Meatloaf — The word spreads dread through the house when uttered, but no longer with changed up version to fit the Trim Healthy Mama plan Low Carb Parmesan Meatloaf. It is a cross between Meatloaf, a Meatball, and it’s kid approved.
Recipe: Original courtesy of Creative Me Inspired You
Low Carb Parmesan Meatloaf “S” for Satisfying (4-6 servings)
- 1 lb of ground turkey
- 1 egg
- 1 regular size low carb Joseph Pita (toasted and ground into bread crumbs)
- 1.5 tablespoons Italian Seasoning
- 1/4 cup Parmesan
- 1/2 tablespoon of Garlic Powder
- 1 tablespoon of Dried Minced Onion
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Parsley
- Salt and Pepper
- 1/2 a Jar of Spaghetti Sauce
- Mozzarella Cheese
Combine all the ingredients and mix well, but do not mix to death, as it makes the meat tough. Put the mixture into a pan, or form a loaf on a baking pan. I prefer a baking pan so that there is more crispy crust. Pour about 1/4 the jar of sauce over the meatloaf.
Cook in a 400 degree oven about 30-45 minutes. Top with mozzarella cheese, and add a little more of the spaghetti sauce. Add parsley over top of the cheese.
Pair this satisfying “S” meal with your favorite salad with a creamy dressing, a side of steamed or buttered veggies like broccoli, zucchini, or cauliflower, and you have a completely yummy meal.
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I love spaghetti! Since, starting Trim Healthy Mama I’ve had to modify my spaghetti and meatballs recipe to fit the plan. If you don’t know anything about Trim Healthy Mama make a point to get the book. I absolutely love the way I eat now and how it makes me feel. I am completely satisfied and do not miss all the carbs. I bought a neat little kitchen gadget the Veggetti to help me make vegetable noodles and I absolutely love how easy it is the use and the lovely spirals it makes. It has two sides one on top and one on bottom for wide or skinny noodles. I prefer to use the wide and I find they hold up better with spaghetti sauce.
Here is a picture of a bowl full of zucchini noodle goodness. I typically will chop up the end of the zucchini and add it to the noodles for some extra texture and to prevent waste. I hate to waste good veggies.
The great thing about the Veggetti is you can also use it for yellow squash and any other vegetable that you want to spiral of course some are easier to work with tham others.
Now on to the Meatball recipe.
- 1 package of ground turkey meat
- 1 egg
- 1 tablespoon of dried parsley
- 1 tablespoon of garlic powder or more depending on your taste
- 3-4 tablespoons of onion flakes
- 1 small Joseph low carb pita (toasted and ground into bread crumbs
- 1/2 cup of Parmesan or Mozzarella cheese
- 1/4 teaspoon of red pepper flakes (optional)
- salt and pepper
- Coconut or Olive Oil for browning
Mix all ingredients together. Form into meatballs. Brown in oil of your choice – do not cook all the way if adding to slow cooker. If you are not adding to a slow cooker you need to cook the meatballs till no longer pink in the center.
Spaghetti Sauce recipe:
- 1 jar of store-bought no sugar or less than 1 gram of sugar sauce
- 1 jar of tomatoes crushed or whole (I used some home canned whole tomatoes that I blended in my Vitamix)
- 1 tablespoon of Italian Herb Mix
- 1 tablespoon of Garlic Powder
Add above into slow cooker with meatballs and cook for 3-4 hours until meatballs are cooked and sauce thickened. Helpful hint: remove slow cooker lid for last 30 minutes to help thicken.
Take your Zucchini Noodles and saute in 1 tablespoon of olive oil till warm with a little salt and pepper. Then serve it up.
Here is a picture of the final product and what I like to call Zucchinetti and Meatballs. Yum and a satisfying Trim Healthy Mama “S” meal. Serve with a side salad with a creamy no sugar dressing or some steamed broccoli.
Ok, so I’ve been on Trim Healthy Mama for almost 2 years now and will continue it for the rest of my life. Why you may be asking? Well, I no longer have knee pain. I have more energy. Belly bloat is gone. Plus, I lost over 20 pounds. So, Why wouldn’t I keep eating this way!
Now on to websites. I get tired of the same food day in and day out so, I like to try new recipes especially, dessert recipes. My favorite dessert recipe websites are All Day I Dream About Food and I Breathe I’m Hungry. Gotta love the names! I have never had a bad recipe from either of these sites and that is really important when baking low carb because some of the ingredients can be a bit pricey. I look at it this way, do I want to spend the extra money on what is good for my body or on Doctor bills. I prefer good yummy wholesome food so, I’ll pay the extra money for the occasional treat. Both of these sites also include savory recipes, but I have to admit I haven’t tried any yet so I can’t testify to their worthiness. I will say though if their savory dishes are as good as their desserts you do not want to miss out. I’ll update you later when I make that attempt. Happy Baking!
