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Grace-Filled Homemaking

The Semi-Crunchy Mama's Guide to Healthy Recipes, Faith and All Things Homemaking

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Basic Breakfast Quiche (E)

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My Basic Breakfast Quiche tastes extremely decadent, but it’s surprisingly light. It even has a crust, which in my opinion, is the best kind of quiche. Don’t let the word quiche fool you! This is an easy breakfast that anyone can throw together. This meal was a huge hit with my husband and kids, who couldn’t believe how cheesy it was! It really doesn’t feel like you’re eating an “E”, but rather a cheesy, fat-filled Crossover!

Basic Breakfast Quiche

Trim Healthy Mama girls, this is an “E” breakfast because of the sprouted bread. It isn’t a Crossover because we use egg whites and an extremely light cheese. This adds a lot of creaminess without any of the added fat. Feel free to customize this quiche with “E” friendly ingredients if you have them on hand! Here are a couple of ideas:

Let me know what other combos you come up with! I have a few more in the works that I hope to share with you all soon!

This recipe makes 1 8×8 inch pan and it serves 4-6. You can prep this the night before and store it in your fridge. I have done this and while the “crust” isn’t as crisp, it is still tasty. I haven’t tried freezing this yet, but from past experience, eggs tend to change texture after frozen and not always for the best. 🙂 Try it at your own discretion!

For all your Trim Healthy Mama needs, check out the official THM store!

You Might Also Like These Breakfast Recipes:

Bananas Foster French Toast

Oatmeal Zucchini Muffins

Peanut Butter Banana Muffins

 

Pin my Basic Breakfast Quiche here!

Basic Breakfast Quiche (E)
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Basic Breakfast Quiche (E)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees. Lightly grease an 8x8 inch pan.
  2. Lay the sprouted bread in the bottom of the pan. Sprinkle the onions and peppers on top of the bread.
  3. In a blender or food processor, blend the egg whites, spices and wedges of cheese until smooth.
  4. Sprinkle with parmesan cheese (garnish amount)
  5. Pour into the pan and bake for 30-45 minutes or until set in the middle. Enjoy!
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Bananas Foster French Toast Bake

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French toast makes any morning a bit fancier, right? This one really takes the cake and it’s easy to throw together. It has all the flavors of Bananas Foster, which is one of my favorite desserts!

bananas foster

This recipe came about one morning when I was scrolling through my Pinterest feed, looking for new breakfast ideas. I’m always down for a good french toast variation and I saw a lot of different ideas. I saw one that included banana and peanut butter and I got to thinking, “Hmm! I bet bananas foster would be great in french toast form!” So, here we are. 🙂 I wanted to make this recipe as simple as possible. I thought about making this as you would regular french toast, but then I figured that a “bake” would be so much easier. The banana topping adds something extra to the dish, but really only takes an extra 10 minutes or so to make. The bananas carmelize in the pan, making them extra gooey and good. Hint: This is a great recipe to use those nearly rotten bananas in. The uglier they are the better they taste!

I love breakfasts that are quick and simple. Bonus points if you can make it ahead of time! My  Bananas Foster French Toast Bake fits the bill perfectly. You can make the base the night before and store it in the fridge if you’d like. This bake serves about 6 people. Trim Healthy Mama friends, this would be an “E” fuel because of the carbs from the banana and sprouted bread. Feel free to have some Greek yogurt or light cottage cheese on the side. My favorite way to add additional protein to this breakfast is with an Iced Trimmy!

Special Ingredients Mentioned:

Gentle Sweet

Super Sweet

Mineral Salt

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Bananas Foster

Bananas Foster French Toast Bake
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Bananas Foster French Toast Bake
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Ingredients
Banana Topping
Servings:
Instructions
  1. Preheat the oven to 400 degrees. Lightly spray an 8x8 inch pan with coconut oil spray. Rip up the slices of bread. Place in the pan. Whisk together the egg whites, almond milk, spices, extracts, and sweetener. Pour over the bread. Bake for 30 minutes or until set.
Banana Topping
  1. Place all ingredients in a saucepan and bring to a boil. Turn down to low and let simmer until thick. Spread over top of baked french toast. Enjoy!
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Brown “Sugar” Garlic Chicken Thighs (Low-Carb, Sugar-Free, THM:S!)

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This is one of the easiest recipes that I make for my family, but it’s one of the best! My husband says this one is “restaurant-worthy” which is his highest compliment. I like this chicken recipe because it comes together in a cinch and requires no special ingredients.

