Chocolatey Cake with Mocha Fudge Frosting – THM S

Hello Trim Healthy Mamas! I have a special treat for you! If you follow my Facebook page, then you saw my post early this week about the delicious chocolate cake I created. Let me tell you…with this creation, you will no longer feel left out or deprived at parties or celebrations! Continue reading

Clean Oatmeal Banana Muffins

Happy first Saturday of the New Year! This morning I whipped up a quick batch of the healthy, delicious, clean muffins! This recipe makes about 20 muffins and freeze beautifully!

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Here’s what you will need:
2 1/2 cups old fashioned oats or 3 cups quick oats
1 cup plain Greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 Tbls flaxseed
1 tsp vanilla
2 ripe bananas
Optional add-ins: chocolate chips (my favorite!), nuts, dried fruit, etc. the possibilities are endless!

What to do:
Place oats in the food processor and run for 10 seconds. If you food processor is large enough you can toss the rest of the ingredients (except add-ins) in and blend. If not, toss all the ingredients in a bowl and mix with mixer. Stir in add-in and spoon into a muffin pan. Bake at 2
350 until the edges are brown. In my oven, it’s about 10-15 minutes.
Store them in the fridge and reheat when ready to eat, or toss in a freezer bag and freeze.
These have been my ‘go to’ breakfast for all my out of town doctor appointments. Delish!
Enjoy!

Original recipe found here!

What’s on the menu?

I finally got around to making our menu, I HATE that I got behind and have been having make shift meals. So this week I am focusing on some freezer cooking. I hope you will join me! I am thinking about possibly starting to add a shopping list to the end of my menu posts. Thoughts?? Good idea? Would it be helpful?

Breakfast

Lunch

  • Turkey and Cheese Pinwheels with oranges and carrots x 2
  • “Lunchables” with grapes x 2
  • Lunch at Church (Sorry guys you will have to fend for yourselves today! Shall I suggest leftovers??)
  • “Subway” Sandwiches
  • Grilled Cheese

Dinner

Snacks

  • Granola Bars
  • Muffins

Freezer

  • Frito Pie
  • Lemon Chicken
  • Chocolate chip oatmeal muffins
  • Breakfast Burritos

Crockpot

  • Chicken Stock

Breadmaker

Extra

  • Cream soups

Happy eating!

Chocolate Chip Oatmeal Muffins

What you need:

1 1/3 cup wheat flour

3/4 cup rolled oats (not instant)

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

3/4 cup milk

1/2 cup coconut oil – melted

1 cup Chocolate Chips (your choice)

What you do:

  1. 1. Line muffin pan with baking cups. Preheat oven to 400°.
  2. In a medium bowl first 4 ingredients. Make a well in the center of the flour mixture; set aside.
  3. In another bowl, combine eggs, milk and oil. Add mixture all at once to the flour mixture. Stir until just moistened.
  4. Fold in Chocolate chips
  5. Spoon batter into cups, filling two-thirds full. Bake for 18-20 min or until toothpick comes out clean.

 

Enjoy!

**Recipe slightly adapted from Better Homes and Gardens New Cookbook 12th edition**

Bread Maker Crescent Rolls

This recipe is so easy and so yummy!!! Who knew Crescent rolls could be so easy?!?!

Here is what you will need:

(Put these into your bread maker as listed)

1c warm water

1 stick melted butter

2 beaten eggs

4 cups flour (I like to use 2 cups whole wheat and 2 cups unbleached all purpose)

1/2 cup sugar

1tsp salt

2 1/2 tsp dry yeast

more melted butter to use after the dough is finished.

Dump it in and set the bread maker to the ‘Dough’ cycle.

When the cycle is over take the dough out and divide it into 2 balls.

(I only did one because I wanted jumbo crescent rolls.)

With a rolling pin, roll the balls out into a rectangle or 9in circle.

Or if you’re like me, use a cup because you don’t have a rolling pin! (I have since bought one!)

Brush with melted butter and sprinkle any desired fillings.

Here I have garlic powder and colby jack cheese.

Using a pizza cutter, cut the dough into triangles.

Roll ’em up, let them rise for 2 hours and bake! How easy is that?!?!

Bake at 350 degrees for 12 min or until golden brown.

(Sorry, I didn’t get a picture of them after they were done!)

I’ve used this same dough recipe to make calzones, pizza rolls…the possibilities are endless!!!

 

**I wrote down this recipe quite a while back, so I can’t give proper credit. As soon as I find it again, I will credit and link their page!**

Pizza Dough

I don’t have an actual “pizza” picture of this dough all made up. I like to use this recipe to make Deep Dish Pizzas! So here is a picture of those instead!

Deep Dish Pepperoni Pizzas

What you will need:

1 1/2 Cups water

1 1/2 Tablespoons olive oil

3 3/4 Cups bread flour

1 1/2 Tablespoons sugar

1 1/2 teaspoons salt

1 1/2 teaspoons active bread yeast

What you need to do:

Follow the instructions that came with your bread machine in terms of what ingredients to add first.  Use the dough setting of your bread machine.

Once the dough is done, roll it out and make two rectangles.  The above recipe works perfectly for our two extra large cookie sheets. Lay the dough in the cookie sheets.

Found at The Bread Machine Diva

Vanilla Pumpkin Muffins

I have never made anything that my little chicks have devoured faster than I could make until today! Chick A kept sneaking them off the oven. I can honestly say this has become a favorite. Here is the recipe the chicks have fallen in LOVE with!

Vanilla Pumpkin Muffins

Oh! The best part is you only need 3 ingredients! Yes, only 3! So simple and much healthier than regular muffins with eggs and oil.

What you will need:

1 French Vanilla Cake mix

1 16oz can of Pure Pumpkin

1/2 tsp All Spice

What to do:

Combine powder cake mix, pumpkin & All Spice together. (Don’t worry, it will all turn out creamy and smooth!) Pour into muffin pan and bake about 10 minutes. The muffin will feel “fluffy” when you test it. Yields 24 regular muffins or 48 mini muffins.

I did these in a mini muffin pan and with Chick A eating the dough as I scooped, we made 43 muffins. 🙂 Chick B was snoozing while we made breakfast!

 

**Adapted slightly from Hungry Girl cookbook by Lisa Lillian**