Ham & Cheese Sliders

Stock photo

12-24 King Hawaiian Rolls (depends on the size of your family-mine eat at least 2)
Deli ham
Swiss cheese, 6-7 slices
provolone cheese, 6-7 slices

Glaze:
1/4 c. unsalted butter, melted
1-2 TB honey
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1-2 TB minced onion

1 Preheat oven to 350.  Spray 9x13 baking sheet with spray. 

2Take the rolls out of the packaging and slice in half the whole set.  

3 Put the bottom part of the sliders in the pan 

4 Layer ham, then cheese, then the top rolls

5 I put the glaze ingredients in a pyrex bowl and slowly melt in the microwave.  Brush it over the top of the slider rolls. 

6 Cover with foil

7 Bake for 20 minutes (cheese should be melted).  Remove foil and bake for an additional 5 minutes


  Ham and Cheese Sliders - Immaculate Bites Comfort Food Recipes

Honey Garlic Chicken

 I buy frozen precooked chicken in this season of life.  You can buy whatever you want, just make sure to figure in cook.

1 bag frozen precooked chicken
Olive Oil
S&P
Rice
Green onions

Glaze:
3 TB honey
3TB soy sauce
3 cloves garlic, minced
1/4 tsp red pepper flakes

Directions
1) Heat olive oil in skillet
2) Season chicken
3) Add chicken to the skillet
4) Whisk Glaze
5) Turn chicken pieces and add glaze.  Cook chicken all the way through
6) Serve over rice with green onions

Taken from: 
15-Minute Honey Garlic Chicken - Family Food on the Table

sausage skillet/sheet pan

 polish kielbasa rope

fresh green beans

mini potatoes

fresh broccoli

red onion

olive oil, salt and pepper

400 degrees for 20-30 minutes

Homemade Pizza (Dough via Alyssa)

Preheat oven to 350 degrees

3 C flour

1 TBS yeast

1/4 C sugar

1/3 C oil

1 1/3 c warm water

1 tsp salt

Mix dough together.  I split in half and place on 2 different cookie sheets.  

Place in oven for 5 minutes.  Pull out and add toppings.

Add toppings:

Raos's marina
Mix of mozzarella and cheddar
pepperoni
Olives
Sautee red onions
Cook up some spicy sausage (add banana peppers)

Hawaiian: 
Pineapple and canadian bacon

Bake for 25-30 minutes

Fried Potatoes and Sausage SKillet from the kitchn.com

 Serves 4 

INGREDIENTS

• 1 pound 

  Yukon gold potatoes, cut into 1-inch chunks

• 3/4 teaspoon 

  kosher salt, divided

• 2 tablespoons 

  olive oil, divided

• 1 pound 

  uncooked pork sausage, casings removed

• 1 

  medium red bell pepper, cored, seeded, and cut into 1-inch pieces

• 2 

  cloves garlic, minced

• 1/4 teaspoon 

  freshly ground black pepper

• 1/2 teaspoon 

  red pepper flakes

• Juice from 1 medium lemon

• Fresh parsley leaves

INSTRUCTIONS

1. Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

2. Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

3. Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Hamburger Stew

 1 1/2 lbs, hamburger
1/2 to 1 onion

1/2 c. to 1 c. celery, chopped
6-8 beef bouillon cubes
3-4 c. chopped potatoes
1 can corn
2-3 c. baby carrots

Salt and pepper
Seasoned salt

Optional:  2 small cans of tomato sauce

Brown Hamburger and onion.  Add remaining ingredients.  Bring to a boil and simmer until flavors blend. 

Monkey Bread

 2 cans of biscuits, quarter
1 c. sugar
1 TB. cinnamon

Mix biscuits in cinnamon/sugar mix.  Dump into a greased bundt cake pan or 9x13 pan.  

Melt 1/2 c. butter and 1 c. brown sugar.

pour over top. 

Bake 30 minutes at 350*.  When it is done in the middle, flip it over and serve. 


-Urs

Cube Steak and Rice

 Cube steak
Roll in egg, flour and seasoning.  

Fry in skillet until browned and thoroughly cooked.  

Add a can of tomato soup and a small can of tomato sauce.  Stir well and heat until boiling. 

Serve over cooked rice. 


-Iris

Cheeseburger pie

 We’ve eaten this a few times, but for some reason this time just tasted better.  Was it the cream?  The cheese?  🤷‍♀️  Actually, it might have been the onion soup packet I added, instead of the other spices.  It was fattening (THM-S meal) and delicious served with a salad.  

I tweaked the recipe a little.  I used 1lb of ground turkey and 1 lb of ground beef.  Everything else was the same.  