Brown Sugar Garlic Chicken

This recipe is a converted recipe with my own twist added. I used to make a plain brown sugar and garlic chicken using just those two ingredients. It was tasty but very sugary! This one has a little more flavor and is a LOT better for you. Because this dish doesn’t use any crazy ingredients, it’s very family-friendly! It’s also frugal. I used chicken thighs for this recipe, but you can use any type of chicken.

I like to serve this dish with green fries and a side salad. This recipe serves 6-8 people, nutritional info is for 6 servings. 🙂

You May Also Like..

Fried Pork Chops and Gravy

Hillbilly Chicken

Beef Stroganoff Casserole

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Brown Sugar Garlic Chicken

Special Ingredients Mentioned:

Super Sweet

Nutrition Facts
Amount Per Serving
Calories 277
% Daily Value
Total Fat 20.5g
26%
Saturated Fat 8.4g
42%
Trans Fat 0.0g
Cholesterol 97mg
32%
Sodium 125mg
5%
Total Carbohydrates 1.2g
0%
Dietary Fiber 0g
0%
Sugars 0.6g
Protein 20.9g
Vitamin A 0%
Vitamin C 0%
Calcium 16%
Iron undefined%

 

Brown Sugar Garlic Chicken
Brown "Sugar" Garlic Chicken Thighs (Low-Carb, Sugar-Free, THM:S!)
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Servings
6-8 people
Servings
6-8 people
Brown Sugar Garlic Chicken
Brown "Sugar" Garlic Chicken Thighs (Low-Carb, Sugar-Free, THM:S!)
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 375 degrees. Place thawed chicken in a large pan. Melt butter and combine with molasses, sweetener, and spices. Pour over chicken. Bake for 40 minutes or until juices run clear. Enjoy!
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General Tso’s Chicken (THM:S, Sugar-Free)

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Who else has a slight obsession with Chinese food? I’m raising my hand. Shamelessly, I might add. No greasy take-out food needed when you can whip up my Trim Healthy Mama friendly General Tso’s Chicken from the comfort of your kitchen!

My General Tso's Chicken is an easy family-friendly meal!

 

This recipe is a MUCH-needed update on one of the first recipes I ever posted. I got a bit of flack for the semi-unappealing food photo. Okay, in my defense, this was the first actual non-coffee recipe I ever posted to my blog. I hadn’t invested in a nice camera and my phone didn’t take the best photos! I tried, guys. 🙂

My General Tso's Chicken is an easy family-friendly meal!

 

Anyways, I updated this recipe not only because it needed a better photo to showcase its deliciousness, but because I wanted to simplify the recipe. This is more of a skillet dinner, which is one of my favorite types of meals. Sautee some chicken and onion, remove from pan. Make a sauce, let it simmer. Toss chicken and onion in sauce and voila! Done. A fun, easy dinner without a lot of effort. Don’t let the special ingredient gluccie scare you away. It is literally unnoticeable in this sauce! I used the Trim Healthy Mama brand and was so impressed with the texture.

I like to serve this dish over cauli-rice or my Sesame Noodles. I’ve been known to add some frozen broccoli to the stir-fry mix. It adds bulk without changing the fuel and it soaks up the sauce beautifully. If your kids need a Crossover, they can have theirs over some brown rice, like you see in the photos. This recipe serves 6-8 people, the nutritional information is based on 6 servings. 🙂

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My General Tso's Chicken is an easy family-friendly meal!

Special Ingredients Mentioned:

Gentle Sweet

General Tso's Chicken (THM:S, Low-CarbSugar-Free)
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General Tso's Chicken (THM:S, Low-CarbSugar-Free)
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Ingredients
Servings:
Instructions
  1. Melt coconut oil in skillet over medium-high heat. Chop tenderloins into bite-sized pieces and add to pan with onion. Sprinkle with salt and pepper. Sautee until the chicken is no longer pink in the middle. Take out and set to the side. Pour chicken broth into the pan and stir in tomato paste, ACV and all other ingredients except for the gluccie. Bring to a boil. Turn down heat and let simmer for 10 minutes, stirring occasionally. If the sauce isn't thick enough for your liking at this point, whisk in 1/4 t. Gluccie. Enjoy!
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Nutrition Facts
Amount Per Serving
Calories 209
% Daily Value
Total Fat 8.1g
10%
Saturated Fat 6g
30%
Trans Fat 0.0g
Cholesterol 64mg
21%
Sodium 552mg
24%
Total Carbohydrates 2.3g
1%
Dietary Fiber 0.4g
2%
Sugars 1.4g
Protein 32.6g
Vitamin A 0%
Vitamin C 0%
Calcium 7%
Iron undefined%

