Trim Healthy Dinners: Part III

Day #1 -  Baked omelet (see recipe below), Trim healthy pancakes for me(from the book), regular pancakes for everyone else, fruit salad - crossover (To make this an S, use an almond flour pancake recipe and have berries not other fruit)

Day #2 - Bacon wrapped cream cheese stuffed chicken (no real recipe, I mix cream cheese, minced garlic and Italian seasoning.  Cut open chicken breasts and fill with cheese.  Wrap in bacon.  Bake at 350 for about 45 minutes then broil for a few minutes until bacon is crisp), sauteed green beans with almonds, strawberries - S

Day #3 - White chicken chili (see recipe below) topped with Greek yogurt, grilled cheese sandwich (2 slices sprouted bread, 1 tsp butter, light laughing cheese), berries - E

 Day #4 - London Broil with herb butter (see recipe below), roasted cauliflower for me, potatoes for everyone else, salad - S

Day #5 - Crockpot southwest chicken and rice chowder, baked blue tortilla chips (regular for the family), 0% Greek yogurt or low fat sour cream, fruit salad - E

Day #6 - Spaghetti (ground beef, organic sugar free spaghetti sauce from Aldi, Dreamfield's pasta), salad - S

Day #7 - Crustless Sausage Quiche (omit milk or sub half and half or heavy cream), roasted asparagus, berries, whole grain bread for everyone else - S

White Chicken Chili -E

 In a 6 quart crockpot, place 2-3 boneless, skinless chicken breasts.  Season with salt and pepper.  On top of chicken, place 3 cans of white beans (I used 2 cans of white kidney beans and 1 can of great northern beans), one small can of diced green chiles, one carton of chicken broth, 1 TB of cumin, and salt and pepper to taste.  Cook on high for 4 hours or low for 8 hours.  Shred chicken before serving.  Top with fat free Greek yogurt or sour cream.

  

Baked Omelet - S

Ingredients

8 eggs 1/2 cup heavy cream 1/2 cup half and half 1/2 teaspoon seasoning salt 6 ounces bacon, cooked and crumbled 1/2 cup shredded Cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 tsp onion powder Directions

1.	Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
2.	Beat together the eggs and creams. Add seasoning salt, bacon, Cheddar cheese, Mozzarella cheese and onion powder. Pour into prepared casserole dish.
3.	Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes. London Broil w/Herb Butter - S 1 beef bouillon cube 3 TB extra virgin olive oil 1 TB soy sauce (make sure carbs are low) 1 TB Worcestershire sauce 2 TB fresh lemon juice Kosher salt and freshly ground pepper 1 top round London broil steak (about 2 lbs) Herb butter: 4 TB unsalted butter, softened 1 TB chopped fresh parsley 1 TB chopped fresh chervil or tarragon Kosher salt and freshly ground pepper 1 TB fresh lemon juice Prepare the steak: Dissolve the bouillon cube in ¾ cup hot water in a bowl; set aside to cool. Whisk in 2 TB olive oil, the soy sauce, Worcestershire, lemon juice, 1 tsp salt, and ½ tsp black pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day. Prepare the herb butter: Mix the butter with seasonings in a bowl. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring it to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 TB olive oil. Sprinkle 1 TB salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak; replace the weight until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes. Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.