Thanksgiving Dishes

[Magpie1972]

(I know it's early, but I am churing the ideas in my mind already)

Anyone have any tried and true recipes for Turkey Day?
I *used to* make a lot of casserole type veggies (all carb rich) and want to have lots of veggie casseroles, but can't find any recipes that stick out at me.

DH & I are both in OWL - we are to the berries rung (we have 1/2 c on a little SF/lc ice cream once or twice a week, but we do eat a really dense nutty/seedy/flaxseed lc bread (4g per 2 slices net) about 5x per week so you know where we are.
Here's where I am... and I know I am way ahead of the game but I am a compulsive holiday food planner, we host a lot of people and I want it to be wonderful so I am going to test and treak recipes between now and then.

What I used to make
broccoli, cheese & ritz cracker casserole (a no rice version)
fried creamed corn
yeast rolls
green bean casserole
mac n cheese
dressing
mashed potatoes
gravy
roasted turkey
honeybaked ham
cranberry jelly

I am alos looking for delicious starters and desserts.

Thanks in advance!

[gbidruglord]

Re: Thanksgiving Dishes

Pumpkin treat

1/2 Cup Libby's Pure Pumpkin (or equivalent) (NOT pie filling which has sugar)
1 Tablespoon butter
1 Tablespoon heavy whipping cream
1/4 Teaspoon pumpkin spice
1 Packet of Splenda

Heat in the microwave for 15 seconds. Stir. Heat another 15 seconds. Yummy. (Note - heating times may vary slightly depending on microwave)

This is so good topped with homemade whipped cream

[FLdoodette]

Re: Thanksgiving Dishes

Hot diggidity! Was looking for a pumpkin pie substitute ... that sounds scrumptious, gbidruglord! Now I've got a Thanksgiving treat and a Christmas treat (chocolate mousee) ... this site is full of win and awesome!

[not2late]

Re: Thanksgiving Dishes

(I know it's early, but I am churing the ideas in my mind already)

Anyone have any tried and true recipes for Turkey Day?
I *used to* make a lot of casserole type veggies (all carb rich) and want to have lots of veggie casseroles, but can't find any recipes that stick out at me.

DH & I are both in OWL - we are to the berries rung (we have 1/2 c on a little SF/lc ice cream once or twice a week, but we do eat a really dense nutty/seedy/flaxseed lc bread (4g per 2 slices net) about 5x per week so you know where we are.
Here's where I am... and I know I am way ahead of the game but I am a compulsive holiday food planner, we host a lot of people and I want it to be wonderful so I am going to test and treak recipes between now and then.

What I used to make
broccoli, cheese & ritz cracker casserole (a no rice version)
fried creamed corn
yeast rolls
green bean casserole
mac n cheese
dressing
mashed potatoes
gravy
roasted turkey
honeybaked ham
cranberry jelly

I am alos looking for delicious starters and desserts.

Thanks in advance!

If you are on OWL, then corn, green beans, cranberries, even potatoes are possible to eat.

For the creamed corn, I would do the most simplistic version of it----fresh corn cut off the cob, scrape the cut ears to get all the milky fluid, then pour the corn mixture into a bakign dish, dot with butter and bake.

Green bean casserole: steam green beans and toss with sauteed mushrooms.

Mashed potatoes---like I wrote, on OWL phase potatoes are fair game. You might want to cook the potatoes differently or use a combo of mashed potatoes and cauliflower to decrease the carb count slightly but still have a potato taste.

Cranberry jelly----make your own cranberry sauce/jelly using Splenda as the sweetener.

[Krissykins]

Re: Thanksgiving Dishes

THIS IS A GREAT PIE RECIPE!!! I made this the other day and just substituted for the ingredients on the pumpkin can to make the pie. It turns out beautifully and tastes amazing. Who needs the crust?? Just be careful, it's so addictive!

Pumpkin Pie-shell less
12 oz heavy cream
2 large eggs
1 can (15oz) pureed pumpkin
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp giner
3/4 cup Splenda (granular)
2 tbs Davinci sugar-free vanilla syrup

Preparation
Blend all ingredients (with a wisk or hand mixer) adding cream last and slowy. Pour into a greased pyrex (or glass) pie plate--greased with Pam cooking spray. Put in a preheated oven at 425 for 15 minutes. Reduce heat to 350 and bake for 40 to 50 minutes. Enjoy!

Nutrition Information: (8 Servings) 6 net carbs per serving
191 Calories
17g Fat
10g Saturated Fat
8g Total Carb
2g Fiber
2g Sugars
3g Protein
177% Vitamin A
4% Vitamin C
5% Calcium
6% Iron

[Sherri]

Re: Thanksgiving Dishes

Just wanted to bump this thread up and start adding recipes. I've collected so many recipes here on the board I thought I would share what I have. Some of you may recognize some of these.
Here's one for starters.


