wicked white chili 1. Place the chicken in the bottom of the crockpot. 2. Blend 2 of the cans of beans with the broth in a

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2 wicked white chili FAMILY SERVE FEEDS 6 TO 8 (HALVE INGREDIENTS IF YOUR FAMILY IS SMALLER) E 2½ pounds thawed and drained boneless, skinless chicken breasts or tenderloins 4 (15-ounce) cans great northern beans, rinsed and drained, or 6 cups soaked and cooked dried beans, drained 2 cups chicken broth or bone stock 2 (10-ounce) cans Rotel-style tomatoes and chilies (mild, medium, or hot) 1 (14½-ounce) can diced tomatoes 1½ cups Seasoning Blend (frozen diced onion, celery, and green pepper) 2 cups frozen corn kernels, or 1 (14½-ounce) can corn, drained 1 teaspoon Mineral Salt 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon onion powder ½ teaspoon garlic powder ½ cup plain 0% Greek yogurt (optional) 1. Place the chicken in the bottom of the crockpot. 2. Blend 2 of the cans of beans with the broth in a blender and add to pot. 3. Add all the other ingredients (including remaining 2 cans beans) except the yogurt and stir. 4. Cook on low heat all day or on high heat for 5 to 6 hours. 5. For later: Thirty minutes before serving, take out the chicken and shred it with 2 forks, then return it to the cooker (or you can shred it in the pot). Combine well, then add the yogurt and mix well. FOR FREEZER-TO-CROCK PREP: Label frozen bag of chicken breasts or tenderloins as Wicked White Chili E with a Sharpie. Blend the beans with the broth, pour into another freezer bag, then add all other ingredients except the yogurt. Label the freezer bag with recipe name and put both bags in the freezer. The morning before cooking (24 hours prior), put the chicken and chili sauce bags in the refrigerator to thaw. Next morning, pour out excess fluid from the chicken and place the chicken in the crockpot. Add the sauce. NO SPECIAL INGREDIENTS I DAIRY FREE (IF YOU OMIT THE YOGURT) trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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4 cheeseburger pie FAMILY SERVE FEEDS 6 TO 8 (HALVE INGREDIENTS IF YOUR FAMILY IS SMALLER) S 2 to 2 ½ pounds ground beef or venison 3 teaspoons onion powder 1½ teaspoons Mineral Salt ½ teaspoon black pepper 12 ounces cheese of your choice, grated 2 large eggs ½ cup mayonnaise ½ cup heavy cream 1. Preheat the oven to 350 F. 2. Brown the meat in a large skillet over high heat, then drain off excess fat. Add the onion powder, salt, and pepper and mix well. 3. Spread the meat mixture in a 9 13-inch baking dish and mix in half the grated cheese. 4. In a bowl, combine the eggs, mayonnaise, and cream. Pour over the meat, then top with the remaining grated cheese. Bake for 35 minutes, or until bubbly. NOTE: Greek yogurt can be subbed for mayonnaise. NO SPECIAL INGREDIENTS trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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6 trim healthy pancakes or waffles SINGLE SERVE MAKES 3 PANCAKES E ¹ ³ cup old-fashioned rolled oats ¹ ³ cup low-fat cottage cheese ¹ ³ cup egg whites (carton or fresh) 1 teaspoon Super Sweet Blend ¹ ³ teaspoon vanilla extract Generous ½ teaspoon aluminumfree baking powder Coconut oil cooking spray FAMILY SERVE MAKES 18 PANCAKES (SEE NOTE) 2 cups old-fashioned rolled oats 2 cups low-fat cottage cheese 2 cups egg whites (carton is easier, but can use fresh) 6 teaspoons Super Sweet Blend 2 teaspoons vanilla extract 4 teaspoons aluminum-free baking powder Coconut oil cooking spray 1. Put the oats in a blender and blend until they turn into a powder. Turn off the blender and add the cottage cheese, egg whites, Super Sweet Blend, vanilla, and baking powder. Blend well, then allow the mixture to sit for a few minutes to let it thicken up. 2. Lightly coat a