 



Cheesy Beef Stroganoff Casserole

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Cold weather calls for a good stroganoff recipe, right? This one is my family’s favorite recipe. I created it a couple of years ago and have been tweaking it to perfection ever since. I’m slowly getting around to posting some of our family favorites, which are usually simple, no special ingredient recipes.

beef stroganoff

 

Traditional stroganoff uses pieces of beef, which is scrumptious, but when this recipe was created, it was a lot more affordable for me to use ground beef and it’s just sort of stuck. 🙂 You’ll notice like I mentioned above that this recipe doesn’t have any special ingredients. A lot of THM stroganoff recipes use xanthan gum or gluccie to help thicken it, but my family absolutely DETESTS both, so to keep the peace I leave it out of my family dinners.

beef stroganoff

 

This is a casserole that you can serve your family with the confidence that they’ll LOVE it! I eat this stroganoff over zucchini noodles or spaghetti squash. You can also serve it as it with no “pasta”, or if you don’t mind a little franken-food, serve it with a bit of Dreamfields pasta. I also recommend serving a large side salad or some green beans with this meal, since it is a little on the heavy side.

This recipe makes one 9×13 inch pan full of casserole and I would say it serves a family of 10-12. You can freeze leftovers and they’ll taste just as good as the first time. 🙂

beef stroganoff
Cheesy Beef Stroganoff Casserole
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Servings
12
Servings
12
beef stroganoff
Cheesy Beef Stroganoff Casserole
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Brown the ground beef in a large skillet, drain then return to pan. Add the onion and mushrooms and saute until the veggies are soft. You don't have to add any additional fat to the pan. The leftover grease from the beef is enough. Place the meat and veggies in a 9x13 inch pan and spread evenly. Place the cream cheese, salt, sour cream, pepper, garlic powder and broth in a blender. Blend until smooth. Pour over the meat and veggie mixture and stir to combine. Top with mozzarella cheese and bake for 25-30 minutes or until bubbly. Enjoy!
Recipe Notes


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Nutrition Facts
Amount Per Serving
Calories 159
% Daily Value
Total Fat 9.7g
12%
Saturated Fat 5.3g
26%
Trans Fat 0.0g
Cholesterol 53mg
18%
Sodium 162mg
7%
Total Carbohydrates 3g
1%
Dietary Fiber 0.3g
1%
Sugars 1.6g
Protein 14.6g
Vitamin A 0%
Vitamin C 0%
Calcium 45%
Iron undefined%


Bacon Cheeseburger Meatloaf (Low-Carb, Sugar-Free, THM:S!)

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We eat a lot of meatloaf at my house, so I wanted to jazz things up a bit. My toddlers are OBSESSED with burgers, as in, my littlest one woke up from a sound sleep hollering for one the other night, so I figured a cheeseburger meatloaf would be a great addition to my family’s meal rotation. When I create recipes, they HAVE to be family approved, otherwise, I’m just wasting ingredients and time on something no one will eat. I’ve found that a family-friendly style of THM is the sweet spot for my family, so that’s the type of food you’ll find on my site. 🙂

This meatloaf was a total hit. It really does have all the flavors of a bacon cheeseburger. It’s simple to make, just mix together a bunch of ingredients and put it in a loaf pan! I served mine with cauliflower mash and a big salad to balance things out. It made a wonderful dinner that I would gladly serve to non-THM family or company.

Note: I don’t like “soggy” bacon, so I put my bacon crumbles on with my glaze. If you don’t mind not so crispy bacon, you can mix it in with the rest of the ingredients. Feel free to substitute turkey bacon. 🙂 This makes one LARGE meatloaf. I’d say it serves about 8 people, generously.

