How will we adapt the Holiday foods????

August Moon · 10-01-2002, 05:56 AM

[COLOR=blue]Okay, this is inspired by the 'Are you worried' thread. How are we gonna adapt our foods for the holidays? I think we can share ideas on this. my sister and I plan to make a very minimal amount of stuffing out of the Atkins low carb bread, which I will have instead of potatoes. There will still be mashed potatoes for those who are eating them, but the gravy will be low in carbs without anyone knowing it...*hee hee*. I also will make the wholeberry cranberry sauce with Splenda, and do the yams with Splenda (and just have a bite). I still have to figure out the desserts...............[/COLOR]

[COLOR=blue]On second thought....I may have to do yams with Sugar Twin 'brown sugar'.[/COLOR]

Ladyopt · 10-01-2002, 06:00 AM

Since in my family we all go to mother's (and I don't have to cook). I plan to arrive late after everyone has already eaten (and I don't have to cathc any flack). I will eat Turkey, Roast and Ham, Cabbage andmy plate will be piled do high no one will notice. I'm also gonna try my hand at the SF cheese cake (so I don't co empty handed). Noone will ever know the difference

nedn2lose · 10-01-2002, 06:01 AM

I was just reading and posting over there.
I am bringing deviled eggs, a veggie tray with ranch and blue cheese dressing to dip them in, a meat and cheese tray,pickles and olives and a cheesecake. Of course there will be a turkey or ham so that is taken care of...but this way when they are nibbling on things, I can too if i want. Oh yeah, everybody loves nuts for the holiday...so there is something you can bring for all. Now that I think more about it...who doesn't like buffalo wings!
And for the mashed potatoes you were talking about..have you tried making the cauliflower version of this? It is so delicious! You can also make it like a version of potato salad with cauliflower if ya like instead of mashed. Butter, cheese,chives,whatever you like. It is in the recipe room.YUM

August Moon · 10-01-2002, 06:09 AM

[COLOR=red]I think I will try those cauliflower mashed 'potatoes'. I will make some for the LC'ers. I also usually make a little 'relish' tray for the 'kitchen pickers'. I make a tray of black and green olives, baby dills, and veggies. I think I will add a cream cheese ball made with walnut cilantro pesto (from Trader Joes). And then I will have pork rinds as well as crackers for dipping. There will be carbs, but will be verrrry minimal sugar, white flour, potatoes (none on my plate anyway). Hrmmm..this could actually be fun! Perhaps some of Beachgirls Cheesecake???[/COLOR]

[COLOR=crimson]Hey.that nut tray sounds good too!!![/COLOR]

muffie · 10-01-2002, 08:59 AM

The Pumpkin Torte recipe that I posted about a week ago will be perfect for a holiday dessert.

10-01-2002, 12:47 PM

this is the best green bean casserole you'll ever taste.

Dottie's Green Bean Casserole

2 cans green beans.
1 (4 ounce) can mushrooms - drained
1/2 medium onion - sliced thin and separated into rings
2 stalks celery - diced
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup assorted shredded cheeses
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Melt the butter in skillet and saute the onions, celery and mushrooms until soft.
Blend mayonnaise and cream.
Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned.

PammyJo · 10-01-2002, 01:25 PM

I made a sage dressing out of some unsweetened flax seed muffins that I had baked, and it tasted really good. It reminded me of cornbread dressing. I only made the muffins and the dressing once as an experiment, so I don't have the recipe, yet. I'm gonna work on it some more and I will post it later.

snowrose · 10-02-2002, 09:16 AM

I've made a chestnut and sausage dressing for years. This year the chestnuts will be leaving because they're incredibly high carb, and I think I'll replace them with pecans. There's not much bread in the recipe so I don't know if I'll add any or not. That idea of making unsweetened muffins and using that as bread sounds good, though.

glasskat · 10-02-2002, 03:06 PM

I'm going to stand in the kitchen and nibble on all of the turkey skin (YUM) that the carver removes from the bird. By the time I sit down at the table, I will feel satisfied and the fat will cut down on my cravings!

