Category Archives: Tasty Tuesday

Because you have to feed them too

Strawberry topping ~

Tuesday Tidbit: Try a New Recipe

Beginning Jan.4th, while I am working on updating this website, I’ll only be posting tidbits each day (with maybe a bit more on Fridays) until the update is completed.

It is good to try a new recipe every couple of weeks. You don’t want to overwhelm yourself with many new recipes each week because that is just tiring and a plan for failure, at least for me. ;) However a new recipe every week or so can really be refreshing.

I recently got the new Trim Healthy Mama cookbook (Trim Healthy Future) and am loving it. I went through and tabbed the recipes I’m most interested in trying sometime soon. I also plan an easy alternative that is an old faithful recipe, in case I don’t feel up to making that new recipe when I’d planned to try it.

Tuesday Tidbit: Menu Planning and Make a List

Beginning Jan.4th, while I am working on updating this website, I’ll only be posting tidbits each day (with maybe a bit more on Fridays) until the update is completed.

I start my menu making by looking at the weather forecast and making note of any days we will be busy and plan accordingly. After making my menu/list of dishes to make, I create my grocery list. Using a grocery list helps ensure that I have everything I need to make the desired dishes for the week and saves me money (because I don’t get things I don’t plan to use).

Until next time, God bless,

Michele ºÜº

Chicken Sausage Casserole ~

Food Tidbit: Plannedovers are a Good Idea

Beginning Jan.4th, while I am working on updating this website, I’ll only be posting tidbits each day (with maybe a bit more on Fridays) until the update is completed.

Plannedovers are leftovers on purpose. Why would you make leftovers on purpose? Well there are two reasons that I do it: 1) because we love the meal and will love having it again in a day or two or for lunches or even breakfasts 2) because I can use the leftovers as a base for another meal, like a casserole. (If you are having chicken, broccoli, and a salad for dinner make extra broccoli and chicken and take out the extra part before serving; make a chicken broccoli casserole with rice or pasta within the next night or two.)

Until next time, God bless,

Michele ºÜº

Christmas Week of Special Foods

Well, this week is Christmas and I’m making some things I’ve not made in a very long time. Christmas Eve morning we will have Breakfast Burrito Bake. This is a family favorite and so we are all looking forward to having it. Brian, Lauren, and Liam will be here early that morning and Lauren is the one that reminded me of this dish.

I used to fix Monkey Bread or Bubble Bread with it but I fixed it on Thanksgiving morning and although it was all eaten, it didn’t seem to be a favorite. Since we’ll be having that on Christmas Day at my sister’s house, I decided to make Baked Pecan Pancakes (they are in Trim Healthy Table (THT) page 338) as our sweet dish on Christmas Eve.

Tiffany will be making two apple pies, I think. One will be sugar-free and the other will be Apple Crumble Pie. Then she is also going to make the Pumpkin Trimtastic Roll. I’m so used to our sugar-free lifestyle that I forget that some of these recipes aren’t our old sugary desserts. I hope the pumpkin roll will be liked by my mom.

I’m making a turkey and dressing Wednesday. :D Our Christmas dinner this year was voted to be tacos. So, I’m making a turkey before Christmas. I’m just doing stove top dressing but we like it. :) I’ll fix something like green beans with it and call it good. I spent yesterday thawing the 16 pound bird that Sean got free from a church before Thanksgiving and decided he has had enough turkey at his house, so he gave it to us. :)

When we have had our fill of the leftovers, I’ll sub it in for chicken in some casseroles. Turkey nachos are good if you don’t mind the THM crossover. We always like creamed turkey with leftover turkey.

I’m still considering making cinnamon rolls at some point over the next week and a half. I know my family here would really like them and so would I. I just don’t want to commit to making them by Christmas day. :D

Actually, our family Christmas dinner is taco bar. We are going to have a variety of meats to choose from: salsa chicken, taco seasoned ground beef, and shredded pork. It should be a good variety. Of course we’ll have lots of chips and cheese available. :D

For breakfast Mom makes a hashbrown, egg, and cheese casserole. She’s talked about making some bacon and maybe some sausage with onions to add to it. We’re going to pick up some donuts too. So with the monkey/bubble bread (and Mom’s keiffle, which is small little nut rolls) we’ll have plenty for Christmas morning breakfast. :)

Then on Saturday, instead of our weekly pizza, I’m fixing LASAGNA!!! I absolutely love lasagna! We haven’t had it in years, so I’m looking forward to it. :D

Well, that our week of special meals. What meals do you do special around Christmas?

Until next time, God bless,

Michele ºÜº

Chili ~

A Menu for the Week

Well, this week we’d planned to go see lights in Yukon but it was very cold, so we decided it was best not to go. Thankfully I’d planned Trim Train Italian Soup for one day this week. Since it makes a large pot of soup, I chose to make this that night. It fed the four of us and left enough for another complete meal.

