Easy Recipes · Home

Z’s Stuffy-Stuffed Peppers

Easy Peasy!

I started a low carb/no carb stint of two weeks today and as I was making my shopping list and weekly menu, I got a hankering to make something with green peppers. As I was thinking about what I could make with green bell peppers, I looked over on my stove and there was one of my homegrown (we slaughter our own cows) ground beef tubes on the stove-thawing out.

Yes! Stuffed peppers with ground peppers, mushrooms and zucchini! Not to mention the oh-so-gooey cheese!!!

These babies are so easy to make! I just whipped up all the stuffing in a big pan, sliced up the peppers and laid them out in the pan, put lots of cheese below and on top, and then stuck them in the oven! Then viola! –a yummy and easy low carb dinner!

I love easy and yummy. Sometimes that is a hard combo to get, but when you find a recipe that works for you and your family AND is easy to make…KEEP IT!

I called this dish “stuffy-stuffed” because I load my peppers up with meat mixture and cheese! My favorite kind of “stuffy”!

The Method

First, you start with your meat. I added about 2-3 TBS of butter to cook the meat in (because my beef is so lean). It also makes for a richer taste overall.

I added the veggies after the meat was almost done.

Then you add your mushrooms, zucchini and spices.

Saute together and mix up those spices really good!

Next, place all of the halved bell peppers in a greased pan (I used Pam), and then add one slice of provolone to each bell pepper half. Then Place the meat on top of the cheese.

Next, you’re gonna want to cheese the crap (pardon my French) out of them!!! Just load those suckers with that beautiful mozzarella!

Finally, stick those babies in the oven!

Simple is my kind of cookin’!

I really do prefer simple meals when it comes to my weekly dinner menu. With 4 kids and a hungry husband, it is very reassuring to know that there are simple meals that can be prepared very simply, yet having health benefits too. Simple is my kind of cookin’!

I served this dish with Trim Healthy Mama’s Trim Noodles. They are basically a noodle made from Konjac. They are super low carb and have a very similar texture to real spaghetti noodles (you can buy them here http://www.trimhealthymama.com). I made my noodles with pizza sauce (way less less sugar than pasta sauce), and it was the perfect side for a stuffed pepper! Kind of felt like I was eating a cheat meal! 🙂

Anyways, there are many sides you could easily put with this dish for a healthy low-carb meal. Salads, sauteed veggies, konjac noodles, low carb noodles etc. The possibilities are endless!

I served my kids this dish with veggie noodles and pizza sauce, and they loved it!

For my growing kids, I like to add in extra carbs for them.
Notice the amount of sugar! I love pizza sauce because it tastes like pasta sauce, without all the sugar!


The Recipe

So if you have extra bell peppers and some ground beef (or turkey), this simple and easy dish is sure to please! My kids and husband loved it!

Low carb and full of nutrition!

Easy peasy to make!

A crowd pleaser!


Hope y’all enjoy it!

God Bless!


Yields 8 large portions

Z’s Stuffy-Stuffed Peppers

An easy and nutritious low carb dinner!

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 3-4 whole Green Bell peppers
  • 2-3 lbs of ground beef (ours is grass fed and very lean)
  • Sliced provolone cheese
  • 3 cups diced mushrooms
  • 1 Large zucchini
  • 3 tbs butter
  • 1 tsp thyme
  • 1-2 tsp pepper
  • 2 tbs salt
  • 2 tsp onion powder
  • 1 tsp Italian seasoning
  • 2-3 cups shredded mozzarella cheese


  1. Pre heat oven to 350 degrees.
  2. Grease large baking dish(9x13)- I used butter or Pam Butter spray.
  3. In large sauce pan, melt butter and add ground beef.
  4. Cook ground beef until brown, add salt and pepper to season.
  5. When meat is almost done cooking, add in diced mushrooms and zucchini.
  6. Cook until softened.
  7. Meanwhile:
  8. Cut Bell peppers in half (de-seeded) and place in greased baking pan.
  9. Place one slice of provolone cheese into each bell pepper half.
  10. Once meat mixture is done, add about 1/2 cup mixture into bell peppers.
  11. Top with Mozzarella cheese, a little more salt and pepper.
  12. Place in oven and bake for 30 minutes.
  13. Enjoy hot, and serve with side dish of choice, or enjoy alone!
  14. NOTE: I had extra meat mixture. I added the leftover meat mixture to my baking pan and topped with cheese, and then I just baked it along with the belle peppers. It is great for adding to omelets for the next morning, or enjoying as a Low carb snack or meal :).