Galatea · 10-02-2002, 05:15 PM

Last year I made dobie's savory stuffing recipe from the recipe room using TVP. - - This stuff tastes great of you make it the night before and then nuke it. I couln'd believe it. Everyone wanted mine instead of theirs

I also brought low carb cranberry sauce and the cauliflower cheese mock potatoes. YUM -- slathered them with locarb gravy.

Dottie · 10-03-2002, 01:09 AM

For the mock-tater lovers try this: for every head or bag of cauliflower you cook, also peel, dice and boil a large turnip and mash that in with the cauliflower. It adds a little more flavor and the texture is more potato like.
Celery root also makes a really tasty alternative

NuttyNeeta · 10-03-2002, 06:33 AM

Since i'm alone on the holiday's, I don 't have to worry!!

I used to go to the ex inlaws, with my children and the ex (he would call and invite).. but i think the current tramp my ex is boinking had some say-so and i was forgotten last year.

just as well.. i dont have to pretend i like her. (although i do miss everyone else)

mooette · 10-03-2002, 01:21 PM

You can't celebrate the holidays without stuffing! So here's a recipe that I hope you will all try and enjoy~

STUFFING
RANI'S PORK-RIND STUFFING (WILL STUFF A SMALL ROASTER, DOUBLE OR TRIPLE THE
RECIPE IF YOU WANT MORE)
1 3-4 OZ BAG OF PLAIN PORK RINDS, LIGHTLY CRUSHED
1 EGG, BEATEN
1/2 CAN OF CHICKEN BROTH
HALF AN ONION, DICED
2-3 STALKS OF CELERY, DICED
HERBS TO TASTE: I USE THYME AND SAGE
2-4 TBSP BUTTER
COOK THE ONIONS AND CELERY IN THE BUTTER.
TOSS WITH THE PORK RINDS.
POUR THE BEATEN EGG OVER THE RINDS, TOSS LIGHTLY
ADD UP TO 1/2 CAN OF BROTH, TO DESIRED CONSISTENCY.
BAKE AS FOR REGULAR STUFFING, IN A CASSEROLE OR IN THE BIRD.
THIS TASTES AND LOOKS LIKE "REAL" STUFFING!

FRENCH TOAST

BABSY · 11-20-2006, 02:40 PM

bumping for this pork rind stuffing

Susiecarbojunkie · 11-21-2006, 03:03 AM

I'm a pumpkin pie purist!!
I've tried the pumpkin cheesecake recipes from the recipe room before, but not pumpkin enough for me
so
I simply made the recipe from the back of the pumpkin can (not the pie filling can--the plain pureed pumpkin) and substituted the sugar with splenda. The recipe called for evaporated milk--and I didn't sub for that--although you could sub with cream. I didn't want the extra fat. I have also used fat-free half and half
just pour it into a pam-sprayed pie plate and bake as directed
without the crust it is more like custard--so you could bake it in custard cups (and I have done this in the past--but I wanted slices of pie and didn't want to have to adjust the cooking time)

well--it came out just like pumpkin pie
easy pleasy
serve hot with whipped cream all melty on top
what more can you want

have you ever checked out the nutrition info on pumpkin?
1/2 cup has 333% of the daily requirement for vitamin A---to me, this justifies the carbs

woofie47 · 11-21-2006, 06:42 AM

Have to agree with you suzie, the recipie on the back of the L...'s can is the absolute best. it is also very good with half and half or heavy cream and water.

mary

luckyduck · 11-21-2006, 06:55 AM

Ladies - you can make impossible pumkin pie using carbquick and it is much more firm, so it's easier to slice and serve. Here is the recipe I use:

3/4 C splenda (or equivalent of other sweeteners)
1/2 C carbquick
1 1/2 C Carb Countdown milk (or cream diluted w/water)
2 eggs
1-15oz can pumpkin
1 t vanilla
1 t cinammon
1/2 t ginger
1/4 t cloves

Mix and then bake in greased 10" pie pan at 350 degrees for 50-55 minutes or until knife inserted in center comes out clean. Cool for about 1/2 hr and serve.

