Thanksgiving Menus Anyone?
Here's mine (all LC), but I'd like to see yours!
Creamed Spinach Dip
Hoe Cake crackers
Fresh veggie tray with french onion dip (inside a cheese crisp bowl)
Meat n Cheese platter
Pork Rind Stuffing
Fried rice Cauliflower
Baked Green Bean Casserole
Butternut and Bacon Soup
Root Beer Floats
All looks good above...I may make my stuffing from seasoned MIM...I have not tried the pork rind stuffing.
Funny you post this as I was just planning my Thanksgiving menu this morning. I have been eating according to Induction, but have decided to plan on eating maintenance level carbs on Thanksgiving Day. Then on Friday, it is back to Induction to keep those pounds coming off!!
I will be the only lowcarber present (and will only have four people at dinner), so my menu reflects a few additions that I will not be partaking in. I put an asterisk next to items I will be skipping.
Veggie, *chips, and dip tray
Meat, cheese, and *cracker tray
Family Recipe Stuffing made two ways (*one with breading and one without)
Cranberry sauce two ways (*traditional and no sugar added variety)
SF Egg Nog Ricotta Cookies
SF PB Cookies
*Choc Chip Cookies
Cans of soda
I forgot to put on the menu my LC-no flour gravy.
Trish, there are lc ice creams and chocolate cookies if you were wanting some. I like your PB cookies...I may have to find a good recipe for them. Love PB.
What is a cappuccino cream? Sounds yummy.
Some things my family will never, ever, ever change....EVER :mad:
And I'm the hostess! ACK! Anyway, there's enough in this to keep me happy.
We got a Masterbuilt electric smoker *and we are in love with it* and will be smoking a 15 lb turkey. We have fried our turkeys for the last 21 years but I took one look at that peanut oil price tag...:eek: so we are having it smoked this time around.
green bean casserole
Cajun dirty rice dressing
jalapeño cornbread dressing
pumpkin pie/pecan pie
I eat lots of spinach Madeline, turkey and overnight salad. The pecan pie will be a paleo concoction with lots of whipped coconut cream :jumpjoy:
I won't be a hungry girl.
mama, what is the overnight salad and do you have the recipe for the cajun dirty rice dressing? The rice dressing sounds really good and was thinking maybe i could make it out of cauli rice depending on your recipe.
Chewie, the cappuccino cream is a recipe I found on Linda Sue's site and will be trying it the first time this year. I will leave out the splenda/AS though. From her site:
"QUOTE- CAPPUCCINO EGG CREAM
1 cup cold coffee
2 tablespoons heavy cream
4 tablespoons Cinnamon Dolce Syrup (see recipe below)
3 ice cubes
Put everything in a blender and blend on high speed until smooth. Adjust the sweetness to taste, if necessary.
Makes 1 serving
With granular Splenda:
Per Serving: 326 Calories; 27g Fat; 13g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs
With liquid Splenda:
Per Serving: 302 Calories; 27g Fat; 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
CINNAMON DOLCE SYRUP
1/2 cup water
1 tablespoon butter
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon blackstrap molasses
Put the water and butter in a 1 cup measuring cup and microwave on HIGH about 40 seconds to melt the butter. Stir in the remaining ingredients.
Makes about 1/2 cup
With granular Splenda:
Per Tablespoon: 20 Calories; 1g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
With liquid Splenda:
Per Tablespoon: 14 Calories; 1g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
This was pretty tasty but I've yet to see how long this keeps me feeling full since I just finished drinking it. You could omit the Cinnamon Dolce Syrup and just add the sweetener or syrup of your choice. I just happened to find both of these recipes in the past couple days and thought they'd go well together. I like my coffee drinks very sweet but you might be able to get by with only 2 tablespoons of the syrup. I started with that amount and ended up adding 2 more tablespoons. -ENDQUOTE"
mjgh06- for the overnight salad just google "overnight salad with bacon" and Pioneer Womans recipe will come up. That's a good blueprint to start from. We have done it several different ways....one time we used chopped salami instead of bacon and used some peppers and chopped artichoke hearts, kinda Greek style.