Instant Pot Thick Chicken Chili

*base recipe from Lindsay Brin,  but tweaked for instant pot and family preference*

4 Chicken breast
1 C water

2 15 oz black beans,  drained and rinsed
1 15 oz great northern beans,  drained and rinsed
1 4 oz can green chilies, mild

2TBS taco seasoning
2-5 chicken bouillon (depends on amount of water in pot)
Sprinkle of collagen

Dollop of sour cream



Place chicken and water in instant pot.  Poultry setting for 10 minutes.  After time, let sit 5 minutes and quick release valve

Open up lid,  add black beans, great northern beans, diced chilies, and seasoning.

Place lid back on and push chili button.  Set timer for 4 minutes.

Quick release.  

Add a dollop of sour cream

Shredded Buffalo Chicken Sandwiches

2-3 lbs. boneless, skinless chicken thighs

1/4 t. salt

1/8 t. pepper

1 12oz. bottle of buffalo wing sauce (I use Kroger Wing Sauce - Medium)

1/2 c. chicken broth

Sprinkle chicken with salt and pepper. Place chicken, sauce, and chicken broth in crockpot. Cook on low for at least 3 hours but up to all day.

I like to serve it with this Homemade Ranch Dressing, but not all of us would need to make it.

1/2 c. mayo

1/2 c. buttermilk

1/4 c. sour cream

1/2 t. dried parsley

1/2 t, dried dill

1/2 t. onion pwd.

1/2 t. garlic pwd.

1 t. Worcestershire sauce

1/8 t. salt

1/8 t. pepper

Mix together and chill. 

THM Pepper Steak Instant pot and stove top

I'm not sure if this is even Pepper Steak, but my family really liked it, so call it what you want!  :)

Instant Rice (I used 3 Cups for my family)
1 pkg stew meat, sliced (I probably need to do a 2nd package next time)
2 red bell peppers
1 green bell pepper
1 red onion, sliced
1/2 c. soy sauce
2 tsp garlic, minced
1/2 tsp ground ginger
green onions
2 TB. Super Sweet (THM plan)
1/4 c. water
Sesame Oil
Olive Oil

1.)  Turn on the Saute function in the IP.  Add olive oil and saute the garlic, green onions and ginger.  Add the beef.  Lightly brown it. 

2.)  Prepare and cook the Rice

3.) To the Instant pot:  Add soy sauce, water, sweetener, salt and pepper.  Turn manual power on.  Adjust to 7 minutes.

4.)  On stove top.  Heat up sesame oil and olive oil.  Add onion and saute until starting to go translucent.  Add the bell peppers and cook until IP goes off. 

5.)  Add the beef and sauce to the stove top.  Mix together well.

6.)  Serve over rice.

Creamy Ham and Broc Casserole

Print

Creamy Ham and Broccoli Casserole {THM-S, Low Carb}

Ingredients

• 2 Cups Diced Ham
• 2 14 Ounce Bags Frozen Broccoli
• 8 oz. Cream Cheese Softened
• 1 Cup Plain Greek Yogurt
• 1/2 Cup Mayonnaise
• 1 Teaspoon Garlic Salt
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Basil
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Rosemary
• 1/4 Teaspoon Thyme
• 1 Cup Shredded Cheese
• 1 Cup Crushed Pork Rinds Optional

Instructions

1. Preheat oven to 350.
2. In a large bowl, combine all ingredients except shredded cheese and pork rinds.
3. Pour mixture into a greased 9x13 glass pan.
4. Top with shredded cheese and pork rinds (if using).
5. Bake, uncovered for 45-60 minutes, or until casserole is bubbling and cheese is beginning to brown on top.

https://mymontanakitchen.com/2017/04/18/creamy-ham-broccoli-casserole-thm-s-low-carb/

Instant pot burrito bowls

Chicken tenderloin
Salsa-1/2 c depending on taste
Onion-1 medium chopped
Garlic-2 tsp minced or 1 clove
Cumin- 1 1/2 tsp
Chili powder- 1 TB
Oil-2 TB coconut oil
Black beans-1 can rinsed
Corn-optional
Chicken broth-1/4 c. Or 1/2 c water and 2 tsp. Bouillon
Instant Brown Rice-1 Cup

1.  Hit the saute button on the IP.  Melt the coconut oil and add the onion.  After it has cooked a little, add the garlic.  Add in the seasonings (cumin and chili).  Mix around
2.  Add the broth and get the stuff off the bottom of the pan.
3.  Add the frozen tenderloins.
Click off the saute and hit manual for 8 minutes.
Let it slow release.   Shred chicken if needed.
4.  Mix in 1 cup of rice and black beans.  Put in for 5 minutes.  Slow release for 4 minutes and then quick release.  I added a little extra salsa at the end.