Sassay · 11-22-2006, 04:07 AM

Ladyduck (or anyone else)...Do you know the total carbs in your recipe? Thanks

jackieba · 11-24-2006, 06:48 AM

Kinda late for a reply, but
Using granular splenda, Luckyduck's recipe is about 45 net carbs.

10-01-2002, 05:56 AM	#1
August Moon Major LCF Poster! Join Date: Aug 2002 Location: SoCal Posts: 1,493 Gallery: August Moon WOE: moderate carbs	How will we adapt the Holiday foods???? [COLOR=blue]Okay, this is inspired by the 'Are you worried' thread. How are we gonna adapt our foods for the holidays? I think we can share ideas on this. my sister and I plan to make a very minimal amount of stuffing out of the Atkins low carb bread, which I will have instead of potatoes. There will still be mashed potatoes for those who are eating them, but the gravy will be low in carbs without anyone knowing it...hee hee. I also will make the wholeberry cranberry sauce with Splenda, and do the yams with Splenda (and just have a bite). I still have to figure out the desserts...............[/COLOR] [COLOR=blue]On second thought....I may have to do yams with Sugar Twin 'brown sugar'.[/COLOR] __________________ That which does not kill me....had better run like hell!!! Last edited by August Moon; 10-01-2002 at 05:58 AM..

10-01-2002, 06:01 AM	#3
nedn2lose MAJOR LCF POSTER! Join Date: Jan 2002 Location: Sunny FL Posts: 2,435 Gallery: nedn2lose Stats: 245/238/149 WOE: LC Start Date: 1/13/2010	I was just reading and posting over there. I am bringing deviled eggs, a veggie tray with ranch and blue cheese dressing to dip them in, a meat and cheese tray,pickles and olives and a cheesecake. Of course there will be a turkey or ham so that is taken care of...but this way when they are nibbling on things, I can too if i want. Oh yeah, everybody loves nuts for the holiday...so there is something you can bring for all. Now that I think more about it...who doesn't like buffalo wings! And for the mashed potatoes you were talking about..have you tried making the cauliflower version of this? It is so delicious! You can also make it like a version of potato salad with cauliflower if ya like instead of mashed. Butter, cheese,chives,whatever you like. It is in the recipe room.YUM __________________ I am no longer willing to give up what I want most* for what I want in the moment!* ♥~♥~♥~Paula~♥~♥~♥ 245240235230225220215210205199 1/13=245~1/16=238~1/22=236.6*~1/29=

10-01-2002, 06:09 AM	#4
August Moon Major LCF Poster! Join Date: Aug 2002 Location: SoCal Posts: 1,493 Gallery: August Moon WOE: moderate carbs	I think... [COLOR=red]I think I will try those cauliflower mashed 'potatoes'. I will make some for the LC'ers. I also usually make a little 'relish' tray for the 'kitchen pickers'. I make a tray of black and green olives, baby dills, and veggies. I think I will add a cream cheese ball made with walnut cilantro pesto (from Trader Joes). And then I will have pork rinds as well as crackers for dipping. There will be carbs, but will be verrrry minimal sugar, white flour, potatoes (none on my plate anyway). Hrmmm..this could actually be fun! Perhaps some of Beachgirls Cheesecake???[/COLOR] [COLOR=crimson]Hey.that nut tray sounds good too!!![/COLOR]

10-02-2002, 03:06 PM	#9
glasskat Major LCF Poster! Join Date: Sep 2002 Location: SE Florida Posts: 1,396 Gallery: glasskat Stats: 178.6/160/140 WOE: Atkins Induction/VLC Start Date: July 2002/Restart May 2009	Strategy I'm going to stand in the kitchen and nibble on all of the turkey skin (YUM) that the carver removes from the bird. By the time I sit down at the table, I will feel satisfied and the fat will cut down on my cravings!