Easy Recipes · Sweets and Treats

Z’s Choco Protein Mini Muffins

Sugar-free, THM-S, Low carb, Keto

Little Bites of Epic-ness

These little suckers are ABSOLUTELY AH-MAZING! These were actually an accident! I literally threw the ingredients together in my Vitamix blender, and hoped for the best. But, thank God that I actually scribbled the recipe down, because they are so so yummy, and these bad boys are definitely keepers!

little bites of epic-ness

So moist and perfect!

They are perfect for on-the-go snacks or a pre-workout boost! I am telling you…little bites of epic-ness!

Want to know the best part of these bad boys!?!? I made these in the blender!!!! Yes, the blender! So fast and easy, and so fun to serve at any event!

protein choco muffins

There really is no cool story behind these. I threw in a bunch of yummy sounding ingredients in my  Vitamix: Total Nutrition Center Blender and blended them! Then, I baked them. That’s it. Simple.

They store great, and taste even better the day after!

I hope you enjoy these little guys! I sure did!

God Bless! Enjoy!


Z’s Choco Protein Mini Muffins

Sugar-Free, THM-S, Low carb, Keto A bite-full of chocolate epic-ness!

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 1/2 cup egg whites
  • 2 eggs
  • 1/2 tsp xantham gum
  • 1 tsp vanilla
  • 2 scoops collegen
  • 1/8 cup cocoa powder
  • 1 cup almond flour
  • 1/8 cup oat fiber
  • 1 tsp baking powder
  • 1 cup gentle sweet


  1. Place the eggs, egg whites and xantham gum in blender and blend until fluffy.
  2. Add remaining ingredients in and blend until smooth. (should be like a cake batter consistency)
  3. Add to greased (I used pam 'baking" spray) mini muffin pan.
  4. Bake at 350 for 15 minutes
  5. Serve alone, or with a dollop of whipped cream.
  6. Makes 24 mini muffins.
  7. Enjoy!



789 cal


60 g


36 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Easy Recipes

Z’s Easy Chicken Pot Pie

Sugar-free, THM-S, Keto

Comfort Food, Without the Guilt!

Seriously, this dish is easy peasy! If you ever want some comfort food, but don’t want the guilt…this is the ticket!

Being a busy mom, I really love yummy dishes that are filling and super easy AND fast to make.

It aint’ pretty, but it “shore is goooood!”.

I always say that this dish “isn’t the prettiest”, but, you can’t beat a good old fashioned chicken pot pie! I adapted this recipe from an old recipe that I found years ago in an old cookbook.

I have always loved a “biscuity” kind of crust on a pot pie. Some of y’all might like the “flakey” kind of crust, but I’m a biscuit kind of girl. 🙂

The bisquit/crust is made with a tiny bit of cornmeal and almond flour, so it has the same texture of a traditional pot pie crust.

“Mom Mode”

I don’t know about you, but I have some weeks where I am “pulling my hair out” in frustration. With kids, with schedules, with life. If you do not have those weeks, please email me. I’d love to take notes from you :).

With all that frustration, we get in “mom mode”. The mode where we just “don’t care”. We want to be “done” with mountains of laundry, never ending dishes and hearing the screeching version of “maaawwwwmmmaaaa!!!” ALL. DAY. LONG.

I have had one of those weeks, this week.

Let me just tell you, when you have 4 kids…keeping a clean and non-chaotic house is IMPOSSIBLE. I have had to resign myself to that realization every day and try to “just go with it”.

I am learning that it is OK to have toys on the floor every waking moment. It is OK to have a few dishes in the sink. It is OK to not finish every check-box on the school planner. It is OK to still be n your PJ’s at 10 am.

What matters most is that I spend time with my kids. That I am “present” with them. What matters are the talks where we sit down and pray together, or when we talk about what the words, “discipline and consequence” mean. Where we are able to say “sorry” to each other, forgive each other and then move on with or day.

