a great flavor to it.Chicken added ~ Granny's Chicken Soup ~ Lifeofjoy.me
  2. Baked. I place the thawed thighs on rimmed baking sheet, preferably on a silpat for easier cleaning, season, and cook. Serve with a couple side dishes: our go-to side dishes are green beans and salad.Baked Chicken Thighs ~ Lifeofjoy.me
  3. Baked but with a barbeque flavor instead of the one in the previous link. We just sprinkle some onion powder, garlic powder, salt, pepper, a dash (cap full) of liquid smoke, a couple dashes worcestershire sauce, and some brown sugar substitute. (We use Sukrin Gold but I believe Swerve makes one too.)
  4. San Francisco Chicken. Normally this is made with chicken breast or pork chops but browning the thighs and then adding the sauce, covering and letting it cook about 20 minutes or until the thighs are done, should work nicely. (The original recipe used this procedure with the thicker cut pork chops.) Serve with noodles (we use either Dreamfields or konjac root noodles) or thinly sliced cabbage and broccoli.San Fran Chicken on Noodles ~ Lifeofjoy.me
  5. Breaded and either fried on the stove top or in the oven. We just coat with a mixture of baking blend and Parmesan cheese after dipping in a beaten egg.
  6. Alfredo. For this one I’d bake extra thighs earlier in the week and get the meat off the bone saving it for this day. When I make plannedovers, I have to hide the extra or my gang will eat it. :D  At any rate, this sauce can be a bit pricey and caloric, so you can just use a cream of chicken or cream of mushroom soup for the sauce. It’s good with cauliflower and or broccoli. You could just thicken some almond milk up with some xanthan gum and add some onion powder and garlic powder to it for flavor or you could use the water from a can of mushrooms for part of the liquid and add the mushrooms if your family will eat them. I’ve chopped them up finely to hide them from my kids when they were young. As they got older, I just tell them to pick them out and give them to me. :)
  7. For the last one, I’d make some like for number six but put it as a topping on pizza. If that isn’t an option, make Chicken Parmesan baking breaded chicken and when nearly done, add some tomato sauce (or spaghetti sauce or pizza sauce) and a little cheese to the top.Chicken Alfredo Pizza ~ lifeofjoy.me

Well, that’s my week long menu for using chicken thighs. These links are all mine but have been taken from my many different ways of cooking throughout the years. If you have a particular one you would like me to make suggestions on how to conform it to a particular fuel source (fats or carbs or light on both counts), let me know and I’ll see what I can do.

Until next time, God bless,

Michele ºÜº

 

chicken prep ~ Lifeofjoy.me

Prepping Chicken for Salads

As my family has gone to the chiropractor, each one has been given a questionnaire to complete as part of the initial consultation. This questionnaire is quite lengthy but helps to determine your body type for the purpose of suggesting the food emphasis you should follow. As it turns out, all four of us are Thyroid Types or T-Type for short.

Unfortunately the t-type diet is a low fat one with moderate carbs, very similar to the THM energizing meals. At first glance I was very saddened by this diet recommendation but realized that it was quite similar to the Stubborn Loser’s Menu on Trim Healthy Mama (THM) where I’d lost nine pounds in three weeks. :)

This t-type diet also suggests that two eggs and a half piece of whole grain toast are the optimal breakfast for this body type. I can work with that. :) Of course, we’re going to stray just a bit on Saturdays, a.k.a. pancake breakfast day. ;) But we will give this a go following THM principles. I’m very thankful for the variety of E recipes available to me, otherwise I this diet would be very difficult for me to even attempt. (I love that THM is so flexible and versatile that it takes all body types into consideration. It truly will work for anyone. :) )

The other evening we had country style pork ribs and Tiffany seasoned them really well. I’ll write it down next time and take pictures to share with you. I fixed chicken breast seasoned the same way for Michael. There was some of his leftover, so Tiffany and I added that to our salad the next day and it really made a difference in our enjoyment of said salad. ;)

Aldi had boneless, skinless, chicken breast on sale for $1.49 a pound last week, so I got two packages of it. We bagged each large breast of one five pound package into a quart size freezer back and then froze them for use later. The other six pound package we cooked up for salads.

