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Hey y’all! Welcome back to “What’s on My Plate?” Wednesday! This is a new series that I started last week (you can see the intro post here) for the purpose of showing people just how easy healthy eating can be. The pictures in this post are mostly taken un-styled under incandescent kitchen lights, but we’re keeping it real, folks. These aren’t all my meals for the week – just the ones that I remembered to photograph. Please note that these pictures don’t always portray everything I ate in a meal – just the part that I bothered to get my camera out for. These WOMP posts are meant to give you ideas of what a normal family can eat, not to instruct in portion sizing. Enjoy, and share any of your own suggestions in the comments below!
(I put the “Lunch” category after the “Supper” category because quite a few of the lunches are leftovers from previous suppers.)
(E) Ginger Peach Oatmeal Cake (recipe coming soon)
(E) Cast iron skillet leftover oatmeal oven pancake that needs quite a few tweaks + Pumpkin Butter (recipe coming soon)
This oven pancake was my breakfast for quite a few mornings this week. I’ve been using the Pumpkin Butter on everything – it’s amazing!
(E) Blueberry French Toast Casserole (recipe coming soon)
(E) Crockpot Mexican chicken dinner over seasoned brown rice + soybeans
We’re having a cow butchered, so I was told to clean out the corner of one of our deep freezers that I had appropriated for various odds and ends over the past…um…two years. A very long time ago I had mixed up a sauce of sorts to use with chicken in the crockpot, then put it in the freezer for future use. I don’t really remember what I put in it, but I know it included refried beans, chicken broth, diced tomatoes, spices, etc. Hoping for the best, I dumped it in the crockpot with some chicken this week. It was actually really good! I’ll have to go back and recreate it now…haha. I served it over brown rice seasoned with chicken bouillon, cumin, chili powder, onion powder, and salt. Soy beans are not highly recommended on the Trim Healthy Mama plan due to their potential effect on hormones, but I happen to love them so I use them once in a great while.
(S) Haystacks (lettuce, ground beef, cheese, sour cream, salsa, a few beans, and some barbecue sauce because I’m weird like that)
(S) Grilled chicken + cabbage sautéed in butter and garlic salt + green beans
I’m not entirely sure what my mom used to marinate the chicken; I think it was a store-bought Italian salad dressing of some kind that was left over from when our church went camping and we were in charge of marinating the grilled chicken for one of the meals. This stuff probably wasn’t totally on plan, but I do have a marinade recipe here if you need one. There are quite a few marinade recipes in my upcoming cookbook, including an Italian one that would be very similar to what we used on this chicken.
I ate the chicken with an amazing barbecue sauce recipe that will be appearing on the blog next week. I’ve been using it on everything!
(S) Hamburgers – sorry for the wonky picture…haha. I eat mine on a low-carb tortilla so I can fold up the sides and keep all the goodies trapped inside.
(S) Leftover Mommy’s Meatloaf (we made it for Sunday lunch and had enough left for supper the next night) + salad with sunflower seeds and watered-down Ranch dressing
(S) We had company for supper the previous night, and my mom made lasagna with Dreamfield’s noodles (we hardly ever use it; it’s a personal choice item for THMers). Dreamfield’s loses its slow-carb properties when it’s reheated, so I pulled the noodles out of my portion the next day at lunch. My little brother claimed them. 😛 I had salad with some cheese and watered-down Ranch as well.
(S) Salad with lots of lettuce, leftover haystack meat, hardboiled eggs, cheese, peanuts, and watered-down Ranch
(S) Sandwich in half a Joseph’s pita, meat, cheese, spinach, mayo, barbecue sauce (recipe coming soon)
(E) Leftover crockpot chicken over rice with added black beans
When I was in the throes of cookbook recipe testing, I made more dessert than we
could should eat. Whatever we didn’t eat just got cut into single-serve portions and frozen, so we’ve been finishing up the bits and pieces in our effort to make space in our freezers. This is frozen Texas Sheet Cake (recipe included in my upcoming cookbook) + peanut butter + Skinny Chocolate (S).
(These were more relics left in the freezer from cookbook testing.)
I just had to include this picture for laughs. In my effort to clean out my corner of the freezer, I needed to use up a bag of chopped kale that my mom bought me on accident one time when I asked her to buy me some frozen spinach. I’ve wanted to make green muffins for a long time now, so I dumped the whole bag of kale into the blender and whipped up some muffins. They were (surprisingly enough) not bad, but the chocolate avocado frosting I made to frost them – that was a horrific fail. One of the worst things I’ve ever eaten. Oh well, the muffins and frosting are full of good stuff (as in good-for-you not tastes-good), so I certainly won’t be wasting them. At some point I’m going to revisit the green blender muffin idea, but this frosting…no redemption.
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You may also enjoy:
- Starting THM
- my picture recipe index
- my recipes indexed by THM fuel type, allergy info, and theme
- last week’s WOMP post