All that chaos that causes me to go into “mom mode” is worth it because I have perspective. Perspective of what’s important.

I don’t get it right every time, but I am learning.

Back To The Food…

All that to say, sometimes you just need a simple and healthy meal. Something easy to throw together that will be “comforting” in those “mom mode” days.

Enter this amazingly easy chicken pot pie! Yes Please!

Be encouraged mama! You are doing the most important job in world! Raising children to be responsible and disciplined adults! I know it’s hard, but it matters!

God Bless and enjoy!!!


Yields 6-8 people

Z’s Easy Chicken Pot Pie

Sugar-Free, THM-S, Keto Easy Peasy meal for any day of the week! Comfort food with no guilt!

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 2 lbs diced and cooked chicken
  • 16 oz. frozen veggies (I use the peas, carrots and corn blend)
  • 1 can organic cream of chicken soup
  • 1 can organic cream of mushroom soup
  • 1 rounded Tbs oregano
  • 1 Tbs thyme
  • 1 1/2 tsp pepper
  • 1 1/2 Tbs garlic salt
  • ---------for the crust-------
  • 3 eggs
  • 1/4 cup half and half
  • 1/4 cup heavy whipping cream
  • 1/4 tsp salt
  • 1/4 cup cornmeal
  • 1 1/4 cup almond flour
  • 1/8 cup oat fiber
  • 5 packets of truvia (or sweetener) (approx. 5 tsp)


  1. Preheat oven to 350 degrees
  2. Grease (I use butter pam) 9x13 inch glass pan
  3. In large mixing bowl:
  4. Mix well together the cooked chicken, cans of soup, frozen veggies and seasonings.
  5. Add mixture to greased pan and flatten out with spatula.
  6. Rinse out that mixing bowl and use it to mix the crust mixture.
  7. Add eggs, half and half and heavy whipping cream.
  8. With whisk, whisk the eggs and wet ingredients together until almost creamy.
  9. Add in the rest of the crust ingredients, and whisk until well mixed.
  10. Add crust mixture to the top of the filling mixture. Smooth over the top with spatula.
  11. Bake at 350 for 30 minutes, or until crust is golden brown.
  12. Serve with a side of sautéed veggies or salad.
  13. Enjoy!



4236 cal


169 g


354 g


331 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




Easy Recipes

Z’s Quinoa Plate

THM-E, Low-fat, EASY to make!

Stir And THEN Fry

I never really understood why they called veggies all thrown together in a pan and cooked like regular dishes,  “Stir-fry”. I could understand if they called it “stir and then fry”, but not “stir-fry”. And even the “fry” part. There is no “frying” really involved.

I know, random. I need to focus!


But seriously now, this dish (technically) falls under the category of “stir-fry”, even though there really isn’t any “frying” going on. At least not with traditional loads of grease.

There is very little fat in this dish, so it is great to pair with quinoa.

It really is SO easy to make.

If you prefer brown rice, I think that would work too. I just love the texture of veggies and meat in a sauce. The pair works great when you are also craving a carb to go with them. This dish would probably also fall under the THM category of a “drive-though-sue”. Because of the kielbasa sausage.

Best of all, you don’t have to add flour to thicken the “sauce”, it’s simply chicken broth and a little but of xantham gum! Yay for healthy ways to thicken stuff!

Food Photo Madness

I’m sure you know this about me now, but I love food photography! It is one of those passions I never knew I had! There has always been something about making food look pretty that has been my favorite. So, when I discovered that I can take pictures of pretty food, that was it! I was sold!

For some reason though, this dish was exceptionally hard to photograph. Maybe there were just too many textures going on here? I don’t know.

So, I took it as a challenge to try to capture how pretty it actually was!

bad pic

The lighting was so bad at night, so I had to wait until the next day and re-set it up (yes, the actual good photos were of my leftovers…which, by the way, was just as good as when I first cooked it).

The thing is, when you take pictures, if you have bad lighting…it could ruin what you think about whatever is being photographed. If you have a delicious dish, and it looks amazing, but you have no good lighting…then it does NOT look appetizing!