TWO LAYER CRUSTLESS PUMPKIN PIE

1 8 oz pkg cream cheese
1/4 C Splenda
1 egg
1 tsp almond extract


1 egg
2 egg whites
1 15 oz can pumpkin
2/3 C Splenda (see side note)
1 C whipping cream or Half and Half
3 tsp pumpkin pie spice
1 tsp vanilla
½ tsp salt

How To Prepare: Preheat oven to 400 degrees.
Spray bottom of pan pie pan or 8x8 glass pan.
Combine first 4 ingredients and mix well until smooth.
Spoon into pan to make bottom layer.
Beat eggs. Add remaining ingredients. Mix.
Pour over cream cheese layer


Bake at 400 degrees for 15 minutes.
Then lower oven temperature to 325 degrees.
Bake an additional 45 minutes.

1/12 pie 3.5 net carbs
1/8 pie 5 net carbs

Side note: I read reviews on this and they stressed letting it cool completely before cutting. Also I used only 1/4 Cup Splenda in the filling per others stating it was so sweet. My carb counts are with a total 1/2 cup Splenda.

[Sherri]

Re: Thanksgiving Dishes

oopsie roll recipe
The Lighter Side of Low-Carb: The Sailor Scouts make my Revol-oopsie rolls!
Along with a relish tray with deviled eggs and cream cheese & celery,

Sunny's Pimento Cheese Spread
4 oz ex-sharp shredded cheese (kraft)
2 oz cold cream cheese (cut in squares)
add 2 oz jar pimento (diced)
Mayo- enough to make it a bit globby
Mix well- best next day!

Sliced peppers and cucumbers with an Atkins friendly dip.
Dana Carpender's
Avacado Cheese Dip

2 packages (8 oz each) cream cheese spftened
1 1/2 cup shredded white cheddar or Monteray Jack cheese
1 ripe black avacado, peeled and seeded
1 small onion
1 clove garlic, crushed
1 can (3-4 ounces chilies, drained, or jaleponos, if you like it hot
1. combine all the ingrediants in a food processor, and process untill very smooth.
2. Scrape into a pretty serving bowl, and place the avacado seed in the middle (it will keep the dip from turning dark)
Dana Carpender's
Dill Dip
1 pint sour cream
1/4 small onion
1 heaping tbls. dry dill weed
1/2 tsp. salt or Vege-Sal

1. Put the sour cream, onion, dill weed and salt in food processor, and process untill the onion disappears.
2. You can serve this right away but it taste better after sitting for a few hours.

Also an Atkins Friendly Pumpkin bake with fresh whipped cream.

Jody's Pumpkin Bake

8 oz cream cheese, softened
5 eggs
1/2 cup granule sweetner of choice
15 ounce can pumpkin
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
Put the cream cheese in medium bowl and beat with mixer untill smooth. Add the reamining ingediants and beat well. Pour into 6x8 oiled glass baking dish. Bake at 350 degrees for 40 minutes or untill center feels firm and knife comes out reasonably clean, cool then chill before serving.
1/4 recipe= 9 grams carbs
1/16 recipe= 6 grams carbs.

[Sherri]

Re: Thanksgiving Dishes

Artisan Flat bread:
Linda's Low Carb Menus & Recipes

Artisan Mini-loaves: Linda's Low Carb Menus & Recipes

From Sunny's Kitchen- baking bread crumbs for stuffing
I made the bread by the recipe I posted; then took a small part of the dough (there's just one of me to feed) and added extra garlic & onion powder, a little ground sage, some paprika & parsley flakes. I baked it separate from the rest of the dough. After it cooled, I cut some of it in cubes and crumbled some of it. I spread it out on a pan, placed it in the oven set on low heat so it would dry, like store-bought stuffing mix.

Sunny discription of the bread
I made a bread today that I found on Linda's Website with almond flour and it turned out awesome. The closest to bread texture of all the recipes I have tried. I had to put it far away to keep from eating too much. I even put stuffing type of spices in part and I think it will make great stuffing for Turkeyday.

Here's a couple of pictures. The large one is from the regular recipe and the small round one is with the stuffing spices added (sage, parsley, garlic & onion powder, paprika). The recipe is called Artisan Mini-loaves, only I baked it in one 8x4 inch loaf pan instead.