I’ve also planned to make minestrone. We’ll have that tonight for dinner. I’ll make with it with seasoned boneless skinless chicken breast, ground up in the food processor. Consequently it will be low fat, so I will include some brown rice elbow macaroni in place of the ditalini but it has lots of veggies, so it will be yummy.

It snowed most of the day on Sunday. It was gorgeous!!! I hear it’s supposed to snow today too. So I’ll be glad for the minestrone soup tonight. :) I gave Michael his choice of soup Sunday. He quickly chose Chili. (I substitute Gentle Sweet and a bit of molasses for the brown sugar.) :) He also asked that it be a double batch. Thankfully I keep the ingredients for chili on hand since it is one of his favorite meals.

Of course, we generally have pizza on Friday or Saturday night. That only left a few meals for the week. We haven’t had tacos in a while and I was wanting them, so they made it on the menu and we had it last night. Yum! I used a low carb tortilla.

The remaining items on our menu for the week are Split Pea Soup and Spaghetti. We’ll use Dreamfields angel hair pasta for the spaghetti.

So this is the menu for the week:

I don’t think anyone needs a recipe for tacos but I intend to put up my latest pizza recipe sometime soon.

I hope this menu helps you create your weekly menu. :)

Until next time, God bless,

Michele ºÜº

Special Candy Treats

Several years ago I tried Ghirardelli Peppermint Bark candies and absolutely loved them. They became my Christmas candy favorite. When I started eating sugar free, I was afraid I wouldn’t ever eat them “legally” again. ;)

Then I found Carolyn’s Peppermint Bark recipe on her blog, All Day I Dream About Food. Tiffany makes them for me every year. I bought a thin square candy mold that is close to the size of Ghirardelli candies. Unfortunately this year I cannot find the thin one so I have to put up with the thicker smaller square ones. ;)Not the best picture but Tiffany just made these for me.

They do take a few special ingredients like cocoa butter, sugar-free peppermint candies, and sugar-free dark chocolate.

I hope you’ll enjoy them, as much as I do.

Until next time, God bless,

Michele ºÜº

Homemade Artisan Bread

This bread is compatible with the THM way of eating and is an E fuel. We make this yummy bread is using mostly whole wheat flour and it sits for anywhere from 7-24 hours.

We got this recipe from Christine of the Frugal Fit Mom youtube channel. You can check it out and watch how she makes it. Just be sure to use the whole wheat option and let it sit for at least 7 hours.

We make a double batch because our dutch oven is larger than the one Christine uses. Ours is a 6 quart dutch oven.

Start with dissolving the yeast in the warm water.

Meanwhile measure out the flour vital wheat gluten and salt.

Flours ~ Then add the yeasty water to the flour and combine.

Let it rise for 7-24 hours.

You place the dutch oven in the oven while it preheats to 450º. Remove the heated pot with hot pads, spray the inside with oil, add the dough, replace the lid, and put it back in the oven.

Bake for 30 minutes.

Remove the lid and bake for another 15 minutes.

We cut our huge loaf in half and then slice each half.

Homemade Artisan Bread


  • 3 1/2 cups warm water
  • 1 1/2 teaspoons yeast
  • 2 teaspoons salt
  • 1 to 1 1/2 cups white all purpose flour
  • 4 1/2 to 5 cups whole wheat flour (or white whole wheat)
  • 2 Tablespoons vital wheat gluten


  1. Dissolve yeast in water.
  2. Combine dry ingredients.
  3. Add wet ingredients to the dry ingredients and combine adding only as much of the whole wheat flour as is needed to have a loose/wet dough.
  4. Cover and let rise 7-24 hours on the counter.
  5. Preheat oven to 450º with pot in it.
  6. Spray pot with oil.
  7. Add dough. Put on lid and put in oven.
  8. Bake for 30 minutes. Remove lid and bake an additional 15 minutes.

I hope you enjoy this bread as much as we do. :)

Until next time, God bless,

Michele ºÜº

Sprouted Spelt Pizza

I love pizza!!! It has been a family favorite since my childhood.

My grandmother had seven children and could not afford to make Chef Boyardee pizzas for her large family. So she looked at the ingredients and created her own version. She taught her girls how to make it and my mom taught me. :) I in turn have taught my daughter, Tiffany, how to make it.

Well, I decided I wanted to make it over to use sprouted spelt flour. It needed adjusting because spelt flour requires less liquid. I love the sourdough one but I have to be sure to get it mixed in the morning because it has to sit for at least 7 hours. But since sprouted spelt is sprouted flour, it can be used right away. :)

So you start with 1 cup of warm water, 1-2 teaspoons of oil, and 2 1/4 teaspoons yeast. Mom never added any sugar or honey, so I don’t. We’ve never had any problem with it.

Stir to combine and dissolve the yeast.

Stir in one cup of sprouted spelt flour. and then work in the second cup.

I cover it with a clean towel and keep it in a warm place. In about an hour or so, it can be put onto the pizza pans. I used to use two 12-inch pans but I love using four 6-inch personal size pans now.

