Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

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!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Mediterranean Stuffed Mushrooms (THM FP/S)

This warm weather down in Georgia has me cooking up all of the fresh veggies and flavors of summer. These stuffed mushrooms are a tasty side for the family or an impressive appetizer for a whole party.

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These stuffed mushrooms are so easy and flavorful, it’s going to blow your mind.

Start by mincing the tomato, shallot, garlic, and parsley. Season the vegetable mix with the juice of half a lemon, salt and pepper.

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For more of a FP side, add just 1 Tbsp of crumbled feta. For an S, add 2 Tbsp of feta.

Remove the stems of your mushrooms and place them cap-side down on a baking sheet.

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Fill each cap with about a teaspoon of filling. Some will be more or less, based on their size – just pack as much in there as you can, and fill them to the top of the cap.

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Bake at 350 for about 30 minutes. The mushrooms will be softened, but still able to hold their shape.

While they’re still hot, sprinkle with a little bit of parmesan and serve immediately.

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The mushrooms are hearty, while the filling is delicate, zesty, and light.

These are perfect to go alongside some grilled protein, or as a fresh appetizer for a holiday party.

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!

Mediterranean Stuffed Mushrooms (THM FP/S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 16oz whole cremini mushrooms
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • juice of 1/2 lemon
  • 1 1/2 Tbsp fresh parsley
  • 1-2 Tbsp crumbled feta* (See Notes)
  • salt and pepper
  • Optional garnish: more fresh parsley, grated parmesan

Directions

  1. Preheat oven to 350.
  2. In a small bowl, combine the tomatoes, shallot, garlic, parsley, lemon, and feta. Season with salt and pepper.
  3. Gently remove the stems from each mushroom, and place them cap-side down on a large baking sheet.
  4. Fill each cap with about a teaspoon of filling. Fill each cap to the brim, as the mushrooms and filling will cook down slightly.
  5. Bake at 350 for about 30 minutes. The mushrooms should be softened, but still able to hold their shape.
  6. While they’re still warm, sprinkle with Parmesan, if using. Serve immediately.
  7. *NOTES: For a FP, use just 1 Tbsp of feta. For an S, use 2 Tbsp.

Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

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I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

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Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

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Let it go low and slow for 8-10 hours until it’s falling apart.

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After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

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The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

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!

Crock Pot Mexican Shredded Beef (THM S)

  • Servings: 4-6
  • Time: Prep, 5 minutes; Cook, 8-10 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2-3lb boneless beef roast
  • 1 medium red onion, sliced
  • 1 jalapeño pepper, (seeded or not) sliced
  • 1 Fresno pepper, (seeded or not) sliced
  • 2 garlic cloves, minced
  • 1/4 c broth (any variety, I used chicken)
  • juice of 2 limes
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1/8 tsp ground cayenne
  • 1/2 tsp dried oregano
  • salt and pepper
  • Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

  1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
  2. Season the beef with the entire spice mixture, massaging it all over the meat.
  3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
  4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
  5. After 8-10 hours, shred the meat between two forks and serve immediately.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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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!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Gluten Free Strawberry Cupcakes (THM S)

These strawberry cupcakes are not only fresh and tasty, but so easy to make!

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These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.

For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]

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Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.

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Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.

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These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.

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My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

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!

Gluten Free Strawberry Cupcakes (THM S)

  • Servings: Makes 12-15
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Cupcakes:
  • 2 1/2 c almond flour
  • 1/3 c Pyure or THM Gentle Sweet
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 coconut oil, melted
  • 4 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla
  • 3/4 c Strawberry Sauce
  • For the Strawberry Frosting:
  • 2 8-oz packages cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 1-2 Tbsp Pyure or THM Gentle Sweet
  • 1/3 c Strawberry Sauce

Directions

  1. Preheat oven to 350.
  2. For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.
  3. Whisk the wet into the dry ingredients until fully incorporated.
  4. Scoop the batter into a lined cupcake pan.
  5. Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.
  6. Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.
  7. Add in the strawberry sauce, and beat again until fluffy.
  8. Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.