Sunny explains how to make the Atkins friendly stuffing-

This I have been doing for a long time, so I had a lot of turkey stock/broth on hand. I cook a lot of turkey and chicken, so I save all broth & pan drippings in canning jars in the freezer. Each time I cook another neck and giblets, I use a jar of the broth instead of water, and you end up with a very rich stock. This is what I used to moisten the stuffing. I put some of the stock in a pan ( not much, as these cubes don't absorb liquid as well as regular bread cubes) with a chunk of butter, added 1/2 small can of mushrooms slices and pieces. I added to this the exact same spices that I listed above. How much depends on how big a dish of stuffing you are making--remember mine was small. I chopped half of the giblets and added those and put in the meat pulled off the neck. I added chopped celery and onion; then, after simmering all this in the liquid for a bit, pour it all over the bread cubes and mix it all together and put it in a baking dish sprayed with Pam. I baked it for about 20 minutes at 375°F until the top was brown. All the added meat and veggies cuts down on the 'other' carbs and high calorie count from the bread cubes.
Sunny's stuffing (bottom) and faux cheesy potatoes (top)

Sunny's thanksgiving feast How to have a totally delectable Thanksgiving feast...

[Sherri]

Re: Thanksgiving Dishes

This is from Linda's website (www.genaw.com/lowcarb).



DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups

Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 122 Calories; 9g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs




MINI PUMPKIN POUND CAKES
Bake in 8 mini loaf pans at 300º for about 55 minutes. Remove from pans and cool. Makes 8 mini loaves or 16 servings

With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

[Sherri]

Re: Thanksgiving Dishes

Pumpkin Bars with Maple Cream cheese Frosting

Mix:
1 cup almond flour
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ginger
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
24 packets Splenda (16 tablespoons) (or ½ cup DaVinci SF syrup and 6 packets Splenda)

Then mix:
1 cup mashed pumpkin
2 eggs
½ cup oil

Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!!

Cream Cheese Walnut Frosting
4 oz softened cream cheese
2 tablespoons softened butter
2 tablespoons cream
1 teaspoon maple or walnut extract
1 teaspoon vanilla extract (or 2 teaspoons vanilla)
6 packets Splenda OR SF vanilla syrup to desired taste and consistency.
3 tablespoons chopped walnuts

Mix all together till smooth then add 3 tablespoons chopped walnuts and spread on bars!

18 bars at roughly 3.5 carbs each and 2.5 if you use the DaVinci and Splenda.

[Sherri]

Re: Thanksgiving Dishes

I found these in Debies Journal. Thanks Debie for sharing!
Pumpkin Mousse

2 cup cooked mashed pumpkin
1 c whipping cream
2 knox gelatine packets dissolved
1 tsp cinnamon
1/4 tsp nutmeg
sweeten to taste ( I don't sweeten)

Whip all ingredients together, then pour into an 8x8 pan and chill. Cut into 16 squares when set.

Total net carbs per square 1.72 g


SKILLET-BRAISED BRUSSELS SPROUTS WITH BACON & ONIONS
4 slices bacon, chopped fine
2 ounces onion, coarsely chopped, a generous 1/3 cup
1 pound fresh Brussels sprouts, about 12 ounces after trimming
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon red wine vinegar
Salt and pepper, to taste
Prepare the Brussels sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem.
In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate. Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the Brussels sprouts are bright green, about 5-6 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes. Turn off the heat and stir in the bacon, butter and vinegar. Season to taste with salt and pepper.
Makes 4 servings
Can be frozen Per Serving: 100 Calories; 6g Fat; 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs


JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
Makes 6 servings
Can be frozen Per Serving: 324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs


ROSY RADISH HOME FRIES
16 ounces radishes, washed, dried and trimmed
1 small onion, diced, 2 1/2 ounces
2 tablespoons butter
1 tablespoon cooking oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions. Cover the pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.
Makes 4 servings
Can be frozen Per Serving: 107 Calories; 10g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs


CRACKER BARREL COUNTRY GREEN BEANS
1/4 pound bacon, chopped, 4 slices
3 14-ounce cans whole green beans with liquid
1 teaspoon granular Splenda
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped, 2 1/2 ounces
In a 2-quart pot, cook the bacon until browned but not crisp. Do not drain the grease. Add the beans and liquid, Splenda, salt and pepper. Sprinkle the onion over the top of the beans and don't mix in. Cover and bring to a light boil. Simmer 45 minutes. Adjust the seasoning, if needed.
Makes about 6 servings
Can be frozen Per Serving: 140 Calories; 9g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs


GREEN CHILE SQUASH BAKE
1 1/4 pound yellow summer squash, sliced, about 5 medium
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
4 ounce can green chiles
2 eggs, beaten
4 ounces cheddar cheese, shredded
Cook the squash until very soft; drain well. Mash the squash until chunky. Add the butter and stir to melt in. Season with salt and pepper. Stir in all remaining ingredients and put in a greased casserole. Bake, uncovered, 325º 60 minutes until set and browned.
Makes 6 servings
Can be frozen Per Serving: 190 Calories; 16g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs



