Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles look so impressive and complicated, but they’re actually super fun and easy to make – my 6 year old can do it! They’ve got loads of flavor, protein, and a non-starchy vegetable all wrapped up in one (literally), so you can either enjoy them as a complete meal, or serve them as a fancy side dish! 

Chicken & Bacon Asparagus Bundles are amazing reheated too, that is, if you have any leftovers. 

Watch how simple this beautiful Spring-inspired bundle comes together.

Steam asparagus spears.

Lay out 8 slices of deli chicken breast.

In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast.

Layer a slice of ham over each breast…

…followed by a piece of provolone cheese.

Lay 4 steamed asparagus spears in the center of each slice of cheese.

Roll up bundles.

Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.

Bake.

It doesn’t get any easier than that! I hope you enjoy these Chicken & Bacon Asparagus Bundles as much as we do!

Yield: 8 bundles

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

Chicken & Bacon Asparagus Bundles | THM: S, Keto, GF

These elegant Chicken & Bacon Asparagus Bundles couldn't be easier to make, and they are as simple as they are impressive! A gluten-free, THM S, and Keto dish that can be served as a whole meal! No special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 32 asparagus spears
  • 8 slices deli chicken breast
  • 3 tbsp mayo
  • 1 tsp Dijon mustard
  • 8 slices deli ham
  • 8 slices provolone cheese
  • 8 slices of bacon
  • fresh ground black pepper

Instructions

  1. Preheat oven to 400 F.
  2. Fill a large pot with water. Bring to a rolling boil. Add asparagus spears and cook for 4 minutes. Drain spears, rinse in cold water and set aside.
  3. Layout 8 slices of chicken breast. In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast. Layer a slice of ham over each breast, followed by a piece of cheese. Lay 4 steamed asparagus spears in the center of each slice of cheese. Roll up bundles. Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.
  4. Bake at 400 F for 20 minutes.

Loaded Green Beans | THM: S, Keto, GF

Green beans are my favorite non-starchy side. I always have a few bags of frozen ones in the freezer. Often, I’ll just boil them until tender-crisp and toss with a dab of butter and mineral salt, but after making these loaded green bean last week, I may never make them another way again!

Oozing with melted cheese, and flavored by butter, crispy bacon, garlic, Parmesan, mineral salt, ground pepper, and nutritional yeast, these loaded green beans are a fabulous substitution for poutine, or baked white potatoes! 

Loaded green beans take less than 30 minutes to get on the table. All that’s required is coating them with  the melted butter and seasoning, baking for 20 minutes, and then adding the mozzarella cheese and bacon crumbles before broiling for 4 more minutes. 

I love serving this with a crock-pot beef roast for a super fast and easy S meal (the kids get a side of mashed potatoes with theirs). One sheet pan full of loaded green beans is just the right amount for our family size. 

Alternatively, you could use asparagus spears in place of green beans. They are also a non-starchy vegetable that dress up well with cheese and bacon (what doesn’t taste good with those things??).

I use my stoneware bar pan almost exclusively for baking and cooking meats because it keeps things from drying out, but these loaded green beans are an exception. They crisp up much better if you use a metal baking sheet. You want the green beans to get a bit crispy, kind of like a French fry, and stoneware will make them too soggy. 

I hope you enjoy this low-carb, keto, gluten-free side; you may not even realize you’re eating vegetables! 😀 

Yield: 6-7 servings

Loaded Green Beans | THM: S, Keto, GF

Loaded Green Beans | THM: S, Keto, GF

You may never prepare them another way again after you try these Loaded Green Beans! They take just 5 minutes of prep and are on the table in 30 minutes. Low-carb, gluten-free, keto, THM: S.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 lb fresh green beans
  • 1/4 cup melted butter
  • 3 cloves of garlic, minced
  • mineral salt to taste
  • ground black pepper to taste
  • 1 tbsp nutritional yeast
  • 2 tbsp Parmesan cheese, grated
  • 1 cup grated mozzarella cheese
  • 1/4 cup bacon crumbles (cooked)

Instructions

  1. Preheat oven to 425 F.
  2. Arrange green beans in a single layer on a rimmed baking sheet. Melt butter in a small saucepan. Remove from heat and stir in minced garlic. Pour over green beans, stirring to coat. Sprinkle on salt, pepper, nutritional yeast, and Parmesan cheese. Bake for 20 minutes. Remove from oven and sprinkle on mozzarella cheese and bacon crumbles. Broil for 4 more minutes or until cheese is golden and bubbly. Serve immediately.