Divide the risen dough into equal parts. Lightly grease the pans and press one part one each pan.

Tiffany put the dough in the pans this night.

Once it is in the pans, it is good to let it rise again for a little bit. Then add the sauce and toppings, except the cheese.

This night we used turkey pepperoni. But other nights we’ve added a slice of turkey bacon, canned mushrooms, diced onions, and diced bell pepper.

Bake it for about 15 minutes, until the crust is starting to brown. Then add one grated cheese stick (and we use fat free cheddar too) and cottage cheese, which is surprisingly good.

Tiffany didn’t feel like grating it. Pop it back in the oven to melt the cheese.

We eat this as a THM-E meal. It might be a very small crossover but if you are careful with your greasing of the pan and toppings, you’ll keep it in E territory, especially if you only use the 1 teaspoon of oil in the dough.

Sprouted Spelt Pizza


  • 1 cup warm water (NOT HOT OR COLD)
  • 2 1/4 teaspoon rapid rise or SAF yeast
  • 1-2 teaspoons oil
  • 2 cups sprouted spelt flour


  1. Make the water warm to the wrist but not hot. Put 1 cup into a bowl.
  2. Add the yeast and oil.
  3. Stir in 1 cup of the flour.
  4. Work in as much of the other cup as needed. (I usually use all of it but don't use too much so that it gets too dry).
  5. Cover with a towel and let rise for about an hour in a warm place.
  6. Lightly grease pizza pans. Spread the dough evenly on them.
  7. Let it rest again for about 20 minutes or up to an hour.
  8. Add sauce and toppings (NOT THE CHEESE YET)
  9. Bake 425º for about 15 minutes.
  10. Add cheese and bake to melt the cheese, about another 5 minutes or so.

Until next time, God bless,

Michele ºÜº

THM “Sugar” Cookies

We haven’t painted Christmas cookies in a few years because times are just too busy during December. Yesterday Tiffany decided to make some fall cookies. I have some leaf, acorn, and pumpkin cookie cutters.

She used the Trim Cookies recipe from THM. She made a double batch of cookie dough because it only makes about a dozen cookies but she made a single batch of frosting. We’ve made this before and found that the frosting makes way too much for a single batch of cookies. She separated it into four bowls and colored them red, orange, brownish green, and a reddish brown.

Brian, Lauren, and Liam were not here, so most things were just what they were; there were no zombies or decapitated anythings. :D Michael did try to fill the gap and made a reindeer/Rudolph out of an acorn, I think. :D

I iced my acorn with orange and then mixed in some of the greenish brown to make a more acorn color.

That purplish color is the reddish brown color in person. On the screen the acorn kind of looks like it is covered in peanut butter. :D

Unfortunately, I’m not the best photographer and I only got two pictures of Tiffany frosting cookies. :( She took all the other pics.

It’s funny because I came to this side of her so I could see the cookie and instead got a great shot of the glasses! :D Oh well, we had fun.

Sean came over soon after we’d started and asked to join us. :) He hadn’t eaten dinner yet. It looked like he was about to make the cookies his dinner when we informed him that it was two batches and needed to last a few days. :D We had a lot of laughs!

No clue what he was doing with his decorating. I think he was just plopping icing on it. :D

At the end, Michael was just gluing the crumbs on his last cookie with all the remaining frosting. :D

I said it looked like a pile of leaves. :D

Well, I hope you will take some time and have some family fun.

Until next time, God bless,

Michele ºÜº

Italian Hamburger Helper

About a month ago I shared a “hamburger helper” recipe I found on Robin Brookshire’s website, Mamashire. She has two versions: Italian and Taco. We love both versions. Today I’m sharing the Italian version.

Robin uses shredded cabbage in her original recipe but Michael isn’t doing well with cabbage right now, and thus he’s not wanting to eat cabbage. Also, I happen to be one of those people that does not lose weight with cabbage–seriously, I stall with it (or at least I have in the past). But the cabbage adds some good bulk and veggies, so I felt another veggie was needed. I went with ‘riced’ cauliflower.

I put the 1/4 onion and zucchini in the food processor to chop them up finely and quickly.

Then I put it in the pot and start it to cooking because we like our veggies really cooked. Once those are started cooking, add the ground meat (we use ground turkey).

(Sorry about the really bad lighting on the picture…it was either that very whited out one or a very yellowed out one.) Brown the meat. Meanwhile, I steam one to two bags of cauliflower.

Then I use a hand chopper and “rice” the cauliflower.

When the meat is browned, add the seasonings, cauliflower, and tomato sauce.

Combine, cover, and simmer for 20 minutes.

We really enjoy this recipe. And with just a few spices: garlic powder, oregano, basil, salt, pepper, and nutritional yeast, it’s super simple to throw together.

Pop over to Robin’s site for the full recipe.

I hope you enjoy the recipe as much as we do.

Until next time, God bless,

Michele ºÜº