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Saturday, August 27, 2016

no special ingreients Menu 1

Easy No special ingredients
1 cup Oatmeal with almond and sweet blend packet 
3/4 cup oatmeal with 1/2 an apple 1/2 tsp cinnamon with almond and sweet blend packet 

Bacon and eggs fried in butter
Spinach Omelet ( 2 eggs  fried in coconut oil with handful of spinach and 1/4 mozerella )

* Bust a myth banana cake from the cook book made into muffins

 Large cobb Salad

cheese roll ups and cucumbers
Celery and cucumber slices with llc
Apple and tsp peanut butter

Parmesan squash noodles
I am using my berry sauce in this recipe  

going Bananas Shake

Print Recipe

Serves: 1
  • 2 medium sweet potatoes
  • 1 (15oz) can black beans rinsed
  • 1 medium tomato
  • 1 tsp. extra-virgin olive oil (at most)
  • 12 tsp. ground cumin
  • 12 tsp. ground coriander
  • 2 Tbsp. non-fat sour cream
  • 2 Tbsp. chopped parsley
  1. Wash and dry potatoes. Put in the microwave bag, and microwave on high for 5-6 minutes depending on the size of the potatoes. Alternately, can bake at 425 degrees for about an hour or microwave without the bag for 12-15 minutes.
  1. Meanwhile, combine beans, tomato, oil, cumin, coriander, and salt in a medium microwave-safe bowl; microwave on high until just heated through, about 2-3 minutes.
  1. When cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of parsley.

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Print Recipe

Serves: 1
  1. Seven Layer Salad
  1. Salad:
  1. 3 cups chopped iceberg lettuce
  1. 3 cups chopped romaine lettuce
  1. 1 cup sliced celery
  1. 3-4 green onions, sliced
  1. Salt and pepper
  1. 1 1/2 cups mozzarella cheese (or cheddar if you prefer)
  1. 4 boiled eggs, chopped
  1. 1/2 pound bacon, cooked and crumbled
  1. Dressing:
  1. 3/4 cup sour cream
  1. 3/4 cup mayonnaise plus 2 tsp sweet blend)
  1. 1-2 tsp seasoning salt
  1. Layer all the salad ingredients in a glass bowl in the order listed. (If desired, reserve some of the bacon, egg, and diced onion for garnish.) Combine the sour cream, Miracle Whip, and seasoning salt in a small bowl. Spread evenly over the layer of peas, making sure you seal the salad all the way to the edges of the bowl. Cover with plastic wrap and chill for up to 8 hours. I like to add garnishes at the end because it looks pretty, but you don’t have to.
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Print Recipe

Serves: 6
  • 2 lbs shrimp (cleaned & deveined)
  • 1 lb sausage (already cooked)
  • 4-6 cups or more of baby spinach
  • 3 cloves of garlic
  • 1 red bell pepper
  • 1 cup baby tomatoes cut in half
  • 1 stick butter
  • 13-12 cup heavy whipping cream
  • 1 cup fresh parmigiano reggiano grated
  • 1 small handful fresh basil leaves chopped thin
  • blackening seasoning & salt to taste
  • 2 boxes Dreamfield penne pasta (you will have pasta left over so you could do just one but it will serve a little less)
  1. Clean, devein shrimp. Cut up the sausage into chunk size. Melt half of the butter in a sauté pan. Chop up your garlic till minced. Add garlic to the butter, cook for 5 minutes.
  1. Boil water for pasta with 1 tbsp. salt. Add your shrimp, sausage, seasoning, & salt to melted butter. Stir. Chop tomatoes and red bell pepper. Place tomatoes, bell pepper,& spinach into the shrimp & sausage mixture & stir. Cook for at least 5 minutes then add your heavy whipping cream, along with 1/2 cup of parm. Let that simmer for 15 to 20 minutes. Cook, drain, & place the pasta in a big serving bowl. Sprinkle 1/4 cup of parm over the top. Once your shrimp mixture has thickened add to the pasta. Sprinkle the rest of the parm on top & add your finely chopped basil. Serve hot (although the next day I ate it cold & it was awesome too) and ENJOY!!!

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Meal plan and prep group

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