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Old 11-03-2009, 07:28 AM   #1
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Your favorite LC Thanksgiving recipe

I don't know if it has already been talked about...

What is your favorite LC Thanksgiving recipe? I am starting to plan my menu for Thanksgiving dinner and need ideas. I really want to be careful not to blow my diet and if I plan ahead I think I will be good.

Thanks!
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Old 11-03-2009, 07:31 AM   #2
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sauteed onions, mushrooms and bacon pieces . put in bowl, add 3 cans of drained green beans (cut or french or both), 1/4 cup of mayonise, garlic powder, seasoning, 1 large bag of shredded cheddar cheese. MIX well, but in backing dish and back till bubbly.

This is even better then the casserole with cream of mushroom soup in it.

And its guilt free!!!!!!!!!!!!!!!!!!!!!
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Old 11-03-2009, 09:40 AM   #3
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my new thing will be chocolaate cake made with black beans, dessert has always lead me astray dinner is not a problem this year i am ready.
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Old 11-03-2009, 09:47 AM   #4
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Here are a couple side dishes I made last year. Both were great!

http://www.lowcarbfriends.com/bbs/lo...ine-month.html
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Old 11-03-2009, 09:52 AM   #5
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I am also thinking of making this either for Turkey Day or Christmas this year. I missed it last year, dangit!

The Pioneer Woman Cooks - Ree Drummond
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Old 11-03-2009, 10:02 AM   #6
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I don't know if this is LC or not because it has always been on my table

I make killer stuffed crabmeat mushroom caps, green beans in mushroom sauce and sauted red cabbage. All are LC friendly and my family loves them.
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Old 11-03-2009, 10:16 AM   #7
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Both in the recipe area/room
Sugar Free Sheila's Peanut Butter Pie, the BEST
&
Jody's Pumpkin Bake (also at LindaSue's site) this is my replacement for mashed potato's, good stuff
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Old 11-03-2009, 10:22 AM   #8
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I get requests from the non-LCers to make this every year. This is always the first dish to disappear at Thanksgiving.

From Linda Sue's website.

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.


*You can use up to 2 pounds of cauliflower and there will still be plenty of sauce and cheese to go around.




I always double the amount of cauliflower and it comes out perfect.
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Old 11-03-2009, 10:32 AM   #9
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I'm right there with you, already thinking ahead.

I'm going to make a layered salad with my favorite homemade creamy parmesan dressing, a cheese ball with bleu cheese and bacon (haven't tried that but saw the recipe yesterday and it sounds great), and Beachgirl's cheesecake. I haven't had that yet either, but someone suggested it and said it's fantastic.
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Old 11-03-2009, 10:39 AM   #10
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i dont have anything yet... but i was pondering what i was going to bring to dinner... all these recipes sound so good!
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Old 11-03-2009, 10:51 AM   #11
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Definately Jody's pumpkin bake!
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Old 11-03-2009, 11:12 AM   #12
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This is from Linda Sue's also

CRUSTLESS PUMPKIN PIE or Tarts!
15 ounce can pumpkin
2 eggs
1/2 cup Steva
2 tbsp Vanilla
3/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended

Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I have also made this into tarts using cupcake tins. Cut the cooking time to 35 minutes
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Old 11-03-2009, 11:21 AM   #13
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Quote:
Originally Posted by crobyninc View Post
This is from Linda Sue's also

CRUSTLESS PUMPKIN PIE or Tarts!
15 ounce can pumpkin
2 eggs
1/2 cup Steva
2 tbsp Vanilla
3/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended

Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I have also made this into tarts using cupcake tins. Cut the cooking time to 35 minutes
This sounds really good. I will have to give this one a try for sure.
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Old 11-03-2009, 01:31 PM   #14
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Brined Roasted Poultry

Brine (per gallon of water), put your turkey/chicken (while still in store plastic) into your brining container to determine how much liquid you need to cover the sunken bird.