10-03-2002, 01:21 PM	#13
mooette Senior LCF Member Join Date: Sep 2001 Location: The Caribbean Posts: 535 Gallery: mooette Stats: 130/120/110 WOE: Atkins Start Date: Restart 1/03/05	Gotta have Stuffing! You can't celebrate the holidays without stuffing! So here's a recipe that I hope you will all try and enjoy~ STUFFING RANI'S PORK-RIND STUFFING (WILL STUFF A SMALL ROASTER, DOUBLE OR TRIPLE THE RECIPE IF YOU WANT MORE) 1 3-4 OZ BAG OF PLAIN PORK RINDS, LIGHTLY CRUSHED 1 EGG, BEATEN 1/2 CAN OF CHICKEN BROTH HALF AN ONION, DICED 2-3 STALKS OF CELERY, DICED HERBS TO TASTE: I USE THYME AND SAGE 2-4 TBSP BUTTER COOK THE ONIONS AND CELERY IN THE BUTTER. TOSS WITH THE PORK RINDS. POUR THE BEATEN EGG OVER THE RINDS, TOSS LIGHTLY ADD UP TO 1/2 CAN OF BROTH, TO DESIRED CONSISTENCY. BAKE AS FOR REGULAR STUFFING, IN A CASSEROLE OR IN THE BIRD. THIS TASTES AND LOOKS LIKE "REAL" STUFFING! FRENCH TOAST __________________ 126/120/110 Re-started Atkins 1/3/05 ~~~~~~~~~~~~~* Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." Dr. Suess ~~~~~~~~~~~~~*

10-01-2002, 06:00 AM	#2
Ladyopt Very Gabby LCF Member!!! Join Date: Sep 2002 Location: Philadelphia Posts: 3,358 Gallery: Ladyopt Stats: 234/130!!/130 -- size 20-22/4-6/4 WOE: Atkins Start Date: July 23, 2002	Since in my family we all go to mother's (and I don't have to cook). I plan to arrive late after everyone has already eaten (and I don't have to cathc any flack). I will eat Turkey, Roast and Ham, Cabbage andmy plate will be piled do high no one will notice. I'm also gonna try my hand at the SF cheese cake (so I don't co empty handed). Noone will ever know the difference

10-01-2002, 08:59 AM	#5
muffie Senior LCF Member Join Date: Mar 2002 Location: spring is coming Posts: 614 Gallery: muffie Stats: lost 41# as of 5/3/05 WOE: Atkins strict induction Start Date: restart 1/5/2004	The Pumpkin Torte recipe that I posted about a week ago will be perfect for a holiday dessert.

10-01-2002, 12:47 PM	#6
Posts: n/a Gallery:	this is the best green bean casserole you'll ever taste. Dottie's Green Bean Casserole 2 cans green beans. 1 (4 ounce) can mushrooms - drained 1/2 medium onion - sliced thin and separated into rings 2 stalks celery - diced 2 tablespoons butter 1/4 cup heavy cream 1/4 cup mayonnaise 1 cup assorted shredded cheeses 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Melt the butter in skillet and saute the onions, celery and mushrooms until soft. Blend mayonnaise and cream. Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned.

10-01-2002, 01:25 PM	#7
PammyJo Way too much time on my hands! Join Date: Oct 2000 Posts: 14,581 Gallery: PammyJo Stats: 65 lbs lost since 06/05/05 WOE: Weight Watchers Flex program	I made a sage dressing out of some unsweetened flax seed muffins that I had baked, and it tasted really good. It reminded me of cornbread dressing. I only made the muffins and the dressing once as an experiment, so I don't have the recipe, yet. I'm gonna work on it some more and I will post it later.

10-02-2002, 09:16 AM	#8
snowrose Way too much time on my hands! Join Date: Jun 2002 Location: An American in Canada Posts: 22,335 Gallery: snowrose Stats: 18/18/12 WOE: Atkins Start Date: January 2002	I've made a chestnut and sausage dressing for years. This year the chestnuts will be leaving because they're incredibly high carb, and I think I'll replace them with pecans. There's not much bread in the recipe so I don't know if I'll add any or not. That idea of making unsweetened muffins and using that as bread sounds good, though.

10-02-2002, 05:15 PM	#10
Galatea Way too much time on my hands! Join Date: Apr 2001 Posts: 11,751 Gallery: Galatea	Last year I made dobie's savory stuffing recipe from the recipe room using TVP. - - This stuff tastes great of you make it the night before and then nuke it. I couln'd believe it. Everyone wanted mine instead of theirs I also brought low carb cranberry sauce and the cauliflower cheese mock potatoes. YUM -- slathered them with locarb gravy.

