Hamburger Skillet Meal for the frugal family

This recipe has been a family favorite for many years.  A friend prepared this dish one day while we were visiting

and we just fell in love with it.   The ordinal  recipe calls for white potatoes, and since my husband and I

don’t eat white potatoes anymore, I decided to tweak it a bit and see how it came out.

 

For my girls, I just made them there own little skillet meal with a few white potatoes.

 

 

Hamburger Skillet Meal

 

1 lb. of ground meat

3 to 4 medium sweet potatoes, sliced

1 small onion, sliced

1 bell pepper, sliced

2 to 3 carrots, sliced

fat free cheese to sprinkle on top

1/2 to 1 teaspoon of poultry seasonings (to taste)

salt and pepper to taste

 

Brown the ground meat, drain and rinse with hot water to remove the excess oil.  Rinse your skillet as well.

Pour meat back into pan add onions, peppers, carrots and sweet potatoes.  Add your poultry seasoning, salt and pepper.

Cook until all veggies are tender.

You may have to add a tad bit of water to help with the cooking.

 

Serve with a sprinkle of fat free cheese on top.

 

*For my girls, I divided the meat in half into two skillets and used white potatoes for them.*

 

 

 

 

 

 

 

“Buttermilk” Waffles E Style

I LOVE waffles!

I have made waffles out of the THM Pancake recipe many times. They are delish, but they don’t have that

fullness, thickness of a waffle.

I decided  to try to convert my favorite waffle recipe to a THM one.

 

I love the way they came out!

 

They were fluffy, thick and oh so Delish!

 

(updated picture)

“Buttermilk” Waffles

 * Update:  I have been told by a few people that  this tasted too salty. Try using just a dash of salt or half teaspoon. Thanks for those of you that shared this

with me. *

You will need:

2 cups  of old fashion oats

2 tablespoons Truiva, erythritol , or sweetener of your choice

2 Tablespoons  Baking powder

1 teaspoon salt

1/4 cup egg whites

1 teaspoon apple cider vinegar

1 cup almond milk

 

Blend oats until they are in flour form.  While the oats are doing their thing, mix the almond milk with the vinegar. Set aside.

Pour blended oats into a mixing bowl, add the other dry ingredients. Stir. Add the wet ingredients, mix well.

Cook according to your waffle maker!

 

* Since there was no oil or fat added to the waffle batter, I was able to add a teaspoon of real Butter on top of my waffle.*

 

My batter made 3 nice size waffles.

 

 

Enjoy!

 

Shelby

You can always learn new things….

 

I just finished my first THM Fuel Cycle! Yay! 

I managed to stay on course the whole two weeks.

It was not easy.. but I did it!

I learned a few things about me while on FC.

1. I eat and prepare to many heavy S meals.

2. I love deep S meals and dishes.

3. I love the all those recipes that I never tried  before from THM book.

4. I WAS GRAZING    and did not really realize it.

5. I need to measure my ingredients.  I am an eye ball kind of measurer.. I need to get out those measuring spoons!

6. I need to switch up my meals more often. 

7. I NEED TO WAIT THREE HOURS BETWEEN MEALS.  Hey, I can eat

every three hours.. I can wait!

8. Keeping a food journal helps me know what I’m eating and how my

weight loss is affected.

9. I need to EXCERISE! I am not one that likes to exercise, but I need to make myself  do it… 3 to 4 times a week!

10. I can live without cheese… its hard.. but I can do it.

11. I love Carbs, but I need to not overeat them.  Growing up eating rice, beans, and potatoes each day was wonderful, but its not helpful to overeat them.

12. I need to WATCH my portions.  Portion control is EVERTHING!

13.  All those yummy salad dressings that I thought were on plan, have tons of hidden sugars!  Read labels girl! LOL …

I had a wonderful two weeks, that opened my eyes to things that can help me lose these last needed pounds. I can’t wait until the next FC!

 

Shelby

Leftover Chicken and Rice

 

I have a confession.

My family doesn’t do leftovers often!

I usually just prepare enough for one setting, but every once and a while we do.

Yesterday, I made my Chicken Chimichangas . I had extra chicken and rice also from a previous meal.

I love Chicken and Rice with gravy, but I wanted something creamy and yummy.

So I came up with this:

Leftover Chicken and Rice

 

This is what you’ll need:

precooked leftover Chicken breast

precooked leftover brown rice

For the Sauce:

2 cups water

1/2 to 1 teaspoon of chicken bouillon  granules

1 Tablespoon  Nutritional Yeast

1/4 teaspoon gluccie

1 teaspoon dried onion flakes

salt and pepper to taste.

2 light Laughing Cow cheese wedges

 

In a sauce pan add water, LC cheese, Nutritional yeast, chicken bouillon, onion.  Whisk together until the cheese is melted. Taste and see if you need any salt and pepper or more chicken bouillon.   Add chicken. Stir.  Add in the gluccie, whisk well.  Add your rice to the pan.  Stir and heat until rice is warm. 

You may need to add water if the mixture is  to thick.

Serve with leftover veggies or a side salad.

This is a easy, quick E meal.

It took me all but 10 minutes to whip this together!

Enjoy!

Shelby

Back to the Regular Schedule

 

 

Now back the regular scheduled programming….

that’s how I feel today!

Finally, the holidays are over, the decorations are all down,

the house is semi back to looking normal, NOW

we can finally get back to normal.

 

I like the normalcy  of our School schedule!

We know all what to expect during the day….

the girls get up, get dressed, have breakfast, then start school.

We break for lunch, then finish school.

I  love the silence that feels the house when the girls are busy studying.

Yes! The Normalcy of School is wonderful!

 

Happy Homeschooling!

Until next time,

Shelby

 

 

 

Chicken Chimichangas

 

We love Tex- Mex food at our house.

Chimichangas were something I made regularly in the past.  I missed them, so I decided to make them THM approved.

It didn’t take much to do so!

To begin with you will need:

4 to 5 boneless skinless chicken breast

1 small can of green chilies

1 can of Rotel

A package of Low Carb tortillas… like these

 

(these are the right size for the Chimichangas)

Cheese of your choice for cheese sauce

 

1. Boil Chicken until it is very tender and cooked.

2. Take your chicken and either shred it with two forks or do like I do and

chop it with the food processor into small (but not mush) sizes.

3.  Place it back into your pot (after you have removed all the water!)

4.  Add  the cans of green chilies and rotel (drain some of the liquid out of the rotel)

5. Add salt and pepper to taste, cook for a few minutes just so the ingredients are hot.

 

6.  Take a spoonful of chicken mixture, place inside tortilla and roll.

7. Bake at 400 degrees for 15 minutes.

To make the Cheese Sauce:

Take your cheese of choice and melt with almond milk. I added enough of almond milk to make it a runny, smooth sauce.

These Chimichangas are full pull by themselves. With the added cheese sauce, it makes it an S.

My family loved them. I was asked to make them again next week.

I think I may be able to comply.

Until next time,

Enjoy!

Shelby