THM Recipe: Chicken Jalapeno Popper Casserole {THM - S}

I am currently in love with all things jalapeño!  So, I took a recipe I found from Pinterest and turned it into a THM-friendly meal!

Jalapeno Popper Chicken Casserole (S)
(Print this Recipe!)
Serves 6-8

Ingredients:

2 jalapenos, diced small (seeds out)
4-5 chicken breasts, cooked and diced
2 cups cheddar cheese, shredded
2 cups Monterrey jack cheese, shredded
1 box Dreamfields rotini pasta, cooked.
3/4 cup heavy cream
1 1/2 cups water
1 pkg. 1/3 fat cream cheese

Directions:

Preheat oven to 350 degrees.  Cook chicken and pasta.  Dice chicken. Dice peppers.  Put chicken, diced jalapenos, & pasta in a casserole dish (I used an 11x15 pan).  Shred both cheeses.  Bring cream, cream cheese, & water to a boil in a medium sauce pan.  Slowly add in shredded cheeses, stirring until cheese is melted.  Pour over chicken, jalapenos, & pasta.  Mix together, put into the oven for 20 minutes covered.  Uncover and bake an additional 10 minutes.  ENJOY!

THM Recipe: Joanies Lemonlicious Cake (S)

A mama in the Trim Healthy Mama Facebook group has given me permission to publish her recipe for lemon cake!  I am obsessed with lemon everything!  It's one of my favorite flavors.  So, here it is...

Joanie's Lemonlicious Cake (S)
 (created by Joanie Hummel)

Makes 12 cupcakes, or 1 sheet cake
(Print This Recipe!)

For the cake:

Dry Ingredients:

1 1/4 cup THM baking blend (or your own blend)
2 TBS collagen
1 TBS baking powder
1 tsp mineral salt
3/4 cup gentle sweet (or other sweetener, converted.)
1/4 tsp guccie (glucomannan)

Wet Ingredients:

2 eggs
1/2 cup almond milk
1 1/2 tsp vanilla
2 tsp lemon extract
4 oz. (1 stick) butter, melted

For the Frosting:

6 oz. 1/3 fat cream cheese
3/4 cup heavy cream
1/2 cup gentle sweet (or sweetener of your choice, converted.)
1 tsp vanilla
1 tsp lemon extract

Directions:

Preheat oven to 350 degrees
Mix up dry ingredients.
Mix up wet ingredients.
Combine the wet and dry ingredients, mix well.
Pour into a greased 9x13 pan, or 12 muffin pan.
Bake for 30 minutes for 9x13, or 20 minutes for cupcakes.

For frosting,
Mix all ingredients and whip to thicken.

Frost after cake/cupcakes have cooled.

ENJOY!  

Mixed Berry "Sherbet" ~ THM Recipe, S

I love sherbet!!!  My favorite flavor is raspberry.  I also love to snack on something cool in the summer.  I accidentally created this recipe one day as I was trying to make the Chesecake Berry Crunch recipe in the THM cookbook (pg. 352).  It was delicious, and melty, just like real sherbet!!  So, without further adieu...here it is!

THM Mixed Berry Sherbet - S

1 cup frozen (slightly thawed) mixed berries (a blend without strawberries...they don't puree well)
2-4oz. thawed 1/3 fat cream cheese (if you like it most like sherbet, use 2oz.  More cr.cheese makes it so deliciously creamy!)
1 TBS Pyure sweetener (or whichever one you use)
1 dash vanilla extract
1 dash almond extract

Puree all ingredients in a food processor.  Blend until smooth.  Transfer to a bowl, and ENJOY!  It will slowly start to melt like really sherbet, or ice cream!