10-03-2002, 01:09 AM	#11
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,557 Gallery: Dottie WOE: JUDDD calorie cycling plan	For the mock-tater lovers try this: for every head or bag of cauliflower you cook, also peel, dice and boil a large turnip and mash that in with the cauliflower. It adds a little more flavor and the texture is more potato like. Celery root also makes a really tasty alternative

10-03-2002, 06:33 AM	#12
NuttyNeeta Way too much time on my hands! Join Date: May 2001 Location: La Plata, MD Posts: 17,784 Gallery: NuttyNeeta Stats: 352/195/199 WOE: lowish carb, lowish calorie, lowish fat. Start Date: 11/25/08	Since i'm alone on the holiday's, I don 't have to worry!! I used to go to the ex inlaws, with my children and the ex (he would call and invite).. but i think the current tramp my ex is boinking had some say-so and i was forgotten last year. just as well.. i dont have to pretend i like her. (although i do miss everyone else)

11-20-2006, 02:40 PM	#14
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 4,660 Gallery: BABSY	bumping for this pork rind stuffing

11-21-2006, 03:03 AM	#15
Susiecarbojunkie Senior LCF Member Join Date: Nov 2000 Location: Deep in the Heart of Texas Posts: 940 Gallery: Susiecarbojunkie Stats: 293/147/145-135 WOE: Atkins '72/hHCG Start Date: re-start April 2010	pumpkin pie--yum!!! I'm a pumpkin pie purist!! I've tried the pumpkin cheesecake recipes from the recipe room before, but not pumpkin enough for me so I simply made the recipe from the back of the pumpkin can (not the pie filling can--the plain pureed pumpkin) and substituted the sugar with splenda. The recipe called for evaporated milk--and I didn't sub for that--although you could sub with cream. I didn't want the extra fat. I have also used fat-free half and half just pour it into a pam-sprayed pie plate and bake as directed without the crust it is more like custard--so you could bake it in custard cups (and I have done this in the past--but I wanted slices of pie and didn't want to have to adjust the cooking time) well--it came out just like pumpkin pie easy pleasy serve hot with whipped cream all melty on top what more can you want have you ever checked out the nutrition info on pumpkin? 1/2 cup has 333% of the daily requirement for vitamin A---to me, this justifies the carbs __________________ Carpe diem!

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11-21-2006, 06:42 AM	#16
woofie47 Senior LCF Member Join Date: Sep 2006 Location: western NC mountain Posts: 125 Gallery: woofie47 Stats: 183/130/120 5'1 WOE: original Atkins/EFGT Start Date: Atkins in 1979, EFGT 11/06	Have to agree with you suzie, the recipie on the back of the L...'s can is the absolute best. it is also very good with half and half or heavy cream and water. mary

11-21-2006, 06:55 AM	#17
luckyduck Senior LCF Member Join Date: Jan 2006 Posts: 439 Gallery: luckyduck	Ladies - you can make impossible pumkin pie using carbquick and it is much more firm, so it's easier to slice and serve. Here is the recipe I use: 3/4 C splenda (or equivalent of other sweeteners) 1/2 C carbquick 1 1/2 C Carb Countdown milk (or cream diluted w/water) 2 eggs 1-15oz can pumpkin 1 t vanilla 1 t cinammon 1/2 t ginger 1/4 t cloves Mix and then bake in greased 10" pie pan at 350 degrees for 50-55 minutes or until knife inserted in center comes out clean. Cool for about 1/2 hr and serve. Last edited by luckyduck; 11-21-2006 at 06:57 AM..

11-22-2006, 04:07 AM	#18
Sassay Major LCF Poster! Join Date: Dec 2003 Location: Florida Posts: 1,102 Gallery: Sassay Stats: 255/160/130 WOE: Low carb & Byetta Start Date: 3/05	Ladyduck (or anyone else)...Do you know the total carbs in your recipe? Thanks

11-24-2006, 06:48 AM	#19
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	Kinda late for a reply, but Using granular splenda, Luckyduck's recipe is about 45 net carbs.