Our First Week in October Menu with New Pizza Crust Creation

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Our Weekly Menu

With New Pizza Crust Creation

Our First Week in October Menu

This weeks menu is ready! We follow the guidelines of Trim Healthy Mama developed by Pearl Barrett and Serene Allison and we encourage you to check out their website, books and various social media platforms.

Menu

Monday: Idiots Chicken (S), Page 223 of the book, Trim Healthy Table An easy recipe for a buy week ahead! Love the name love the taste. 

Tuesday:  Easy Low Carb Spaghetti Night! (FP) Grab the Instapot, roast the squash and cue an easy meal. 

Wednesday: Pan Seared Cajon Salmon (S) My husbands creation, I'll have to write down the recipe as he cooks his famous fish.

Thursday: Mung Dal Pumpkin Curry (E) * see below for the recipe.  Pumpkin season is in full swing and another pumpkin soup was requested for this week.  So, I changed it up this week for a high protein meatless stew.

Friday: Carb Friendly Pizza & Movie Night (S)

New Crust Creation:

  • 2 cups mozzarella cheese

  • 1 tablespoon cream cheese 

  • 1 egg

  • 1/2 cup baking blend  

  • 1/4 cup psyllium husk 

  • 1/4 cup nutritional yeast

  • 1/2 cup Parmesan cheese

  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.  

 

Saturday:Happy Harvest Soup (S) Briana Thomas’ recipes are always filled with flavor and delicious.  I can’t wait to try this fall soup.

Sunday: BBQ Ribs  (S)- to keep this THM, I will have to substitute the apple juice.  Instead I may go with a Zevia or Bai flavored water drink.

For my Sweet Tooth

Velvety Chai by Briana Thomas

Chocolate Chip Peanut Butter Cookie Bars This is a repeat of last week since we didn’t get a chance to make them.  (made with Sunbutter for the \peanut allergy in our family) page 429 in the new Trim Healthy Table Cookbook

 

Pumpkin Mung Dal Curry (E)

Ingredients

  • 1 cup Mung Dal

  • 2 cups chicken stock

  • 1 cup pumpkin

  • 1 onion

  • 1 tsp cumin

  • dash of cayenne

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1st garam marsala powder

  • 2 tsp curry powder

  • 1 tsp turmeric

  • 1 cup almond milk

  • 1 tsp butter

  • 2 tomatoes chopped

Directions:

Set the Instapot on the saute mode. Add the 1 tsp. of butter and onion.  Cook onion until tender.  Add in spices (cayenne, cinnamon, nutmeg, marsala powder, curry & turmeric) cook for about 30 seconds to 1 minute. Turn off saute.  Add the remaining ingredients (Mung Dal, chicken stock, pumpkin, almond milk and chopped tomatoes).  Cook on manual for 10 mins.  Quick release pressure.