Low Carb Salmon en Papillote (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

Low Carb Gruyère Chive Biscuits (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I have been working on my biscuits recipes, trying new things, and tweaking a few recipes. I listened to some of your critiques of my parmesan garlic biscuits, and tweaked the recipe a bit to add some moisture. Then I started building on that recipe, and created deliciously cheesy Gruyère Chive Biscuits.

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Believe me, these sound so fancy but they’re easy with just a touch of elegance.

Gruyère is a hard yellow cheese that you typically find atop French onion soup. It’s nutty, buttery, slightly salty, but very mild in flavor (hence, being an excellent pairing in your biscuits!). For this recipe, I actually used smoked Gruyère for a little hint of smoky flavor, but feel free to use regular as well.

When I’m baking, I always throw together my dry ingredients first – it’s just how I work. In a small bowl, combine the coconut flour, almond flour, baking powder, salt, cheese, and fresh chives.

Then cut in the softened butter with a fork, and add the beaten eggs.

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As you can see, this dough is fairly wet (which means more moisture!). I used a small measuring cup to get even portions of the dough, about 1/4 c or 1/3 c measure should do.

Scoop it out, add it to a lightly sprayed cast iron skillet (or parchment-lined baking sheet), spacing them about 1/4 – 1/2 inch apart.

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I like my biscuits to have nice buttery, brown tops, so I brushed them with about 2 Tablespoons of melted butter.

Pop them into a 350 degree oven for about 20-25 minutes (watch the sides and bottoms for doneness).

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Look at those beauties!

The tops get a little cracked (a la traditional biscuits) and the bottoms have a light crunch. The cheese melts into the biscuits and the chives add a very delicate onion flavor. The texture is fluffy, light, and moist.

Enjoy these alongside any S meal. We had these with our Loaded No-Tato Soup last week, and I tell ya – my kids get SO excited for biscuits. They are biscuit maniacs, and I’m just happy we can ALL have biscuits that are good for us.

Low Carb Gruyère Chive Biscuits (THM S)

  • Servings: Makes 6
  • Time: 35 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine the coconut flour, almond flour, baking powder, salt, cheese, and fresh chives in a small bowl.
  3. Cut in the softened unsalted butter with a fork, then add the beaten eggs.
  4. Using an ice cream scoop, or small measuring cup, scoop the biscuit batter into even portions and place into a lightly sprayed cast iron skillet (or a parchment-lined baking sheet is perfectly fine too) about 1/4 – 1/2 inch apart.
  5. Brush the tops lightly with a few Tablespoons of melted butter.
  6. Bake at 350 for about 20-25 minutes, until the tops are lightly browned. *NOTE: Check the sides and bottom for browning, as they will get darker before the tops get very browned. Serve warm with a little extra melted butter, if you like.

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Iced Vanilla Bean Cut Out Cookies (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Everyone loves a classic sugar cookie, especially around the holidays. Stamping out and decorating cookies with my kiddos is one of my favorite things about the holidays.

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This was my first holiday season as a full-fledged Trim Healthy Mama. Last year, I attempted a few on-plan treats, but the vast majority of my holiday goodies were done the old-fashioned way. This year, I was determined to get through the season while staying on plan, and enjoying some sweets along the way.

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I admit, I was a little scared to attempt a cut-out cookie. However, I’m happy to report that this recipe turned out wonderful on the very first try. It also has fairly simple ingredients, that you likely have in your pantry.

The base of these cookies is butter, almond flour, and coconut flour. I used both almond extract and vanilla bean paste for a rich flavor. If you don’t enjoy almond extract, it’s not a *lot*, so you won’t really taste it. You can also leave it out if you choose. What gives these cookies a deep vanilla flavor, is vanilla bean paste. It has the deep flavor of vanilla beans, minus the work of de-seeding the pods. I find the paste at Walmart, in the cake decorating section (where pastry bags, tips, and similar tools would be found). If you don’t have it, you can replace with vanilla beans from a pod or extra vanilla extract.

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The key is to chill the dough for as long as possible prior to cutting and baking. You’ll want to chill it for a minimum of two hours to overnight (I opted for overnight). Once you’re ready to cut, make quick work out of rolling and cutting the dough. If you re-roll the excess dough, handle it very lightly so that you don’t warm it too much.

These cookies hold their shape perfectly don’t spread much (if at all). They have a soft, buttery texture while being able to withstand icing and decorations. Basically, the perfect “sugar” cookie.

I kept the frosting fairly simple: just 4oz cream cheese, 2 Tbsp soft unsalted butter,  2 Tbsp heavy cream, vanilla, and sweetener to taste. Whip it all together until light and fluffy. You can add food coloring if you wish. I also dyed some erythritol with a few drops of red food coloring.

