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Old 10-23-2002, 12:59 AM   #1
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Anyone have a creative menu plan for Thanksgiving? My husband will do the Turkey as usual, but I am thinking about the rest of the menu. I am really going to miss my mother in laws sweet potatoes, I told her she absolutely MUST NOT make them (brown sugar, tons of butter, marshmellows!!!!) And the imitation equiv. is NOT the same! I wont be able to convince the family to try whipped cauliflower instead of mashed potatoes (or whatever it is you do with the cauliflower!) But what sort of other sides will you be serving? So far I've got Turykey and Pumpkin Cheescake. Does anyone have a low carb Pumpkin Pie recipe?
Let me know what suggestions you have, especially those of you who have done this before! Let me know how past Thanksgivings have gone, what went well and what went bad!
Thanks everyone!

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Old 10-23-2002, 01:47 AM   #2
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Here is a sausage and cabbage stuffing recipe from the recipe room:

Sausage Stuffing

Recipe By: Lisa Hunt
Categories: Beef/Pork

1 pound sausage -- seasoned
2 large onions -- finely chopped
3 stalks celery -- finely chopped (3 to 4)
2 tablespoons butter -- (2 to 4)
1 head cabbage -- finely chopped
15 ounces chicken broth -- canned
3 eggs -- beaten

This has all the taste of real stuffing, without the bread. You won't miss the bread and can "stuff" yourself as much as you like.

Saute your onion and celery in the butter. Add sausage, brown, crumbling the sausage finely. Let the oils and butter brown on the bottom of the pan to get that great carbonation flavor. Add seasonings you like such as thyme, oregano, pepper, salt, to taste. My sausage was preseasoned, so I just added pepper. Add cabbage and continue cooking. Add chicken broth to moisten as dish starts to get dry. I ended up using a whole can. Cook until cabbage is cooked and tender. Put in a 3-4 qt baking dish and add the eggs. Bake in 350 degree oven for 20-30 minutes. Actually we didn't have an oven when I made this and we cooked ours in the microwave for five minutes. You may need to adjust some things to get it the way you like dressing.

2486 Calories; 222g Fat (80.8% calories from fat); 83g Protein;
36g Carbohydrate; 8g Dietary Fiber; 932mg Cholesterol; 4908mg Sodium.

I made this and both DH and I (after getting over the way it looked) LOVED IT!!! Thank you Lisa Hunt
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Old 10-23-2002, 02:52 AM   #3
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I am doing Thanksgiving (as always) and most will be low-carb with exception of the stuffing and sweet potato (but I have willpower!!!) for the non low-carb family that are coming over.

homemade gravy (using soy flour to thicken)
Mashed cauliflower
Green beans baked with cheese and bacon
Either Zuchini sauted in garlic/olive oil or Broccoli...not sure yet
Cheesecake for dessert (homemade of course)
and I may try to bake some low-carb cookies off of the recipe boards....any suggestions??
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Old 10-23-2002, 08:10 AM   #4
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I'm a mashed turnips advocate...love the cauliflower substitute but think the turnips are even better especially with a little garlic and fresh horseradish and butter and cream. I will try using xanthan gum on the gravy. Also, I would think making pumpkin like sweet potatoes would be a good low carb substitute maybe use the sf maple syrup and pecans with a little shallot thrown in to confuse people. I like the idea of the sausage/cabbage stuffing but I am going to make a spinach/pistachio/basil stuffing and put it under the skin (between meat and skin) then stuff the cavity with onion, celery, carrot (only a tad) and garlic (those things get thrown away when the bird is done anyway...they just add aromatics). We will also have green beans sauteed in olive oil and garlic and a simple mixed greens salad with vinnaigrette. I will most likely make a sf pumpkin custard for dessert or a pecan crusted custard for those who still have the carbs left to deal with dessert! The appetizer for the day will be baked brie topped with fresh raspberries and also smoked salmon with sourcream, capers, onion served on jicama chips (I hope, am trying to experiment with that so they come out crispy).
Old 10-23-2002, 09:30 AM   #5
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[color=purple]For the past 3 months, I've been cooking for my DH and DD who are not low-carbing and for myself. Thanksgiving will not be much different. I don't want to take away from them foods they so enjoy just because I won't be eating them. The usual menu is:

Mac & Cheese (homemade)
*Collard Greens
*Roast Beef or *Ham
Stuffing ( I'm the only one who likes the stuffing so I may leave it off.)
*Tea & *Kool-Aid
Chocolate frosted cake or Pineapple Cake
Sweet Potato Pie
*Cheesecake - will be added to menu thanks to BeachGirl

The items with the asterisks are those I can eat. Low-carbing is not about what we can't have but what we can.

I intend to treat that day like any other, eating wise. We have to be careful not to get caught up in the frenzy of food. [/color]
[color=magenta]Same Me. New Attitude.[/color]
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Old 10-23-2002, 10:01 PM   #6
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I made this last week and it is so good. I used frozen green beans because I can't stand to eat canned veggies-too limp.

