Mid-Year Resolution holiday #2: Canadian Thanksgiving

[cleochatra]

Labor Day was #1.

Now we are fast approaching on Canadian Thanksgiving, October 10.

Let's help some friends out here and discuss possible menu plans, etc, for this upcoming holiday so our friends can plan ahead!

Any discussions, tips, and thoughts are also welcome!

Start out with this thread and links posted by Naja, former ADBB food guru! She posts some recipes, tips, hints and sites to check for information regarding recipes for this very special Holiday!

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Dressings:

Here is the stuffing George Stella made yesterday on his Low Carb & Lovin' It cooking show:

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish


Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.



SAGE SAUSAGE HOLIDAY DRESSING
1 package Jimmy Dean Sage Sausage -- (16 oz)
3x Flax bread recipe
1/2 teaspoon Poultry Seasoning
1 cup Chicken Broth
2 Eggs -- beaten
1 cup Onions -- chopped
1 cup Celery -- chopped
1/3 cup Butter -- melted

Combine flax bread crumbs, seasoning, broth, and eggs in bowl.
Saute onion and celery in butter in skillet. Add Jimmy Dean Sage Sausage and brown. Drain.
Add sausage mixture to bowl, stirring well.

Spoon into lightly greased 2-quart baking dish. Cover and bake at 325F for 20 minutes.

Naja's Stuffing

Stuffing made with cubes of low carb bread, chopped celery, fresh parsley, assorted herbs, and moistened with turkey giblet broth and Egg Beaters. I was going to add some homemade wild boar sausage to the stuffing but I discovered it had all been eaten and I can't stomach the store bought stuff. Stuffing tasted fine anyways.

http://www.expertfoods.com/Recipes/...ry-dressing.php

Barbara's Poultry Dressing or Stuffing -- Low-carb and Grain-free


MoG posted this at LCBB!



http://efoods.liquifire.com/efoods?source=url[http://www.expertfoods.com/albums/a...jpg]&scale=size[150x150]&sink

Dressing is a stuffing that's baked outside the bird; it's much easier, faster, and nowadays is considered safer than cooking it inside the bird. Our delicious bread-less version resembles a cornbread dressing.

• 4-6 cups cauliflower florets
• 2 tablespoons cooking oil
• 1 1/2 cups pecan halves
• 1/2 pound onions, minced
• 4 stalks celery, diced
• 1/2 pound mushrooms, diced
• 1 cup canned bamboo shoots
• 4 large eggs, beaten
• 4 tablespoons ThickenThin not/Cereal thickener
• 4 tablespoons fat from pan drippings or cooking oil
• 2 tablespoons corn bran, optional
• salt and pepper, to taste
• poultry seasoning, to taste
• pan drippings or broth for basting

Makes 14 half-cup servings

Preheat oven to 350° F.

1. Boil, steam or microwave the cauliflower until it soft enough to mash.

2. Heat 2 Tbs oil on medium heat, add pecans and saute until slightly browned.

3. Remove pecans with a slotted spoon and set aside. Add the onions, celery, mushroom and bamboo shoots and cook until softened and slightly browned.

4. Puree the cauliflower with a handful of the vegetables, the eggs, ThickenThin not/Cereal thickener and corn bran. Season to taste and bake for approx 45 minutes or until firm.

5. Gently mix the cauliflower "bread" with the sauteed vegetables and pecans, stirring just enough to break it into crouton-like chunks.

6. Season with salt, pepper, and poultry seasoning to taste, and place in a greased casserole.

7. Replace in oven and heat until thoroughly warmed through, basting with broth or pan drippings if it becomes too dry.

Nutrition per serving (calculated by Mastercook without the corn bran and basting liquids): 117 calories; 9g fat; 7g carb (of which 3g are fiber); 3g protein

[wannabethintoo]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Wow! Those sound great. I think even my husband will like them.

Thanks a lot for doing this Cleo.

[wannabethintoo]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Flax isn't allowed during induction is that right?

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Pumpkin Pies/ Pecan Pies/Desserts

Pumpkin pie (crustless)
cals fat carb prot.
2 cups pumpkin from can 234 9 40 5
8 oz whipping cream, liquid 822 88 7 5
3 tsp allspice ground 15 0 4 0
1 tsp cinnamon 5 0 2 0
2 eggs. large 149 10 1 12

Mix eggs, spices, cream until blended. Fold in pumpkin until all ingredients are well blended. Pour into 4" pans, i used the kind that meat pies come in, divide equally into 4 pans. Bake at 350 deg. for 45 minutes.


1224 cals total
108 fat total
54 carbs
23 prot
15 fibre

approx 10 grams net per pie, eat only half 5 grams.

cool in the fridge before eating is best.

Enjoy.



Maple Pecan Pie

Crust:
1/2 cup finely ground blanched almonds
1/4 cup Atkins bake mix
3 pkts. Splenda
1/2 stick butter, melted

Filling:
1-1/2 cups Atkins Pancake syrup
4 eggs
18 pkts. Splenda
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
1/2 tsp. salt
2 cups pecan pieces, toasted

1. Heat oven to 350. Mix almonds, bake mix and Splenda in a large bowl. Stir in butter with a fork. Chill mixture for 20 minutes. With fingertips, press crumb mixture on bottom and sides of a 9" pie pan. Bake for 7 mins. until browned and set. Remove from oven, cool. Increase temp. in oven to 375.
2. For filling, bring Atkins syrup to a boil in a small saucepan. Cook for 10 minutes until reduced by half. Remove from heat and cool to room temperature. In a large bowl, whisk eggs, Splenda, melted butter and vanilla. Whisk in syrup. Add pecans and combine well. Pour mixture into pie crust and bake for 20 minutes until egdes are firm. Transfer to wire rack to cool.

Per serving: 10.6 carbs
3.7 fiber
ttl net per slice- 6.9 carbs

This was really good, just a couple of things. I did not think there was enough crust for the bottom and sides, so I'll be making a batch and a half for Thanksgiving. Also make sure you reduce the syrup to 3/4 cup. Trust me, you'll love it. ENJOY!!!


Pecan Pie and Crust
This is an OWL recipe not induction friendly

Ingredients:
1 unbaked low-carb pie shell recipe to follow.
3 eggs
1/8 teaspoon salt
1 cup Splenda
1/4 cup (Splenda-sweetened) Butterscotch or Maple Syrup
1 teaspoon high gluten flour
1/2 cup Zero-Carb Maple syrup
2 Tablespoons Steel's Vanilla Flavor Nature Sweet
1/4 cup melted butter
1 cup pecan pieces

Preheat oven to 300°F.
Beat eggs and salt. Mix in flour and Splenda. Gradually add syrups (previously mixed separately in a small bowl.) Beat well. Add melted butter and pecans. Pour into Pie Shell. Add a few decorative pecan halves to the top of pie if desired (I always do.) Bake 45 minutes to an hour. Pie is done when top cracks.


Total grams in pie without crust I count the Steel's maltitol-based syrup as labeled, total count for pie is 59. Cut into 8 pcs: 7.4 grams. You can subtract the sugar alcohol if you want.


Pie crust
Ingredients:
3/4 cup plain whey protein powder
1/4 cup flax seed meal
1/4 cup finely ground almonds (almond flour)
1/2 cup shortening or lard the real stuff not the hydrogenated stuff.
1-2 Tablespoons very cold water

Mix together whey protein powder flax seed meal, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.

Entire crust is 10 net carbs.

Pumpkin Pie with pecan crust

Thought I'd try playing with the pumpkin fluff and see if I could make a no-bake pumpkin pie for the holidays. Here is the result. Enjoy!

