Low Carb Salted Caramel Ice Cream (THM S)

Salted caramel ice cream is one of my all-time favorites. I’ve tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

Low Carb Pesto Chicken Salad (THM S)

This chicken salad is easy to make, and tastes so fresh and elegant.

Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

Teriyaki Chicken Burgers (THM E)

Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.

Southwestern Rice & Bean Salad (THM E)

I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently.  It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.

This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.

I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.

I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.

I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño  does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.

Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.

Drain and rinse the kidney beans and black beans while the rice cooks. If you enjoy other types of beans (like pinto beans or white beans) you can sub those instead. It’s all about ease!

When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful  of chopped fresh cilantro, and a little extra S&P.

And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.

I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.

This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.

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!

• Servings: 8-10
• Time: 20 minutes
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 1/3 medium red onion, finely diced
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 1 small jalapeño, minced (seeds and ribs removed for a mild heat)
• juice of 2 limes
• 1 1/2 c cooked brown rice
• 15oz can black beans, drained and rinsed
• 15oz can kidney beans or pinto beans, drained and rinsed
• 1 big handful of fresh chopped cilantro
• salt and pepper

Directions

1. Begin cooking the brown rice.
2. Add the peppers and onion to the bottom of a large mixing bowl, and season with salt and pepper.
3. When the rice is cooked and warm, add it on top of the vegetables and squeeze the lime juice over top. Give it a big toss.
4. Add the drained and rinsed beans, cilantro, and a little more S&P then toss again.
5. Serve at room temperature or chilled alongside any lean protein. Store in the fridge for up to one week.

Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

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!

• Servings: 4-6
• Time: 15 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

For the burgers:
• 2lbs ground sirloin
• 3 scallions, thinly sliced
• 1 1/2 Tbsp salt-free all purpose seasoning
• 2 tsp Worcestershire sauce
• 1/2 c dry sherry, or other dry red wine
• salt and pepper
For the bleu cheese sauce:
• 1/4 c sour cream
• 1/4 c bleu chesse crumbles
• 4-6 dashes hot sauce
• salt and pepper
• half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

1. Preheat a large skillet or grill over medium-high heat.
2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
3. Cook for about 4-5 minutes on each side, turning only once.
4. While the burgers cook, prepare the bleu cheese sauce.
5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

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!

Greek Tzatziki (THM FP)

• Servings: Makes 1/2 cups
• Time: 5 minutes
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
2. Store in the fridge for up to 1 week.

Low Carb Shrimp & Grits (THM S)

Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.

For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.

Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.

Steam the cauli grits next.

And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.

Finish up the cauli grits, and you’re done!

Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.

The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.

I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.

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!

Shrimp and Grits (THM S)

• Servings: 5
• Time: 30 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
• 6 strips bacon, sliced
• 1 green bell pepper, diced
• 1 medium red onion, diced
• 1 large stalk celery, diced
• 2 cloves garlic, minced
• 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
• 1 bay leaf
• hot sauce to taste (optional)
• 1 tsp gluten free Worcestershire sauce
• 1 – 1 1/2 tsp Cajun seasoning
• salt and pepper
• Creamy Cauli Grits

Directions

1. Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
2. Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
3. Begin the steaming the cauli rice.
4. Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
5. Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
6. Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
7. Finish the cauli grits and serve!

5-Ingredient Tuscan Tuna Salad (THM FP)

Tuna is, in my opinion, one of the best proteins out there. It’s filling, low in carbs and fat, versatile, and (best of all) budget-friendly.

This Tuscan take on tuna salad is not only simple to make, it’s flavorful and easy on the budget.

Lemon is one of my essential summer flavors, and it takes a starring role here. It’s a punch of freshness, and citrus can brighten up any meal.

