Condensed Cream of Mushroom Soup

A few months ago, I came up with this awesome recipe for a Condensed Cream of Mushroom Soup.  This recipe is easy to make. It makes 4 pint size jars. It whips up in just a few minutes… and keeps in the fridge for a week or the freezer for months.  If you want to freeze it, just place the mixture in a quart size freezer bag and freeze.  

Condensed Cream of Mushroom Soup

1 box of Veggie Stock  (32 oz.)

2 cups of  almond milk

2 teaspoon of gluccie

1 8 oz. package of fresh mushrooms chopped small

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon thyme

In a large saucepan, Bring your veggie stock to a boil over medium heat.  While that is going on, in your blender… place one cup of almond milk and your gluccie… blend well… then set aside.

Add your mushrooms, and seasonings to your boiling stock.  Add the rest of your milk, and  whisk your blender of milk and gluccie.  Continue to stir so the mixture does not burn on the bottom.

Simmer for about 3 minutes until it is very thick. (almost like a pudding)

Remove from heat and place in pint jars, or cool and place in  quart size freezer bags.

This recipe is a great THM   Fuel Pull substitute for all your recipes that might call for Condensed  cream of mushroom soup.

  

Enjoy! 

Strawberry and Cream oatmeal (THM E)

 

Its been a while since I have blogged…. all summer really.  Life sometimes just gets busy and I forget to share with you all the yummy recipes I create for my family.  This one is a supper easy breakfast. 

A few days ago, I was craving Strawberry and Cream oatmeal.  I use to love those instant packages of oatmeal a few years ago. This recipe only to a few minutes to whip up. Simple and easy for the busy mom.

This is a single serving recipe.

 

Strawberry and Cream oatmeal

1 cup water

1/2 cup old fashion oats

4 frozen strawberries

1 TBS heavy cream (one tablespoon has 5 grams of fat)

Sweetener of choice to taste

Optional: Whey Protein Powder for added protein

 

In a small pot place water, oats, and strawberries.. cook until oats are done, smashing up the strawberries into small sizes.

Place in a bowl, and add cream and sweeten to your taste.

*you can add your WPP at this time if you want the added protein.

 

Enjoy!

Crock Pot Beef and Broccoli

This Dish I cooked up while on a Fuel Cycle.  It’s a great Deep S meal  served over Spaghetti squash or Zucchini noodles.

Enjoy Ladies!

 

 

 

 

Deep S  Crockpot BEEF AND BROCCOLI
By: Shelby Dunning
INGREDIENTS:
1 cup beef broth
1/4 cup soy sauce
2 Tablespoons oyster sauce
3 to 4 Tablespoons of Turvia or THM Sweet blend
½ teaspoon of maple extract
1 tablespoon sesame oil or coconut oil
3 cloves garlic, minced
2 pounds boneless beef chuck roast, thinly sliced or  stew meat.
2 heads broccoli, cut into florets  or 1 bag of frozen.
1 teaspoon of gluccie
INSTRUCTIONS:
In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sweet blend , sesame oil and garlic.
Place beef into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on high heat for  a few hours. (3 or 4 usually)
In a small bowl, whisk together 1/4 cup water and gluccie.
Stir in gluccie mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes. cook until the broccoli is done. 
Serve immediately. * I serve mine over spaghetti squash

 

 

IF I AM GOING TO BE GONE THE WHOLE DAY, I WILL ADD EVERTHING IN THE CROCKPOT AND LET IT COOK ON LOW … WHEN I AM GET HOME I THEN ADD THE GLUCCIE  MIXTURE …LET IT COOK FOR A FEW MINS.. THEN SERVE….

The Graduate

 

It only seemed like yesterday I was preparing her for Kindergarten.  She was excited, I was nervous!  I knew and trusted her teachers… we all went to the same church… she was at the church!  That first year of her education was great for her,but, I always knew we would eventually homeschool

I will treasure all the moments, good and bad, I had with my daughter.  All those times, when I wanted to pull my hair out due to frustration.  All those times we rejoiced together when she got that tuff math problem finally right.    Homeschooling is one thing our family has never regretted.  Yes, there have been lean financial times, when we had to make sacrifices for school work… but it was all worth it.

 

I find myself wondering… Did I do everything right?  Did I prepare her enough for the world?  Then I pray!  I pray that she would remember what I taught her.  I think that is one of the fears some of us as homeschoolers face.  Did we do everything we could to prepare our children for the world?

For me, myself, and I…. I see the young woman she has become.  I see her gentle spirit.  I see her desire to help the elderly when they need it.  I see her desire to serve the Lord in where ever He has for her.  All that tells me, if I didn’t do one thing right… I did that right!  She knows her LORD… and she has a desire to serve HIM in any area that HE needs her in!   To me that is all that matters first and for most!   Yes, she needs her education… she needs the skills to go out and get a job, etc.… and she does! 

But for me that Scripture rings true…. and it has been my theme verse all these years as I have been on been on this adventure called homeschooling…..

Deut. 6: 5-9

And thou shalt love the Lord thy God with all thine heart, and with all thy soul, and with all thy might.And these words, which I command thee this day, shall be in thine heart: ⁷And thou shalt teach them diligently unto thy children, and shalt talk of them when thou sittest in thine house, and when thou walkest by the way, and when thou liest down, and when thou risest up.⁸ And thou shalt bind them for a sign upon thine hand, and they shall be as frontlets between thine eyes.