I’ve had countless recipes that I have made and then I go to take pictures of it, and the lighting is just not good (I prefer to take pics in natural light). The food wit bad lighting, most of the time, turns out un-appealing. 🙁

But, good lighting makes all the difference!








Viola! I had found the light! (Reminds me of one of my favorite songs…”I saw the light, I saw the light…no more in darkness, no more in night…now I am so happy, no sorrow in sight. Praise the Lord, I saw the light!!!”).

quinoa plate
The perfect lighting for pics!
caught eating
I got “caught” eating my dish!










There is a lot I still have to learn about food photography, but I thoroughly enjoy the process!

The Recipe

Ok, ok…enough about photography. I just wanted to share a blurb about one of my many passions!

As for the recipe, it is very easy and quick to make. Especially if you don’t want to make a mess in the kitchen! I used one big pot for the veggies and meat and a medium pot for the quinoa.

Yay low-mess dinners!

veggies cooking

So, Here is the recipe for this delicious and easy meal! Hope you and enjoy it! Cheers!

fork full


Z’s Quinoa Plate

A delicious and easy meal that is sure to impress even the pickiest of eaters! THM-E, Low-fat.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbs minced garlic
  • 1 head of broccoli (or about 16 oz bag)
  • 2 turkey keilbasa smoked sausage links (the ones that are shaped like an elongated "C")
  • 4 cups chicken broth (I use the bullion)
  • salt and pepper
  • 1 tsp xantham gum
  • 3 cups of dried quinoa


  1. ---Quinoa:
  2. In medium pan, add 3 cups of quinoa and 3 cups of chicken broth (I add 3 cups of water and them 1 tbs bullion), and salt and pepper to taste. Turn on high until boiling.
  3. Boil the quinoa for about 5 minutes on high, and then turn down to medium and cook covered for another 20 minutes or until soft. Now on to the veggies and meat part...
  4. ---Veggies and Meat:
  5. In large pan, melt 1-2 tsp of butter
  6. add in minced garlic and cook until softened (about 2 minutes)
  7. Add in bell peppers and broccoli
  8. stir until all veggies are soft and or slightly browned
  9. add in turkey keilbasa and brown
  10. cook until browned
  11. In a small mixing bowl add about 1 cup chicken broth and 1 tsp xantham gum and whisk together until smooth.
  12. Add to pan of veggies and meat.
  13. Mix until combined.
  14. Serve the veggies and meat hot over the cooked quinoa!
  15. Enjoy!



2333 cal


42 g


384 g


97 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Easy Recipes

Z’s Oatmeal Protein Bites

Sugar-Free, THM-E, Low Fat

Sometimes you just get a hankering’ for some energy!

energy bites

If you’re anything like me-a busy mom with lots to do, then sometimes you just get a hankerin’ for some good ole fashioned ENERGY! And sometimes, the yummy S (fatty) foods just don’t do it! You gotta have carbs!

Carbs are good. When they’re good carbs!

You may ask, “what are good carbs?”


Let’s start by looking at what the different kinds of carbs are…

“Whole” vs “Refined” Carbs

Not all carbs are created equal.

There are many different types of carbohydrate-containing foods, and they vary greatly in their health effects.

Although carbs are often referred to as “simple” vs “complex,” I personally find “whole” vs “refined” to make more sense.

Whole carbs are unprocessed and contain the fiber found naturally in the food, while refined carbs have been processed and had the natural fiber stripped out.

Examples of whole carbs include vegetables, whole fruit, legumes, potatoes and whole grains. These foods are generally healthy.

On the other hand, refined carbs include sugar-sweetened beverages, fruit juices, pastries, white bread, white pasta, white rice and others.

Numerous studies show that refined carbohydrate consumption is associated with health problems like obesity and type 2 diabetes (1, 2, 3).

They tend to cause major spikes in blood sugar levels, which leads to a subsequent crash that can trigger hunger and cravings for more high-carb foods (4, 5).

This is the “blood sugar roller coaster” that many people are familiar with.

Refined carbohydrate foods are usually also lacking in essential nutrients. In other words, they are “empty” calories.

The added sugars are another story altogether, they are the absolute worst carbohydrates and linked to all sorts of chronic diseases (6, 7, 8, 9).


However, it makes no sense to demonize all carbohydrate-containing foods because of the health effects of their processed counterparts.

