Thanksgiving...

[Chris Hoffman-Wiley]

First things first...
Just want to thank you all sooooo very much for the warm welcome. It was truly amazing.

Now, back to serious matters....
THANKSGIVING!!!! AAAAAAAAHHHHHHH!!!!!!
okay, there, i feel better now...

Honestly, though, I'm not THAT panicked, but I am looking for a good stuffing recipe. I'd like to do a Sausage and Mushroom Stuffing, and was totally gonna wing it...but that might not be a good idea.

I'd also love to do a low-carb, sugar-free Pumpkin Pie Parfait thingy, no crust of course.

Does anyone have any ideas or already existing recipes for these two items?

For Christmas I would like to have an Egg Nog recipe...what would I use? Soy Milk and Sugar-Free Egg Nog syrup? That sounds gross

Also, just to celebrate...I am now down 13 pounds since Nov. 9, 2006.

Thanks for everything,
Chris
270/257/170

[munecita]

You're off to a great start. Sorry, no help on the recipes. I need some too!!

[divinec]

Do a search on egg nog on the board- you actually use eggs, half and half or whipping cream, and splenda- along with nutmeg and vanilla.

The recipe tells you how to do it. I LOVE eggnog. I tried the recipe and it is similar, but not exactly the same.


Love stuffing too, can't help you there. Search the recipe board.

[Tuscanytrace]

Originally Posted by Chris Hoffman-Wiley

Honestly, though, I'm not THAT panicked, but I am looking for a good stuffing recipe. I'd like to do a Sausage and Mushroom Stuffing, and was totally gonna wing it...but that might not be a good idea.

I'd also love to do a low-carb, sugar-free Pumpkin Pie Parfait thingy, no crust of course.

Does anyone have any ideas or already existing recipes for these two items?

For Christmas I would like to have an Egg Nog recipe...what would I use? Soy Milk and Sugar-Free Egg Nog syrup? That sounds gross

Also, just to celebrate...I am now down 13 pounds since Nov. 9, 2006.

Thanks for everything,
Chris
270/257/170

Hi, Chris! I didn't greet you under your intro post, but congrats on losing so much right off the bat!

In the Recipe Room, look under Cheesecake for Pumpkin Layer Cheesecake. It's interesting to look at, and has a good texture and flavor. I posted my tweaks on it (instead of chopped pecan crust, I used two parts almond meal --Trader Joe's has it here--and one part Carbalose flour; then I used Torani SF French Vanilla syrup instead of just Splenda; I also swirled in a little SF DaVinci's Gingerbread syrup into the plain layer--just a tad). I did a "trial run" on it last week, and it was excellent!

There are several sausage stuffing recipes in the Recipe Room, as well. I just look for ones rated highly, and then read the reviews to compare. I don't remember offhand which one it is I picked, but I'll recognize it when I see it. I was specifically looking for the comment "...and my relatives asked me to bring it again next year."

Egg nog: I used to make the regular version for myself all the time growing up. It's a cinch. Just use unsweetened Almond Breeze, an egg, your favorite sweetener (you could use stevia, or SF Davinci's, or Davinci's Simple Syrup but add vanilla flavoring) and vanilla extract if you didn't already have vanilla in the sweetener. Sprinkle the top with allspice or pumpkin pie spice or cinnamon or nutmeg, and there you go! You can play around with various syrups if you have them. I have also found that fresh, raw milk only moves my blood sugar for about 1/2 hour or less and takes me out of ketosis for only that long. So for me, I will be making mine with raw milk and eggs from a local organic freerange farm. I used to make this for breakfast often (with Stevia) when I was pregnant instead of a smoothie.

You're right--you don't want to do this with soy milk. It has an estrogen-like effect for many people, so it might stall you.

HTH,
Tracey

[MissBoop]

Praline Pumpkin Pie (Net Carbs 5g)


1-1/2 cups canned solid pack pumpkin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
10 packets sucralose no-calorie sugar substitute
1-1/2 cups heavy cream
2 eggs
2 tablespoons unsweetened grated coconut, divided
2 tablespoons chopped pecans, divided


Preparation


1) Preheat oven to 425°F.

2) Stir together canned pumpkin, salt, spices and sugar substitute in medium bowl. Stir in heavy cream and eggs and stir until well combined.

3) Sprinkle 1 tablespoon of coconut and 1 tablespoon pecans evenly over bottom of 9-inch pie plate. Slowly pour pumpkin mixture into pan and gently spread into an even layer. Top with remaining coconut and pecans.

