Fried Chicken Breasts

These breaded and fried chicken breasts are delicious and great for a quick sandwich. I freeze them in sandwich size ziplock bags ready to thaw for a quick sandwich.

I make this recipe using half of a 10 pound bag of Costco’s frozen chicken breasts. I like to season and bake the other half to cut up and freeze in individual salad size portions. I’ll try to post the recipe for that, soon.

If you are following Trim Healthy Mama these would be an S.

Fried Chicken Breasts

Ingredients:
5 pounds of thawed chicken breasts
3/4 cup oat fiber
1 Tablespoon glucomannan
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 teaspoon black pepper
Coconut oil for frying

Instructions: Slice chicken breasts in half, lengthwise, through the middle.

Pound the chicken pieces horizontally and vertically on both sides with a knife.

Add about 1/8 to 1/4 ” oil to your skillet and start heating it. Don’t forget it and burn down the kitchen! (I did this once. 😳)

Mix oat fiber, glucomannan and all of the spices together. Coat each piece of chicken in the flour mix.

Check to see if your oil is hot enough. A drop of water flicked into it should spit and sizzle!

Fry the chicken breast pieces on one side till nicely golden browned. Then turn and fry on the other side till also brown and thoroughly done inside. Add oil when and if needed.

That’s it!

These are great used on chicken sandwiches.

Here are some ready for the freezer.

Summer Squash Casserole

Similar to my eggplant lasagna, but a bit easier, yet! I made this and took it to a potluck. I made double the size of this recipe, and used my huge stainless steel pan passed down to me by my mother in law. And the dish was nearly cleaned out. 😊

If you are following Trim Healthy Mama, this is an S. If you’d like to lighten it up, you can replace some of the sour cream and cream cheese with with silken tofu or low fat cottage cheese.

Summer Squash Casserole

Ingredients:

Summer squash, sliced into 3/16″ rounds. 1 huge one… or several small should work, too.

Meat mixture:
2 1/2 to 3 pounds of hamburger
1 onion, chopped
1 cup green peppers, chopped
1 Tablespoon Pyure
1/2 Tablespoon minced garlic
1 Tablespoon salt
1 Tablespoon Italian seasoning
1 teaspoon black pepper
9 Ounces tomato paste

White Sauce:
1 1/2 cups sour cream
12 ounces cream cheese
1/2 cup egg whites

1 pound grated mozzarella

1 cup grated cheddar

Instructions:

Meat Mixture:
Brown meat. Add onions and peppers and continue cooking until they are soft. Add the spices and tomato paste and mix well.

White sauce:
Put sour cream, cream cheese and egg whites in the blender and blend.

Grate cheeses. Slice squash

Layering:
Lightly grease a deep 9×13 casserole dish. Place a layer of summer squash slices in the bottom. Layer half of the meat mixture on next. Reserve about 1 cup of the white sauce. Then pour about 1/2 of the remaining white sauce over the meat mixture in the casserole dish. Sprinkle on 1/2 of the white cheese. Repeat with another layer of squash, the rest of the meat, the other 1/2 of the white sauce and the rest of the white cheese. End with a third and final layer of squash slices,the reserved 1 cup of white sauce and the one cup of cheddar cheese.

Cover and bake at 325 degrees for about an hour, or until white sauce is totally set and squash is very tender. Uncover and bake about 15 more minutes till the top is lightly browned.

Spaghetti

I think this is the best spaghetti ever, even though it does use low carb konjac noodles!

Miracle Noodle Angel Hair

Above is the one I used, and sell.

Here is the recipe! It would be an S if following Trim Healthy Mama!

Spaghetti
1 – 7 ounce bag konjac noodles, angel hair
1 Tablespoon coconut or olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1 teaspoon minced garlic
1/4 cup browned hamburger (I take from the family sauce I am making).
1 – 14.5 ounce can diced tomatoes
1 1/2 teaspoon erythritol
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon mineral salt
1/8 teaspoon black pepper

Toppings
Grated cheddar cheese
1 small zucchini chopped and sautéed
1 small tomato
Salt
Black pepper

Instructions:
Rinse konjac noodles. Sauté noodles, pepper, onion and garlic in the olive oil until the vegetables are soft. Blend the can of tomatoes.Add the blended tomatoes and all the other ingredients besides the toppings to the noodles and vegetables. Simmer on a medium low heat for at least 1/2 hour, or till the juice from the tomatoes has cooked in and the noodles and sauce are not soupy. Meanwhile, sauté the zucchini, chop the tomato and grate some cheese.

