Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

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Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

Apple Pie Egg White Oatmeal (E)

*This recipe is suitable for The Trim Healthy Mama plan as an E (energizing) meal.

Creamy, tasty oatmeal filled with protein and with no added sugar.

If you like oatmeal, but can’t eat it even the gluten free kind, check out this recipe that is very similar in taste and texture.

Apple Pie Egg White Oatmeal (E)

½ cup dry Quaker Old Fashioned Oats*
1/3 cup egg white
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup, diced apples (I left these out)
1 cup water
1/4 tsp sea salt, or a healthy dash
2 tablespoons unsweetened apple sauce
your favorite sweetener (I used Swerve)
1 tsp coconut oil

Put oats, water, and salt in a medium pan and bring to boil.

When there is almost no water left, add in egg whites and mix vigorously until cooked through, about another minute.

Once done cooking, add applesauce, cinnamon, vanilla, and sweetener. (add diced apples if you choose to use them)

Stir well and pour oatmeal into a serving bowl.  Top with coconut oil and enjoy.

*cal 229, fat 6 g, net carbs 24, pro 13 g (if using 1/3 cup gf oats and no added apple)

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COOK’S NOTE:  I could not eat all of this in one serving, so I may try 1/4-1/3 cup of dry oatmeal next time.

*I used gluten free oats for this recipe.  If you use the old fashioned oatmeal, you may want to soak them overnight.

If you want to find out more about the Trim Healthy Mama plan:

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

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More popular cookie recipes:

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Pumpkin Pie Spice Baked Oatmeal (E)

October 29, 2014 is National Oatmeal Day!

I really didn’t know that when I decided to make this baked oatmeal.  So glad I did.  It’s not very sweet (I’m sure you could adjust the sweetness), but it was very filling.

This fits in as an E (energizing) meal in the Trim Healthy Mama plan.

Pumpkin Pie Spice Baked Oatmeal

1/4 cup egg whites
½ cup unsweetened applesauce
½ cup pure pumpkin
1 cup unsweetened almond milk
5 packs stevia (or your favorite sweetener to your taste)
2 tsp pumpkin pie spice blend
½ tsp salt
1/3 cup oat flour (made from ground oats)
2 cups old fashioned oats

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Preheat oven to 350º.

With a wire whisk, mix the egg whites, applesauce, pumpkin, almond milk and stevia until blended.

Add the spice blend, salt, oat flour, and oatmeal.  Stir until well mixed.
Pour into a 9×9 dish that has been lightly coated with coconut oil.

Bake for 30 minutes or until done.

Optional:  I sprinkled some stevia and cinnamon on top of my serving, but I really think it would be good with just a little sugar free maple syrup and maybe some nonfat greek yogurt.

I had this along with 2 thin slices of very lean pan seared deli ham.

Makes 9 servings.

COOK’S NOTE:  I suppose this same recipe might be made with gluten free oats and possibly a gluten free flour blend, but might have to adjust the quantities.

For 9 servings:

Calories 109
Fat 2 g
Carbohydrate 20 g  (Dietary Fiber 3 g)
Protein 4 g

Peanut Butter Milkshake ~ Sugar Free

This tasty Peanut Butter Milkshake is super satisfying! 

Peanut Butter Milkshake

1/4 cup cottage cheese
1 cup unsweetened almond milk
1 cup ice
½ tsp vanilla
2 Tbs natural peanut butter
Stevia to taste (I used 2 packets)

Optional: 1 T heavy whipping cream

Place all ingredients in a blender and blend until all the ice is crushed, maybe about a minute or depending on your blender.

*This drink fits into the S (satisfying) category of the Trim Healthy Mama plan.

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

Spiced Pumpkin Latte

‘Tis the season for pumpkin!

This warm Spiced Pumpkin Latte, full of  flavor, hits the spot and can satisfy that desire for something sweet and delicious!

Spiced Pumpkin Latte

8 oz brewed coffee
1 tsp real butter
1 tsp coconut oil
½ tsp pumpkin pie spice
½ tsp cinnamon
1 heaping Tbsp of real pure pumpkin
2-3 packets of Stevia (to taste)
1/4 cup cream

Add cream to a 12 oz mug.  Pour latte mixture into mug.
Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Serve immeadiately.

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*Spiced Pumpkin Latte (S) in the Trim Healthy Mama’s plan.

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Yummy Low Carb Breakfast Pudding

This recipe has been around for a while!  But there’s a reason for that…it’s yummy and filling!

CJ’S BREAKFAST PUDDING

1/3 cup ricotta cheese (I use cottage cheese)
1 egg
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon

Put first three ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency.  Stir in Stevia and flax meal.

Top with sugar free breakfast syrup and a pat of real butter if desired.   Serve warm.

COOK’S NOTE:  Loaded with lots of fiber and high in Omega-3s, flaxseed is great for firing up the metabolism.  Flaxseed meal can also be used as a binder or egg substitute in baked goods for people who are allergic to eggs. The seeds can be sprinkled on fruit, vegetables, cereal or yogurt, while flax seed meal can be used in baking or to bulk out meat dishes.

With the cottage cheese and no Splenda:
Cal 321, Fat 24 g, Net Carbs 8 g, Protein 18 g

*Recipe found at Low Carb Friends.

Buffalo Chicken Dip

This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.

I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.

It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more! Buffalo Chicken Dip

6 chicken tenderloins, cooked and shredded

2 (8 oz) packages cream cheese, softened

1 cup Ranch dressing (I made my own)

3/4 cup pepper sauce (*see below)

1 1/2 cups shredded Cheddar cheese

Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.

Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.

Serve with celery sticks and crackers, corn chips, or tortilla chips. * I used Louisianna brand hot sauce:

*Trim Healthy Mama (S) (serve with veggies or baked blue corn tortilla chips for dipping.)

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This is the birthday of a special lady…my Aunt Mary.

Love and miss her very much!

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