Category Archives: THM Recipe

Gluten Free Cream Cheese Crust Pizza {Low Carb, THM: S Meal}

About half way through the first week of THM, I was wanting pizza.

I knew of the Fooled Ya Pizza recipe in the book, using cauliflower as the crust, but I was wanting something a little richer and more satisfying.


This was the best tasting pizza I’ve had since going gluten free. It might not crisp up like a traditional crust, but its hefty enough to hold all the toppings you want to pile on.

When you mix the “crust” together, its goopy and quit scary to see, but spread it our evenly on a silicone liner and it will bake up beautifully….


I realize these aren’t the greatest pics, but this pizza disappeared so quickly that it was gone before i could even turn the camera on again!

This quickly became a weekly staple at our house, its so good! Perfect for those following low carb diets, or are looking for gluten free alternative.

If you’ve been craving pizza, this should make you very happy!

Gluten Free Cream Cheese Crust Pizza

Gluten Free Cream Cheese Crust Pizza

A rich, perfect, low carb and gluten free alternative to traditional pizza crust. Easy to make, even more family friendly!


  • 2 (8 ounce) packages reduced fat cream cheese, softened
  • 4 eggs
  • 1/2 tsp pepper
  • 1 1/2 tsp garlic powder
  • 1/3 cup grated Parmesan cheese
  • pizza sauce
  • toppings of your choice, including shredded cheese


  1. Thoroughly blend first 5 ingredients with a hand mixer or a rubber spatula
  2. spread evenly in a 10 X 15 cookie sheet lined with a silicone mat
  3. bake at 350 for 20-25 minutes, until browned
  4. allow to cool for 10 minutes or so before adding pizza sauce and your choice of toppings
  5. place under broiler for cheese to melt and brown


Chicken Florentine {THM: S Meal}

Sorry for the evening post as opposed to one earlier in the day – we had a busy morning, checking out an open house at the zoo, that offers a once a month zoocademy class for home-schooled kids. Looks like a great program that we hope we can get Daniel in to. It’s busy days like this that you need a quick go-to meal to feed the family.

Got leftovers????

If you have some leftover chicken, this recipe is like magic for it.


Its an amazing comfort dish that is light enough to serve year round. It’s creamy goodness will have you wanting to lick your plate when everyone turns their head! Go ahead – I won’t tell anyone!


It smells like heaven in the oven and tastes like it on your plate, whether you choose to serve it over rice, cauli-rice, or just on its own with a nice salad, it’s all good!

This was one of the first recipes I got from my Mom and her trusty old ring bound cookbook that I remember her having as long as I’ve been around. I’ve had to make a few adjustments of a few ingredients since they have changed in the last 40 years (like bouillon cubes are much saltier now – there is no way I would use three, plus additional salt in this dish – no one would be able to eat it!), but the recipes are great.

This is truly a family favorite and a quick fix – try it and it will become a favorite for your family, too!

Chicken Florentine

Chicken Florentine

A wonderfully rich retro meal that you will be proud to serve your family. Deliciously rich in flavor and nutrients, it can be enjoyed alone or over rice or noodles.


  • 2 c cooked chicken, diced
  • 4 c fresh spinach, cooked and chopped, or 1 (10 oz) pgks frozen chopped spinach, thawed and drained
  • 2 tsp lemon juice
  • salt and pepper to taste
  • 1/4 c Parmesan Cheese, grated
  • 2 tbsp butter melted
  • 2 tbsp xanthan gum
  • 1/4 tsp salt
  • 1 c chicken broth
  • 1/2 c c milk or half and half
  • 1 chicken bouillon cube


  1. spread spinach in a casserole dish and sprinkle with lemon juice and salt and pepper
  2. scatter chicken across spinach
  3. make cream sauce: melt butter in a saucepan, add xanthan gum to milk
  4. add broth and milk, along with bouillon cube to butter and heat until thickened
  5. pour over chicken, sprinkle with cheese and bake at 350 for 20-25 minutes until browned and bubbly

adapted from The Complete Family Cookbook

Cajun Spaghetti Squash Casserole {THM: S Meal}

When I went gluten free, I was sad that I would be missing out on pasta, until I found brown rice pasta.

When I went on THM, I became sad again, since only lower glycemic indexed pastas are allowed, and very sparingly at that – pastas that are not gluten free.

Sad, that is, until I started experimenting with Spaghetti Squash.

Don’t get me wrong, I’ve made it before. But, more recently I made a mock mac and cheese from some, and was pleasantly surprised by the deliciousness. I was impressed enough that I grabbed up a few more of the golden ovals to keep the magic going in the kitchen.

Then came the dish I made last night….


Now this…this is the kind of food that helps dry my tears from not having pasta be a part of my life.


So creamy, so satisfying.


You never miss the pasta!

Even Daniel ate his without fuss. Randall had seconds.

The creamy cheese sauce went perfectly with the spicy sausage and sweet peppers. It made the perfect summertime meal – you know how sometimes you want the comfort of a pasta dish, but in the summer, the weather is just too hot for a heavy meal? Well, here’s the perfect compromise – all of the comfort in a lighter, yet soul satisfying meal!, I look forward to not only more experiments with the versatile squash, but having this dish again, and the sooner the better!

Cajun Spaghetti Squash Casserole {THM: S Meal}


  • 1 medium spaghetti squash (4-5 c of cooked and shredded squash)
  • 1 (15 oz) jar light Alfredo sauce
  • 1 c 2% milk shredded cheese
  • 1 c half and half or heavy cream
  • 2/3 c water
  • 2 tsp Cajun seasoning
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 2 links Andouille Sausage, sliced (or other smoked sausage for less spicy results)
  • salt and pepper to taste


  1. cook and shred squash in a casserole dish
  2. brown sausage slices and add to squash
  3. cook peppers until tender and add to squash
  4. add sauce, water and half and half,along with seasonings
  5. mix to combine
  6. top with cheese
  7. bake at 350 for 20-30 minutes, until cheese is browned and dish is bubbling



Mushroom Casserole {THM: S Side Dish}

If you like mushrooms, have I got an easy peasy, all-in-one-skillet delicious dish for you!


This creamy dreamy dish is the perfect rich side dish for chicken, beef, pretty much any meat that you wish.


Have you ever run into a sale at the store where they are selling produce cheap, and you see a bunch of mushrooms, but think, what could I possibly do with them? Here’s the perfect answer!


I got two pounds of mushrooms for $1.00 a pound, but knew I’d have to use them fast, and the next night, this dish hit our table, along with some baked chicken.


It was absolutely fabulous, and so easy!

I’m not sure where my love of mushrooms came from – certainly not from my parents. I mix them in so many things that I think they have even grown on Randall, who wasn’t the biggest mushroom fan when we married. He happily ate these, commenting on how well they went with the chicken. I even got Daniel to eat some. A mushroom fan in the making????

Next time you run in to a good deal on mushrooms, don’t be afraid to scoop them on up and make this!

Mushroom Casserole


  • 2 lbs white mushrooms, sliced
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp thyme
  • 1 tsp xanthan gum
  • 1 1/4 c half and half or heavy cream
  • 3 tbsp Parmesan Cheese, grated
  • salt and pepper to taste


  1. In an oven proof skillet (cast iron suggested), melt butter and olive oil, then sautee the mushrooms for 3-5 minutes
  2. add seasonings, cook for 1-2 minutes more
  3. sprinkle xanthan gum over mushrooms
  4. pour half and half or cream over mushrooms
  5. sprinkle with cheese
  6. transfer to oven
  7. bake at 375 for 20 minutes, or until bubbly and browned

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