Crust: 1 3/4 cup of ground pecans (semi coarse, not too fine) (10 grams net carbs)
2 to 3 TBS melted butter

Mix the pecans and the melted butter together and press into a 9 inch pie pan (deep dish is best). Place into the frig to harden.

Filing:
1 - 15oz can of 100% pumpkin (14 grams net carb)
12 oz of heavy cream (10 grams carb)
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp ground ginger
pinch of salt
2 packets of Knox plain gelatin
1 1/2 cups - Splenda syrup sweet base (available from http://www.naturesflavors.com/default.php?cPath=71)

Mix 2 packets of gelatin into 1 cup of the syrup base. Heat in the microwave for 30 to 45 seconds to dissolve the gelatin and then add the remaining syrup.

Place the pumpkin and spices into a large bowl, stir in the gelatin and syrup mixture, add a pinch of salt, and then the heavy cream. Use an electric mixer and beat until cream begins to thicken (the mixture becomes a little fluffy). Pour the mixture into the chilled crust and allow to firm up in the refrig overnight. This is really terrific and just think how smug you'll be on Thanksgiving with your very own LC pumpkin pie!!!

Total of 34 net grams of carbs for the whole pie, into 6 large servings = 5.7 grams per serving)

David

Pumpkin-Cream Cheese Pie with Pecan Crust

I fixed this for Thanksgiving and it turned out pretty well. Even the ones who weren't on a diet that tried it liked it. There's only 2 things I plan to change when I make this again next year. #1 I think it needs some cinnamon. #2 I think I may add a little more Splenda.

*Note: This recipe makes two 9-inch pies.

Filling Ingredients:
16 oz cream cheese
1.5 c Splenda
2 tsp vanilla extract
1 tsp salt
1 tsp nutmeg
1 tsp cloves
1 tsp ginger
1 tsp allspice
6 eggs
29 oz pure pumpkin (NOT pie filling)

Crust Ingredients:
1.5 c crushed pecans
1 egg
half a stick of butter

Make crust first: Dump nuts, butter and egg in a bowl and mix. Spread and press into pie plates. Freeze or frigerate until butter hardens again.

Then make filling: Preheat oven to 350 F. In a large bowl, beat cream cheese until creamy. Add salt, spices and Splenda. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Pour into pie plates. Bake for 45 minutes or until knife comes out clean. Chill.

Nutritional Info for 1/8th of pie: Calories 287, Fat 26g, Cholesterol 150mg, Sodium 364mg, Potassium 114mg, Carbs 11g, Fiber 3g, Protein 7g.

So that makes it only 8 net carbs. I actually cut a 1/16th slice of pie which drops it to 4 net carbs.

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Flax is nut rung, so until you are in modified OWL or OWL, you might refrain...

Mashed Potatoes and other sides...

COTTAGE FAUX MASHED POTATOES (for OWL)
A delightfully different spin on the usual mashed cauliflower recipes.

Splendid Low-Carbing for Life (vol-2), © Nov. 2004, Jennifer Eloff
www.low-carb.us


6 cups mashed cauliflower (1.5 L)
(1 large head of cauliflower)
11/2 cups 2% cottage cheese (375 mL)
1/2 cup sour cream (125 mL)
2 tbsp grated onion (25 mL)
1 tsp Mrs Dash® Seasoning Blend (5 mL)
(Herb and Garlic flavor)
3/4 tsp salt, OR to taste (3mL)
1/4 tsp white pepper (1 mL)
1/4 cup toasted, sliced almonds (50 mL)
1 tbsp butter, melted (15 mL)

In large bowl, combine mashed cauliflower, cottage cheese, sour cream, onion, Mrs Dash Seasoning Blend, salt and pepper. Sprinkle with almonds and drizzle with butter. Spread in lightly greased 9 x 13-inch (23 x 33 cm) glass baking dish. Bake uncovered in 350°F (180°C) oven 30 to 40 minutes until hot and bubbly.

Yield: 10 servings
1 serving
91.0 calories
7.1 g protein
4.9 g fat
4.4 g carbs


JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower *
8 ounce cream cheese with chives
8 ounce shredded cheddar
3 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 florets a bit with a spoon (it's also very good if the cauliflower is still a little chunky). Put in a greased 8 x 8" baking pan or 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust 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 dish after 20 minutes.

Makes 6 servings (5.5 carbs each)

* You can use up to 2 pounds of cauliflower and there will still be plenty of sauce and cheese to go around. With 2 pounds of cauliflower the count would be - 12 servings (4.5 carbs each).


Sesame Green Beans

Prep time: 15 min
Cook Time: 7 min
Marinating Time: 20 min
6 servings

1 1/2 lb green beans
3 T rice vinegar( called for rice wine vinegar, my bottle just says rice Vinegar)
3 T Low-Sodium soy sauce
2 T Black sesame seeds ( didnt have any, left this out)
1 t sesame oil

1. In large pot of boling salted water cook green beans about 7 min, until crisp tender. Drain beans in a colander and transfer to a zip lock bag or bowl. Toss beans with vinegar, soy, and seeds until evenly coated. Let marinate for 20 min, turning occasionally. 2. Drain and toss beans with sesame oil. Serve at room temperature.

Per serving: carb: 9 grams, fiber 4 grams, Net carbs: 5, protein 2.5 grams, fat: 2.5 grams, calories 62


Squash casserole (for Thanksgiving)
This is something my Mom used to make which you can have for Thanksgiving. It's Atkins compatible and very delicious. Sorry, I cannot remember all the amounts so estimated a few things, but it would be hard to make a bad casserole out of these ingredients.

1 lb yellow squash
1/2 c. mayonnaise
1/2 c. onion chopped
1/2 c. green pepper chopped
1/2 c. sliced mushrooms (optional)
Sharp cheddar cheese (not sure here, maybe 1 cup?; could use
Monterey Jack instead)
dash of juice from jalapeno peppers (optional, this does not make this
hot, it just adds some flavor)
salt & pepper
Sliced almonds

Slice yellow squash and cook until tender. Drain for a very long time
in a colandar, "squishing" the squash to eliminate the the liquid (otherwise the casserole will be watery).

In a bowl, mix squash in with other ingredients, except almonds. When
mixed, put into a greased casserole dish. Bake at 325 - 250 until warm (about a half hour, but watch closely because I am not sure about timing).

Just before done, top with almonds and let bake for a few more minutes
to let almonds brown.

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Other


Atkins Revolution Rolls - Low Carbohydrate Atkins Diet Recipe

3 eggs

1 pkg. Splenda
dash salt
pinch cream of tartar
3 T cream cheese
Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool.
Makes 6 @ .7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein



Gravy

Sour Cream Mushroom-Onion Sauce

Ingredients:
1 cup sliced fresh mushrooms
1/2 cup beef stock or drippings
1/2 cup water
1 Tablespoon dry sherry
2 Tablespoons butter
1 Tablespoon onion, diced
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 teaspoon guar gum
salt and pepper to taste

Sauté onions and mushrooms in butter in a skillet, until mushrooms are tender and onions are clear. Dissolve the guar gum in the water. Add mushrooms and remaining ingredients to a saucepan. Bring to a boil and stir until smooth. Spoon over meatballs, hamburger, roast, etc.

Total carbs recipe: 4.6 grams. Servings: 2 - 4.

Brown Gravy

Ingredients:

4 Tablespoons dripping from your roast
1 cup Sour Cream
2 Tablespoons Kitchen Bouquet
1 teaspoon salt
1 teaspoon freshly ground black pepper

Blend all ingredients over a low heat until smooth. Serve at once. Makes 1 cup.

Total carbs in recipe: 13.7 grams.

Both recipes from here

[wannabethintoo]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Wow! Ok. I have a lot to work with here. This is great.

