The 2020 week 39 Menu Plan is complete. In July the Trim Healthy Mama website had a sale on their products as well as a special offer for a 3 month subscription to their membership website for $9.99. I took advantage of one of these trial memberships in the past, but never really utilized it. This has been the case once again since I joined on July 22. For that reason I have decided to use the site for all of the recipes for 2020 week 39. Some of the recipes are only available on the site, some have been posted on their face book page, and many are found in their 3 books.
Due to copyright regulations, I cannot post the recipes, but I will give information on where they can be found.
Breakfast
All of the breakfast recipes can be found on The Trim Healthy Mama Membership Website. All of the recipes are E meals as well.
Two of the recipes can be found in the Trim Healthy Mama Cookbook:
Bam Cake on page 298, and Trim Healthy Pancakes on page 223.
Lunch
All of the lunch recipes can be found on the Trim Healthy Membership Website as well.
Several recipes can be found in the Trim Healthy Mama Cookbook: Trim Zuppa Toscana page 86 and Chicken Jalapeno Popper Soup page 90.
The recipe for Portobello Mushroom Pizza can be found in the original Trim Healthy Mama Book on page 279.
Snacks
I am not much of a snack person, since most of the menus I plan are very satisfying, however I like to have the ingredients on hand in case I want something between meals. I try to make most of my snacks Fuel Pulls, so that they fit into the day seamlessly. During week 38 I did not snack, so I have included the same choices during week 39.
Dinner
The 2020 week 39 dinner menu continues to pull from the membership website with all of the recipes also found in the books.
The recipes for Cashew Chicken, Easy Pizza Casserole, and Jalapeño Onion Burger can be found in the Trim Healthy Mama Cookbook on page 65, 157, and 178.
Tuscan Cream Chicken page 72 and Cilantro Lime Salmon page 229 are taken from Trim Healthy Table.
Misses
I made this THM E soup because it utilized a lot of produce that I had on hand. I was not a great fan of the over all flavor although it was certainly better than canned soups. As often happens, the eat again portions were more enjoyable, but I don’t foresee it making a repeat appearance.
Italian White Bean and Spinach Soup
Hits
When I discovered the remains of our Easter ham in the bottom of my freezer, I googled recipes for ham leftovers. Since I had a big bag of Costco broccoli this creamy recipe fit the bill. I will admit, it was better than I thought it might be. We sprinkled crushed Parmesan Whisps over the top. It was true comfort food.
Creamy Ham and Broccoli Casserole
There was a significant change to week 38’s menu plan. Costco had wild salmon and we nearly always take advantage of its’ availability. We replaced our Friday meal (saved in the freezer) with the ultimate salmon and a new roasted grape salad. The salmon was simply accompanied with roasted asparagus and toasted sour dough bread. We enjoyed a restaurant worthy dinner.
I love this quiche and I make it frequently. The fact that it has a keto crust is a big part of the enjoyment since so many keto quiches are crustless. This time I replaced the cheddar with a mix of Swiss and gruyere cheeses. Delish!
Broccoli Cheddar Bacon Quiche
As a side note, I added the left over sweet lime taco joes to the two bean lentil chili to finish them both up at lunch. Wow, really delish as a hearty E lunch.
Periodically Lidl has the French green beans on special, which was the case last week. I prepared them a new way and they were insanely easy and really delicious. I can’t imagine using canned beans when fresh are so successful. Unfortunately I forgot to grab a photo.
Killer Green Beans
page 261 Trim Healthy Table.
Food for Thought
Food myth…removing the skin from chicken before cooking will minimize fat and calories.
Truth…The presence of skin on poultry can increase its caloric value by around 25 to 30 percent, according to a study in the journal Food & Nutrition Research. However, the skin can easily be removed after cooking. Baking, broiling, grilling, or roasting poultry with the skin intact helps preserve its natural juices and prevents it from drying out as well as adding to the overall flavor. Cook with the skin on—and then remove before serving. Source…The Healthy.
Recap
I must admit that several meals never made it to the table last week. I am often surprised at the multiple meals I can get from one preparation. In addition, the hatch chilis were not available on the grocery pick up. I will try that recipe at a later date. By the way, the evening out at Deadline was a complete success. I will add a blog post capturing the event fully at a later date.
The week ahead is filled with meals most of which cannot be linked. Hopefully the cookbooks and website are available for reference. The week is filled with creative menus and I look forward to enjoying them. Bon Appetit!