3-crock cooker ~ Lifeofjoy.me

I have this three crock cooker and placed two large breasts in each crock. We seasoned one with the yummy bar-b-que seasoning from the other night, one with onion powder, garlic powder, salt, pepper, and balsamic vinegar, and the final one with soy sauce, Sukrin gold (which is a brown sugar substitute), salt, and pepper.

Chicken ~ Lifeofjoy.me
Chicken 3 ways ~ Lifeofjoy.me

When it was cooked, I shredded it and stirred it around into all the juices in the pots.

Chicken cooked in crock ~ Lifeofjoy.me

I used the potato masher in a twisting motion to break it up into chunks/shreds and finished it off with forks.

shredded chicken in crock pot ~ Lifeofjoy.me

Once it cooled, I bagged it up and froze most of it. I kept half of the bbq one out for our salads the next couple of days, since I know that one is Tiff’s favorite. We’ll probably have to add more seasoning next time because it wasn’t very strong but better to need to add more than to have it too seasoned. ;)

I hope this gives you an idea of how to prep some chicken and make your lunches a bit easier and more flavorful.

Until next time, God bless,

Michele ºÜº

Open-face Philly Cheese Chicken ~ Lifeofjoy.me

Philly Cheese Chicken Skillet

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

When I was in my early twenties, I worked at a pizza and sub shop. I love pizza but when I worked there I realized that I also loved sub sandwiches. Specifically Philly cheese steak sandwiches. Oh, don’t get me wrong, I also really liked Italian  hoagies and hot ham and cheese subs too. Most every time I worked, instead of getting a small pan pizza, I got a Philly Cheese Steak.

Early in my marriage, I found Steak-Umm steaks and figured out how to make them at home. Yummo! Well, Michael cannot have steak currently, so I decided that I’d try to make this over with chicken. We all loved it. :)

Without further adieu, here’s how to do it.

Slice the veggies and chicken into thin strips.

Slicing onions ~ Lifeofjoy.meSauté the veggies until nearly done to your liking.

sauté veggies ~ Lifeofjoy.me

Sauté onions peppers mushrooms ~ Lifeofjoy.meAdd the chicken strips

cook chicken strips ~ Lifeofjoy.meWhen chicken is cooked, about 5 minutes or so, depending on how big or small you cut your chicken pieces.

saute chicken and veggies ~ LIfeofjoy.me

Add the cream cheese (or Greek cream cheese) and stir to combine until cream cheese is melted.

philly cheese chicken ~ Lifeofjoy.me(We like our veggies VERY well done.)

Sprinkle with shredded mozzarella cheese.

Mozzarella cheese on chicken and veggies ~ Lifeofjoy.meWhen it is melted, it is ready to serve.

Philly cheese chicken ~ Lifeofjoy.me

Philly cheese chicken ~ Lifeofjoy.meI heated some Swiss bread to serve this on.

Heating swiss bread ~ Lifeofjoy.meWe like green fries (roasted frozen fancy green beans) with ours.Philly cheese chicken ~ Lifeofjoy.me

Philly Cheese Chicken Skillet

Ingredients

  • onion, sliced
  • green bell pepper, sliced
  • mushrooms, sliced
  • chicken breast, sliced thin
  • salt, pepper, and oregano
  • about 2 ounces of cream cheese, neufchatel, or greek cream cheese
  • about 3-4 ounces mozzarella, shredded

Instructions

  1. Slice veggies and sauté in a bit of oil.
  2. Add sliced chicken when veggies are nearly cooked as desired.
  3. sprinkle with salt, pepper, and oregano to taste
  4. add cream cheese, mix in and allow it to melt.
  5. sprinkle with shredded mozzarella
  6. Serve either in low carb roll, on low carb bread, or just eat off your plate. 😉

http://lifeofjoy.me/philly-cheese-chicken-skillet/

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

IP Creamy Pork ~ Lifeofjoy.me

IP Creamy Pork (Chicken)

I had some pork in the freezer that I wanted to use for dinner one night. I searched online and found a few interesting recipes. But what got my attention was this cream of mushroom soup DIY recipe that was already THM compliant. Her choice was to use her instant pot as a slow cooker and I wanted to use it to get it done quickly and as hands free as possible. I wasn’t really interested in her ranch flavor either.

