THM Menu #1

Sunday:

  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.

Monday:

  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad

Tuesday:

  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.

Wednesday:

  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza

Thursday:

  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili

Friday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad

Saturday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.

 

 

 

 

 

Comeback – NYT version

Total Time: 15 minutes | Yield: 1 pint

Ingredients:

  • 2/3 cup bottled chile sauce
  • 1/2 cup vegetable oil
  • 2 TBSP lemon juice
  • 1 tsp Worcestershire sauce
  • 2 dashes Tabasco
  • 1 tsp black pepper
  • 1 TBSP finely grated onion
  • 3 cloves finely minced garlic
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tsp dry mustard
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1 tsp celery seeds
  • 3/4 tsp curry powder
  • 3 tsp horseradish

Directions:

  1. Mix all with 1 TBSP water in a blender or food processor. Refrigerate overnight. Will keep up to 2 weeks in a closed container.

Notes: For all collected Comeback sauce versions, click here

Recipe Origin:  NYT

Comeback – The Elite

Prep Time: ? minutes | Total Time: ? minutes | Serves: ?

Ingredients:

  • 2 large cloves garlic
  • 1 large or 2 medium onions, grated
  • 1 cup Mayonnaise
  • 1/2 cup Chili Sauce
  • 1/2 cup Ketchup
  • 1/2 cup Salad Oil (vegetable oil)
  • 1/2 cup yellow mustard
  • 1 tsp black pepper
  • 1 TBSP Worcestershire
  • 1 dash paprika
  • 2 TBSP water

Directions:

  1. Place garlic and onion in blender or food processor and blend until mixed. Add other ingredients and blend well. Refrigerate.

Notes:

Recipe Origin:  This recipe was found on Facebook. It claims to be from The Elite restaurant in Jackson, Mississippi. For a list of all Comeback recipes I’ve come across, click here.

Comeback – Hal & Mal’s

Prep Time: ? minutes | Total Time: ? minutes | Serves: ?

Ingredients:

  • 3 cloves garlic
  • 2 cups Mayonnaise
  • 1/2 cup Chili Sauce
  • 1/2 cup Ketchup
  • 1 cup Salad Oil (vegetable oil)
  • 2 spoons yellow mustard
  • 2 TBSP black pepper
  • 2 tsp Worcestershire
  • 2 dashes Tabasco
  • 1/2 onion, grated

Directions:

  1. Dump all ingredients in food processor and mix.

Notes:

Recipe Origin:  Malcolm White posted a link on his Facebook page.

Comeback

Comeback dressing is the stuff of my childhood. A dressing/sauce native to the South, I remember it eaten on crackers, or salads, or turkey sandwiches after Thanksgiving. It is just the best. Of course, everyone says their Comeback recipe is the best. I leave that to your judgement.

Here are 3 of the best. Since the Mayflower and Dennery’s don’t give out their recipes, we are left with the following 3 to try:

Hal & Mal’s: I feel this is real since Malcolm White posted it on his Facebook page.  Click here

The Elite: I’m not sure this is real. Someone posted it on Facebook.  Click here

NYT recipe: This is more complicated than the other two, but even the author admits she is guessing. Click here

Ranch Dressing a la Will

Prep Time: 5 minutes |Total Time: 5 minutes | Yield: A bunch, who knows

Ingredients:

  • 1/4 cup buttermilk
  • 1/8 cup mayonnaise
  • 1/4 cup sour cream
  • 4 TBSP greek yogurt
  • 3/4 tsp dried dill
  • 3/4 tsp dried parsley
  • 3/4 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 1/4 tsp salt

Directions:

  1. Whisk all ingredients in a small bowl. Taste and adjust.

Notes:

Recipe Origin:

Dill Tartar Sauce

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Yield: enough

Ingredients:

  • 1/2 cup mayonnaise
  • 1 TBSP dill pickle relish
  • 1/2  TBSP minced onion
  • 1 TBSP lemon juice, to taste
  • Salt and freshly ground black pepper, to taste

Directions:

  1. Mix all ingredients together.

Notes: This is good with Wondertime Fish Sticks

Recipe Origin: My own concoction.

Lemon Poppy Seed Dressing

This goes well with the “Fine Salad” recipe.

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Yield: Serves 4-6

Ingredients:

  • 2/3 cup light olive oil
  • 1/4 sugar
  • 1/3 cup fresh lemon juice (this is about 1 1/2 lemons)
  • 1 1/2 tablespoons poppy seeds
  • 2 teaspoons finely chopped onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Directions:

  1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
  2. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Notes:

Recipe Origin: I believe it is based on an old Southern Living recipe, but I’ve tweaked it and cut the sugar.

Salsa

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield:

Ingredients:

  • 6-9 tomatoes, chopped
  • 1/2 can chopped green chilis
  • 3 tsp minced onion
  • 3-4 green onions, chopped
  • jalapeño, minced
  • 1 tsp salt and pepper, each
  • 1/2 bunch cilantro, chopped

Directions:

  1. Combine, chill and serve.

Notes:

Recipe Origin:  No idea.

Cucumber Mint Raita

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 2 1/2 cups

Ingredients:

  • One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
  • 2 cups plain whole milk yogurt
  • 10 large mint leaves, thinly sliced (can sub cilantro)
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne
  • Pinch of paprika
  • Salt and pepper

Directions:

  1. Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.
  2. Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Notes: Great with grilled meat in the summertime, and with pita bread.

Recipe Origin:  No idea.

Honey Mustard Vinaigrette

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 2/3 cup olive oil
  • 1/4 cup white wine or red wine vinegar
  • 1 TBSP Dijon mustard
  • 2 tsp honey
  • Salt & Pepper to taste

Directions:

  1. In screw-top jar, combine all ingredients and shake jar vigorously. Make it your own:

    Add fresh herbs, garlic or shallots or swap in orange juice for some of the vinegar.

Notes:

Recipe Origin:  No idea.

Quick Tartar Sauce

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Yield:

Ingredients:

  • 1 cup mayonnaise
  • 1½ TBSP sweet pickle relish
  • 1 tsp Dijon mustard
  • 1 TBSP minced red onion
  • 1-2 TBSP lemon juice, to taste
  • Salt and freshly ground black pepper, to taste

Directions:

  1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Notes:

Recipe Origin: No idea.