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! 

A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

I promised my favorite way to use the Pickle Juice Ranch Dressing I shared earlier this week…welp, this Chicken Bacon Ranch Salad is it!

You need 1 cup of it in this recipe, but if you prefer Rohnda’s Ranch Dressing, that works just as well here! It all depends on whether you want to keep your grams of fat in check (Pickle Juice Ranch Dressing is lighter, as far as calories go). 

Counting the Pickle Juice Ranch Dressing as 1 ingredient, this Chicken Bacon Ranch Salad only contains 5 of them!

  • Cooked chicken (breasts or thighs, it doesn’t matter)
  • Pickle Juice Ranch Dressing
  • Cooked and crumbled bacon
  • Grated cheddar
  • Freshly snipped chives 

Mix it altogether in a bowl and you’re done! 

I love this chicken salad in a lettuce wrap for the “crunch” and freshness factor, and it’s a great way to get in your greens. Or, if you want a more portable lunch, you can also fill a low-carb wrap (Mission wraps are my favorite brand!) with this Chicken Bacon Ranch Salad and enjoy it that way. 

Yield: 5 cups

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad | THM: S, Keto, GF

Chicken Bacon Ranch Salad is my new favorite way to fill a lettuce wrap! Paired with thinly sliced fresh tomato and mustard, this deliciously high-flavor, high-protein chicken salad makes a wonderful, easy low-carb lunch! A THM S, this Chicken Bacon Ranch Salad is also gluten-free and Keto compatible. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 cups cooked and cubed chicken
  • 1 cup Pickle Juice Ranch Dressing (or other on-plan ranch dressing)
  • 1 cup bacon crumbles
  • 1/2 cup grated cheddar
  • 1 tbsp freshly snipped chives

Instructions

  1. Add all ingredients to a bowl and stir to combine. Stir in an airtight container in the fridge for up to 3 days. Serve in lettuce wraps.

Creamy Jalapeno Popper Chicken Thighs | THM: S

What’s creamy, saucy, cheesy, spicy and full of protein?

These Creamy Jalapeno Popper Chicken Thighs, that’s what!

Made without any special ingredients, this Trim Healthy Mama S main dish couldn’t be easier to prepare either. It contains very few carbs, is loaded with good fats and great flavor, and is compatible with low-carb, keto, and gluten-free diets, too.

I love it when a new recipe is received exceptionally well with my husband. His palate is the one I’m most interested in pleasing, and his reaction to these Creamy Jalapeno Popper Chicken Thighs did not disappoint!

He oohed and aahed over each mouthful, and when I asked if this was a good meal to introduce the plan to a would be Trim Healthy Man, he said, “Totally. This would get him hooked.”

My hubby enjoyed the leftovers the following day for his lunch and was every bit as pleased as the night before. It’s such a satisfying, flavorful meal: perfect for pairing with a low-carb vegetable side or salad.

Alternatively, you could cut up the chicken thighs into bite-sized pieces and use as a filling in a low-carb wrap with sour cream, lettuce, a bit of fresh tomato, and chopped up cucumber slices!

Yield: 4-6 servings

Creamy Jalapeno Popper Chicken Thighs | THM: S

Creamy Jalapeno Popper Chicken Thighs | THM: S

These Creamy Jalapeno Popper Chicken Thighs are creamy, saucy, cheesy, spicy, and full of protein! A majorly man-pleasing THM S main dish with no special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp butter or olive oil
  • 6-8 boneless, skinless chicken thighs
  • 2 tsp chili powder (decrease if you don't like strong spice)
  • 1 tsp cumin
  • 1/4 tsp mineral salt
  • 1/2 cup diced onion
  • 1/4 cup diced pickled jalapenos
  • 2 garlic cloves, minced
  • ground pepper, to taste
  • 1/2 cup chicken broth
  • 4 oz. cream cheese
  • 1 cup cheddar cheese
  • 1 cup fried and crumbled bacon

Instructions

  1. Melt butter in a large skillet or frying pan over medium heat. Add chicken thighs. Season with chili powder, cumin, and mineral salt. Fry chicken thighs on both sides until cooked through. Remove chicken from skillet and set aside.
  2. Add diced onion and jalapeno to meat drippings and cook for 5 minutes, or until onion is translucent. Add minced garlic. Cook for 1 minute longer. Sprinkle with black pepper to taste. Add in chicken broth and cream cheese. Cook and stir until smooth. Stir in cheddar cheese and bacon crumbles until cheese is melted. Return chicken thighs to pan and coat in sauce. Cover and simmer for 7-9 minutes. Serve and enjoy!