So I kept searching and found this keto recipe for cooking pork chops. I shied away from this recipe because it had heavy whipping cream and I need to back off the dairy and lots of fat for a while. I decided to mesh the two recipes into my own making and share it here with you today. :)

Warning: Start an hour before you need to eat, so not exactly INSTANT.

I do this recipe with both chicken and pork. I used some bone-in pork sirloin steaks, I’ve used chicken thighs and boneless chicken breast. All turn out well. :)

Start by turning the instant pot on Saute and add a little bit of oil so the chops don’t stick as you brown them.

saute in instant pot ip ~ Lifeofjoy.meSeason the meat on both sides. Now you could be all professional like and mix the seasonings in a bowl and then rub them on the meat but I’ll be honest here, I just sprinkle on the salt, pepper, onion powder, garlic powder, and paprika. I try to season one side, then put the meat, seasoned side down onto the pan or in the instant pot then season the other side while the first side is browning.

brown meat ~ lifeofjoy.meWhile that is browning, dice or slice up the mushrooms and onions. Now, I’m going to be honest with you, you should probably take the meat out and put in the veggies but I didn’t do that. I just dumped the chopped onions and mushrooms on top of my meat. Then I sprinkled in the rest of the seasonings and added the broth and almond milk.

Add remaining ingredients ~Lifeofjoy.mePressure cook for 25 minutes. Let it warm for 10 minutes and then release the pressure on the instant pot. Now here is where I goofed this time around. I was so hungry and ready to eat that I forgot to thicken the gravy.

Push the meat to the side. Press the saute button and once the broth in the pot is starting to simmer I shake in some gluccie (gluccomannon) and sprinkle in about a half tablespoon of baking blend. Let it simmer for a few minutes and then add the meat back in or serve separately, your choice.

We serve this with a big head of cauliflower, mashed (caulitaters) and three cans of fried green beans.

Instant Pot Creamy Pork ~ Lifeofjoy.meTHM IP Creamy Pork ~ Lifeofjoy.me

IP Creamy Pork (Chicken)

Ingredients

  • Meat (pork chops, steaks, chicken breast or thighs, etc.)
  • about 1 Tablespoon oil
  • onion powder
  • garlic powder
  • salt
  • pepper
  • paprika
  • cayenne
  • parsley
  • about 6 ounces mushrooms, sliced, diced, or chopped
  • about 1/2 an onion, sliced, diced, or chopped
  • 3/4 cup almond milk
  • 3/4 cup chicken broth
  • sprinkling of glucomannan or xanthan gum
  • about 1/2 tablespoon baking blend (optional)

Instructions

  1. Heat the oil in instant pot on saute.
  2. Season one side of the meat, with desired herbs and spices (I hold out the parsley and cayenne until they are browned.)
  3. Brown the seasoned side of the meat and season the other side.
  4. When browned, flip and brown other side.
  5. Add remaining ingredients except for glucomannan/xanthan gum and optional baking blend.
  6. Pressure cook for 25 minutes with vent closed.
  7. When it beeps, let it sit for another 10 minutes if you can wait. 😉 Then quick release.
  8. Move meat to side (or remove for easier whisking)
  9. Press saute.
  10. Add glucomannan and optional baking blend as you stir and it simmers. It will thicken up a bit as it sits.

http://lifeofjoy.me/ip-creamy-pork-chicken/

I hope this recipe is helpful to you. We enjoy it. ;)

Until next time, God bless,

 Michele ºÜº

Broccoli Salad ~ Lifeofjoy.me

Broccoli Salad

This is a salad with a twist. :) The flavors meld together nicely and this is a family favorite here. I am met with cheers when it is announced as a side dish for dinner.

One day I was looking for a bit of a different salad to have with dinner. I was tired of regular lettuce salad and was looking for a broccoli salad similar to the one I’ve had before–broccoli, red onion, and cheese with a mayonnaise dressing–when I came across this gem.