To serve, place the spaghetti on your plate. Sprinkle with grated cheddar cheese. Top with first the sautéed zucchini, then the chopped tomato. Sprinkle with salt and pepper. Enjoy!

Rhubarb Pie Filling

This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. 🙂

If you are following THM, this would be a FP, so you can eat it with anything.

This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.

Rhubarb Pie Filling
Ingredients:
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt

Instructions:
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.

Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.

Yum!

Red Rhubarb

I’m calling this red rhubarb, because you can make it with strawberries or cherries.

This would be great as a pie filling… if you have a piecrust you like. But, it is also great just as it is, as a fruit type side. Or a topping for bread.

If you are following THM, this would be a FP if using strawberries, or an E if using the cherries. Of course, cherries do not have enough carbs to be your full carb source, so you’ll need to include this with your E meal containing another carb source.

I used frozen strawberries. When they thaw, they make their own juice, so the 2 cups of sliced strawberries had juice to the top. If you use fresh, you may want to press or mash them a bit to get the same volume. No air spaces in those two cups! Rhubarb is measured loose.

Make sure you mix the glucomannan with the sweeteners well, before adding to the “fruit”. You don’t want big blobs!

Red Rhubarb
3 cups Rhubarb, cut into small pieces
2 cups small cut frozen (thawed) strawberries in their own juice.
OR: 1 can unsweetened cherries in their own juice, each cherry cut in half
1/3 cup Pyure
1/3 cup xylitol
1 Tablespoon glucomannan

Here are the cherries I used.

Instructions:
Combine the cut Rhubarb and berries or cherries in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the fruit and mix well.

It should look like this.

Place into a small sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And should have thickened nicely like a pie filling.

Raspberry Yogurt

Simple to make. And much cheaper than buying flavored!

I used the Greek yogurt that comes from Costco in two to a box.

If following THM, this is a Fuel Pull! That means you can have a serving in any setting! 🙂

Raspberry Yogurt
Ingredients:
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan

Instructions:
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!

Eggplant Lasagna

Eggplant Lasagna

I’ve been wanting to make an eggplant parmesan or lasagna for awhile. But, even though eggplant parmesan is delicious, it takes a lot of work to fry and then press all the pieces of eggplant. And, that much grease sort of makes me sick to my stomach! So, I’m not frying the egg plant in this! I did pre-bake the slices, which is much easier!

This sort of came about on the spur of moment, by accident. I was simply out of the items I wanted, to make a meal for my company, and I had eggplant! So, I decided to go ahead and experiment on the company! 🙄

I was a little nervous… But I only had the ingredients I had… And I needed to make a meal!

Thankfully, it did turn out! My company liked it! So, I hope you will too!

This would be delicious with green peppers sautéed with the meat, and olives added to the cooked meat mixture, I think!

The spices in this were simple. Both of these came from Costco, I believe.

This would be an S if you are following THM.

This makes 2 large 9×13 casserole dishes, so cut it in half or thirds if you are not feeding a large family or company. You could also try putting one in the freezer for later.

Eggplant Parmesan
3 large eggplants, thinly sliced
3 pounds ground meat (I used turkey… beef would be fine, though)
Coconut oil, if needed, to cook meat and veggies
1 large onion
3-6 oz. cans tomato paste
3 Tablespoons Montreal Steak Seasoning
3 Tablespoons Italian Seasoning
1 1/2 cups cottage cheese
16 ounces cream cheese
1 1/2 cups egg whites
4 cups grated mozzarella
4 cups grated cheddar

Instructions

Eggplant:
Place all the eggplant slices in a casserole dish and pre-bake at 300° for about an hour. You can leave the peelings on like I did, or you can take them off.