Looking for other great Trim Healthy Mama Chicken Thigh recipes? Try these favorites!

Chicken Thighs In Creamy Tomato Spinach Sauce (S)

Maple Mustard Bacon-Wrapped Chicken Thighs (S)

BBQ Chicken (S or FP)

Cajun-Rubbed Chicken Thighs (S)

Smokey Bacon Pumpkin Soup | THM: S, E, or FP

It’s been a while since I posted a savory recipe, mostly because with Baby #6 due in 7 weeks and plenty of things to get ready before hand, I haven’t had as much time to create new recipes! I’m breaking the “sweet” trend with this Smokey Bacon Pumpkin Soup though. I whipped it together the other night and it was a big hit – even with the 2 year-old!

It boasts bacon, onion, and garlic! How could it not be good??

These 3 ingredients, plus paprika for smokiness, a pinch of cayenne for a little warmth, and a few other herbs and elements for flavor prove pumpkin is a fruit that is not limited to sweet desserts. Smokey Bacon Pumpkin Soup is rustic and savory, and THM-friendly!

One of the great things about this Smokey Bacon Pumpkin Soup is that it can easily be adapted to all THM fuels.

Feel like having a slice or two of sprouted or sourdough bread with your soup? Change it to an E by replacing the heavy cream with unsweetened cashew or almond milk, and add a chopped sweet potato and/or carrot to the pot while it simmers. Garnish sparingly with turkey bacon.

Aiming for something light? Make Smokey Bacon Pumpkin Soup a Fuel Pull by replacing the heavy cream with a unsweetened cashew milk, limit your bacon to 5 grams of fat or less, and add a scoop of collagen to your bowl for your lean protein source (a good idea to do anyway, since this soup doesn’t contain much protein by itself).

Or, enjoy the recipe exactly as it’s written as an S (with an additional protein source like a handful of nuts, a shake or smoothie, or some collagen in your bowl, etc.) and have yourself a bacon-filled, cheese-topped (Cello Whisps are a fantastic soup topper!), cream-splashed soup with more pumpkin in the form of a plan-approved chiffon pie, layered dessert, or muffins afterwards!

Yield: 8 servings

Smokey Bacon Pumpkin Soup | THM: S

Smokey Bacon Pumpkin Soup  | THM: S

This Smokey Bacon Pumpkin Soup is the perfect comfort food for cool weather! It's incredibly easy to make and doesn't require any special ingredients. A THM S that can easily be made into a Fuel Pull or an E (see Notes).

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 tbsp butter
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 6 cups chicken broth
  • 4 cups pumpkin puree
  • 1 1/2 tsp mineral salt
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • pinch of cayenne pepper
  • 1/4 cup unsweetened cashew or almond milk
  • 1/4 cup heavy cream
  • 8-10 slices of bacon, cooked and crumbled

Instructions

  1. In a large saucepan, saute onion in butter. Add garlic when the onion is translucent and cook for another minute. Add in chicken broth, pumpkin puree, parsley, thyme, paprika, black, and cayenne pepper and bring to a boil. Lower heat and simmer for 30 minutes.
  2. Puree soup in the blender. Return to saucepan and bring to a boil. Lower heat and simmer for another 30 minutes. Stir in cashew milk and heavy cream before serving. Sprinkle on crumbled bacon. Optional: garnish with toasted pumpkin seeds, grated cheese, and fresh parsley.

Notes

You could easily make this a Fuel Pull soup by eliminating the heavy cream and using more cashew milk instead. Or, turn it into an E by boiling a sweet potato or two and adding a little more chicken broth!

Since this soup does not contain a good source of protein, it should be be paired with another protein source, or dissolve a scoop of collagen in your bowl.