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

I also saw a cranberry sauce somewhere--I think that's in the link for Naja's thread in my first post to this thread.

Now, in addition to talking turkey, we should discuss the stresses, issues and the holiday itself.

What are some non-food ways or non-hugey food ways we can celebrate Thanksgiving?

1. We can send items to the troops to thank them

2. We can help serve food to the homeless or help in a food bank

3. We can leave pumpkin cookies on the neighbors'/friend's/coworker's doorstep in a 'ding-dong ditch' fashion, along with a card that says, "I'm thankful to have you for my neighbor/friend/coworker"

4. We can visit a retirement home and take some cookies

5. Visit the local VFW hall or Va and take cookies to them saying, "I'm thankful for your service"

6. Plan to take a meal to the local fire station to thank firefighters who are on duty, even on Thanksgiving.

7. Go out for dinner on Thanksgiving. This way, there's no clean-up or temptation, and you can toss out what doesn't get eaten.

8. Invite a bachelor, widower or college student for dinner. You can be their family away from family!

9. Invite someone from a foreign country over to celebrate with you. We have friends from all over the world come have dinner with us! We learn a lot about other cultures, too!

10. Watch a "Charlie Brown Thanksgiving".

11. Make an after-dinner walk a part of the new plan. Go collect leaves on your journey, and make a placemat from them by sandwiching the leaves between 2 clear pieces of Contact-Paper.

12. This year send out Thanksgiving letters instead of Christmas letters. You'll beat the rush, and what fun you can have letting people know you are thankful to know them.

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Also, here are some more excellent recipes and menu ideas from our sisterboard LCBB

Not all are Atkins-friendly, but many can be adapted!

[Elsie150]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Wish I had noticed this thread before today. Here are some I had saved. Even though I just started Atkins I had been looking into lowcarb for a couple of years before. None of these are tried and true by me and mya not be suitable for all levels of Atkins. Double check the counts.

from celebrate Low carb:

Thanksgiving Recipes,
Compiled by Diana Bauer

For additional low carb Thanksgiving ideas and recipes, visit Low Carb
Luxury at Click Planning Your Low Carb Thanksgiving There's some great
stuff at this site!


Appetizers

Shrimp Appetizers

12 fresh shrimp, cooked
4 drops Tabasco sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Salt to taste
6 strips of bacon

Preheat over to 425 degrees, place shrimp in bowl and add Tabasco sauce,
lemon juice, Worcestershire sauce, and salt. Stir until shrimp are well
coated. Cut bacon strips in half. Wrap each shrimp with half a bacon strip
and secure with a toothpick. Place in over in broiler pan. Bake, do not
broil, until bacon is crisp.

Makes 12 appetizers Total Carbs 16.6 grams Per serving 2.8 grams


Monterey Cheese Crisps

1 pound Monterey jack cheese (I like one with hot peppers)
cayenne pepper
1/4 teaspoon garlic powder

Cut cheese into 1/4 inch slices. Place slices 3 inches apart on a non stick
baking sheet. Sprinkle with cayenne and garlic to taste. Bake at 400 for 10
minutes, until golden brown (THESE WILL SPREAD.)
Watch closely.
Remove from pan and cool on paper towels.
Stores well in airtight container.

Tofu Crackers

Use extra-firm tofu. Freeze it first, right in the package, for a least 24
hours. Defrost it, drain off the liquid, and slice it. Press out as much
liquid as you can (place between paper towels and press out the liquid).
This gives the tofu a better texture and makes it easier to work with.

Heat a fair amount of oil in a skillet (or deep fat fryer) and fry the tofu
slices until golden and crispy. You could sprinkle seasoned salt on them,
or parmesan cheese, or sesame seeds, dust them with some dry Ranch dressing
mix, or whatever seasoning you prefer.

Spicy Pecans

1/4 cup butter or margarine
1/4 cup vegetable oil
1/4 cup Brown Sugar Twin
3 tablespoons curry powder
1 tablespoon ground ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds pecan halves
salt to taste

Preheat oven to 350 degrees. In a large skillet over medium heat, heat
butter and oil until butter melts. Stir in brown sugar, curry powder,
ginger, and cayenne. Add pecans and stir until well coated. Salt to taste.

Line two baking sheets with paper towels. Spread pecans in pan. Bake until
pecans are toasted, 10 to 15 minutes. Remove pecans from paper towels and
let cool. (Do not let pecans cool on paper towels or they will stick.)
Makes about 7 cups.
Time Saver Tip: Nuts can be made up to a week ahead and stored, covered, in
refrigerator. Nuts can also be frozen up to 2 months.
Makes 30 servings @ less than 5 grams of carbohydrate per serving

Quick Salmon Dip

1 can of salmon (14 or 16 oz size)
2 8-ounce packages of cream cheese, softened
1 16-ounce container of sour cream (2 cups)
smoke flavoring according to taste
sprinkle in some chives if you have them (optional)

Blend all of the above stuff with some type of a blender (I use a hand held
one). Chill. Serve with raw vegetables or low carb other items.
From: Elaine Kavorkian

Salads

Mixed Greens with Warm Bacon Dressing

1 1/2 ounce sliced slab bacon, cut into 1 inch pieces
1 leek (white part only) halved lengthwise, washed will and thinly sliced
crosswise
3 Tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
5 cups torn assorted lettuce leaves (such as Boston, romaine, and red leaf
washed and spun dry)
1 medium yellow pepper sliced
1 medium red pepper sliced
Saute the bacon in a heavy skillet over medium-high heat, stirring for about
2 to 3 minutes, until golden brown. Add the leeks to the skillet and saute,
stirring, for about 4 minutes. Turn the heat to medium low, add the oil,
vinegar, salt and pepper and cook for 1 minute. Place the lettuce in a
large bowl with sliced pepper. Pour the bacon dressing over them and toss
gently. Serve immediately

Serves 2 total carbs 12.2 grams Carbs per serving 6.1 grams

Cucumber Sour Cream Salad

3 cucumbers, thinly sliced
2 tablespoons chopped fresh chives
1 cup sour cream
9 slices bacon, cooked crisp and crumbled
pepper to taste

Place the cucumbers in a bowl. Mix chives, sour cream, and pepper together
and pour
over cucumber slices. DO NOT SALT!

Refrigerate several hours. Just before serving, add salt to taste. Pile
cucumber mixture on torn lettuce leaves and sprinkle with crumbled bacon.

Serves 6 @ approximately 2.6 grams of carbohydrate per serving.

Bread and Rolls

Low Carb Bread for Bread Machine
From: Baking Low Carb by Diana Lee
I highly recommend you buy this cookbook! See: Click here: The Low Carb
Cookbook: a collection of over 130 recipes for cookies, cakes, candy, pies,
desserts and sweet breads to order.

1/2 cup luke warm water
1/2 cup heavy cream
1 tablespoon oil
1 egg
1/4 teaspoon salt
1 cup high gluten flour
1/2 cup oat flour
1/2 cup vanilla whey protein powder
1 package Rapid Rise yeast

Place all ingredients in your bread machine in the order listed.
Set your bread machine according to the directions for "fresh milk."
Cool on wire rack.
Yield: 1 loaf @ 60 grams of carbohydrates for the whole loaf

Rani's Biscuits

Preheat oven to 425 degrees.

Whisk together to aerate:
1 cup plain protein powder (I use MLO Hi-Protein brand)
1/2 teaspoon baking powder
1/4 teaspoon salt

Cut in until dispersed and about the texture of corn meal:
3 tablespoons butter

Add in:
1/4 cup sour cream
2 tablespoons cream
2-4 tablespoons water (will vary according to the brand of protein
powder you use and the humidity)

Stir with a light touch until the dough forms a ball. About 30 seconds
should do it.
Lightly "flour" or counter or pastry board with protein powder. Pat the
dough out
to about a 1/2" thickness (for shortcake) or 1/4-1/3" thickness for
biscuits.
Cut out with a glass or biscuit cutter.