 

2-Ingredient Everything Bagel Dip (THM FP)

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!

You will not believe how ridiculously easy (and tasty) this dip is!

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During my latest trip to Trader Joe’s, they were displaying the Everything Bagel seasoning along with some other seasonal items, and it jumped out at me. The ingredients are very straightforward: onion, garlic, seasame seeds, salt, and poppyseeds. I had some reduced fat sour cream sitting in my fridge at home waiting for a purpose, and *click* purpose found.

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Can a dip really be this easy? YEP.

Mix an entire 16oz container of reduced fat sour cream with about 3 Tablespoons of the Everything Bagel seasoning. If you want to add a little freshness to it, add a fresh herb of your choice: parsley, chives, dill, or scallions. Chop up a few tablespoons, toss it in with your dip and some salt and pepper. That’s it!

Leave it in the fridge for about an hour for the salt crystals to break down and all the flavors have a chance to combine.

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This dip is a THM FP up to about 3 Tablespoons (which would be 4.5g of fat). If you’re enjoying this with an E meal, be sure to watch the other fats in your meal to keep within the limits. There were no carbs in my reduced fat sour cream, so if you’re in S mode you can pile on as much as you like (yay!).

Serve with your favorite crudités: zucchini sticks, celery, cucumbers, grape tomatoes, broccoli, cauliflower, mini sweet peppers, Parmesan Whisps or other cheese crackers.

Throw this together before a party or brunch get together, and all your guests will rave! Or, you know, just throw it together for yourself and you’ll have your own little rave. ^_^

Everything Bagel Dip (THM FP)

  • Servings: Makes 16oz of dip
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 16oz container of reduced fat sour cream (mine had 3g of fat per 2 Tbsp, good for S or E)
  • 3 Tbsp Everything Bagel seasoning
  • optional, fresh herb of choice: chives, scallions, parsley, dill, etc.
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for one hour before serving.

Southern Style Pulled Pork (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!

Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

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Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

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Pulse until it forms a slightly thick paste.

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There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

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Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

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Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

Southern Style Pulled Pork (THM S)

  • Servings: 4
  • Time: Prep, 10 minutes; Cook time, 6 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2.5 – 3lb boneless pork shoulder
  • 1/4 c EVOO or liquid coconut oil
  • 1 small red onion, quartered
  • 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
  • 2 cloves garlic
  • 1 Tbsp Pyure or THM Gentle Sweet
  • 1/2 tsp blackstrap molasses
  • 1 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 3/4 Tbsp salt
  • 2 tsp pepper
  • 1/4 tsp ground cayenne pepper
  • 1 cup water

Directions

  1. Preheat oven to 300.
  2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
  3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
  4. Cover and place into the oven for 4.5-5 hours.
  5. Remove the lid, place back into the oven for another 45 minutes to an hour.
  6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

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!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

Low Carb Strawberry Cobbler (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!

These recipes from our family strawberry-picking outing are probably some of my favorites to date. If you love strawberries, I know you’ll love this too!

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Cobblers are huge in the South. They can be an elegant dessert for a crowd, or a laid back treat on a cool Spring evening.

My brain is hard-wired for peach cobbler, and I didn’t even think of other fruits until my wonderful friend, Amanda, suggested a strawberry version in light of my berry-abundance. All I have to say is, she is a friggin’ genius!

This strawberry cobbler is so fresh, sweet, and delightfully low maintenance in preparation.

Start by preheating your oven to 350, and while it’s preheating add the butter to a deep casserole dish and set it in the oven to melt gently.

While that’s happening, stir together the strawberries, lemon juice, Pyure or THM Gentle Sweet, and Xanthan Gum in a medium bowl.

When the oven is done preheating, take the dish out and add the strawberry mixture to it, then prepare the topping.