nonstick griddle or nonstick fry pan with coconut oil spray and heat over low/medium heat. Ladle desired- pancakessize amounts onto the griddle and cook until golden brown, about 3 minutes. Flip and brown the other side, an additional minute or two. When making the family-serve version, keep the pancakes warm in a 200 F oven as you make additional ones. NOTE: When making the family batch, enjoy 3 pancakes for your serving. NO SPECIAL INGREDIENTS (IF USING YOUR FAVORITE HANDY ON-PLAN SWEETENER) trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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8 egg roll in a bowl S with E and FP options FAMILY SERVE FEEDS 6 TO 8 (HALVE INGREDIENTS IF YOUR FAMILY IS SMALLER) 2 pounds thawed ground meat 2 medium (or 1 large) onions, chopped 2 to 3 tablespoons toasted sesame oil (or oil of your choice if you don t have sesame, but the sesame really makes the dish!) 4 garlic cloves, minced 2 teaspoons ground ginger ¹ ³ cup soy sauce, or 1 to 2 generous squirts Coconut aminos or Bragg liquid aminos 1 very large head of cabbage, cored and thinly sliced, or 2 to 3 (16-ounce) bags coleslaw mix 4 green onions, finely chopped Mineral Salt and black pepper 1 teaspoon red pepper flakes (optional) 1. Brown the meat in a large skillet over medium heat until fully cooked. 2. Turn up the heat to medium high and add the chopped onions and sesame oil, and lightly brown the onions. 3. In a small bowl, mix the garlic, ginger, and soy sauce and add to the skillet, then immediately add the cabbage and stir well (cabbage will threaten to spill out of the pan but it will soon shrink and fit). Cook for several more minutes, until the cabbage is tender and wilted, stirring often. 4. Turn off the heat, and add the green onions and salt and black pepper to taste. Stir one last time, sprinkle with the red pepper flakes (if using), and serve. NOTE: To make this an E meal, enjoy it over rice or quinoa. Make sure to use extra-lean meat (at least 96% lean) or brown the meat and then rinse well under hot water to remove fat before returning to the skillet. Use no more than 2 tablespoons of oil. Owing to a lack of juiciness (fat) in the meat, add ¼ cup of fat-free chicken broth or water. To make this a Fuel Pull, follow same directions for E, but enjoy over Cauli Rice or Not Naughty Rice. NO SPECIAL INGREDIENTS I DAIRY FREE trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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10 raspberry frosted special agent cake FAMILY SERVE S FOR THE CAKE Coconut oil cooking spray 1 (15-ounce) can black beans, rinsed and drained, or 1½ cups cooked beans, drained 2 large eggs plus ² ³ cup egg whites (carton or fresh) 4 tablespoons cocoa powder 1½ teaspoons aluminum-free baking powder ½ teaspoon baking soda 2 tablespoons coconut oil or butter 2 teaspoons vanilla extract ¹ ³ cup plain 0% Greek yogurt or cottage cheese or ricotta 5 tablespoons Super Sweet Blend 2 to 3 doonks Pure Stevia Extract (if more sweetness is desired) FOR THE FROSTING 8 ounces cream cheese (¹ ³ less fat works well) ¼ cup (½ stick) butter 3 to 4 teaspoons Super Sweet Blend, or 2 to 2½ tablespoons Gentle Sweet ¹ ³ cup pureed fresh or frozen raspberries 1. Preheat the oven to 350 F. Lightly coat an 8-inch square baking pan or a 9-inch round cake pan with coconut oil spray. 