Bake on a greased cookie sheet for 10-12 minutes, or deep fat fry and
sprinkle with Splenda or Brown Sugar Twin.

24 grams carbohydrates for the entire batch.

Lemon Muffins

1/2 cup butter, softened
1/2 cup Splenda
2 eggs, separated
1/2 cup almond flour
1 1/2 teaspoon baking power
1/2 teaspoon vital wheat gluten
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 tablespoon grated lemon peel
cinnamon/Splenda mixture

Cream butter & Splenda. Add egg yolks; mix well. Combine
almond flour, baking power and vital wheat gluten and salt.
Add alternately with lemon juice to creamed mixture.
Beat egg whites until stiff peaks form;
Fold into batter with lemon peel. Fill greased or paper-lined
muffin cups 2/3 full. Sprinkle with cinnamon/Splenda mixture.
Bake at 350 degrees for 20-25 minutes or until light
golden brown and a toothpick comes out clean.
Yield: seven muffins with about 6 grams of carbohydrate per muffin.

Cranberries

Cranberry Treat

1 cup fresh cranberries
water
1/4 teaspoon dried orange peel
1/2 teaspoon lemon extract
4 packets Splenda
1/2 teaspoon NotSugar
1/2 cup walnuts chopped

Put washed cranberries in a pan with enough water to cover; add the rest of
the ingredients except the walnuts. Bring to a boil and then lower heat to
simmer until it is thick. Remove from heat and stir in the walnuts. Can be
served warm or cold.
Total carbs with fiber removed is 18.
4 servings at 2.5 carbs per serving


Cranberry Sauce
1 1/2 cups fresh cranberries
1 1/2 cups water
1 package diet lemon or orange gelatin
8 packets of sugar substitute
2 tablespoons cranberry or orange liqueur
1 tablespoon Raspberry Atkins or DaVinci's sugar free syrup
Pinch salt

Cook cranberries in water over low heat until they pop open. Drain and
press through sieve, and add boiling water until there are 1 1/2 cups
liquid. Dissolve gelatin, sugar substitute, liqueur, and syrup in hot
liquid. Chill until firm. Add garnish for color, slice to serve.
Serves 8 Total carbs 67.2 grams per serving 8.4 grams

Stuffings

Almond Stuffing

1/2 cup butter
1/2 cup finely chopped onion
1/4 pound smoked ham, finely chopped
1/4 cup chopped parsley
1/2 teaspoon thyme
2 eggs
1/2 teaspoon freshly ground pepper
1/2 cup fried pork rinds crushed
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in large skillet. Add onions, cook until light brown. Add ham,
parsley, spices, mix well, combine mixture with port rinds, eggs, wine and
almonds.

Total carbs 41.6 (no servings were listed on this)

Rani's Pork Rind Stuffing
(Will stuff a small roaster, double or triple the recipe if you want more.)


1 3-4-ounce bag plain pork rinds, lightly crushed
1 egg, beaten
1/2 can chicken broth
1/2 onion, diced
2-3 stalk celery, diced
herbs to taste (suggestion: thyme and sage)
2-4 tablespoons butter

Cook the onions and celery in the butter until tender.
Toss with the crushed pork rinds.
Pour the beaten egg over the rinds and toss lightly.
Add up to 1/2 can of broth until the mixture reaches the desired
consistency.
Bake as for regular stuffing, in a casserole or in the bird.

Note: It is now recommended that stuffing be cooked outside the bird in a
separate casserole for safety reasons.

Rani's Pork Rind Stuffing - A Variation

One small onion
Celery, chopped (equal to onion)
8 oz of mushrooms (including stems), quartered
1 stick butter
1 package pork rinds
Sage
Thyme
Celery salt
Chervil
Rosemary
Salt
Pepper
1 egg beaten
1/4-1/2 cup chicken broth

Melt butter and saute the onion and celery till somewhat softened. Add the
mushrooms and cook lightly till butter-coated. Lightly crunch a bag of pork
rinds (but not totally crush to powder, leave some pieces and take out the
ones that are really hard). Mix in herbs (I used sage, thyme, celery salt,
chervil, rosemary, and S&P). Beat the egg and pour it over the pork rinds
and stir. Do the same with 1/4-1/2 cup of chicken broth. Add the vegetables
and
toss. This makes enough to fill an 8`` cake or pie pan. Multiply by as many
batches as you need. This cooks up great outside the turkey or in.

Vegetables

Wax Beans With Garlic-Tarragon Vinaigrette

2 cups was beans, trimmed
5 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
2 tablespoons white wine vinegar
1 tablespoon chapped fresh tarragon leaves or 1 1/2 teaspoon crumbled dried
tarragon
salt and pepper to taste
Bring 2 quarts of salted water to a boil in a large saucepan. Add the wax
beans and cook for 5 to 6 minutes, or until tender. Drain the wax bean and
refresh them under cold water to stop the cooking. Whisk together the olive
oil, onion, garlic, vinegar, tarragon, salt and pepper. Transfer the was
beans to a serving bowl. Pour the vinaigrette over them immediately or
store in an airtight container in the refrigerator for up to 1 day.. serves
2
total carbs 16.4 carbs per serving 8.2

Cauliflower Casserole

5 cups cauliflower
2 cup sour cream
1 1/2 cups grated cheddar cheese
6 green onions, chopped (separate white and green parts)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices cooked crisp bacon, crumbled

Cook cauliflower until tender but firm. Chop into pieces about the size of
hash browns. Mix in sour cream, 1 cup of the cheddar, white part of green
onions, salt and pepper. Stir in cauliflower. Place in greased baking dish
and sprinkle rest of cheddar on top. Bake at 350º for 20 minutes or until
heated through. Crumble bacon on top and sprinkle on the chopped tops of the
green onions. Reheats well in the micro, but doesn't freeze well. Recipe can
be doubled. Serves 10 @ 4.4 carbs ea. serving.

Low Carb Spinach Pie

2 tablespoons onion, chopped
3 tablespoons butter, divided
16 ounces frozen spinach, thawed
3 eggs
1 1/2 cups heavy or whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 cup Swiss cheese, shredded
non stick spray

Preheat oven to 375 degrees. Spray 9-inch pie pan with non stick spray.
Melt 2 tablespoons of butter in a skillet over medium high heat. Add onions
and saute for a few minutes until they begin to get limp. Squeeze extra
water out of spinach and add the spinach to the onions in the skillet.
Continue cooking until the spinach is heated through and the extra water has
evaporated.
In the meantime, beat the eggs lightly. Add the cream, salt, pepper, and
nutmeg and whisk together to mix. Add the spinach/onion mixture and stir to
combine. Pour into pie pan. Top with shredded Swiss cheese; dot with
remaining 1 tablespoon butter.
Bake 25 - 30 minutes, or until set and golden brown. Cool 5 minutes before
serving. Reheats well. Recipe can be doubled and baked in a large casserole,
but baking time will be extended somewhat.
Serves 6-8.