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A very yummy snowflake, if I do say so myself.

Vanilla Bean Cut Out Cookies (THM S)

  • Servings: Makes 16
  • Time: Prep, 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium-sized bowl, cream together softened butter and sweetener.
  2. In a separate, small bowl combine the flours, baking soda, and salt.
  3. To the butter mixture, add the egg, vanilla bean paste, and almond extract (if using).
  4. Begin adding the flour mixture into the butter mixture, about 1 cup at a time, until fully incorporated.
  5. Turn dough out onto a piece of parchment, and form into a ball. Cover in cling wrap, and refrigerate for at least 2 hours, up to overnight.
  6. After chilling, preheat oven to 350.
  7. Roll dough out between 2 pieces of parchment paper to about 1/4″ – 1/2″ in. thickness.
  8. Stamp out shapes using cookie cutters, and arrange on a parchment lined baking sheet.
  9. Bake at 350 for 8-10 minutes. Cool completely before frosting.

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Easy S Thanksgiving for Four

Thanksgiving is right around the corner, it’s sneaking up on us faster than we know. It’s my first Thanksgiving being 100% on the Trim Healthy Mama plan. I know the THM plan gives us food freedom, in that we can always restart in three hours, but let me be completely  honest and say…I don’t like going off plan. After eating clean for so long, I find that when I do take tiny steps off plan I’m gravely disappointed. Then I’m dealing with the inevitable sugar spikes, and I don’t enjoy doing that to myself.

That’s why I wanted to be ahead of the game, and get my holiday preparations in order well before the craze of the holidays begins.

Most of this meal came together in under an hour and, as many of us know, that’s a fraction of what is normally spent in the kitchen or even just prepping for turkey day. This meal is equal parts flavorful and low-key.

I made the cornbread 2 days prior to making the meal so that it could dry out some. If you like your dressing as more of a casserole, or even want to stuff your turkey breasts with it, you could certainly make it the morning of so that it’s more pliable.

I modified this recipe for the actual cornbread part of the dressing. I left out the bacon and cheddar, then added ground sage, a little poultry seasoning, salt, and pepper.

I went fairly simple with the turkey, pan roasting it in butter. I did this for two reasons: 1) turkey airs on the dry side, and there’s nothing I despise more than dry protein. 2) BUTTER. I got the herbes de Provence on a recent trip to Trader Joe’s, and love the blend! I highly suggest using it, but if you don’t have it you can of course use your favorite herb blend.

I topped off the meal with some creamy mashed cauliflower, and it was a real winner! My husband was excited to take the leftovers to work, and he’s not a big “leftovers” guy.

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Southern Style Cornbread Dressing (THM S)

  • Servings: 4-6
  • Time: 1 1/2 hours
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the cornbread:
  • 1/2 stick butter, softened
  • 1/4 c Nutiva shortening, or coconut oil/butter
  • 4 eggs
  • 1 c unsweetened, plain almond milk
  • 1/4 c masa cornmeal
  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground sage
  • 1/2 tsp ground poultry seasoning
  • sprinkle of black pepper
  • For the Dressing:
  • 1 loaf low carb cornbread, sliced in half lengthwise
  • 6 eggs
  • 3/4 c heavy cream (half and half or unsweetened plain almond milk will also work)
  • 1 1/2 c turkey stock
  • 3 stalks celery, finely diced
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 c diced cremini mushrooms
  • salt and pepper

Directions

  1. Preheat oven to 350, with your cast iron skillet in the oven while it heats.
  2. Mix all the ingredients for the cornbread together in a medium-sized bowl. Spray cast iron skillet with coconut oil, and pour the batter in. Bake for 30-35 minutes. When it’s finished, let the cornbread cool, then remove it from the skillet to dry out for 6-48 hours.
  3. Preheat oven to 375. Bake the halved cornbread for roughly 10-12 minutes. Cut into 1/2 inch cubes and set aside in casserole dish.
  4. Preheat a large, deep skillet over medium heat with 2 Tsp butter. Saute the onions, celery, and mushrooms for about 5-7 minutes, until soft. Add the garlic, salt, and pepper and cook an additional minute. Remove from the heat and add to the casserole dish with the bread cubes.
  5. Whisk together the eggs, milk or cream, and turkey stock, then pour over the bread mixture and stir.
  6. Bake uncovered for 35-40 minutes, or until lightly browned and crispy on top.