Bacon Cheeseburger Meatloaf (Low-Carb, Sugar-Free, THM:S!)
Print Recipe
Servings
1 Large Meatloaf (6 people)
Servings
1 Large Meatloaf (6 people)
Bacon Cheeseburger Meatloaf (Low-Carb, Sugar-Free, THM:S!)
Print Recipe
Servings
1 Large Meatloaf (6 people)
Servings
1 Large Meatloaf (6 people)
Ingredients
Topping
Servings: Large Meatloaf (6 people)
Instructions
  1. Preheat the oven to 400 degrees. Lightly grease a large loaf pan. Mix together all ingredients. Place in pan and bake for 40 minutes or until cooked through. I personally will drain the grease from the meatloaf, but that's not necessary.
Topping
  1. Mix together all ingredients EXCEPT for bacon. Smooth over top of cooked meatloaf. Sprinkle with bacon pieces. Place back in the oven for about 10 minutes. Enjoy!
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Nutrition Facts
Amount Per Serving
Calories 486
% Daily Value
Total Fat 22.2g
28%
Saturated Fat 8.8g
44%
Trans Fat 0.0g
Cholesterol 199mg
66%
Sodium 807mg
35%
Total Carbohydrates 5.5g
2%
Dietary Fiber 0.9g
3%
Sugars 2.4g
Protein 61.1g
Vitamin A 0%
Vitamin C 0%
Calcium 123%
Iron undefined%


Chocolate Peanut Butter No Bake Bars (S)

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My AC is broke, but I was craving a sweet treat. These bars hit the spot! They do require a little stove-top cooking, but not enough to drive the temperature of your house up.

Usually, bars like this include oatmeal, but to keep it in “S” form, I used coconut. Toasting the coconut elevates the bars and gives them a unique “toasty” flavor. I really love the texture of toasted coconut by itself. I also simplified the filling by using just two ingredients. You’re going to love how easy it is to throw together this dessert. Less time spent watching the oven means more time to enjoy the weather!

To toast your coconut, simply place it in a large skillet (I used my cast iron from Lodge) with half a teaspoon of butter. Cook over medium-low heat, stirring constantly until it gets a beautiful golden brown color. Be sure to transfer it to a new bowl immediately since it can scorch quickly!

no bake bars no bake bars

This recipe makes one 8×8 inch pan. These bars are rich, so use your best judgment and don’t eat half the pan. 😉

Special Items Mentioned:

Super Sweet

THM’s Chocolate Chips

Chocolate Peanut Butter No Bake Bars (S)
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
Chocolate Peanut Butter No Bake Bars (S)
Print Recipe
Servings
1 8x8 inch pan
Servings
1 8x8 inch pan
Ingredients
Toasted Coconut Layer
Chocolate PB Layer
Servings: 8x8 inch pan
Instructions
Toasted Coconut Layer
  1. Melt the first five ingredients over medium heat until smooth. Remove from heat and stir in the coconut. Place half the coconut mixture in the bottom of an 8x8 inch pan.
Chocolate PB Layer
  1. Melt all ingredients together until smooth. Place entire mixture over the coconut layer. Top with the remaining coconut and refrigerate for 1 hour or until firm.
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Nutrition Facts
Amount Per Serving
Calories 329
% Daily Value
Total Fat 30.8g
39%
Saturated Fat 18.8g
94%
Trans Fat 0.0g
Cholesterol 10mg
3%
Sodium 38mg
2%
Total Carbohydrates 8.6g
3%
Dietary Fiber 3.2g
11%
Sugars 4.4g
Protein 6.7g
Vitamin A 0%
Vitamin C 0%
Calcium 28%
Iron undefined%


Fiesta “Rice” Casserole (THM:S!)

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I’m in the process of converting my favorite rice dishes to the healthy side and I am having SO much fun doing it! 🙂 I am seriously obsessed with cauliflower rice lately because it allows me to have all my favorite creamy ingredients without heading into crossover mode. I haven’t noticed a difference in texture and am just as happy with my cauli-rice dishes as I was with their carby originals.

This Fiesta “Rice” Casserole is creamy, cheesy, full of healthy cauliflower and has a kick of spice. It’s simple to throw together and would only have 5 ingredients if I hadn’t added the extra pizzazz of a few spices. I created this recipe with the thought in mind that it would be nice to have a simple meal to make when life gets busy. You can prep this in the morning and put it in the fridge to bake later that evening.

I used chicken breast in my recipe, but as this is already an “S”, feel free to use ground beef or even spicy sausage. You can use whatever non-starchy veggies you have on hand. I think spinach, green peppers, a little onion and maybe a few jalapenos would be heavenly! I topped my casserole with salsa (pictured) and some homemade guacamole and sour cream (not pictured). I made my own cauli-rice, but you can use the pre-made cauliflower rice found in grocery stores.

The recipe makes 1 8×8 inch pan.