Eggplant Lasagna
(Make this meatless version as a side dish)

1 eggplant sliced thin and purged
1/4 cup coarse salt
3/4 cup vegetable oil
! cup tomato puree
2 teaspoons oregano
1 tablespoon chopped garlic
1 1/2 cups grated mozzarella cheese
1 cup Parmesan cheese
Salt and pepper to taste

Preheat the oven to 375 degrees.
Using a mandolin or a thin knife, slice eggplant lengthwise into thin
strips.
Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a
colander and allow to sit overnight. (This will remove any
excess water from the eggplant and allow it to crisp nicely when fried. I
have often omitted this step and grilled instead of fried the eggplant, and
it works great)
Heat oil in a large skillet until approximately 350 degrees. Carefully fry
eggplant slices in the oil until golden brown,
approximately 30 seconds on each side.
Drain the slices on paper towels, set aside until needed.
In a medium bowl mix together 1 cup tomato puree, oregano and 1 tablespoon
chopped garlic. Season with salt and pepper.
Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of
the pan.
Sprinkle some of the mozzarella cheese mixed with the parmesan cheese,
salt, pepper, and drizzle the tomato sauce over the cheese.
Repeat the process the pan is full.
Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden
brown.

"Potatoes"

Smashed Cauliflower (Faux Mashed Potatoes)

2 heads fresh cauliflower, steamed until tender and mashed
8 ounces cream cheese, softened
2 cups sour cream
3 tablespoons heavy cream
2 cups grated cheddar cheese
1/4 to 1/2 cups diced sauteed onions (optional)
1/2 teaspoon garlic powder (optional)

Mash all ingredients together and place in a buttered 9X12" casserole or
baking dish. Bake at 350 degrees for 30-45 minutes or until cheese is
completely melted and the casserole is heated through. Recipe can be
doubled. Reheats well.
Serves 16 @ 2.6 grams carbohydrate per serving.

Desserts

Mammy's Pumpkin Pie

1-1/2 cups pumpkin
1 cup Splenda or other heat-stable sweetener
3 eggs
1/2 cup milk
1 T flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/4 teaspoon salt

Preheat oven to 425. Butter a glass pie plate.
Mix all ingredients well and pour into buttered pie plate.
Bake at 425 for 15 minutes then reduce oven temperature to 350.
Continue baking for another 35-45 minutes.
Serves 6 @ approximately 11 grams carbs per serving.

Pumpkin Cheesecake

An amazingly rich-tasting cheesecake, just right to serve as the
finale to a holiday meal.

Makes 6 servings

1 cup low-fat cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
sugar-substitute to equal 1/2 cup granulated sugar
1 teaspoon ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 dash salt
1 1/2 cups pumpkin puree

Preheat oven to 350 degrees. Spray a 9" glass pie plate with
nonstick cooking spray, set aside.
In food processor or blender, combine cottage cheese and
ricotta cheese; process 1 minute, until smooth. Transfer
cheese mixture to large bowl. Add egg substitute, sugar
substitute, ginger, vanilla extract, nutmeg, cinnamon and
salt; stir to mix well. Reserve 1/4 cup of cheese mixture;
set aside.
Add pumpkin to cheese mixture in large bowl; stir until
blended. Scrape batter into prepared pie plate. Drizzle the
reserved cheese mixture in 3 concentric circles over the
pumpkin batter. With knife, lightly draw the batter from
the center toward the outer edge; starting about 2 inches
from line, lightly draw the knife from the outer edge
toward to center. Repeat pattern around the pie,
alternating directions, until a spiderweb pattern is formed.
Bake 45-50 minutes, until knife inserted in center comes
out clean. Cool completely on rack. Cover and refrigerate
until ready to serve.

PER SERVING: 6.3 grams carbohydrate

Chocolate Mocha Cheesecake
posted by Mark at the Atkins Lowcarb list (recipe origin)

12 ounces cream cheese, softened
8 ounces heavy cream
3 packets sugar free hot cocoa mix
1 tablespoon unsweetened cocoa powder
2 tablespoons instant coffee crystals
6 packets artificial sweetener
1 envelope Knox unflavored gelatin
1/2 cup boiling water

Dissolve the gelatin into the water and stir in the coffee. Put in the
freezer for a few minutes to cool. Whip the cream and set aside. In another
bowl, add the cream cheese, sweetener, and cocoa mix. Mix well. When
coffee/gelatin mixture is just warm/hot, add it to the cream cheese mixture
and mix well. Lightly mix in the whipped cream and pour into a pie plate.
Let
it set up in the refrigerator for a few hours.
35 grams total / 4.4 per slice (based on 8 slices)

Toasted Pecan Swirl Cheesecake
Developed by Mrs. Dr. Atkins

6 oz (1 1/2 cups) pecan halves, chopped
18 packets sugar substitute divided
2 tablespoons butter, softened
1 envelope unflavored gelatin
1 cup cold water, divided
2 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla extract
2 oz unsweetened chocolate, melted and cooled
Fresh berries and pecans, optional

Preheat oven to 400. Butter 9" springform pan. In medium bowl combine
pecans, 6 packets AS and butter. With hands, press pecan mixture into
bottom and 1" up sides of pan. Bake until golden, 10 minutes. Let cool
completely.

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1
minute. Stir over low heat until gelatin is dissolved. With mixture on
high speed beat cream cheese and remaining AS until smooth. Reduce speed
to low; gradually beat in gelatin mixture and remaining cold water until
smooth. Reserve 1 cup cream cheese mixture. Pour remaining cream cheese
mixture into crust. Place reserved cream cheese mixture back in mixing
bowl. With mixer on low, gradually beat chocolate into cheese mixture.
Dollop chocolate mixture on top of cheesecake; swirl with knife. Chill 3
hours. Garnish with berries and pecans, if desired.

Makes 8 servings; 8 grams carbs per serving

Knock Your Socks Off Pie

5.5 CARBS per serving/ 8 servings

For pie filling:
Mix small package of sugar free white chocolate pudding with 1-cup
heavy cream plus 1/2 cup water then beat in 1-8 oz package cream cheese
till smooth. Put aside.
For crust: Chop 1 cup macadamia nuts till finely ground add 2-3 tablespoons
melted Butter and toss. Pat down in pie pan and bake at 350 for 10-15
min. Cool and fill with pie filling then chill till set in fridge. Makes
8 servings

[Elsie150]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

And another long email I had saved. I think I will try the Company Broccoli one.

Recipes From AOL's Low Carb Cooking Chat - Thanksgiving Side Dishes
Rani's "Low-carb Cook's Nook" chat is on Thursday nights, 9-11pm eastern
time, and is only accessible to AOL users

If you wish to receive weekly chat invitations, write to Rani at
HOSTFOODMagic@aol.com


This week we discussed side dishes and appetizers. Next week we'll talk
about
desserts, and the week after that a potpourri of things: cranberry sauces,
gravies, and rolls, etc.

Blue Cheese Ball With Walnuts
From: Di Bauer

1 8-ounce package cream cheese, softened
1 4-ounce package blue cheese, room temperature
2 tablespoons chopped green onions
2/3 cup chopped walnuts
In a medium bowl, beat cream cheese until soft and creamy. Add blue cheese
and
green onions; beat until well-blended.
Shape mixture into ball; roll in the walnuts. Refrigerate until serving
time.
Serve with low carb crackers or cheese crisps.
Makes 8 servings @3 grams carbohydrates per serving.
WASA Fiber Rye crackers are available in a lot of grocery stores.....
Or you can get the Cheeters Low Carb Crackers at on eof the on line stores.
You you can just use celery, too.


No-Roni
From: Di Bauer

1 head cauliflower
1 jar Ragu Double Cheddar Cheese Sauce

Clean and cut the cauliflower up into small pieces (bite-size).
Place in a colander and rinse. Steam in microwave until just crisp-tender.
Pour the cheese sauce over the cauliflower and stir to blend.
Turn into a casserole and bake approximately 45 minutes to an hour, or until
it is bubbly and has started to brown on top.
I swear this stuff taste like Kraft Macaroni & Cheese. The first time I
made it, my son ate the entire head of cauliflower in one sitting.
You could make it "pretty" by slicing red bell peppers and sticking the
rings
around the edge or sprinkling some chopped green onions over the top, but
it doesn't need it for taste. This also reheats very well if there's any
left
over.
And the red and green would be pretty at Christmas.

