If you eat cake for breakfast, you might be a Trim Healthy Mama. Pictured is the Luscious Lemon Cake (from the THM cookbook). One day when I took my kids to Starbucks, three of them ordered a Lemon Loaf. The smell in the car was overwhelming. So, I went home and made this recipe. It was a perfect substitute! I love that I can eat what I want with THM. All it takes is a bit of tweaking.
Yesterday and today, I had the white cake recipe with a cream cheese frosting and raspberries on top. Oh. My. The frozen raspberries melted and softened the cake, making it a bit like trifle. It was amazing, which is why I’m having it again today! And likely, the next day and the next. Until I get a new breakfast obsession.
This week I planned a few suppers from the Pioneer Woman’s Dinnertime cookbook. My mom gave this to me last week and I salivated as I flipped through the pages. I have PW’s other cookbooks and enjoy the recipes very much so wanted to give these a whirl. Her recipes are almost always an S fuel, because she really likes using butter. But, the first one I am able to tweak into an E meal. For other PW fans, I included the page number for the recipe.
Chicken Taco Salad (p 53) I’ll use chicken breast, add beans, and leave off sour cream and cheese for my portion. – E
Salisbury Steak with mashed cauliflower and green salad – S (p 217)
Frittata with spinach and diced ham (p 11) – S
Chimichurri fish tacos with brown rice and mango. I have a bottle of chimichurri sauce in my pantry that I need to use up, so I decided to make fish tacos. Y’know, just for the halibut. 😉
Black bean burgers (oops, forgot to write down page # from PW’s cookbook, will add later), sweet potato fries – E
Saturday and Sunday
TBA/clean out the fridge