mortiz016

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

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.

  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,

  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 u

    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      

  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