Three Cheese Squash Casserole

We have a ton of squash and zucchini coming out our ears right now.  Unfortunately, I found out AFTER I planted several plants that my husband hates both! So, I’m left with a ton of squash to eat up (or give away). This has me on a mission to find a way that my husband will eat squash and zucchini.

I mean, really? Doesn’t this look delicious?

Three types of cheese make this squash casserole irresistable. A perfect side for a Trim Healthy Mama S meal.

Truth be told, I was hoping that the cheese would be an attraction for my husband and that he would miraculously fall in love with squash and this casserole. How you could NOT want to dig into this cheesy casserole? How could you not love it?
Well, if you’re name is John, then it’s apparently pretty easy! As of right now, I am still a failure with my husband’s taste buds, but I am able to scarf the leftovers without feeling like I’m greedy!

Don’t let my husband’s warped palate discourage you. This is so yummy and I had more than my fair share at dinner.
For all my Trim Healthy Mama‘s, this is a great side for an S meal if you use the almond flour topping.

What you need to start:
6 medium yellow squash, thinly sliced
1 medium Vidalia onion, thinly sliced
4 oz softened cream cheese
1/4 cup sour cream
1/2 cup Parmesan Cheese
1 cup cheddar cheese
1 stick, plus 2Tbs butter
1 sleeve gluten-free crackers or 2 cups gluten-free corn flakes or 1 cup almond meal
salt and pepper, to taste

Directions:
Heat oven to 350.
Saute squash and onions in butter, until soft and onions are beginning to caramelize.
Transfer to a mixing bowl and mix with cheeses and sour cream. Add salt and pepper to taste.
Place in greased/sprayed casserole dish.
Crush crackers or corn flakes and mix with 1 stick of melted butter. Spread over the top of the squash.
*If you are using the almond meal, only use 1/2 stick of butter for the topping mixture.
Bake at 350 for 20 minutes or until bubbly and golden. (Note: The almond meal will still remain pale.)

If you liked this side, try these other family favorites:
Spaghetti Squash Au Gratin
Broccoli and Blue Cheese
Mango Cilantro Salad
Spicy Jicama Fries with Chipotle Aioli

Mango Cilantro Fruit Salad

Mango-Cilantro Fruit Salad l Gluten Free with Southern Charm
I can’t remember where I first discovered this delicious fruit salad. All I know is that I try to make it every summer for my family, BBQs, and well, I really don’t need an excuse to make it. It’s that good! There is just something about the marriage of cilantro, chili powder, lime and mango that makes me crave a huge bowl! Even my husband loves it despite “the green stuff” in it.

Also, a huge money saving tip – look at the sale ads of the stores in your area. Mangoes are often on sale in the summer, and if you are like me and hate running from store to store just to find the best deal, you can price match at Wal-Mart. I got my 8 mangoes for $4 by pricematching!!! Not too shabby.

Mango Lime Fruit Salad

8 mangoes
2 limes, juiced (or about 4Tbsp of lime juice)
2-4Tbs chopped cilantro (we used roughly 4Tbsp since we love fresh cilantro)
1tsp chili powder (this had plenty heat for my family, but you can always add more or less to your taste and heat sensitivity)

1) Cube the mangoes and place into a large bowl. (If you have never cut a mango before, it’s really not that scary once you know what you are doing. Check out this video and become a pro. )
2) Combine mangoes, the juice of 2 limes, about 4Tbs freshly chopped cilantro, and 1Tbs chili powder.
3) Toss to combine.
4) Allow to chill for at least 30 minutes before serving.

If you are following the Trim Healthy Mama lifestyle, this would be an E side. Use in moderation, though, and definitely have some protein on the side.

Linking up at:
Time Warp Wife
Mandy’s Recipe Box

Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake  from Gluten Free with Southern Charm
Strawberries have always been near and dear to my heart. I loved watching Strawberry Shortcake when I was younger. I had the Strawberry Shortcake doll which I loved to pieces (literally). I could eat myself sick on strawberries. I even begged my mom to take me strawberry picking so I could get real strawberries – which she did, at 9 months pregant.

Side note: The woman deserves a round of applause, y’all. She was scooting along the ground picking berries when she was 9 months pregnant – at the end of June! And she did it because it was my birthday wish that year.

So, strawberries. For me, nothing is better in the summer than strawberry shortcake. Our traditional strawberry shortcake included frozen berries, Cool Whip, and the Hostess shortcake cakes (that you really can’t find anymore). Later, we moved on to Sara Lee pound cake. Oh so delicious. I drool just thinking about it!

My sister whipped up this great strawberry shortcake pie the other day. The recipe is adapted from our family Mississippi Mud Pie recipe, but is now Trim Healthy Mama friendly and appropriate for an S dessert. So, not only can we eat this sweet summer treat, but we can lose weight doing it! (Keep the strawberry serving at 1 cup per serving or this will turn into a Crossover.)

Low-Carb Strawberry Shortcake Pie
1 1/2 sticks butter, melted
1 cup sliced almonds
1 cup almond flour (I sometimes use more if it doesn’t cover the bottom of the pan)
8 oz cream cheese
1 1/4 cup Erythritol (or sweetener of choice)
1 pt heavy whipping cream
1 tsp vanilla
1 qt strawberries, sliced


For homemade whipped cream:
Chill a metal bowl and beaters prior to whipping the cream.
When chilled, beat 1 pt whipping cream, 1/4 cup Erythritol, and vanilla until you begin to get soft peaks.
*Do not over beat or it will become too stiff. Try to get to the consistency of Cool Whip.
**For best results, grind 1/4 cup of erythritol into a powder. Then, use 1/4 cup of the powder. This will make the whipped cream smoother.
Refrigerate until ready to use.

1st layer (shortcake):
Stir together the butter, almonds, and almond flour. Press into the bottom of a 9×13 dish.
Bake at 350 for 10 minutes or until golden brown.
Cool completely before adding additional layers.
**This should be a rather solid layer. If it looks too buttery, chances are you need to bake it longer.

2nd layer:
Mix the cream cheese, 1 cup Erythritol, and 1 cup whipped cream; spread onto the cooled shortcake.
(The original recipe calls for powdered sugar. You can put the sweetener into a food processor and it will come out a bit more smooth.)

3rd layer
Top with sliced strawberries

4th layer:
Top with left over whipped cream

Let cool in fridge until ready to eat

 

If you liked this recipe, take a peek at these as well:
Egg Roll in a Bowl
Apple Pepper Jack Chicken
Spaghetti Squash Au Gratin

This recipe is linking up at Weekend Potluck, one of my favorite linky parties,
Home Maid Simple
Time Warp Wife
Mandy’s Recipe Box