Whole food sources of carbohydrates are loaded with nutrients and fiber, and don’t cause the same spikes and dips in blood sugar levels.

Hundreds of studies on high-fiber carbohydrates, including vegetables, fruits, legumes and whole grains show that eating them is linked to improved metabolic health and a lower risk of disease (10, 11, 12, 13, 14).



Finding the Balance

energy bites

Of course, having those yummy “S” (satisfying and fatty) meals, are great. Especially when there are healthy fats (i.e. extra virgin olive oil, grass-fed butter, avocado etc). They definitely have their place in our diets, and that’s yet another reason I love the THM lifestyle.

With all that being said, there is still a need for healthy carbs. You have to find the balance. What works for you and your family, and also what works for your own personal health.



It’s definitely a no-brainer that growing kids need a lot of carbs. Their little bodies crave carbohydrates to function.

“Children who are 2 to 3 years old need 1 cup each of fruits and vegetables and 3 ounces of grains daily. Between the ages of 4 and 8 years, they need 5 ounces of grains, 1.5 cups of vegetables and 1 to 1.5 cups of fruit every day. At the age of 9, their daily consumption should increase to 1.5 cups of fruit, 2 to 2.5 cups of vegetables and 5 to 6 ounces of grains. When they turn 14, they need another 0.5 cup of both fruits and vegetables and should eat 6 to 8 ounces of grains daily.” -http://healthyeating.sfgate.com/carbohydrate-needs-children-8050.html

My boys are so full of energy, that sometimes I think that I can never curb their appetites. They are bundles of energy! That is why healthy carbs are so important for them to consume.

That’s where these Energy Bites come in! Easy to make and so full of healthy carbs!

The recipe

At first, I was trying to make a cookie, something that was “cinnamony” and full of yummy carbs. But this yummy recipe emerged. I asked my kids to taste test these and they were begging for seconds!

So, this recipe was born! I hope that you enjoy them as much as my kiddos and I did!


Z’s Oatmeal Protein Bites

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 cups oikos 000 yogurt
  • 1 tsp butter extract
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tsp molasses
  • 1 cup egg whites
  • 1/2 cup erythritol
  • 3 tbs super sweet blend
  • 1 tsp salt
  • 1/4 cup oat fiber
  • 3 rounded tbs cinnamon
  • 1/2 tsp baking powder
  • 1 cup sprouted whole wheat flour
  • 3 cups oats
  • 1/2 cup whole wheat flour (or spelt flour if you want a more "nutty" flavor)


  1. pre-heat oven to 350
  2. Mix all wet ingredients in stand mixer
  3. Add in dry ingredients and mix well
  4. Roll into balls and put on lightly greased cookie sheets
  5. Bake for 15 minutes
  6. Serve to happy kids (or hubby), or mommy!
  7. Enjoy!



1853 cal


28 g


355 g


76 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Easy Recipes

Z’s Easy Chicken Enchiladas



Are you looking for a yummy and crowd-pleasing dinner to make this weekend? You’ve found it!

These enchiladas are so easy that they seems “too good to be true”. If you know anything about Trim Healthy Mama, you know there is a type of mama called a “drive-thru-sue”. These types of “mama’s” are the type that don’t generally like to cook, or are too busy to cook “from scratch” meals.

Hey…Although I am generally not a “drive-thru-sue”, I sure do like to make a meal that is easy and healthy from time to time. Especially after long days with the kids, chores and other responsibilities . These enchiladas are all the way “drive-thru-sue”-easy to make and very little ingredients. low carb tortillas

Despite them being not completely “made from scratch”, they are a great alternative to traditional enchiladas, that tend to be time consuming and labor intensive.

Because I use the low carb tortillas, you can make them an S or an E. I consider them to be an THM-E because I usually eat two whole enchiladas, add back beans, tomatoes, lettuce and a dollop of low-fat sour cream. Eating one enchilada is an S meal, so I usually just omit the black beans and add extra cheese, and full fat sour cream. As you can see, it is a versatile dinner!

Family Style

enchiladas in the kitchen

The great thing about this versatile dinner is that it makes a lot! I usually make two pans full, and we have leftovers for the next days lunch. Believe me, they are even better the next day!