Serve on tortillas or on a salad.  Garnish with cheese, sour cream and a squeeze of lime.

*this was perfect for an E meal in THM.  I added about 5 pieces of shredded cheese, a garnish amount, so it stayed well I  the E range.  I ate these on carb smart tortillas.

Instant pot THM Swedish Meatballs

I took 2 recipes and put them together.  It was a pretty good meal, paired with Dreamfuelds pasta.
I used frozen meatballs, but you could make them easy enough.

• 4 ounces cream cheese
• 1 1/2 cups unsalted beef broth
• 1 cup heavy cream
• 2 tablespoons Brandy
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• I also added 2 TB of plain Greek yogurt after it was done cooking

1. Manually set the Instant Pot to cook for 12 minutes, sealed.
2. When there's 2 minutes of cook time remaining, carefully (using a kitchen hand towel - the steam is super hot!) release the steam valve to venting.
3. Once the steam has completely released, carefully open the lid of pressure cooker away from you.
4. Add sour cream or Greek yogurt.  Serve over noodles

Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

Spaghetti Pie

INGREDIENTS

• 1 box of angel hair noodles (Use Dreamfields if you're a Trim Healthy Mama!)
• 4 eggs, or 1 cup of egg whites
• ½ cup Parmesan cheese
• 3 cups of shredded Mozzarella cheese, divided- you may use light cheese
• 1 Tbls. onion powder 
• 1 Tbls. garlic powder
• 1 Tbls. Greek or Italian seasoning blend.
• One recipe of your favorite spaghetti sauce to pour over the top.

INSTRUCTIONS

1. Preheat oven to 350*
2. Boil noodles according to package directions and drain.
3. Whisk eggs, Parmesan, 2 cups of grated Mozzarella cheese, and all spices. together.  Add to noodles
4. Pour into 9x13 casserole pan, and using a fork, press mixture down in the center, leaving a 1" unpressed border to hold the cheese.
5. Spread cheese out over the center of your noodle pie.
6. Bake for 12-15 minutes, until the cheese is bubbly and melted, and the noodles are 'set'.
7. Serve with a big side salad, and hot sauce to top your spaghetti pie.

NOTES

You may halve recipe and press into a traditional pie plate for smaller families.
P.S. I've used Dreamfield's Pasta for over a year at least prior to starting Trim Healthy Mama, and we love it. It tastes no different than 'normal' pasta, and doesn't give me that 'carb crash' feeling after eating. It doesn't agree with everyone though. If you can't enjoy Dreamfields, please feel free to sub a spaghetti squash for the noodles in a half recipe.

Mexican Vegetarian Casserole

                                                                         photo via
15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce (we used regular mild salsa)
2 cups cooked rice (instant brown rice)
1/4 tsp pepper
2 cups shredded cheddar

1 bunch green onions (sliced)
2.25 oz can sliced black olives (we omitted)
2 cups shredded monterey jack (didn't have, so I used mozzarella and sharp cheddar mixed)
1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

*This had a kick to it, but all the kids ate it.  We really liked it and adding the extra cheese on top was great.  The regular salsa with the diced tomatoes (and chilies) could have been changed so it wasn't so spicy.  I bet we could have even left out the tomatoes (I'll try next time).

Great vegetarian dish!

Cheese-filled Shells

Servings 8:
Jumbo Shells (abt. 40)
32 oz. cottage cheese
16 oz. mozzarella cheese
3/4 c. grated parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp pepper

28 oz prepared spaghetti sauce


Cook jumbo shells until 1/2 of recommended time.  Drain.  Cool in a single layer on pan or waxed paper.  Combine cheese  eggs, oregano, s&p.  Fill each shell with 2TB. mixture. 

Serving Directions:
Thaw (or cook right away).  Spread 1/2 C. spaghetti on bottom of 9X13 pan.  Arrange shells in dish.  Pour remaining sauce over shells.  Warm at 350* for 30 minutes.

Mini Cheesecakes

48 (or more) vanilla wafers
3 lbs. softened cream cheese
1 1/2 c. sugar
1 TB. vanilla
6 eggs
2 (16oz) cans cherry pie filling (opt)

Preheat oven to 325*

1. Line muffin tins with mini foil liners.  Place one vanilla wafer in each liner, flat side down.
2. Mix cream cheese, vanilla and sugar on med. speed until blended well.
3.  Add eggs.  Beat until well mixed.
4. Pour scant 1/4 c. batter over wafers (fill liners about 3/4 full)
5. Bake 25 minutes.
6.  Cool completely. 

Options:  Can cover tightly and freeze.
Before serving, spread with cherry pie filling.

This makes A LOT.  Cut recipe in half.