Meat mixture:
Brown the meat. I needed the coconut oil since I was using a lean ground turkey. But if you are using hamburger you may or may not need oil. When the meat is nearly done, add the chopped onions, and peppers if you’d like, and continue cooking until the meat is done and the veggies are soft. Then add the tomato paste and spices to the meat and veggies.

Cottage cheese mixture:
Combine the cottage cheese, cream cheese, and the egg whites in a blender. I used my Vita Mix. Blend well.

Layering:
You will need to divide the ingredients by four, for two layers in each dish, except for the egg plant which will have an extra layer on top. Also, reserve a little extra cheese to place on top of each of the last eggplant on top.

Layer the ingredients into the bottoms of two greased casserole dishes in this order. 1: Eggplant slices. 2: Meat mixture. 3: Cottage cheese mixture. 4: Grated cheeses. Repeat. Top with another layer of eggplant with a little more cheese on each eggplant round.

Bake at 350° for about an hour, or till soft. I uncovered them and briefly broiled to get the brown spots towards the end.

Serve!

Grapenuts

These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!

Here is my link to the cake you’ll need to complete this recipe.

Applesauce Spice Cake

You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.

Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.

Grape nuts
1 applesauce spice cake, or part of one.

Directions:
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.

Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!

Here it is, ready to freeze.

Low Carb Granola

A pretty easy to make low carb granola. This is an S if following THM.

Low Carb Granola

Dry ingredients:
1/2 cup oat fiber
1/2 cup coconut flour
1/2 cup unsweetened whey isolate powder
1/2 cup almond meal
1 cup coconut shreds
1 cup sliced almonds
1/4 cup golden flax meal
1/4 cup seseme seeds
1/4 cup collagen peptides

Wet ingredients 1:
1/2 cup water
2 Tbs. beef gelatin

Wet ingredients 2:
1/2 cup melted butter
2 Tbs. vanilla
1/2 tsp. THM stevia extract

Directions:
Mix the dry ingredients together. Boil the water and add the gelatin. Pour over the dry ingredients and mix well. Combine the melted butter, vanilla and stevia extract. Add this to the other ingredients and mix well. Should be in clumps and crumbs.

Spread out on a large cookie sheet. Bake at 275 degrees for at least 30 minutes, turn and continue baking on the other side till dry and lightly golden.

Cool thoroughly.

After it has totally cooled you may add 1/2-1 cup freeze dried berries, and lightly mix. Store in ziplock bags in the freezer.

I added raspberries to the granola pictured!

I also have added 1 Tbs. of cinnamon before baking, and added freeze dried blueberries after baking for a blueberry cinnamon granola.

Steak and Pepper Burritos

I served this recipe in my wraps! I’ll link the wrap recipe first, in case you would like to use it. It will take six wraps for this recipe. I used the coconut flour version.

Wraps

The wraps are easy, and can be made while the steak and veggies are cooking.

This recipe fills six wraps. I found two of them to be a nice serving size, so I will consider that this serves three, although you can eat more or less, of course.

Steak and Pepper Burritos

Ingredients:
1/4 cup oil
2-3 cups of steak, cut into pieces (I used venison, but beef would also be fine.)
12 mini peppers, topped, seeded, and quartered lengthwise
1 onion, sliced into rings
4-6 cloves garlic, sliced
2 Tablespoons Montreal Steak seasoning

I got the seasoning from Costco, it’s basically salt and cracked pepper plus a few other spices. Here is what the container looks like.

Instructions:
Heat the oil till it is hot, then add the meat. Brown on the bottom, then stir occasionally till they are browned on most sides. Add the peppers, onions, garlic and Montreal Steak Seasoning and continue sautéing till the onions and peppers are soft.

I decided to freeze four of these. First, I wrapped them in Saran. I placed a piece of Saran across a plate, put the burrito in the middle of it, then folded the bottom end of the Saran up over the burrito, and wrapped the Saran around the sides.

Here is what they looked like at this stage.

I figured this will be the easiest way to hold them to eat them after they are thawed. I don’t have a microwave, but if you were going to thaw them in a microwave, I think you would want to remove the Saran first. You could probably then thaw them in the bag, if you made sure the ziplock seal was partially open.

Here are the four ready to freeze!

And the other two were my lunch!