Stacy, over at Stacy Makes Cents is sharing her Parmesan Squash Noodles recipe today, so be sure to check that out too!
Now for our Trim Healthy Tuesday fun! I chose three featured posts from last week:
(click to open them in a new window)
From Stevia Hater to Stevia Lover
Pizza Dip Recipe-S
The post from last week with the most visits was this one:
awww…shucks, y’all! <blush>
And now for this weeks link ups! Please see updated posting guidelines below the linky.
Thanks so much for joining Stacy & I on Trim Healthy Tuesdays!
[inlinkz_linkup id=280373 mode=1 pageSize=60]
Guidelines for Trim Healthy Tuesday Linked Posts:
- Accepted post topics will be: Trim Healthy Mama related recipes, kitchen tips, weekly menu, ‘how to’ articles, or exercise tips, and MODEST before and after photos may be attached to any of the above. Please do not link personal progress reports or non-THM recipes.
- You may post links from YOUR blog to recipes that are Trim Healthy Mama friendly. They can be S (satisfying), E (energizing), FP (Fuel Pull), or Crossovers. Please note which of these categories your recipe falls under. Nutrition information for your recipe is helpful, but not mandatory.
- Please respect the copyright of the book, and do not post recipes from the Trim Healthy Mama book on your blog. You MAY post recipes that you’ve changed up to make your own, but nothing verbatim from the book.
- Please link your post back to one of the hosting blogs above: Gwen’s Nest or Stacy Makes Cents. Your link will show up on both blogs! DO NOT LINK TO THE HOMEPAGE – instead link directly to this Trim Healthy Tuesday post: https://gwens-nest.com/?p=2363
- Please post no more than 3 links each week.
- Post new links from your blog each week – do not post the same link each week.
- You may include recipes with “Splenda” and other similar products or foods that are considered “compromise foods”, but please note that in the recipe, and either make them optional or offer substitutions for on plan items if possible. Please do not use ingredients that are off plan…like white potatoes.
- No giveaways or advertising-only type posts are allowed. You may post about cookbooks that you like and you may include affiliate links, but the post MUST be THM friendly. Example – posting about an eCookbook that you like is acceptable when telling how it can help with THM. Posting about a cookbook just so you can sell it is NOT acceptable.
- Any post that does not meet the guidelines outlined above will be considered Spam and will be deleted.
- Though it’s not required, it would be polite if you would link directly to the Trim Healthy Mama website in each of your posts – they’ve done so much to help us all, and we’d like to increase their traffic. www.trimhealthymama.com
- For help with determining where your recipes fall, visit Gwen’s THM Quick Start Guide.
Full Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Page
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Stacy says
June 4, 2013 at 7:13 AMYummy! Pinned! 🙂
Melissa Ford says
June 4, 2013 at 8:59 PMThis is fantastic. My family loved it! My husband said this goes into the ‘make again’ recipe book. My mom was still talking about it before dinner tonight! 🙂
Katie says
June 11, 2013 at 6:20 PMWe had this tonight for dinner. So yummy! Definitely a keeper! Thanks for this recipe….
Rebecc says
June 24, 2013 at 9:49 PMWhen you say “add sour cream” in the recipe, you mean yogurt subbing for sour cream, right? Will be trying this….have never subbed yogurt for sour cream but I’m sure it’s just as good.
Its_Gwen says
June 25, 2013 at 10:50 PMYes…thank you! The 0% Greek yogurt tastes almost *exactly* like Sour Cream to me. It’s really a fantastic sub.
Jeanetta Andrews says
January 17, 2014 at 1:58 PMCan you use sour cream instead? Are the calories and nut. Info just as good, or is yogurt more superior to use? Thanks!
Its_Gwen says
January 17, 2014 at 8:11 PMSince I use this one with brown rice, I use a fat free Greek Yogurt, but you could also use ff sour cream. I believe Greek yogurt has more protein, but with the meat that wouldn’t really be critical. 🙂
Julia says
February 27, 2014 at 2:44 PMSo could I make this without the cream of mushroom cubes?
Its_Gwen says
March 4, 2014 at 11:31 PMThey add a lot to the flavor, so I always use them. 🙂
Michelle Barbieri Bailey says
March 15, 2014 at 12:18 PMI thought ground beef was an automatic S meal?
Sounds de-lish! !!! Thank you
Its_Gwen says
March 26, 2014 at 10:39 PMIf you rinse it after browning, it becomes lean enough to use for E meals. Cool, huh!
janette says
August 24, 2016 at 11:35 AMI have always boiled my ground beef, instead of frying it. Gets the grease out. Just strain it & dump it back into your pan. The meat will be a light brown so you’ll know it’s done. Hint: Put on a “rubber” glove & squish it in warm water to mix it easily & then your hand stays clean, & it’s super easy.
cheryl says
May 5, 2014 at 4:32 PMI thought a tablespoon of butter is an S meal. This website is very confusing.