Some of our other favorite Trim Healthy Mama-friendly cold weather soups include these:

Cream of Broccoli Soup (S)

Spicy Sweet Potato (E)

Chicken Soup (E)

(You can see all of my soup recipes here)

Broccoli Cheddar Bacon Quiche | THM: S

Growing up, one of my favorite supper was quiche. I loved it so much, I usually requested it for my birthday meal! It seems I passed down my quiche-loving gene to our oldest son, because it’s his favorite meal, too! I finally took the time to turn my favorite quiche recipe into a Trim Healthy Mama-friendly version. This Broccoli Cheddar Bacon Quiche is a gluten-free, low-carb, keto compatible, high-protein THM S!

The recipe I grew up with used a Tenderflake crust and called for all-purpose flour and milk in the filling. We usually made it with mushrooms too, but I’m the only one who likes them in our family, so I left them out of this version. You could always add them to this recipe by frying them up with the onions.

To create a flakier, savory crust, I took my well-loved almond flour crust and substituted Parmesan cheese for part of the almond flour. I also added an egg as a binder and to make it more flaky. Pre-baking the crust is important to keeping it from getting soggy.

The filling in this Broccoli Cheddar Bacon Quiche is also made without any special ingredients:

If you’d like, you can even skip making the crust to speed up the process and enjoy a crust-less quiche (a frittata!) by baking the filling by itself in a well-oiled pie plate. You may need to decrease your baking time slightly without the crust.

Either way, this one’s sure to be a hit with the family!

Yield: 8 servings

Broccoli Cheddar Bacon Quiche | THM: S

Broccoli Cheddar Bacon Quiche | THM: S

This delicious low-carb Broccoli Cheddar Bacon Quiche is fantastic for breakfast, lunch, or supper! Gluten-free, keto, and Trim Healthy Mama S friendly.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • FILLING:
  • 1 Tbsp butter
  • 1 onion
  • 6 eggs
  • 3/4 cup heavy cream
  • 4 cups broccoli florets, steamed until tender-crisp
  • 1/2 cup bacon crumbles
  • 1 cup grated cheddar
  • mineral salt and black pepper to taste

Instructions

  1. To make the pie crust, pre-heat oven to 350 F. In a small saucepan, melt butter. Remove from heat. Stir in almond flour, Parmesan cheese, and egg. Press into 9-10" pie plate. Bake for 10-12 minutes, or until lightly golden. Remove from heat, set aside, and increase oven temperature to 375 F.
  2. To make the filling, saute onion in butter until onion is translucent (you can steam the broccoli florets during this time too if you haven't already done so). In a mixing bowl, whisk eggs and cream together. Stir in onions, steamed broccoli, bacon crumbles, grated cheddar, salt, and pepper. Pour filling into pie crust. Bake at 375 for 40 minutes, or until a toothpick comes out clean.

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs | THM: S

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs is a mouthful to say…

…and a mouthful to savor!

There is so much flavor packed into these slightly sweet bundles of protein!

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs look complicated to make, but they couldn’t be easier. Free of special ingredients, you probably have everything on hand to whip these up:

My oldest daughter loved these so much, she called dibs on the leftovers and ate them for lunch the next day!

Even though they’re easy enough to whip up any day of the week, these Maple Mustard Bacon-Wrapped Chicken Thighs are perfect for special occasions where you’re concerned about presentation. They look fancy served on a simple white plate with a side of green beans for a delicious, low-carb, Trim Healthy Mama-friendly S meal.

If you’re planning a fancy, on-plan Easter Dinner, stay tuned: I’ve got a delightful S menu plan coming up starring these Maple Mustard Bacon-Wrapped Chicken Thighs in the main course!

Yield: 6-8 servings

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

These impressive-looking Maple Mustard Bacon-Wrapped Chicken Thighs are so easy to make and packed with good flavor! A low-carb, keto-friendly, THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • meat from 3 pork sausages (casing removed)
  • 3 Tbsp chopped fresh parsley (OR 1 Tbsp dried parsley)
  • 1 tsp dried thyme
  • 2 Tbsp Parmesan cheese
  • 8 chicken thighs
  • 8 bacon strips
  • GLAZE:
  • 1 Tbsp mustard
  • 1 Tbsp xylitol
  • 1/2 Tbsp water
  • 1/2 tsp maple extract
  • 1/4 tsp molasses