-1 cup salt
-1 cup sugar
-1 head of garlic(crushed)
-6 Bay Leaves(crushed)

Make brine and dissolve well, place bird in container and make sure its submerged in brine, cover and put in a cool place(35' to 45') for 16-24 hrs

Take bird out of brine, rinse well, pat dry, place on a grate over a shallow tray(cake pan), rub well with butter or oil, season skin with salt and pepper.*

Bake in a 375' preheated oven til deep thigh reads 175'

Remove from oven and let rest at least 1/2hr before carving

* For gravy keep a 1/4" of water or stock in tray but don't add til it's been cooking for 1/2hr
*If you want vegetables, place in the tray below the turkey
*Rub herb butter under skin for more flavour
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Old 11-03-2009, 03:05 PM   #15
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subscribing
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Old 11-13-2009, 09:52 AM   #16
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Quote:
Originally Posted by crobyninc View Post
This is from Linda Sue's also

CRUSTLESS PUMPKIN PIE or Tarts!
15 ounce can pumpkin
2 eggs
1/2 cup Steva
2 tbsp Vanilla
3/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix all of the ingredients in a medium bowl; beat well with an electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream, if desired.
Makes 8 servings
Freezing not recommended

Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I have also made this into tarts using cupcake tins. Cut the cooking time to 35 minutes
WOW!! 1/2 cup of Stevia??? Isn't this a lot? What kind of Stevia did you use?
I am worried this would make it bitter.

Holly
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Old 11-13-2009, 10:14 AM   #17
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From George Stella:

Pumpkin Pound Cake (this is REALLY good and doesn't taste low carb at all!)

Mock Garlic Mashed Potatoes


Baked Ham with low carb maple bourbon glaze (my non LC family loved this!)
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Old 11-13-2009, 10:53 AM   #18
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Fried Turkey
Cornbread dressing...Recipe for cornbread below
Mock Sweet Potato Casserole...Recipe below
Broccoli Cheese Puff Recipe...Recipe below
Green beans
Brownie Pudding...Recipe below

Golden Corn Bread

2 cups-(8ounces) almond flour-
1/2 cup-(2ounces) oat flour
2/3 cup-(3-1/2ounces) popcorn meal
1/3 cup Splenda
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1/4 cup oil
1 cup…homemade LC milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°

Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 425° for 20 minutes or until golden brown and toothpick inserted into the center comes out clean.

Carbs 137
Fiber -41
Total 96 usable carbs for the whole bread

96 divided by 12 servings = 8 carbs per serving
96 divided by 8 servings = 12 carbs per serving

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mock Sweet Potato Casserole
1 can of pumpkin can be subbed for the squash to lower carb count

For the filling:
3 large eggs
3 cups cooked butternut squash, mashed
1-1/2 cups of sugar substitute of choice
2 teaspoons baking powder
1-tablepooon vanilla
1/2-teaspoon salt
1/2-cup butter, at room temperature

For the topping:
1/2 cup cold butter, chopped
3 cups almond flour
3 tablespoons VWG
1/2 cup Splenda
1-teaspoon cinnamon
1-teaspoon black strap molasses
1 cup chopped pecans

Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish.

In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes.

Meanwhile, prepare the topping by mixing almond flour, VWG, Splenda, cinnamon and molasses together in a medium size bowl. Cut the cold butter in with a pastry cutter until the butter pieces are the size of small peas and stir in the pecans.

Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping is golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Broccoli Cheese Puff Recipe

Heat oven to 350° F.
1 cup almond flour
2 tablespoons VWG
1/2-teaspoon salt
4 tablespoons cold butter
1 cup (4 ounce) grated Cheddar cheese
2 (10 ounce) packages frozen chopped broccoli, thawed, drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
3 eggs, well beaten
4 tablespoons butter, melted
1 tablespoon chopped onion
1/2 teaspoon Splenda
1/4-teaspoon salt
Pepper

Stir almond flour, VWG and salt together; cut 4 ounces of cold butter in with a pastry cutter until you have the texture of cracker crumbs. Set aside.

In large bowl stir together the rest of the ingredients except pepper until well blended. Stir in almond flour mixture mix just until loosely combined.

Pour into greased 12 x 8-inch baking dish.

Bake for 40 to 50 minutes or until set in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Brownie Pudding

Ingredients
· 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
· 4 extra-large eggs, at room temperature
· 2 cups sugar equivalent
· 3/4-cup good cocoa powder
· 1/2 cup almond meal
· 1/4-cup oat flour
· 1-tablespoon vanilla

Directions
Preheat the oven to 325 degrees F.

Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2-pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, Erythritol, Stevia, and PolyD on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flours together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Quote:
One-Cup Sugar Sub

For 1-cup sugar, use:
1/3 C. Splenda equivalent
1/3 C. Erythritol
1-teaspoon squirt of honey
2/3 C. PolyD
Makes about 10 servings @ ~4 carbs.
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Old 11-14-2009, 04:26 AM   #19
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Not Crobyninc, but I'm sure it was meant to be 1/2 cup's worth of sweetener. So, however much stevia it takes to make the sweetness of I/2 cup sugar, that's what you use.
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Old 11-14-2009, 04:37 AM   #20
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Subbing!!
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Old 11-14-2009, 02:59 PM   #21
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All these sound great. Julie
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Old 11-14-2009, 05:53 PM   #22
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Count me in! Thanks for starting this thread, and for contributing to it, so we can all benefit. I love you guys...
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Old 11-14-2009, 06:05 PM   #23
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http://www.lowcarbfriends.com/bbs/lo...ound-cake.html

Originally posted in 2003 on here
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Old 11-14-2009, 06:31 PM   #24
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This was always one of my Dad's favorites.


Winter salad

1 head lettuce
1 medium onion, thinly ringed
1 lb bacon, cooked real crisp
1 head cauliflower broken into flowerettes and then sliced
salt and pepper
2 T Splenda
1 C Parmesan or Romano cheese
1 1/2 C Hellman's mayonnaise
2 T lemon juice

Layer in sequence. Top with mixed mayo and lemon juice spread over top to seal edges. Cover and refrigerate at least 24 hours before serving. Toss immediately before serving.
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Old 11-15-2009, 11:04 AM   #25
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All of this sounds great! Thanks to all!
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Old 11-16-2009, 05:22 PM   #26
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I just made Linda Sue's Chocolate Truffle Tart for the first time, and I must say that it is very tasty and easy to make. I used I 85% Chocolate bar and the rest 73% and it didn't turn out bitter.

Linda's Low Carb Menus & Recipes
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Old 11-17-2009, 04:33 PM   #27
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I just made Linda Sue's Chocolate Truffle Tart for the first time, and I must say that it is very tasty and easy to make. I used I 85% Chocolate bar and the rest 73% and it didn't turn out bitter.

Linda's Low Carb Menus & Recipes
OMG! I just looked at that photo, and I think I'm in love!! Okay, which dessert do I want to take OFF the menu, so I can add this? I'm not THAT fond of pumpkin pie...
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Old 11-17-2009, 04:43 PM   #28
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JoniBGoode, I don't think that you'll be disappointed, much better that PP, IMO.
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Old 11-18-2009, 06:16 AM   #29
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OMG! I did a "test drive" of this last night and DH and I both had it for Bfast (me plain with bacon..lol) and it is delicious! I am going to make this to take to Thanksgiving dinner at my brother's house and make some whipped cream to top it. YUM!!!
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Old 11-18-2009, 07:39 AM   #30
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I posted this one elsewhere on this board. I got it directly from the Atkins Center site several years ago.

Spinach and Cheese Bake

5 packages frozen chopped spinach, 10-oz. each
OR
3 bags frozen chopped spinach, 1 lb each
3 large eggs, beaten
1 cup sour cream
pinch nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
8 oz sharp cheddar cheese, grated

Defrost spinach, pour off excess water and squeeze dry. In a large gowl, combine spinach and all the other ingredients EXCEPT cheddar cheese. Spread in a greased shallow baking dish, preferably glass. Top with cheese.

Bake at 350 degrees for 40 minutes, until browned and bubbly on top.

This dish can also be microwaved, but it won't be browned on top. Make sure you can turn off the turntable feature of your microwave oven. The dish should feel hot on the outside bottom center of the dish -- that's how you know it's hot all the way through.

NOTES:
1. You can substitute 2 10-oz packages frozen chopped Swiss chard or some other greens for 2 10-oz packages of the spinach. Or substitute one 1-lb bag of some other greens for one 1-lb bag of the spinach.

2. This dish can be baked ahead and refrigerated, covered, then reheated in the microwave uncovered till it feels hot on the bottom center of the dish.
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