We were discussing frying turkeys:
From: DMP FNP

I fried mine last year
Great
Don't get too big of a bird
I think 15 minutes a pound
Rub and injection prior to frying

>From DonnaNLA:

I make tofu pudding with pureed pumpkin--good too
I made soup with Thick N Thin--very good
I use Mori Nu Tofu -- thin with soy milk--add pureed pumpkin and sweetner
Lots of pumpkin pie spices & cloves extra

Mashed "Potatoes"
From: Rani Merens

1 head cauliflower, trimmed, washed, and cut into chunks
butter
cream or sour cream
salt and pepper to taste

Steam the cauliflower until well cooked. Add 2-3 tablespoons of butter and
mash it up. (If you like it a little chunky, use a potato masher or mixer.
If
you like to very smooth, use a stem-wand type mixer.) Add cream or sour
cream, a tablespoon at a time, until you reach the desired consistency. Add
salt and pepper to taste.

Variation: Twice-Baked Not-Potato Casserole

Add grated cheddar cheese, crumbled bacon, a beaten egg, and put everything
in a casserole dish. Broil until the top is browned.

From: DonnaNLA:
Someome said you could use alfredo sauce in place of mushroom soup in one of
the green bean recipes.
(Note from Magic: Now THAT is a great idea!)

Cheese Sauce
From: Fichchef:

1 cup chicken broth
1 cup heavy cream
1/4 teaspoon tabasco sauce
1 mashed anchovy (optional)
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded yellow cheddar cheese

Combine all ingredients except the cheese; bring to just under a boil.
Slowly
add the cheese, stirring constantly. Let simmer until thick and velvety.


>From FishieWmn:
I mix cauliflower with long pieces of broccoli with long pieces of carrot,
all steamed
It's an anytime big dish; very pretty even for Easter.


Quick Refrigerator Sweet Pickles
From: SHERRI K99

5 cups thinly sliced cucumbers
2 cloves garlic, halved
2 cups water
1 tsp mustard seed
1 tsp celery seed
1 tsp ground turmeric
2 cups sliced onions
1 cup julienne carrot strips
2 cups vinegar
3 tbs plus 1¾ tsp Equal® for Recipes OR 36 packets Equal® sweetener OR 1½
cups Equal® Spoonful

Place cucumbers and garlic in glass bowl.
Combine water, mustard seed, celery seed and turmeric in medium saucepan.
Bring to boiling.
Add onions and carrots; cook 2 minutes.
Add vinegar; bring just to boiling.
Remove from heat; stir in Equal®.
Pour over cucumbers and garlic.
Cool.
Cover and chill at least 24 hours before serving.
Store in refrigerator up to 2 weeks.
Makes about 6 cups.

Nutritional Information (¼ cup): 8 calories, 0 grams fat, 3 grams carbos, 0
mg
chol, 3 mg sodium, 0 grams protein
Dietary Exchanges: Free Food

From: Wholehouse:
Any of you cook your turkey in a paper sack?
Not sure, but heard people do it.
***Note from Di: I use the roasting bags, and the turkey is always moist.

From: Wholehouse
If you groud up walnuts for the crust, and mixed pumkin with egg, spice,
Splenda
I bet that would be good, withhome lo carb ice cream on top.

Faux Sweet Potatoes
>From Rani Merens

Casserole:
2 small cans pumpkin puree (not pumpkin pie filling)
2 eggs
2 tablespoons Brown Sugar Twin
4 tablespoons melted butter
2 teaspoons pumpkin pie spice
pinch of salt (to taste)

Struesel Topping:
1/2 cup pecan meal
2 tablespoons butter, softened
pinch of cinnamon (to taste)
2 tablespoons Splenda
2 tablespoons unflavored protein powder

Mix all ingredients together and put into a medium-sized, lightly greased
casserole.
In a small bowl mix together pecan meal, 2 tablespoons softened butter,
cinnamon, Splenda, and protein powder. Cut together to form small crumbs.
Sprinkle atop vegetable mixture in casserole.
Bake at 350 degrees until warmed through and the struesel sets a bit.

Serves 6.

Atkins Stuffing Recipe
Shared by: Rani Merens

1 chicken bouillon cube
2 cups water
1/4 cup wild rice (I plan to substitute chopped cauliflower!)
1/2 pound slab bacon
3 tablespoons olive oil
2 small onions, chopped
1/2 pound mushrooms, cubed
3 cloves garlic, minced
1/2 pound Polish sausage (kielbasa), chopped
1 tablespoon butter
1/2 cup pine nuts (pignolas)
1 teaspoon white pepper
1/2 teaspoon dried thyme
salt, to taste

Bring 2 cups of water to a boil. Add the bouillon cube and wild rice and
cook
about 30 minutes (for rice). If using cauliflower, cook only about 5
minutes.

Saute bacon in a heavy skillet until crisp. Remove, and place in a large
bowl. Add the chopped onions to the skillet with the bacon grease and
saute 2 or 3 minutes or until translucent. Remove onions from skillet and
add to bacon in the bowl.

Add oil to the skillet if mecessary and saute the mushrooms for 4 minutes.
Add garlic and saute one more minute. Mix well. Remove from skillet and add
to big bowl.

Add more oil, if needed, and saute the sausage for about 5 minutes. Remove
and add to bowl.

Add 1 tablespoon butter to the skillet and saute the pine nuts until golden,
about 3-4 minutes. Remove to bowl.

Drain rice (or cauliflower) and add the the bowl. Sprinkle with pepper,
thyme, and salt and mix thoroughly.

This will stuff a small turkety or large capon.


>From Rani Merens:
I'm glad the sausage stuffing went over so well; I'm not sure this one
will, sauerkraut is an acquired taste (and it's probably on your
'Candida hit list', sauerkraut being a 'pickled' product, but someone
else might like it). Thinking, however, that cabbage, a nice Savoy or
curly, sauted in a little of the bacon dripping, might give a VERY nice
flavour, use the same amounts...

Sauerkraut Stuffing
Recipe By: The Low-Carb Cookbook
Serving Size : 8

4 bacon strips -- diced
1 large onion -- sliced thin
1 pound sauerkraut -- rinsed and drained
1 teaspoon caraway seed
1 medium tart apples -- chopped
1 cup dry white wine
1/4 teaspoon black peppercorns -- freshly ground

1. In a large skillet over medium heat, cook the bacon til goden; add
the
onion and cook 4 mins longer; add the sauerkraut, caraway and apple;
toss
well and cook for 5 mins; add the wine and simmer 5 more mins.
2. Drain off any extra liquid and stuff the turkey with the sauerkraut
mixture; roast as usual.
* note: this might make a very fine condiment/chutney if baked in a side
dish, a kind of chutney; guessing: 350F oven, with more bacon strips
(optional) laid over the top, 45 mins or until bacon done to taste.

NOTES : per serving (Mastercook/: kcals=61.3, fat=1.7
(sat=0.6,mono=0.8,poly=0.2) grams, chol=3mg, carbo=5.6/fibre=2.1,
prot=1.8 grams, pot=181mg, vitA=11iu/<1%2K.


Almond Stuffing

1/2 cup butter
1/2 cup finely chopped onion
1/4 pound smoked ham, finely chopped
1/4 cup chopped parsley
1/2 teaspoon thyme
2 eggs
1/2 teaspoon freshly ground pepper
1/2 cup fried pork rinds crushed
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in large skillet. Add onions, cook until light brown. Add ham,
parsley, spices, mix well, combine mixture with port rinds, eggs, wine and
almonds.

