Loaded Chicken and Cauliflower Casserole (THM – S)

Chicken Cauli Casserole

My husband recently pointed out that we go through approximately $50 worth of cheese every month. Ridiculous, I know! But every person in our family is a major cheese-aholic. Even my 14-month old gets all excited when he sees me bring the big block of cheese out of the fridge!! This recipe may be part of the reason we go through so much cheese, but it tastes delicious! You are more than welcome to reduce the amount of cheese in this recipe. However, let me warn you, it may take away from some of the excitement!

Loaded Chicken and Cauliflower Casserole
THM – S

2 Chicken Breasts
1 head Cauliflower
8 slices Bacon
1 1/2 cups Shredded Cheese
4 oz Cream Cheese
1/4 cup Green Onions
1/4 cup Sour Cream
1/2 tsp. Garlic
1/4 tsp. Chili Powder
1/4 tsp. Salt
1/8 tsp. Pepper
Parsley

Boil chicken until cooked through (about 20 minutes). Cut up cauliflower into 1-inch pieces, removing leaves and stems; boil until soft (about 15 minutes). Cook bacon until crispy. Meanwhile, soften cream cheese in microwave in a large bowl for 45 seconds. Add in a half cup shredded cheese, onions, sour cream, and spices. Shred the chicken and chop up the bacon. Add the chicken and bacon to the cream cheese mixture. Drain cauliflower and add into mixture. Mix well, ensuring the cauliflower is in bite-sized pieces. Pour into a casserole dish and top with remaining shredded cheese and parsley. Bake uncovered at 350F for 20 minutes. Serves 6

Soften cream cheese; add in  1/2 cup shredded cheese, sour cream, onions and spices.

Soften cream cheese; add in 1/2 cup shredded cheese, sour cream, onions and spices.

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first ;) )

Shred chicken and chop up the bacon (if you can prevent yourself from eating it all first πŸ˜‰ )

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Drain cauliflower. Combine all ingredients except 1 cup cheese.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Pour into a casserole dish and top with remaining shredded cheese and sprinkle with parsley.

Bake at 350F for 20 minutes, until cheese is bubbling.

Bake at 350F for 20 minutes, until cheese is bubbling.

Peanut Butter Cheesecake Bites (THM-S)

PBCCB

I LOVE peanut butter!. You offer me anything with peanut butter in it, and I will most definitely eat it! It’s quite ridiculous the amount of peanut butter I go through in a month, but oh so yummy!!

These Peanut Butter Cheesecake Bites are simply divine! You can eat up to four of these little guys in one sitting to keep within the Trim Healthy Mama S guidelines; but good luck! They are so addicting! This was the first THM dessert I ever made and was hooked from the beginning, as was my husband and toddler! So without further delay, I give you……

Peanut Butter Cheesecake Bites
THM – S

1 cup Cream Cheese
1/2 cup Peanut Butter
1/2 tsp Stevia
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1/4 cup Unsweetened Shredded Coconut

Soften cream cheese in microwave for about 30 seconds. Add in the next four ingredients. Mix well. Roll into 1-inch balls and coat with shredded coconut. Place in a single layer on a cookie sheet. Cover and freeze for at least one hour before serving. You can then transfer to an air-tight container and store in the freezer.

Combine all ingredients except coconut.

Combine all ingredients except coconut.

Roll into balls and coat with shredded coconut.

Roll into balls and coat with shredded coconut.

Place in single layer on cookie sheet, cover, and freeze.

Place in single layer on cookie sheet, cover, and freeze.

Hope you enjoy them and let me know what you think πŸ™‚

Taco Soup (THM – S)

Taco Soup

This is one of the first THM recipes I made. It is also one of my favourites. Perhaps that is why I got so hooked on Trim Healthy Mama in the first place. This Taco Soup recipe is one of my go-to comfort foods (especially in the cold winter months) and a quick and easy meal to make for Sunday Lunch. Another great thing about this recipe is that you can make in only one pot; this makes things nice and simple. It is easily adjusted to cater to your family’s needs. For those who do not follow THM, I add in some cooked macaroni noodles and serve with a piece of garlic toast πŸ™‚

Taco Soup
THM – S

1 pound Ground Beef
1 Onion
2 cloves Garlic
1 Tbsp Cumin
1/2 Tbsp Oregano
1 tsp Chili Powder
1/2 tsp Basil
1/2 tsp Parsley
Salt + Pepper to taste
4 oz Cream Cheese
1 28oz can Diced Tomatoes
3 cups Beef Broth
1/2 cup Heavy Cream

In a large pot, cook onion and garlic over medium heat until soft (I usually add a little bit of water to prevent sticking and burning). Add the ground beef and cook through. Add in the spices. Reduce heat to medium-low. Slice up the cream cheese so that it melts evenly and add to the pan. Once the cheese has melted, add in the tomatoes, broth, and cream. Stir until heated through. Can serve with shredded cheese and sour cream πŸ™‚

This recipe also tastes really good with a can of black beans. (this makes it a crossover)

Cook onion and garlic until soft.

Cook onion and garlic until soft.

Brown the beef.

Brown the beef.

Add in the spices :)

Add in the spices πŸ™‚

Slice in the cream cheese.

Slice in the cream cheese.

Be sure the cream cheese has melted completely before adding remaining ingredients. It should look like this.

Be sure the cream cheese has melted completely before adding remaining ingredients. It should look like this.

Add in the tomatoes, broth, and cream.

Add in the tomatoes, broth, and cream.

Serve it up and enjoy :)

Serve it up and enjoy πŸ™‚

If you are wondering more about Trim Healthy Mama (THM) check out my blog post A Taste of THM…