After I get them out of the oven, I usually just dish them all up at the same time. Viola! Easy peasy family-style dinner!


Hope you enjoy them as much as we do!



Yields 6-8 servings

Z’s Easy Chicken Enchiladas

An easy option for a weekend meal! Easy to make and full of flavor!

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 2 lbs chicken breast
  • 4 tbs taco seasoning
  • 10-15 low carb tortillas
  • 1 32 oz can of mild green or red enchilada sauce
  • 4-5 cups of shredded colby jack or cheddar cheese
  • 1 tbs salt
  • 1 tsp pepper (plus more for top)
  • Optional: lettuce, black beans, tomatoes and sour cream


  1. In large pan, boil chicken breast in salty water
  2. Once chicken is cooked
  3. Leave in pan and pour out most of the water (leave about 3/4 cup of the water/broth)
  4. Take a hand mixer and "mix" the chicken breast right in the pan until shredded.
  5. Add taco seasoning and mix thoroughly
  6. Place about 1/4 cup of the enchilada sauce on the bottom of the casserole pan(s)
  7. Add about 1/4 cup of shredded chicken and cheese in each tortillas and roll up tightly
  8. add to casserole pan in a row
  9. Add the remaining sauce to the tops and make sure to get all the cracks
  10. Add cheese on top in thick layer (less thick for an E)
  11. Sprinkle with pepper
  12. Bake at 350 for 25 minutes
  13. Serve hot and top with desired toppings
  14. Enjoy!


Easy Recipes · Recipes

Z’s Simple Peanut Butter

Sugar-Free, THM S, Keto

This recipe is so simple, it’s stupid.

Seriously the best peanut butter I’ve ever eaten! And I’m not just saying that because I made it! [chuckle]

I use a Vitamix (Main Shopping Page), and I will always brag about how amazing it makes things! As I said in my peanut butter cookies post, I literally put the ingredients in the Vitamix and pushed start. It took 2 minutes, and it made the perfect peanut butter!

peanut butter

What a wonderful way to eat a piece of Ezekiel toast!


Well, this post is short and sweet. Time to introduce the wonderfully simple recipe!



Yields 3 cups

Z’s Simple Peanut Butter

Simple, delicious and irresistible!

3 minPrep Time

3 minTotal Time

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  • 5 cups unsalted peanuts
  • 1/4 cup gentle sweet (or sweetener of choice)
  • 1 tsp salt


  1. Put all ingredients in high powered blender.
  2. Blend for 2 minutes or until creamy.
  3. Enjoy.
  4. Try to resist licking the whole blender container!

Easy Recipes

Z’s Famous Potatoes

Hey Everyone! Hope y’all had a great Christmas with family and friends! I sure did! I wanted to share one of the recipes that I made for our Christmas dinner. It is such a versatile recipe, that can be paired with so many great dishes!

I am “famous” for these potatoes…meaning that everyone my family loves when I make them, and says that they are my “famous potatoes”. Heres the funny part of the story…Ive been making these since I was 7 years old! So, basically, I have been cooking this dish for 25 years!!!

My husband especially loves them, and for us they are a treat (being on the THM lifestyle for 2 years, they are a crossover). They are the perfect side to a “man meal”, I.E. steak or ribs.

I literally wash the potatoes, chop them up and throw everything in a big pan or pot! Yesterday I just used my dutch oven, and they cooked great, but usually I use a big non-stick pan.

They super duper easy. below is the recipe. I hope you enjoy these! Please feel free to let me know how yours turned out!


Serves 10

Z's Famous Potatoes

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1 bag of red potatoes
  • 1/8 cup olive oil
  • 4-6 TBS Garlic salt
  • Course ground pepper
  • Parsley (optional)


  1. Wash all potatoes and leave skin on. Put olive oil in pan. Cut potatoes in half, and then slice about 1/4 inch thick. Put all cut up potatoes in pan, and toss until coated in oil. Place on medium heat and cook. Toss intermittently until cooked on all sides, adding 1 TBS of garlic salt and a couple shakes of pepper each time you toss (that allows for all the potatoes to get a lot of flavor!). Cook until soft. If you like your potatoes a little "browner", allow to brown before tossing. Serve hot with fresh parsley (optional).