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First, stir together the dry ingredients – almond and coconut flours, baking powder, salt, and Pyure or THM Gentle Sweet. Beat in the eggs, then the softened cream cheese and vanilla bean paste (or sub for 1 1/2 tsp vanilla extract).

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Now, this part is really technical – drop it in large globs onto the top of the strawberry mixture. Smooth it just slightly, pushing it down into the strawberries gently.

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Bake the cobbler at 350 for about 25-30 minutes, until the top is nicely browned and the strawberries are bubbling.

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I know  – your mouth is watering already, but wait for it.

Let the cobbler stand for about 5-7 minutes before cutting.

Use a big spoon, and cut down into that bad boy. Serve with ice cream (homemade or So Delicious sugar free is fabulous!) or whipped cream, and spoon some extra saucy strawberry goodness over the top.

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It’s so gorgeous, I can’t stand it!

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The cold ice cream melts down gently over the warm cobbler. Juicy, tangy and sweet strawberries on the bottom topped with a soft, biscuit-like topping – I mean COME ON. It just doesn’t get better than this!

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Low Carb Strawberry Cobbler (THM S)

  • Servings: About 6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350. While the oven is preheating, place butter into a deep casserole dish and place into the oven to melt gently.
  2. In a medium bowl, combine the strawberries, lemon juice, sweetener, and xanthan gum.
  3. When the oven is finished preheating, take the dish out and place the strawberries into it.
  4. Prepare the topping by first combining the dry ingredients, then adding the eggs and beating in the cream cheese and vanilla paste or extract.
  5. Dollop the topping over top of the strawberries, and gently press the topping down onto the strawberries.
  6. Bake at 350 for about 25-30 minutes, or until the top is browned and the berries are bubbly.
  7. Cool for 5-7 minutes prior to serving.
  8. Serve with on-plan vanilla ice cream or whipped cream, and enjoy.

Low Carb Ranch Pasta Salad (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 pasta salad is a quick and easy side dish to make ahead for lunch or dinner – perfect for those busy weeknights!

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If you’ve ever been to a Ruby Tuesdays, you very likely know the pasta salad I’m talking about. Creamy, crunchy, and a little salty from the ham and Ranch.

Growing up in Woodstock, Georgia (which was very small then) Ruby Tuesdays was one of the only sit-down restaurants in our area. When my parents felt like treating us to a dinner out, we usually went there or our favorite Mexican food joint.

My mother loves to tell stories about what a veggie lover I’ve always been (apparently, I used to ask for a breakfast of carrots, celery, and ranch – who’d have guessed?!). So naturally I gravitated toward the salad bar and piled it high. The pasta salad became one of my favorites very quickly.

I haven’t been to Ruby Tuesdays in forever! The last memory I have of going there, I was pregnant with my daughter (which was 5 years ago). So, you can understand my excitement when I found this pasta salad EVEN BETTER than the one at the favored restaurant chain.

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It’s a fantastic use of leftover ham, veggies sitting in the fridge, or those last few Tablespoons of Ranch at the bottom of your jar.

My kids were digging this pasta salad too, even the veggies (that they normally shy away from).

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This salad is creamy, delightfully crunchy, and FRESH. Just look at all those flecks of fresh herbs from the homemade Ranch dressing – gorgeous!

Ranch Pasta Salad (THM S)

  • Servings: 6-8
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz Dreamfields Pasta (any short cut variety, I used elbows), cooked (makes about 2 cups cooked pasta)
  • 1 1/2 c finely diced ham
  • 1/3 c frozen peas (don’t worry about thawing or cooking, they thaw very quickly)
  • 1/2 green bell pepper, finely diced
  • 2 Tbsp mayonnaise
  • 2-3 heaping Tbsp Homemade Ranch Dressing
  • salt and pepper

Directions

  1. Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour, and add more mayo and/or ranch if the salad gets too dry.
  2. Store refrigerated for up to 2 weeks.