Butter Basted Pan Roasted Turkey (THM S)

  • Servings: 4
  • Time: 10-12 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 large (roughly 1 lb each) turkey breasts, butterflied in half
  • 1 stick unsalted butter
  • about 1 Tsp herbes de Provence
  • salt and pepper

Directions

  1. Melt the butter in a large, deep skillet over medium heat.
  2. Season the turkey liberally with herbes de Provence, salt, and pepper. When the butter begins to bubble (not brown), gently add the turkey to the pan.
  3. Saute the turkey 3-4 minutes, or until golden brown. Flip, then turn the pan down to low heat to finish.
  4. Baste the cutlets along the way by gently tilting the pan towards you, spooning up the butter, and pouring it over the turkey.
  5. Saute about another 4-5 minutes, or until cooked through, then remove from the pan and cover with foil.

Turkey Gravy (THM FP)

  • Servings: 4
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • Pan drippings from cooking the turkey
  • 2 c turkey stock
  • 1 tsp Dijon mustard
  • 1 Tsp gluten free Worcestershire sauce
  • 1/4 tsp xanthan gum
  • salt and pepper

Directions

  1. In the same pan where you cooked the turkey (any residual butter removed), heated to medium, de-glaze the pan with the turkey stock working any bits from the bottom with a wooden spoon.
  2. Whisk in the mustard and Worcestershire, then heat until the mixture starts to lightly bubble.
  3. Whisk in the xanthan gum and a pinch of salt and pepper. Continue whisking occasionally until the mixture thickens to your liking. NOTE* Do not add any more xanthan gum, or the mixture may start to get gloppy (technical term). Be patient and keep whisking. It will thicken!

Steakhouse Dinner for 2

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I have a love-hate relationship with Mondays at the grocery store for two reasons: 1) the produce is pretty heavily picked over, and 2) there are tons of manager specials on meat.

I love a good discount shelf! You can find some gems you otherwise wouldn’t think of, or are too expensive at their regular price.

A lot of times, steak comes with a hefty price tag.

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My husband and I love our date nights, but we like to be more relaxed on our dates and head to our favorite bar, unless it’s a special occasion. With 2 toddlers in tow, it’s not like we can (or even want) to venture out to a steakhouse on a regular night with the family.

Brandon loves his ribeye, and it’s his steak of choice whenever we go to steakhouses. When I saw ribeyes on manager special, I was jumping for joy (on the inside, of course. I was already dancing to music  – adding leaping to that would’ve gotten some stares).

Ribeye has really great flavor on its own because of all the marbling. A very tasty and underrated cut of beef, if you ask me. So, I decided to keep it simple by seasoning the steak itself with only salt and pepper (a great cut of beef doesn’t need a whole bunch of fluff), then topping the finished product with herbed compound butter for richness and flavor.

One of the best tips I learned about cooking steak was to let the meat rest on the counter prior to cooking. This helps take the chill off of the meat, so that when it hits the hot pan it won’t seize up and become tough.

Also, it’s hard to go wrong with steak if you cook it in a cast iron skillet. Cast iron will give you an even sear and cook throughout, while keeping a steady temperature. Plus, it’s a single pan that can do the work of the stove and the oven – winner!

I served with simple steamed asparagus (Brandon’s fave) and mashed cauliflower that I topped with crumbled bacon. For my mashed cauliflower recipe, look here. You can even shake it up, and make it even FANCIER, by doing a Wedge Salad with Homemade Buttermilk Ranch.

This meal is a super simple way to have an affordable, yet fancy, date night at home with your sweetie.

Top it off with quick and easy truffles for dessert, and that is one romantic weeknight.

Seared Steaks with Compound Butter (THM S)

  • Servings: 2
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2 ribeye steaks, bone in or out – your choice
  • 2 Tbsp softened butter (usually I go for unsalted, but I used Kerrygold in this recipe which has salt in it. If yours has salt, don’t add salt to it. If no salt, then add a pinch.)
  • 1 Tbsp fresh chopped rosemary, plus more whole sprigs for cooking
  • 1 Tbsp fresh chopped parsley
  • 1-2 cloves garlic, grated finely (I use a fine hand grater to ensure there are no large pieces of raw garlic.)
  • salt and pepper

Directions

  1. Preheat oven to 350.
  2. Combine butter, pepper, chopped rosemary and parsley, and garlic in a small bowl and stir. Place in the fridge to harden.
  3. Let steaks rest on the counter for at least 10 minutes prior to cooking.
  4. Preheat a large cast iron skillet over medium heat. Season the steaks liberally with salt and pepper on all sides. Place the steaks into the preheated skillet. Let them sear on the first side for 2-3 minutes. When you begin to see a good sear, flip them over, add a pat of regular, unseasoned butter to each steak and place whole sprigs of rosemary on top. Place the whole pan into the oven to finish cooking. Mine were in there for about 6 minutes, which achieved a perfect medium.
  5. Once they come out, let the meat rest in the pan another 5 minutes. Place the steaks onto plates, and top with a scoop of compound butter.