Makes a large pan/pot for a large family.

Easy Recipes

Parmesan Garlic Zucchini

I made these bad boys tonight, with my Creamy Roasted Red Pepper Chicken (Recipe to follow soon;). They pair great with a savory and creamy dish like Chicken! The thing is..they are SO easy! Did you hear that?? EASY! I pride myself on discovering easy recipes, because….I have 4 kids, and a lot of times, I don’t have time to spend on extravagant dishes.

“Aint nobody got time for that!!!”

There is a “secret ingredient” in these that makes them soooo good! Can you guess it? NUTRITIONAL YEAST! I know..its a THM thing (trimhealthymama.com), or at least they made it popular lately, but it really is good! It adds so much flavor to things, and has great health benefits…Heres a link to check out the benefits-Nutritional Yeast  .


These two guys are my go-to’s for flavor! I love, love, love garlic salt! It can be used in so many ways, but it just has that perfect flavor…especially for veggie dishes!


Heres my happy zucchini…


I just cut them in half (after chopping off the ends), and then cut them in thirds. Then toss them all in a bowl…


Put all the ingredients in a bowl, and toss. Look at all that texture! Yum!

These would also be great for grilling in the summer! If you want even more flavor, you could broil them for a few minutes to get them a little toasty, and then bake. But, I like them just like this.

Heres the ingredients and instructions….



Parmesan Garlic Zucchini

  1. 6 medium size zucchini
  2. 3 tbs olive oil (or melted Butter for THM-S)
  3. 4 tbs garlic salt
  4. 3 tbs nutritional yeast
  5. 1 tsp course black pepper


Cut the Zucchini in half, and then cut in thirds. Put in Bowl. Put all ingredients in bowl, and toss until well coated. Place on baking sheet. Bake at 400 degrees for 20 minutes, tossing at about 10 minutes. Garnish with lots of shredded parmesan cheese. Enjoy!


Easy Recipes

EASY Protein Smoothie-THM FP

EASY Protein smoothie!

This is my favorite breakfast lately! Its very easy, but jam-packed with nutrition! Ive been drinking one every morning for a few weeks now, and I’ve noticed a huge bump in energy and a light feeling in the tummy! I love it!

You can make all sorts of variations of this! Ive used blackberries, Acai, and other berries by themselves, but my favorite is the berry blend.


The great thing about these berries, is they have kale in them! daily veggie intake-CHECK! They are also pre-proportioned…so that makes it so easy! Want to know the other great thing? I buy these at Costco!!

So, here are the other ingredients I use…


This almond milk is awesome! Guess what? Costco! Yes, two of these ingredients are Costco finds!

The Protein powder that I use (its called JYM) is one that my husband loves and buys, and it comes from jimstopanni.com. It has three different forms of protein that breaks down slowly, which allows for muscle building, but also energy. It also tastes great. My favorite is Tahitian vanilla. The great thing is, you dont have to be “building muscle” to get the great benefits of the protein!

I also use Integral collagen from trimhealthymama.com, and the Gentle sweet is from them too. I love their products! Ive noticed such a difference with my hair and skin since I started using collagen! You should try it!

because of the low fat and low carb ingredients, this smoothie stays in the FP (Fuel Pull) category. Yay for guiltless pleasures!

Of course, you can use your own brands of these products…they do not have to be these brands.

Also, My husband spoiled me rotten and bought me a Vitamix. Can I just tell you…it makes making smoothies quite the expereience! I love my vitamix!


Heres my baby! His name is Theadore. Teddy, if you love him as much as I do. 😉 He’s named after one of my favorite Presidents. 😉

So, here are the ingredients you will need for this awesome smoothie!!!

EASY Berry Protein Smoothie

  1. 1 package of triple berries (or 1-2 cups berry of choice, you can also add more veggies if you like;)
  2. 1 scoop of protein powder (at least 25 g protein. Also, I prefer vanilla)
  3. 1 scoop of collagen (preferably grass-fed)
  4. 1-2 packages of gentle sweet (or 1-3 tsp sweetener of choice)
  5. 1 1/2 cups unsweetened vanilla almond milk

Blend and enjoy!!!


You’re welcome!