Total carbs 41.6 (no servings were listed on this)

Rani's Pork Rind Stuffing
(Will stuff a small roaster, double or triple the recipe if you want more.)


1 3-4-ounce bag plain pork rinds, lightly crushed
1 egg, beaten
1/2 can chicken broth
1/2 onion, diced
2-3 stalk celery, diced
herbs to taste (suggestion: thyme and sage)
2-4 tablespoons butter

Cook the onions and celery in the butter until tender.
Toss with the crushed pork rinds.
Pour the beaten egg over the rinds and toss lightly.
Add up to 1/2 can of broth until the mixture reaches the desired
consistency.
Bake as for regular stuffing, in a casserole or in the bird.

Note: It is now recommended that stuffing be cooked outside the bird in a
separate casserole for safety reasons.

Rani's Pork Rind Stuffing - A Variation

One small onion
Celery, chopped (equal to onion)
8 oz of mushrooms (including stems), quartered
1 stick butter
1 package pork rinds
Sage
Thyme
Celery salt
Chervil
Rosemary
Salt
Pepper
1 egg beaten
1/4-1/2 cup chicken broth

Melt butter and saute the onion and celery till somewhat softened. Add the
mushrooms and cook lightly till butter-coated. Lightly crunch a bag of pork
rinds (but not totally crush to powder, leave some pieces and take out the
ones that are really hard). Mix in herbs (I used sage, thyme, celery salt,
chervil, rosemary, and S&P). Beat the egg and pour it over the pork rinds
and stir. Do the same with 1/4-1/2 cup of chicken broth. Add the vegetables
and
toss. This makes enough to fill an 8`` cake or pie pan. Multiply by as many
batches as you need. This cooks up great outside the turkey or in.

Low-carb Luxury's "Corn" Bread
1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs - room temperature
1 1/2 cups almond flour
1/2 cup hazelnut flour
(you can use all almond flour, but the hazelnut flour gives it more of a
"corn"
flavor/consistency - especially if you are not using the corn meal option
below.)
1 teaspoon baking powder
2 teaspoons butter flavor extract
OPTIONAL: 1/4 cup corn bran or coarse grain corn meal
(reduce almond flour to 1 1/4 cups if you use this option)
Preheat oven to 350°F.
Cream butter and Splenda well.
Add eggs - one at a time - beating well after each.
Mix almond and hazelnut flours (and corn meal if using) with baking powder
and add egg to mixture a little at a time while beating.
Add butter flavoring.
Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at
350°F for 50-55 minutes.
Makes 12 servings.
Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.

[Elsie150]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Last one...

Low Carb Spinach Pie
***Note: You can double this recipe and bake it in a large casserole for a
crowd.

2 tablespoons onion, chopped
3 tablespoons butter, divided
16 ounces frozen spinach, thawed
3 eggs
1 1/2 cups heavy or whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 cup Swiss cheese, shredded
non stick spray

Preheat oven to 375 degrees. Spray 9-inch pie pan with non stick spray.
Melt 2 tablespoons of butter in a skillet over medium high heat. Add onions
and saute for a few minutes until they begin to get limp. Squeeze extra
water
out of spinach and add the spinach to the onions in the skillet. Continue
cooking until the spinach is heated through and the extra water has
evaporated.
In the meantime, beat the eggs lightly. Add the cream, salt, pepper, and
nutmeg and whisk together to mix. Add the spinach/onion mixture and stir to
combine. Pour into pie pan. Top with shredded Swiss cheese; dot with
remaining 1 tablespoon butter.
Bake 25 - 30 minutes, or until set and golden brown. Cool 5 minutes before
serving. Reheats well. Recipe can be doubled and baked in a large casserole,
but baking time will be extended somewhat.
Serves 6-8.

Savory Herb Turkey Stuffing (lots of work)
No more than 4 days or less than 2 days ahead of time, you will need to bake
a pan of the Low Carbohydrate "Corn" Bread and a loaf of either Keto
Bread*or
Atkins Bread*. These will need to be dried and cubed - see "BREAD NOTES"
below.

8 bacon slices
1/2 pound (or more) butter
1 cup finely chopped shallots or onions
8 cups (approximately) bread crumbs*
1 tablespoon fresh tarragon (or 2 tsp dried)
1/2 cup finely chopped parsley
2 cups chopped celery
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper
4 teaspoons dried rubbed sage
1 tablespoon dried thyme
1 1/2 cups pecans or hazelnuts - toasted; coarsely chopped
2 cups canned chicken or turkey broth or fresh stock
3 large eggs, beaten to blend
Preheat oven to 325°F.
If preparing stuffing to bake in dish, butter 8x8x2-inch baking dish.
Cook bacon in heavy large skillet over medium-high heat until crisp, about 6
minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon
drippings in skillet. Cool bacon and crumble.
Add butter to bacon drippings in skillet and melt over medium-high heat.
Add onions or shallots and celery; sauté just until pale golden brown, about
10 minutes. Stir in sage, thyme, parsley, and tarragon.
Add to bread mix cubes in bowl.
Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Stir 1 1/2 cups chicken broth into stuffing.
Season to taste with salt and pepper. Mix in eggs.
Reserve 9 cups stuffing for turkey.
Moisten remaining stuffing with remaining 1/2 cup chicken broth.
Transfer to prepared dish.
Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing
and bake until top begins to crisp, about 5 minutes longer.
Serves 12-14. Approx. 10 carb per serving, but since serving size and
optional ingredients vary, you might wish to make adjustments according to
your actual ingredients and serving size preferences.
BREAD NOTES:
This recipe works best when you use a mix of the faux cornbread and a heavy
plain protein bread like KetoBread.
The breads will need to be dried, but because they are low-carb (with no
sugar or chemicals to preserve them), special care must be given.
When completely cool, slice loaf bread down the middle lengthwise twice
making long bread strips.
Allow them a shelf in your refrigerator for them to stay laid out flat to
"dry" (on a cookie sheet or two paper plates) over at least 2 days.
Do the same with the faux cornbread, but cut into thin squares and let dry
refrigerated.
The day you'll make the stuffing, let the breads sit at room temperature for
a few hours. (If they have not dried out sufficiently to resemble "stale"
bread, put them in a 200°F warm oven to finish drying out after the cubing
step described next.)
on a flat surface - preferably a wooden board.
Cut each of the bread pieces into 3/4-inch cubes and dry in oven if
necessary. They're ready to be used in your stuffing!
TIP: It's a good idea to keep a little high gluten flour on hand in case
your
stuffing is too wet. Just sprinkle in a bit and mix. It's a great binder and
very low in carbs.