For the dirty rice....let's see. I have done it just two times with the cauli and it was pretty good. Start with 4-6 cups of the cauli rice, cooked and drained well. Set aside.
In a skillet ...cook 1 cup each-chopped onion, bell pepper, celery in bacon grease. Season with salt and pepper and add a tablespoon (or more) chopped garlic. To this you will add 1/2 lb ground beef and cook till brown and crumbly. Now, to this you add 1 pint of chicken livers that have been put through the Vitamix. I just spin till liquid. Add this to the skillet and cook until pink is gone. Combine with cauli rice, adjust seasonings and bake until hot- 350 at 20 minutes or so. You could cook on stove top too. Cooking out the moisture makes the cauli more rice-like.
mama that sounds so Delish!! I will definitely try it this TG. I found a sausage stuffing recipe looking on the internet for lc stuffing. I may use my basic pork rind stuffing and add in sausage and bell peppers as well this year.
How do you make pork rind stuffing please? I make 3 dressing on Thanksgiving...Cajun sausage, seafood and traditional. I would love one that I can eat and pork rind dressing might be it.
gloria, here is the recipe for pork rind stuffing I have used in the past. It is similar to the sticky bread stuffing my family loves:
Pork Rind Stuffing
1 bunch of celery chopped
1 large onion chopped
1 stick butter
6oz chicken broth
1 bag pork rinds or 2cups homemade crushed by hand or ground
In skillet melt butter and fry celery and onion on med to med-high until just turning a little crisp and black on edges. Beat eggs in a bowl. In a large bowl, combine all ingredients and mix well. If it doesn't look formed or is still a little to watery, add in some more crushed pork rinds. The mix should be gooey but thick. Spread onto a greased baking sheet. Cook at 400 for 20-25 mins until nicely browned.
After cooking I separate into two batches and add in 2tbs hot sauce for one batch as some of my family like it spicy.
But I am thinking of trying this sausage stuffing recipe this year.
I'm subscribing to this thread cause I'm going to need a lot of help!
I am the hostess for my family, and my brother has already sent me a cute card with money in it. He said that he knows I'm watching what I eat, but that we needed "fat foods" for Thanksgiving so he sent money to cover extra things. I thought it was so funny!
Here's my menu:
LC GF cornbread dressing
Seven layer salad
Mac n cheese
Sweet potato casserole
Sweet potato pie
Various rolls and bread
I have pans to eat my dressing, turkey, seven layer salad, deviled eggs, brussel sprouts, and I am going to make myself a dessert.
Good Luck Cfine! I just could not imagine having all that good non-lc food around and remain on plan. If you stay on plan you are the Queen of Low carbing!
pioneer woman's mashed potatoes were a big hit last year
I am adding in some low carb cookies I just made today and turned out really well.
1 Carb Chocolate Cookie
Makes 18 cookies.
.72Fat/1.65Protein/.64Netcarb/15cals per cookie
8droppers of liquid stevia toffee flavored(2tsp)
2 oz or 1cup Hershey's unsweetened special dark cocoa powder
4 large egg whites, room temperature
1 tsp vanilla extract
2slices bacon crumbles to top (optional)
Preheat oven to 320F. Line baking sheets with parchment paper. fluff egg whites, stir in remaining ingredients.
Spoon the batter onto the prepared sheets in mounds of 1 tablespoon each. Press with fork.
Bake for 15 mins. Cool completely. Can be stored in airtight container for a few days.
Low Carb Peanut Butter Cookie
Makes 18 cookies.
7.78fat/4.13Protein/1.79 Net carbs/93cals per cookie
1 cup All Natural Peanut Butter (or any other low carb nut butter)
1 local free range egg
2 slices bacon crumbles to top (optional)
Preheat oven to 320. Combine all ingredients and stir well. Make small balls and place on tinfoiled cookie sheet. Press with fork. Bake for 20 mins.
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