4) Bake at 425°F for 15 minutes and then reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted in center comes out clean.



Low Carb Stuffing


1/4 small onion finely chopped
2 cups coarsely chopped mushrooms
poultry seasoning, marjoram, salt and pepper, whatever stuffing seasonings you like
1 lb sausage
1/4 c broth
butter
egg
flaxmeal

Saute the onion in butter until the edges get browned.
Add the mushroom and let cook until the edges are browned, too.
Add seasonings and broth, let simmer until some of the liquid has cooked off.
Brown sausage in another pan.
Add to mushroom mixture and combine.
In a bowl add an egg and a tablespoon of flaxmeal to the sausage mixture and combine.
Bake in a buttered dish at 350 for about 15-20 minutes.


Classic Egg Nog


Ingredients:
1/2 cup plus 2 Tablespoons Splenda
2 eggs, separated
1/4 teaspoon salt
2 cups heavy cream
2 cups water
1 teaspoon vanilla extract
Brandy or rum flavoring to taste
1 teaspoon eggnog flavored oil (LorAnn or Amish brand)
1/2 cup LC whipping cream
Ground nutmeg

Beat 1/2 cup Splenda with egg yolks. Add salt, stir in 2 cups cream and 2 cups water. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and allow to cool. Beat egg whites until foamy then gradually add remaining Splenda, beating to soft peaks. Add to cooked mixture and blend thoroughly. Add vanilla and flavoring(s). Chill at least 3-4 hours.

Pour into punch bowl or cups. Dot with "islands" of whipped cream. Sprinkle with nutmeg.

[MissBoop]

Here's Linda Sue's stuffing recipe:



LOW CARB STUFFING
3 stalks celery, chopped, about 6 ounces
1 large onion, chopped, 7 ounces
8 ounces fresh mushrooms, sliced
1/4 cup butter
1/4-1/2 teaspoon poultry seasoning
1 tablespoon fresh parsley, chopped
10 slices Oroweat Carb Counting bread, toasted and cubed*
1 cup chicken broth, homemade recommended
Salt, to taste
Pepper, to taste
1 egg, beaten

Saute celery, onion and mushrooms in butter until very tender; stir in poultry seasoning and parsley. Place bread in large bowl and toss with vegetable mixture. Add about 1/2 cup broth and mix well. Add more broth until desired consistency. I like mine rather moist. Season to taste with salt and pepper. Stir in beaten egg. Bake, covered, in a greased 1 1/2 to 2 quart casserole at 350° for about 30 minutes. Uncover and bake an additional 15-30 minutes to browned on top.

Makes about 8-12 servings

* I used a low carb bread that has 6 net carbs per slice.

Per 1/8 Recipe: 157 Calories; 9g Fat; 8g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs
Per 1/10 Recipe: 126 Calories; 7g Fat; 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
Per 1/12 Recipe: 105 Calories; 6g Fat; 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

[Chris Hoffman-Wiley]

You are all so very helpful...thank you thank you thank you...hopefully I'll have a wonderful, carb-controlled holiday this week

[Thenailteck]

Welcome and good luck with your carb-controlled holiday. I know I'm going off plan for the day. I'm being extremely strict all this week except for Thanksgiving. I have lost 24 lbs so far and as long as I don't gain more than 3 lbs (that's what I fluxuate mostly) this week I'll be totally fine with it. Back on plan though first thing friday morning. I want to lose another 10 - 15 lbs before xmas.

[Nigel]

welcome to the forum

[theislandgirl]

Welcome to the Forum!

And while you're here, check out the current discussions at:
How Will We Adapt the Holiday Foods?
and
Reminder: Holiday Recipes (89!) in the Recipe Room

After all, most of the folks here are going through T. Day preps...and then there will be Christmas and Hanukkah and Kwanzaai and even New Year's Day!

Enjoy.

[Chris Hoffman-Wiley]

Just wanted to say THANK YOU to everyone with your ideas and thoughts and well-wishes for surviving the holiday.

I survived.

And maintained my weight-loss...I didn't gain and enjoyed my food thoroughly...

Woo-hoo...thanks again, it was a great holiday weekend for me and my loved ones.

I even went and joined a gym, started working out yesterday. I can't wait to start seeing some difference in my appearance...and to see my clothes get looser and looser.

Chris
270/257/170