I had to change some things up a bit because of my picky family members and because I don’t keep pesto on hand most of the time. So, because of these tweaks, I can share it with you rather than just sharing a link and procedural pictures. ;) But do go over to LivingChirpy and see her version of the recipe.

So, star by cooking 2 cups of broccoli. Roasted Cauliflower & Broccoli ~ Lifefojoy.mePasta Salad ~ Lifeofjoy.meSteaming this is the best option. I have heard that you should never eat broccoli raw as it can slow the thyroid; also, cruciferous veggies can cause an inflammatory response, so don’t eat them daily.

When the broccoli has steamed to your desired level of doneness, about 5 minutes or so, remove it and let it cool off.

Meanwhile, cook the bacon. I’m using turkey bacon because the hubs cannot have pork at this time.

Cooked Turkey Bacon ~ Lifeofjoy.me

And begin chopping the other ingredients:

Lettuce

Lettuce in salad bowl ~ Lifeofjoy.meBell Pepper

Dice bell pepper ~ Lifeofjoy.meCheese: I slice about 1/4″ slab off my block of cheese

slicing slab of cheese ~ Lifeofjoy.meCut it in half

cut cheese in half ~ Lifeofjoy.meAnd cut into cubes.

Cutting cheese into cubes ~ Lifeofjoy.meNow it’s time to make the dressing. Here’s where I make some significant tweaks. Since Tiffany doesn’t like mayonnaise, I use heavy whipping cream and whip it a bit so that it is the consistency of mayonnaise. :)

Now, if you have pesto on hand, then you can simply slightly whip up the heavy cream and add the pre-made pesto to it. I, however, do not have any on hand but I keep pinenuts in the freezer for just such a time as this. ;) OH! I should also admit that I do not have any fresh basil on hand either and use dried in a pinch. So here we go.

Place a few pinenuts and a bit of Parmesan cheese into a mini food processor.

Pinenuts and parmesan cheese ~ Lifeofjoy.me(Upon re-reading the original recipe, I realize that I used a bit too much. ;) ) But we still liked it. Ultimately you only need a tablespoon of pesto. There will not be exact measurements because I just grabbed bits of this and bits of that. ;)

Add a good bit of dried basil.

Added dried basil ~ Lifeofjoy.meThen drizzled in some olive oil.

Olive oil, basil, pinenuts, parmesan ~ Lifeofjoy.meAnd then about two tablespoons of heavy whipping cream . . . yep, just poured some in.

Creamy Pesto dressing ~ Lifeofjoy.meNow, give it a good whirl, until it is the desired creaminess.

creamy pesto ~ Lifeofjoy.meAdd all of this creamy loveliness, to the salad with all the rest of the ingredients.

Broccoli Salad ~ Lifeofjoy.meCombine and serve! :)

Creamy Pesto Broccoli Salad ~ Lifeofjoy.meI do need to say that I do not include the peas in this salad, that the original recipe called for because of the amount of fats here. On Trim Healthy Mama, we separate our fats from our carbs, except at specific times ( s helper and crossover meals) but if you are at the point in your journey where you can have this type of meal, I’m sure the peas would be a tasty addition.

Creamy Pesto Broccoli Salad ~ Lifeofjoy.meCreamy Pesto Broccoli Salad ~ Lifeofjoy.me

Broccoli Salad

Ingredients

  • 2 cups broccoli, steamed
  • 6 strips of bacon, cooked and chopped or crumbled
  • about 1 cup diced bell pepper
  • about 2/3 cup small cheese cubes
  • 2 cups or so of lettuce, torn into bite-sized pieces
  • about 2 tablespoons heavy whipping cream
  • 1 tablespoon basil pesto
  • salt and pepper to taste

Instructions

  1. Combine lettuce, broccoli, bacon, bell pepper, and cheese cubes in a salad bowl.
  2. Whip the heavy whipping cream and add the pesto or combine ingredients for pesto and the heavy whipping cream and whip together. 🙂
  3. Add dressing, salt, and pepper.
  4. Combine and serve.

http://lifeofjoy.me/broccoli-salad/

Here is my recipe to make easy pesto.

I hope you enjoy this salad as much as we do.

Until next time, God bless,

Michele ºÜº