Instructions

  1. Preheat oven to 350 F.
  2. Mix together pork sausage meat, parsley, thyme, and Parmesan cheese in a bowl. Set aside.
  3. Open up chicken thighs into a rectangular shape and pound flat with a meat mallet or the bottom of a glass. Take 1-2 Tbsp of the pork mixture, roll into a log shape that's slightly shorter than the width of the chicken thighs. Place a pork log at the bottom of each chicken thigh and roll up tightly.
  4. Wrap each stuffed chicken thigh with a slice of bacon. Arrange on a rimmed baking sheet.
  5. In a small bowl, whisk glaze ingredients together. Divide and drizzle evenly over each stuffed chicken thigh. Bake at 350 F for 40 minutes.

Notes

You can use 1/2 a Tbsp of Gentle Sweet instead of xylitol, if you prefer.

Cheesy Cauliflower With Bacon | THM: S

This Cheesy Cauliflower With Bacon is low-carb comfort food at its finest! Think Mac & Cheese (or “KD,” as we call it up here 🙂 ) ooey, gooey goodness with out any of the carbs!

Cheesy Cauliflower With Bacon makes an amazing side dish to wings, steak, burgers, or any other S meat. Or, if you’re craving a bowl of Mac & Cheese, you can enjoy a bowl or this on its own. It will fill you up without crossing fuels!

You don’t need any special ingredients for this recipe:

If you don’t have riced cauliflower, or can’t find it, you can easily make your own for this recipe by running half a head of fresh cauliflower through a food processor or blender, or even a cheese grater.

I took the fast route by steaming my riced cauliflower in the microwave, but you can also do it in a saucepan on the stove. Just remember to drain it well once its tender.

Keep in mind that this dish is quite calorie-dense with all the different cheeses in it, so it’s best enjoyed responsibly and saved for occasional use.

Yield: 8 servings

Cheesy Cauliflower With Bacon | THM: S

Cheesy Cauliflower With Bacon | THM: S

This cheesy cauliflower with bacon is low-carb comfort food at its finest! Think Ooey, gooey Mac & Cheese deliciousness without the carbs! A THM S.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 5 cups riced cauliflower
  • 1/2 cup water
  • 6 slices of bacon
  • 1/2 cup finely chopped onion
  • 1 8oz. pkg. cream cheese, cubed
  • 1 tsp Frank's Red Hot Sauce
  • 3/4 cup mayo
  • 1 cup grated cheddar, divided
  • 3/4 cup grated mozzarella
  • 1/4 cup grated Parmesan
  • dried parsley for garnish

Instructions

  1. Pre-heat oven to 350 F.
  2. Pour riced cauliflower into a microwavable bowl with water and microwave on HIGH for 4-6 minutes or until softened, stirring halfway through. Drain and set aside.
  3. Fry bacon in a skillet until crisp. Remove bacon and drain on paper towel. Crumble when cooled. Discard all but 1 Tbsp of bacon drippings. Fry onions in reserved bacon grease until translucent. Add in cream cheese and hot sauce, stirring until melted and smooth.
  4. Pour cream cheese mixture into a large casserole dish. Stir in cauliflower mayo, and 1/2 cup grated cheddar and other cheeses. Stir until smooth. Top with crumbled bacon and remaining 1/2 cup of grated cheddar.
  5. Bake at 350 F. for 25 minutes or until heated through. Sprinkle on parsley for garnish.

Bacon, Herb & Garlic Stuffed Sweet Mini Peppers | THM: S

I can’t even begin to describe how much I love these rainbow bites of goodness! Few things are better on Saturday Smorgasbord night (a little family tradition of ours that involves eating appetizers for dinner at the end of the week!) than a sheet pan full of these bacon, herb & garlic stuffed sweet mini peppers.

They are loaded with flavor, made without any special ingredients, and are perfect low-carb, Trim Healthy Mama-friendly S appetizers or snacks!

For color and convenience, I use a whole bag of mixed, mini sweet peppers in orange, yellow, and red. Flavor-wise, sweet red peppers are my favorite. If you can’t find minis, you can use large red bell peppers and quarter them instead for bigger appies with the same flavor.

The cheese-y filling is made by blending a softened block of cream cheese together with freshly minced garlic (or use the stuff in a jar for convenience!), Parmesan cheese, dried parsley, oregano, and ground pepper together. A little crumbled bacon and finely grated mozzarella cheese on top are the crowning glory to these mini sweet peppers.