Fiesta "Rice" Casserole (THM:S!)
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Fiesta "Rice" Casserole (THM:S!)
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Ingredients
Servings:
Instructions
  1. 1. If making your own cauliflower rice: Steam the cauliflower over medium heat for 5 minutes. Drain and transfer to a food processor (May have to divide it if you have a small appliance) and pulse until the cauliflower is in tiny pieces. Set aside. 2. Combine the cream cheese, rotel and seasonings in a large bowl until smooth. Add the cauliflower rice, chicken and pepper and gently fold in. 3. Place in an 8x8 inch pan and top with shredded cheese 4. Bake at 350 for 25 minutes until bubbly
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Chocolate Chai Oatmeal (THM:E)

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I’m always trying to find new ways to dress oatmeal up a bit. Oatmeal is a frugal breakfast option that is very filling. When you find a recipe that you love and want to incorporate into your menu, you can save quite a bit of money on your grocery bill!

My Chocolate Chai Oatmeal is truly a decadent treat. You'll feel like you're eating a rich dessert for breakfast rather than something healthy!

My Chocolate Chai Oatmeal is a decadent way to get your “E” meals in if you’re following the Trim Healthy Mama plan. It features a rich, dark chocolate base with a hint of chai spice to give you a unique breakfast experience. The best part is, you don’t even have to own the many spices that make up a chai blend. For this recipe, we’re going the easy route and using chai tea to boil our oatmeal in. This oatmeal tastes like dessert and it’s a wonderful way to start your day! Confession: I’ve actually made this recipe for a snack and even dessert. It’s that good!

My Chocolate Chai Oatmeal is truly a decadent treat. You'll feel like you're eating a rich dessert for breakfast rather than something healthy!

 

This recipe makes one large bowl of oatmeal. I like to top mine with a dollop of Greek or Triple Zero yogurt for added protein. The oatmeal is quite thick, so feel free to add a dash or two of almond or cashew milk to get the consistency you want!

Special Items Mentioned:

Gentle Sweet

Chocolate Chai Oatmeal (THM:E)
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Servings
1
Servings
1
Chocolate Chai Oatmeal (THM:E)
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Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. 1. Bring the water and tea bag to a boil and let steep for 5 minutes 2. Remove the tea bag and stir in the oatmeal. Let simmer until done. This may vary by brand, so always consult your package! 3. Stir in the sweetener, cinnamon, cocoa powder, almond or cashew milk, vanilla and salt. 4. Enjoy!
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Mini Peanut Butter Blossom Cakes

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I’m sure you’ve heard of Peanut Butter Blossom Cookies, right? Those little peanut butter bites filled with Hershey’s Kisses were basically the epitome of Christmas cookies! I thought about creating a THM-friendly Peanut Butter Blossom cookie, but I really wanted to do something a little different, so cake came to mind. These mini cakes are so adorable. The cake base itself is light and chewy, flavored with the perfect amount of peanut butter. Instead of using the traditional chocolate candy, I recommend filling the tops with your favorite on plan fudge recipe. Paired together, these cakes almost taste reminiscent of a Reese’s!

mini

When I baked these cakes, I used my silicone mini bundt cake pan that I found at a thrift store. You can find something similar here. I used almond flour because that’s what I had on hand, but I’ll give alternate measurements for using Baking Blend. 🙂

I used this condensed milk recipe from My Montana Kitchen and just added about 1/4 C. Cocoa Powder while it was simmering. I let it simmer until it was SUPER thick over low heat. It took about 20 minutes. The cocoa made it a bit thicker and fudge like.

If you’re using Baking Blend:

Decrease Baking Blend to 3/4 C.

If you don’t have a pan like mine, you can use an 8×8 inch pan and spread the fudge on top.

This cake is sure to be a hit with your family! Mine has already asked me to make it again!

Special Items Mentioned:

Gentle Sweet

Baking Blend

Mini Peanut Butter Blossom Cakes
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Servings
18 Mini Cakes
Servings
18 Mini Cakes
Mini Peanut Butter Blossom Cakes
Print Recipe
Servings
18 Mini Cakes
Servings
18 Mini Cakes
Ingredients
Servings: Mini Cakes
Instructions
  1. Preheat oven to 350. Cream Peanut Butter, Butter and sweetener together until fluffy. Beat in the egg and vanilla. Add all dry ingredients and blend until combined. Put in greased pan and bake for 25 minutes or until knife inserted comes out clean. Let cool. Prepare your favorite THM-friendly fudge while the cakes are cooling. Fill the tops with the chocolate and enjoy!
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