⁹ And thou shalt write them upon the posts of thy house, and on thy gates.

I have taught her to Love the Lord, listen to His voice, and to know HIM!  I have written it upon the door posts of her life!  And now she can go out and do what God has called her to do.

Shortbread Cookies ~ THM, Low Carb, Gluten Free

First let me say this, I am in love with the new THM baking blend.  It is so versatile that its unreal!  It was a little splurge for me to buy it when I did, so I have been very picky as to what I use it for.   By far it has been the best thing for this gluten free mom!

A few days ago, I made a crust using the THM baking blend for a no bake cheesecake.  I feel in love with the crust.

(Who doesn’t love pie crust?!?)

The pie crust kind of tasted like a shortbread cookie to me.  I wanted to recreate all that yumminess in cookie form. 

This recipe is so simple to make.  It takes just a minute or two to mix together in a food processor.  If you don’t own one, no problem!  Just let your butter soften and mix! The best part of this recipe is it only uses 4 ingredients… THM baking blend, THM sweet blend, butter, and vanilla.  After its mixed, just roll and let chill in the fridge for two hours.  Cut and bake.   

* Just a reminder, the THM sweet blend is very sweet.  If you are using your own homemade blend, then you might need to taste the dough and add more if it needs it. *

For a Trim Healthy Mama, these are an S cookie. 

I am sure your whole family will enjoy these simple cookies. 

Enjoy!

Shortbread Cookies~ THM, Low Carb, Gluten Free

2 cups THM Baking blend

2 sticks butter (cold)

3 Tablespoons THM sweet blend

2 teaspoons vanilla

Combine all ingredients into your food processor.  Mix until its all combined.  Remove and place on wax paper.  Roll it to form a long tube.  Wrap, and place in fridge for two hours or longer to chill.  After it has chilled, cut slices about a fourth of an inch. (it doesn’t have to be perfect)  Bake on a lined cookie sheet with parchment paper at 350 for 12 minutes or until golden brown.  Allow to completely cool before removing them from the parchment paper. 

Memorial Day Recipe Roundup

 

 

I have to say.. I Love Memorial Day!  It signals the beginning of Summer.  Bring on the BBQ’s, the picnic’s, the fishing at the lake.   Last week I was searching my stash of recipes to find the ultimate  Memorial day menu.  There are so many great and yummy Trim Healthy Recipes out there, that I am still having a hard time pinning down my menu.  Here are a few “must try” recipes for your Memorial Day feast.

 

 

 

Salads

Apple Pecan Chicken Salad for Two ( a crossover)

California Cobb Strawberry Salad ( this is a S salad… just watch the dressing)

BLT Chicken Salad (THM S)

Broccoli Salad (THM S)

Bacon tomato cucumber salad THM S  by Simply Healthy Home

Sensational Strawberry Salad THM S

No Pasta Salad By The Coers Family

 Festive Pasta Salad  by Mrs. Criddles kitchen

BERRY AMBROSIA SALAD (THM S) by Mrs. Criddles kitchen

 

 

 

For your BBQ needs:

BBQ sauce  By Graceful Abandon

BBQ Sauce by Mrs. Criddles Kitchen 

 Simply Delicious Marinade by  Darcie’s Dishes

 

 

 

Sides:

Grilled Veggies ( There is nothing better than veggies on the grill.)

Salsa 

 Deviled Eggs by Mrs. Criddles Kitchen

 

 

 

 

Desserts:

ICE CREAM ( you can’t have a picnic or BBQ  without ice cream)

Strawberry Shortcake

Lemon Cake

Fudge Brownies (awesome with homemade ice cream)

 

For more BBQing Ideas.. check out this post by Darcie’s Dishes!

Enjoy your Memorial Day weekend!

Shelby

Fried Mushrooms anyone?

Who doesn’t love a good fried veggie at one point or another.  While shopping at my local Aldi’s yesterday, I saw that mushrooms were on sale. A thought came to me… Fried mushrooms with ranch sound good.  I bought a few packages.  Today I whipped some up along with some fried Zucchini.

 

I used the THM baking blend as my coating.  I was worried about how my family would like them. They devoured them!  I had to fight them for a few… LOL.

The THM baking blend fries up so crispy.. its so delicious.  You can use this batter and coating on just about any

fried veggie or meat dish you want.  Its so versatile.

 

 

 

Fried Mushrooms  (THM S )  

1 package of whole mushrooms sliced in half if huge

3 to 4 eggs

3 squirts of Louisiana Hot sauce  (more if you like your food spicy)

1 1/2 cups of THM Baking Blend

salt, pepper to taste

2 teaspoons of Cajun seasonings

Coconut oil for frying

 

For the batter:  scramble your eggs.  add Louisiana hot sauce, salt, pepper, and on tablespoon of Cajun seasonings.  Mix well.  Add in your mushrooms.  Let them marinade for a few minutes.

Add your blend to a shallow bowl.. add a teaspoon of Cajun seasonings, salt and pepper.

 

Dip the mushrooms into the flour mix.  Fry…. and enjoy!