By the way some of my favorite recipes from All Day I Dream About Food are:
Here is one of my favorites from I Breathe I’m Hungry:
I have been on THM or Trim Healthy Mama for well over a year now and have now lost well over 20lbs. I absolutely love the way I eat now and I do not feel guilty nor deprived. Heck, I get to have pizza as much as I want. So here comes a recipe! This recipe is from Gwen’s Nest except I changed the flour up and used 100% spelt instead of the wheat version. I absolutely love the ease of making this and just tearing off a chunk (after the 3 days of fermenting) when I want to make pizza. Of course, I use turkey pepperoni because its lower in fat and if I use chicken I use the breast because this is an “E” for energizing. You have to be careful with your fats otherwise, you will be having a “Crossover”. I get my spelt in bulk from Azure Standard. They are a great company and have tons of great bulk items you can purchase plus, they have drop points all over the country.
- 3-3½ c. warm water- I use more water for whole wheat version
- 1 ½ T. kosher or coarse salt
- 6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly or Spelt)
- 1½ T. yeast (2 packets-any type works)
- ½ t. coarse kosher salt for the crust
- Greek seasoning blend sprinkled for the crust
- 2 t. Parmesan cheese
- ½ cup of tomato or pizza sauce of your choice
- 1½ cups of part skim mozzarella cheese
- 4 cloves of fresh garlic, minced
- or any other toppings of your choice! (fat free to keep this in E territory)
- Stir with a wooden spoon until the dough is evenly wet with no dry spots.
- Cover your container and allow to rise on the counter for 2 hours.
- The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
- Chill dough for at least three hours or for 3 days for a THM fermented E bread.
- Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
- Preheat the oven to 450º, with a pizza stone on the middle rack.
- While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
- Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
- Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
- Remove crust, and spread sauce.
- Add any “under cheese” toppings, like fresh garlic or mushrooms.
- Add cheese in one big mound in the center, and then just spread it to the edges.
- Top as desired.
- Return the whole deal to the oven for another 10 minutes until it’s browned and bubbly.
- Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.
Here is another low carb easy dinner you can use on the Trim Healthy Mama (an affiliate link).
Slow Cooker Meatloaf Low Carb
2 Eggs Beaten
1/2 cup half/half
1 small Joseph’s Flax Oat Bran Whole Wheat Pita toasted and ground in food processor/blender into bread crumbs
2 tablespoon’s dried onions or onion powder
1 teaspoon salt
1/2 teaspoon sage
1.5 lb of turkey meat or ground beef
1/4 cup sugar-free ketchup or your own homemade sugar-free ketchup
1 teaspoon of dry mustard
Combine egg with half/half, Joseph’s bread crumb, onion, sage, salt, and ground meat. Mix well. Line the bottom of your slow cooker with parchment paper,
pour meatloaf mixture into slow cooker and form into a loaf. Add seasonings to top of meat (pepper, garlic powder, onion powder).
Cook on Low for 5-6 hours
Add topping and Switch to high for last 5 minutes.
Pair it with your favorite side of greens beans and cauliflower casserole.
This meal equals S for Satisfying.
I’ve been following the Trim Healthy Mama way of eating and absolutely love it plus it doesn’t hurt that I’ve lost 20 pounds changing the way I eat. Gwen’s Nest recently posted a “Samoa” Milkshake that is THM ingredients approved. It is an absolute must try. So I decided since it was so good to make a cookie out of it. The base recipe is from Detoxinista.com with a few modifications so that it will fit Trim Healthy Mama.
“Samoa” Chocolate Chip Cookies
1 1/2 cups of almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 heaping tablespoons of coconut oil (melted)
1/4-1/2 teaspoon of vanilla extract
3-4 big shakes of Stevia concentrate or 3-4 dropper full of liquid stevia (to taste)
1/4 cup Hershey’s sugar-free chocolate chips
1/2 cup of unsweetened coconut flakes
1/4 teaspoon of maple flavoring
1 teaspoon of butter
First take the unsweetened coconut flakes, butter, maple flavoring, teaspoon of almond flour, 1 shake of stevia concentrate and toast until golden brown in a pan. While toasting take almond flour,baking soda, salt and mix together — Add toasted coconut mixture and mix. Then take coconut oil add to warm pan to melt. While that is melting add egg and sweetener (stevia) to mixture. Once coconut oil has cooled a bit add it to the mixture with vanilla extract. Mix well. Mixture should start to look like a cookie batter…then add sugar-free chocolate chips and mix. Scoop out or shape into balls then flatten with palm of hand.
Line baking sheet with parchment paper and Bake at 350 degrees for 10-12 minutes until golden brown . If you want to get real fancy you could drizzle skinny chocolate over cookie and cool in fridge.