Cauliflower and Mushroom Pureé
(from Dr. Atkins' Quick and Easy Diet Cookbook)

1 1/2 cups cauliflower -- chopped
2 tablespoons olive oil
2 tablespoons butter
1 1/2 cups mushroom -- sliced
2 tablespoons heavy cream
salt and pepper -- to taste
1 small onion -- finely chopped

Brings 2 qts. of salted water to a boil in a large saucepan.
Add the cauliflower and cook for 6 minutes. Drain and set aside.
Meanwhile, heat the oil and butter in a large skillet over medium-high
heat until the foam subsides.
Add the onions to the skillet and sauté for 5 minutes.
Add the mushrooms and sauté, stirring occasionally, for about 5 minutes.
Transfer the cauliflower and the mushroom mixture to a food processor.
Add the cream, salt and pepper, and puree for 1 minute or until smooth.
Cook the pureé in a saucepan over low heat, stirring occasionally, for 3
minutes,
or until it is heated through.
Serve immediately.
Total Grams: 14.5
Per serving: (2) 7.3

***Note from Magic: If you wanted to make that cauli/mushroom recipe into
soup,
just add chicken broth and more cream.


Sausage Stuffing with Nuts
Suzanne Hamilton via The Low-Carb Cookbook
Serving Size : 4

1/2 cup pecan halves
1/2 cup pine nuts
2 tablespoons olive oil
1 cup minced onion
8 ounces bulk sausage -- pork, eg JimmyDean
1 green bell pepper -- seeded and diced
1/4 cup minced parsley
2 tablespoons fresh sage -- * see note
1/4 teaspoon nutmeg -- freshly grated
1/4 teaspoon black peppercorns -- freshly ground
2 large eggs

* or chopped fresh thyme, optional

1. Preheat oven to 350F; spread the pecans out on a baking sheeet, the
pinenuts out on another baking sheet (check pinenuts frequently, they
burn
easily); toast each batch of nuts 5-8 mins or until they smell nutty,
show
some colour; cool the nuts and break the pecans into large pieces.
2. In a large skillet, heat the olive oil and add the onion; cook for 2
mins over med heat; add the sausage, breaking it up with the side of a
spoon; cook slowly until browned.
3. Stir in the nuts and the remaining ingredients except the eggs; whisk
the eggs together lightly and combine with the sausage mixture.
4. Transfer the stuffing to a greased 9 inch baking dish; cover with
foil
and bake on the middle rack for 25 mins.
- - - - - - - - - - - - - - - - - -
NOTES : per serving (Mastercook/4): kcals=144, fat=44.5
(sat=11.4,mono=22.3,poly=8.4) grams, chol=129mg,
carbo=7.3/fibre=2.2, prot=14.2 grams, pot=3576mg,
vitA=440iu/9%2K.


Barbara Pollack's Poultry Dressing
2 pounds cauliflower, frozen -- thawed
3 tablespoons fat (pick the flavor you like)
1/2 pound onions
scallions
6 stalks celery
3/4 pound mushrooms
3 1/8 tablespoons schmaltz (rendered chicken fat)
1 cup eggs (4-5)
1/2 cup corn bran -- optional
1 tablespoon not/Starch
1 tablespoon baking powder
salt and pepper -- to taste
poultry seasoning -- to taste
6 ounces pecans
1 ouncechicken crackling (chicken skin cooked until crisp)- optional

This recipe is a lot like a cornbread stuffing/dressing even though it's
made from vegetables, eggs, and nuts.
The cornbread character will be further enhanced if you use corn bran (it
adds a corn-y aroma but all its carbs are from fiber so it's good for you)
but it is very hard to find.
Don't worry, the recipe is delicious without it.
Other than the cauliflower, onions, and celery, the vegetables listed here
are just suggestions. Use whatever your family's tradition.
If you like giblets or oysters--feel free to add them too. This is just a
starting
point.

Also, feel free to select the cooking fat for flavor or use a different nut
or a mixture (but watch the carbs).
Cooking times depend on the amount of moisture in the vegetables. So make
it at least a day ahead and give the flavors time to "marry"--in the
refrigerator, of course.

Here goes:
Cook the cauliflower. (Easiest method: microwave, covered tightly with
plastic wrap in a flat dish like a pie plate.)
It's done when it is soft enough to mash.
Saute the vegetables in the fat or oil.
Puree the cauliflower with the eggs, bran, not/Starch, baking powder, and a
handful of the sauteed vegetables. Season to taste.
Microwave or bake until firm (crusty in spots is okay).
Gently add the "bread" to the sauteed vegetables, stirring to break into
appropriate chunks. Add nuts and cracklings.
Season according to your family's tradition--or just use poultry seasoning
and/or sage plus salt and pepper to taste.
This is moist enough to bake along with the turkey, basting with drippings
from the cooking bird.
Otherwise, just before serving time, add some of the pan drippings if you
like, and microwave until hot.
Nutrition (as calculated by Mastercook without the corn bran which is
almost all insoluble fiber -- 33 grams of it for this size recipe) : 105
calories; 7.8g fat (1.9g sat); 6.8g carb (of which 3.8g is fiber);
3.8g protein--also provides 3% of Vitamin A, 35% of Vitamin C, 8% of
calcium,
and 5% of iron Daily Values.

Company Broccoli
from Low-carb Luxury website

2 packages (10oz ea) frozen broccoli spears
1 cup (1/2 Pint) sour cream
1/2 cup (2 oz) grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
salt and pepper
paprika

Cook broccoli according to package directions and drain well.
Place in shallow baking dish.
Combine remaining ingredients; spoon over broccoli.
Sprinkle with paprika. Bake in 350ºF oven for 20 minutes.
Serves 6. Approx 4.1 grams carbs per serving.
<the end>

DonnaNLA: Last year I remember some kind of fake marshmellows
What did you put them on?
HOST THRV Magic: aAs topping for faux sweet potato casserole
(Note from Magic: I have made these once and wasn't crazy about them. I
think if you want a similar topping for the faux sweets, that if you made a
meringue from SPlenda and egg whites and BAKED it, that would work really
well!)

Marshmallows
Recipe by Fiona

3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
3 tablespoons Splenda
1 teaspoon vanilla
3 egg whites

Sprinkle gelatin over cold water in a mixing bowl; set aside 5 minutes to
soften.
Add softened gelatin to the boiling water in a saucepan, cook and stir until
the gelatin is dissolved. Remove from heat.

Cool to consistency of thick syrup. Add th Splenda and vanilla, stirring to
blend. Beat the egg whites into soft peaks. Very slowly, trickel a small
stream of gelatin mixture into the egg whites, beating until all the gelatin
mixture is blended.
Continue beating until light and fluffy.
Pour into prepared pan and cut when set.

My sister made it the first year Woman's Day had it in their mag. And
it was wonderful. I am planning on making it this week for
Thanksgiving.
Emmy

* Exported from MasterCook *

Make Ahead Gravy

Recipe By :
Serving Size : 1 Preparation Time 00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey wings (about 3 lb)
2 medium onions -- peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter or margarine
1/2 tsp freshly ground pepper

1. Heat oven to 400°F. Have ready a large roasting pan.

2. Arrange wings in a single layer in pan; scatter onions over top.
Roast 1 1/4 hours until wings are browned.

3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan
and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups
broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a
boil, reduce heat and simmer, uncovered, 1 1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin and meat.
Discard skin; save meat for another use.

5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as
much liquid as possible. Discard vegetables; skim fat off broth and
discard (if time permits, refrigerate broth overnight to make
fat-skimming easier).

6. Whisk flour into remaining 2 cups broth until blended and smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and
boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in
butter and pepper. Serve, or pour into containers and refrigerate up to
1 week or freeze up to 6 months.



Description:
"This Thanksgiving make your life easy with this our most requested
holiday recipe"
Source:
"Woman's Day Magazine"
Yield:
"8 cups"
Start to Finish Time:
"3:00"

- - - - - - - - - - - - - - - - - -
-

Per serving: 778 Calories (kcal); 12g Total Fat; (14% calories from
fat); 52g Protein; 109g Carbohydrate; 0mg Cholesterol; 6156mg Sodium
Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 5 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Makes 8 cups.
Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated
fat), 4 mg chol, 516 mg sod

Cost per 1/2 cup: 47¢

Planning Tip: Make up to 3 months ahead and freeze in an airtight
container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking
often.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Sheshy]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

Wow, these are some fantastic recipes! Thanks for sharing!

[cleochatra]

Re: Mid-Year Resolution holiday #2: Canadian Thanksgiving

What a great addition, Elsie! Thank you!

I hope that our Canadian friends have an amazing Thanksgiving tomorrow!