The “Tuscan” flavor of this salad comes from, olive oil (EVOO), lemon, capers, and fresh parsley. If you’re unfamiliar with capers, they’re basically a mini version of olives minus the fat. They’re briny and a little salty, and they don’t carry any carb or fat value. All of these flavors come together for a salad that’s fresh, tangy, and packed with protein.

With so few ingredients, and next to zero prep, this salad comes together in minutes.

Drain off the tuna then place it into a small bowl that can be fitted with a lid. Squeeze the lemon juice over top of the tuna, drizzle on the EVOO, add the drained capers, chopped parsley, and a touch of salt and pepper. Toss it all together, and you’re done!

With this being a THM FP, you can spin this a few different ways.

For an E, I had a serving of the salad alongside some sliced tomatoes, sourdough toast with lowfat herb cream cheese and sliced cucumbers, and melon.

For an S, you can have it on top of a big green salad with veggies and just drizzle on some extra EVOO and lemon juice or a few shakes of vinegar. Simple and very filling!

For less than 5 minutes of prep, you can have a delicious and filling tuna salad that’s fit for any meal!

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!

Tuscan Tuna Salad (THM FP)

• Servings: 4
• Time: 5 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 3 5oz cans chunk light tuna in water, drained
• 1 Tbsp EVOO
• Juice of 1 big lemon
• 1-2 Tbsp capers, drained
• 2 Tbsp choppped fresh parsley
• salt and pepper

Directions

1. Combine all ingredients in a small bowl that can be fitted with a lid. Toss together and refrigerate for 1-2 hours before serving.

 

 

 

Jalapeño Popper Chicken (THM S)

This quick and easy main dish packs in all the flavor of bacon-wrapped jalapeño poppers without a ton of the work. I’ve even included in a more kid-friendly option, so the whole family can enjoy it.

Jalapeño poppers are one of my favorite things. I mean, cheese, spicy peppers, and bacon?! How can you go wrong?

I roasted my jalapeños under the broiler for a few minutes to soften them. Turn on your broiler to “normal,” halve the peppers lengthwise and spritz with coconut oil spray. Roast on both sides for about 5-7 minutes or until the skin begins to blister.

Place the peppers into a heat-safe bowl and cover with plastic wrap then cool. This helps steam the pepper and release the skin from the flesh of the pepper. When they’re cool enough to handle, peel the skin away and roughly chop.

If you prefer them raw, just finely mince them instead of chopping so that there aren’t any huge pieces of raw pepper.

Next, grill 2lbs of thinly cut chicken breasts. My shortcut is to use the scallopini cut breasts from the store, but you can also slice them thinner yourself. Season simply with salt and pepper, and throw them onto the grill.

Mix the jalapeño with softened cream cheese, salt and pepper, then top each breast with a few tablespoons of the cream cheese mixture and top with shredded sharp cheddar. [For the kiddos, I did not add jalapeño to their cream cheese. My daughter enjoys spicy food, but my son not so much.]

Bake the chicken for about 10 minutes at 350, or until the cheeses are melted and bubbling.

Top with chopped cooked bacon, and enjoy!

My kiddos are bacon lovers, and they devoured this main dish. The best part for me was how easy it was to make. I prepped the bacon and roasted peppers ahead of time, then the rest (with sides) came together in about 15 minutes. Perfect for those busy weeknights!

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!

• Servings: 4-6
• Time: 15 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 2lbs scallopini (or thinly sliced) chicken breasts
• 3 jalapeños, roasted and chopped
• 6oz softened cream cheese
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• salt and pepper

Directions

1. Grill the chicken breasts and set aside.
2. Combine the roasted jalapeños with the softened cream cheese. *If you have kids you’re making this for also, reserve some of the cream cheese without jalapeños for their portions.
3. Top each chicken breast with about 2 Tablespoons of the cream cheese mixture, spreading it around evenly.
4. Sprinkle with shredded cheddar, and bake at 350 for about 10 minutes, or broil for about 5-7 minutes.
5. Top with crumbled bacon and enjoy!