Roasting them in the oven at 420 F for 18-20 minutes and broiling the mozzarella at the end for a minute until it goldens, leaves these bacon, herb & garlic stuffed sweet mini peppers with just enough bite and sturdiness to the pepper without compromising that wonderful roasted flavor.

Yield: 1 sheet pan of appetizers

Bacon, Herb & Garlic Stuffed Sweet Mini Peppers | THM: S

Bacon, Herb & Garlic Stuffed Sweet Mini Peppers | THM: S

These Bacon, Herb & Garlic Stuffed Sweet Mini Peppers are loaded with flavor and make for a crowd-pleasing, low-carb, THM-friendly S appetizer, snack, or lunch!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 1.5 lb bag of mini sweet peppers
  • 8 slices of bacon, fried and crumbled
  • 1 8oz. pkg. cream cheese softened
  • 2 Tbsp parmesan
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 cup finely grated mozzarella

Instructions

  1. Preheat oven to 420 F.
  2. Slice the tops off of each mini sweet pepper and cut the peppers in half. Scrape out the membranes and seeds. Arrange in a single layer on a rimmed baking sheet, face up.
  3. Beat cream cheese, Parmesan, garlic, oregano, parsley, together. Spread mixture onto each pepper half. Sprinkle stuffed peppers with finely grated mozzarella. Top with bacon crumbles.
  4. Bake @ 420 F for 18-20 minutes. Broil for 1 minute to brown mozzarella slightly.

Loaded Cauliflower Bisque | THM: S or FP

This loaded cauliflower bisque is so much tastier than it looks (three cheers for brightly colored bacon, sour cream, parsley and cheese that make simple soups doubly delicious and photogenic!), but don’t judge a soup by its color!

Aside from being boilinapotandrunitthroughtheblender kind of easy, this loaded cauliflower bisque can be a Trim Healthy Mama-friendly Fuel Pull or an S, depending on how much of the suggested garnish you choose to put on top.  I tend to go all out when in come to putting cheese and bacon crumbles on my soup, so this bisque often turns into an S for me, but it’s amazingly good without, too.

Thanks to the addition of Vitamin B-rich, protein-packed, high fiber nutritional yeast, you can still enjoy a cheesy flavor even when you’re in Fuel Pull mode!

Nutritional Yeast

While nutritional yeast gives this cauliflower bisque a dairy-free, cheesy flavor, paprika, mineral salt, and ground pepper warm it up. Onion, leek and celery sauted in a pat of butter, chicken broth, and dried parsley add to the overall flavor. A small amount of half & half (not enough per serving to make this bisque an S), adds to the creaminess. You could even leave it out completely, if you prefer.

Pile on the bacon, cheddar, and sour cream for a solid S meal; or, use leaner turkey bacon, a sprinkle of Parmesan, and a dollop of 0% fat Greek yogurt for loaded flavor the Fuel Pull way. Consider adding a scoop of collagen to your bisque for a protein boost.

Great Lakes Collagen

Loaded Cauliflower Soup | THM: S or FP

Loaded Cauliflower Soup | THM: S or FP

This delicious, loaded cauliflower soup can be served as Trim Healthy Mama S or FP, depending how much garnish you choose to serve with it!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 Tbsp butter
  • 1 small onion, chopped
  • 1 leek, chopped
  • 3 celery stalks, chopped
  • 2 heads of cauliflower, chopped
  • 1 Tbsp dried parsley
  • 1/2 tsp mineral salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper
  • 2 Tbsp nutritional yeast (optional)
  • 4 cups chicken broth
  • 1/4 cup half & half
  • S GARNISH:
  • crumbled bacon
  • grated cheddar
  • sour cream
  • dried parsley flakes
  • FP Garnish:
  • crumbled turkey bacon
  • grated Parmesan
  • 0% Greek yogurt
  • dried parsley flakes

Instructions

  1. In a large pot, saute onion and leek in butter until translucent. Add cauliflower and seasonings, stir and cook for a few minutes in onion mixture. Pour in chicken broth. Bring to a boil. Simmer for 30 minutes, or until cauliflower is completely tender. Blend soup thoroughly and return to pot. Stir in half & half. Re-heat and serve with garnish.