Its_Gwen says
May 6, 2014 at 2:11 PMHi Cheryl, I’m sorry you’re confused. A Tablespoon of butter would not be a problem in a meal that has many servings…you’d just want around a teaspoon of fat max per serving to stay in E territory for your meal.
Shannon says
March 10, 2015 at 3:01 PMWhat can I use if I don’t have one of your cubes for the mushroom?
Gwen Brown says
March 11, 2015 at 9:10 AMI’d add a shake of worchestershire for flavor, and some finely diced mushrooms if you’ve got em. And a couple shakes of onion powder. You just want a flavor boost. 🙂
Carolyn says
June 1, 2015 at 8:38 PMI thought beef was always an S??
Gwen Brown says
June 1, 2015 at 11:36 PMI used very lean grassfed beef, which can be used in an E or FP setting because it’s so low in fat. If you want to use regular ground beef, you can brown it and rinse it in warm water (and drain the grease from the pan) and then continue with the recipe as written. 🙂
Dirinda Westfall Lacen says
June 4, 2015 at 2:50 PMThis looks promising! Where can I find mushroom soup cubes? Did you freeze some, or are they like bullion cubes?
Gwen Brown says
June 4, 2015 at 9:35 PMHi Dirinda! They’re a really quickie way of prepping just the herbed mushrooms, and it makes enough for a dozen meals! So I freeze them to keep them on hand. Here’s how I do it! Cream of Mushroom Soup Cubes
Kelly says
July 4, 2015 at 1:38 PMGwen,
The recipe looks great! If I wanted to make this a ‘S’ meal, what brands/kinds of noodles should I use? Thank you – looks lovely!
Gwen Brown says
July 5, 2015 at 9:40 PMIf you’re doing the THM plan, then you could use Dreamfield’s pasta to keep it in an S setting.
Jodi Jones says
August 11, 2015 at 12:22 PMCould I just use corn starch? My glucci hasn’t come in yet.
Gwen Brown says
August 13, 2015 at 9:59 PMCorn starch works really well as a thickener, but it’s pure starch, so it will bump up your carbs a bit. Gluccie won’t. I’d probably opt to use sprouted flour if you have that on hand as a thickener.
Carmen says
February 10, 2016 at 3:52 PMThis looks really good! Would you need to rinse the ground beef to remove excess fat to make it an E? Also, where would you find a mushroom cube and/or what could you use in replace of? TIA!
Gwen Brown says
February 10, 2016 at 4:28 PMHi Carmen! The printable recipe gives full instructions and links to the mushroom cube recipe. That one comes together really quickly, and I’ve whipped up a new batch in the skillet before starting the stroganoff if I was out of mushroom cubes. 🙂 It makes enough to where you have lots to freeze and use later. It’s the most convenient way I’ve found to get the full flavor of mushroom soup without the icky can ingredients. 🙂
Donna Crase says
March 23, 2016 at 12:17 PMThis looks yummy. Thank you for posting this. My question is this, and please be mindful of my ignorance as I am fairly new to the THM way. Why is this an E and not and S? I was thinking that the fat in the burger would make it too high to be an E.
Gwen Brown says
April 20, 2016 at 3:49 PME (energizing) meals are fueled by healthy carb sources. With the brown rice, this would definitely fall into E territory. You’re right to be thinking of fat content, but since the recipes suggests rinsing the beef once it’s cooked, that brings the fat into range. Hope that helps!
Cheryl says
May 6, 2016 at 6:58 PMIs there anything that could be subbed for the mushroom cube? We have a mushroom-free house (the hubs can’t have them) but I would love to try this recipe! I am having such a hard time with E meals.
Gwen Brown says
May 10, 2016 at 1:42 PMJust omit if you don’t care for mushrooms…it’s just a flavoring option. 🙂 You can add other herbs or diced or caramelized onions to add flavor if you want.
Julie says
April 3, 2017 at 6:36 PMWould it still be an Email if you used rice cauliflower?
Gwen Brown says
May 5, 2017 at 11:42 AMWell, the rice adds the healthy carb component that takes it into E territory. If you added another source of healthy carbs, like a piece of fruit, then it could still stay an E with cauli-rice.
Janna says
April 13, 2017 at 8:31 PMJust made this for dinner tonight. Mine was bland. Since you didn’t say what steak seasoning you used, I thought perhaps I used the wrong brand. I bought Weber Chicago Steak seasoning–could this have resulted in the bland taste?
Gwen Brown says
April 14, 2017 at 3:47 PMHi Janna,
I used the McCormick Grill Mates seasoning. And I am a “season to taste” girl when I cook. 🙂 So if it’s too bland, just add more to taste.