The Trim Healthy Mama’s are known for making women everywhere feel energized and confident in themselves, and in the kitchen. With well-thought out recipes, they’ve successfully helped women eat healthier and work towards becoming their best selves. In their latest edition, Trim Healthy Mama’s Trim Healthy Table, they’ve not only continued to serve the needs of mom’s everywhere, but they’ve also branched out to meet the needs of the entire family. This cookbook boasts 300 recipes that are easy to prepare and packed with nutrients.
Trim Healthy Mamas, Serene and Pearl, know what it’s like to face dinner time and the long preparation that goes into feeding the 18 children they have between them. They’ve shared their knowledge and translated their skills into helping mamas everywhere prepare simple, delicious, well-balanced meals for the entire family. This cookbook is packed with tips and tricks for getting even the pickiest eaters to clean their plates and husbands to try something new.
Take a peek at this delicious dinner prepared entirely in one skillet. Here’s to fewer pots, less cleaning, quick prep and one very happy, well-fed family!
For DF: Leave out the parmesan cheese.
Greens build up your blood with oxygen, detoxify your body, offer high amounts of vitamin C, and fight powerfully against disease. The whole family gets a double dose of healthy greens in this tasty, hearty dish (both spinach and zucchini), but they won’t know it. Funny thing … in my house, I struggle to get my children to eat zucchini when they know it is in a dish, but they don’t have the same problem with spinach, and they wolf it down like professional Popeyes! They have no clue there is zucchini in this yummy stuff. My boys go back for second helpings, and I just smile and serve them up.
4 small or 3 medium to large zucchini
3 pounds ground beef, venison, or turkey, thawed if frozen
4 to 6 garlic cloves, minced
1½ teaspoons Mineral Salt
1½ teaspoons black pepper
Red pepper flakes to taste
3 tablespoons Nutritional Yeast (optional)
24 to 32 ounces fresh spinach (basically 2 large bags)
½ cup grated Parmesan cheese* (the green can kind works best)
Top and tail the zucchini. Don’t bother peeling. Cut them into large chunks. Put half in a food processor and pulse until they look like tiny pieces (like cooked rice) but not mush. Transfer to a bowl. Repeat with the remaining zucchini. (If your processor is large enough, just do it all at once.)
Brown the meat in a large skillet over medium-high heat. Drain off any fat, then add the garlic and cook for 2 minutes, tossing the garlic through the meat. Add all the zucchini pieces, the salt, black pepper, pepper flakes (we use at least a teaspoon of the flakes, but you may want to start with less if you’re not a heat lover), and nutritional yeast (if using). Cook over medium-high heat for 3 to 5 minutes, tossing well with the meat. Once the zucchini has wilted, add the spinach in 3 to 4 batches, as it will overflow if you add all of it at once. As you add each batch you may think “this is too much!” Be not afraid! Soon it will cook down and lose almost all its volume. Stir in the spinach well and allow it to wilt for a minute or two before adding the next batch. Once all the spinach is in, increase the heat to high, add the Parmesan, and cook while stirring for just a few more minutes.
Make a Family Meal: Enjoy this in a bowl as is or pair it with a buttered whole-grain pita, sprouted-grain bread, or even a baked white or sweet potato with butter.
Recipe from Trim Healthy Mama’s Trim Healthy Table ©Pearl Barrett and Serene Allison, 2017. Reprinted by permission of the publisher, Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.