2. Make the cake. Put all the cake ingredients in a food processor and process until completely smooth, a couple of minutes. Pour the batter into the prepared pan and bake for 30 to 35 minutes.allow the cake to cool in the pan. 3. Make the frosting. Put all the frosting ingredients into a blender and process until completely smooth and until the raspberries are fully pureed and incorporated. Frost the cake in the pan or remove and frost your choice then place in the refrigerator overnight, or at least a few hours before eating. NO SPECIAL INGREDIENTS (IF YOU USE YOUR FAVORITE ON-PLAN SWEETENER) trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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12 cottage berry whip SINGLE SERVE ½ cup 1% cottage cheese ½ cup frozen berries 2 teaspoons Super Sweet Blend, or 2 to 3 doonks Pure Stevia Extract Don t overlook this simple frozen treat even if you detest the thought of cottage cheese. This recipe has won many a Mama over to the cottage-cheese-lovin side. Whatcha waiting for? Be brave, give it a try, and you ll be surprised. Check out our Cottage Berry Whip video on YouTube, if you want us to take you through the easy steps on how to make this. FP 1. Place all the ingredients in a food processor and process until smooth. NO SPECIAL INGREDIENTS (IF YOU USE YOUR FAVORITE ON-PLAN SWEETENER) trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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14 super salmon patties FAMILY SERVE FEEDS 6 TO 8 (HALVE INGREDIENTS IF YOUR FAMILY IS SMALLER) S 2 to 3 (15-ounce) cans wild pink salmon (use 3 cans only if you have huge eaters) 2 to 3 large eggs (1 for each can of salmon) 2 to 3 tablespoons Trim Healthy Mama Baking Blend, or ¹ ³ cup ground Joseph s pitas (store bought), or ¹ ³ cup oldfashioned rolled oats ground into flour ¼ to ¹ ³ cup finely diced onion (optional) 2 tablespoons minced pickled jalapeños (optional) Light sprinkle of MSG-free seasoning salt Coconut oil, for frying 1. Drain the cans of salmon and put the fish into a large bowl. Mash the fish with a fork; any little bones are soft so they will easily mash in. These bones are full of calcium and glycine, so it s best to leave them in. Add the eggs and Baking Blend, and stir well. Add the onion and jalapeño (if using), and add a very light sprinkle of seasoning. 2. Heat the coconut oil in a large skillet over medium-high heat. Sauté the patties until heated through and lightly browned on both sides, turning once. NO SPECIAL INGREDIENTS (IF USING GROUND OATS OR GROUND JOSEPH S PITAS INSTEAD OF BAKING BLEND) DAIRY FREE trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com

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16 the shrinker SINGLE SERVE MAKES 1 FULL QUART TO BE SIPPED ON ALL DAY (CAN BE DOUBLED FOR A 2-QUART SIPPER) FP 2 oolong tea bags 1 mug boiling water ¼ cup unsweetened almond or cashew milk (see Note) 1 to 2 generous pinches Mineral Salt 1 to 2 teaspoons vanilla extract 2 to 4 doonks Pure Stevia Extract, or 2 to 3 teaspoons Super Sweet Blend, or sweeten to your own taste ½ to 1 teaspoon ground cinnamon 1 to 2 pinches cayenne pepper (or enough to make you feel like a feisty tiger) Ice cubes and cold water 1. Steep the tea bags in a mug of boiled water. Allow to cool somewhat and discard the tea bags. 2. Pour the tea into a blender and add the almond milk, salt, vanilla, sweetener, cinnamon, and cayenne. This is your Shrinker concentrate. Blend well. 3. Place the concentrate in a quart jar and fill to the top with ice cubes. Add enough cold water so the liquid reaches the top of the jar. Put a lid on the jar, shake well, then taste and adjust flavors. Own it!!!! NOTE: You can make this a healing shrinker by omitting the milk and replacing with ½ teaspoon of Just Gelatin, 1 teaspoon Integral Collagen, 1 teaspoon MCT oil, and an optional ¼ teaspoon Sunflower Lecithin. You will dissolve the gelatin into the mug of hot brewed tea, stir very well, then add to the blender along with the collagen, oil, lecithin, and ½ cup cold water. This makes an ultra-creamy shrinker. NO SPECIAL INGREDIENTS (IF YOU USE YOUR FAVORITE ON-PLAN SWEETENER) DAIRY FREE trim healthy Check out the cookbook for more delicious recipes like this one. See more at TrimHealthyMama.com