SAUSAGE-MUSHROOM "DRESSING"
1 pound pork sausage
1 medium onion, coarsely chopped, about 4 ounces
2 stalks celery, coarsely chopped
16 ounces fresh mushrooms, quartered
4 ounces Monterey jack cheese, shredded
Salt and pepper, to taste
In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add the mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt and pepper, to taste. Microwave to melt the cheese and heat through or bake at 350º for 30 minutes until browned on top.
Makes 4-6 servings
Can be frozen Per 1/4 Recipe: 509 Calories; 39g Fat; 33g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 339 Calories; 26g Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs



TRISHZ'S PORK RIND STUFFING
1/2 cup celery, chopped, 2 stalks
2 tablespoons onion, chopped
Pepper, to taste
Poultry seasoning, to taste
1 teaspoon granular Splenda
1 tablespoon butter
2 tablespoons heavy cream
2 ounces chicken broth or bouillon
2 eggs
5 ounces pork rinds, crushed
In a small skillet, sauté the celery, onion and seasonings in butter until the celery is tender. Place the crushed pork rinds in a medium bowl. Stir in all of the ingredients until the pork rinds are moistened. Spread in a greased 8x6" baking dish and bake at 400º about 20 minutes or until set and browned.
Makes 4 servings
Can be frozen Per Serving: 196 Calories; 14g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs



MASHED CAULIFLOWER WITH CARAMELIZED ONIONS
1 extra-large onion, slivered or chopped, about 8 ounces after peeling
2 tablespoons butter
1 medium fresh cauliflower, chopped, about 1 pound
Salt, to taste
1 tablespoon heavy cream
In a medium skillet, sauté the onions in the butter over medium-low heat until caramelized. Season with a salt, to taste.
Meanwhile, put the cauliflower in a covered casserole dish along with 1 tablespoon water. Cover and microwave on HIGH power 5 minutes. Stir, then microwave another 5 minutes or until very tender. Let stand covered 5 minutes then drain any excess water. Put the cauliflower in a food processor with the chopping blade inserted. Add the cream and a little salt and process until very smooth. Transfer to a serving bowl and stir in the caramelized onions. Adjust the seasoning with salt, if needed.
Makes about 4-5 servings
Do not freeze Per 1/4 Recipe: 111 Calories; 7g Fat; 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Per 1/5 Recipe: 89 Calories; 6g Fat; 2g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs

[Sherri]

Re: Thanksgiving Dishes

Recipe: Pumpkin Gratin


4 Servings

• 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup grated Swiss cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter
• 1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

[Debie]

Re: Thanksgiving Dishes

I found these in Debies Journal. Thanks Debie for sharing!

I got them from another journal, I just can't remember who I leveraged them from I am excited to try them though!!

[Sherri]

Re: Thanksgiving Dishes

~~Pumpkin Pie W/ Pecan Praline Crust~~
CRUST- 2 cups shelled raw pecans
1/4 tsp salt
2 1/2 Tbls. splenda
4 Tbls. butter, melted
2 Tbls. water

PUMPKIN PIE FILLING- 1 can (15 ounces) 100% real pumpkin
1 1/2 cups heavy cream
3 eggs
3/4 cup splenda
1/2 tsp. salt
1 tbls. pumpkin pie spice


1.) Preheat oven to 350 degrees F.
2). Put the pecans and salt in food prossesor with the s blade in place. Pulse until the pecans are chopped to a medium consistancy.
3.) Add the splenda, butter, and pulse again untill well blended. Add the water and pulse again, untill well combined. At this point, you'll have a soft, sticky mass
4). Spray a 10 inch pie plate with nonstick cooking spray, or butter it well. Turn the pecan mixture into it, and press firmly in place, all over the bottom, and up the sides by 1 1/2 inches or so. Try to get it an even thickness, with no holes, and if you wish, run a finger or a knife around the top edge, to get an even, nice looking line.
5.) Bake for about 18 minutes. Cool.
6.) Increase the oven temperature to 425 degrees F.
7.) Combine the pumpkin, heavy cream, eggs, Splenda, salt, and spice in a bowl, and whisk together well. Pour into the pre-baked and cooled pie shell. Bake for 15 minutes, lower oven to 350 degrees F. and bake for an additional 45 minutes. Cool and serve with fresh whipped cream.

Yield: 8 serving, each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein.

[Debie]

Re: Thanksgiving Dishes

Low Carb Examiner - -

Stuffing
3 cups stale oopsies
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water
Preheat oven to 375 degrees F.
Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.
Makes 6, 3/4 cup servings
Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g