Green Bean Casserole by Dottie
Copied from the recipe board

2 cans green beans, canned -- french cut
4 ounces mushroom stems and pieces -- drained
1/2 medium yellow onion -- sliced thin, separated into rings
2 stalks celery -- sliced small
2 tablespoons butter
1/2 cup heavy cream
1/4 cup mayonnaise
1 cup assorted cheeses cut into small -- jack, pepper jack, cream -your choice) diced
3/4 teaspoon salt -- or 1/2 lite, and 1/4 reg
1/2 teaspoon pepper
1/2 teaspoon garlic powder

How to Prepare:

Melt the butter in a skillet and sautee the onions, celery and mushrooms until soft(about 7-8 minutes). Mix the mayonnaise and cream. Mix everything together in a casserole and bake at 350f, covered, for 30 minutes. Uncover and brown if desired.
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Old 10-24-2002, 01:41 AM   #7
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I'd think a pumpkin custard would go over well!
Just running it through my head...
1 cup canned pumpkin(not pie mix- plain pumpkin)
1 tsp pumpkin pie spices mix
3/4 cup splenda granular
2 cups heavy cream
1 cup water
8 egg yolks(beaten together well)

Prteheat oven to 300f.
Bring cream and water to a simmer then turn off heat. Whisk in splenda, spices and pumpkin until smooth then whisk in egg yolks.
Pour into an oven safe bowl and bake for about an hour or until it's set but still a little jiggly in the middle.

That's off the top of my head, it may need some adjustment for flavor -so taste before you add the yolks
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?

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Old 10-24-2002, 06:25 AM   #8
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If you FRY the cauli chunks in butter with some onion until they are golden, it's a lot tastier veggie. It tastes nutty instead of that icky boiled taste. JMHO. Even non-cauli lovers would have some of this and it's become a requested Turkey Day dish at the inlaws'. Bummer is it takes over 30 minutes to get it browned nicely, but good news is if you make it ahead it reheats WONDERFULLY.
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Old 10-24-2002, 06:44 AM   #9
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how about using the Atkins cornbread mix for cornbread stuffing?
Make a really creamy soup, a wonderful loaded salad, some deviled eggs as appetizers.
Old 10-25-2002, 05:52 AM   #10
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Don't forget the Dressed Eggs!

Baked Cabbage with Bacon

1 head of cabbage
1 stick of butter
enough bacon slices to wrap the head of cabbage

Remove the core of the cabbage, insert the stick of butter, wrap the cabbge with enough bacon to cover completely. Wrap the bacon-covered cabbage in heavy duty tinfoil. Place in 300º oven and bake for 3 hours.

This is really good. I usually have it without the lettuce and have subtituted broccoli.

Cauliflower & Bacon Salad

1 head cauliflower, cut into florets
12 oz. bacon, cooked and crumbled
1 red onion, halved and sliced
1 head lettuce, torn into bite-size
pieces (can use a bag of pre-washed iceberg

1 cup mayonnaise
1/3 cup parmesan cheese
1 packet Splenda

In a big bowl, layer the lettuce,
then the cauliflower, bacon and red onion, in that
order. Stir together the dressing
ingredients and set aside. Just before serving,
toss the dressing into the salad
and serve. 6-8 servings.

2 Cups Heavy Cream
4 Egg Yolks
½ tsp. Vanilla
Pinch of Salt
6 Packets Splenda
In a saucepan, heat cream over medium high just to a simmer. Remove from heat and let cool slightly. In a bowl, whisk together egg yolks, vanilla, salt and Splenda. Gradually whisk in cream. Strain into four 6-ounce custard cups. Bake in a water bath for 25-30 minutes at 350F. Custards will be set, but still jiggly. Chill for one hour. Make butter-pecan topping and divide between between cups. Refrigerate for four more hours or overnight.
Butter-Pecan Topping
1 Tablespoon Butter
1/8 Cup (1 Oz.) Finely Chopped Pecans
1 Packet Splenda
Melt butter in small saucepan over medium low heat. Stir in pecans and Splenda. Heat just until nuts begin to color, being careful not to burn!
I'm estimating this has about 4 carbs per serving. ENJOY!!!
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Old 10-25-2002, 09:07 AM   #11
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[color=purple]Check out this recipe website. This thread gave me ideas so I searched out some recipes. There are veggie, seafood, crockpot, casseroles, etc.



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Old 10-29-2002, 10:42 AM   #12
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Expert Foods Thanksgiving Recipes

Hi there,

We've been working feverishly on our Thanksgiving recipes. I've put the Cranberry Sauce and Stuffing/Dressing recipes in the LowCarbFriends recipe room under the Holiday Recipes section. We're developing pumpkin pie now.

If anyone is interested in more of these recipes please email/PM me as this board has a policy against links to sites that also sell.



Last edited by maui; 11-07-2002 at 04:03 AM..
Old 11-04-2002, 01:55 PM   #13
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pumpkin pie


I make one similar to this link, but I use 3 eggs and 1/2 cup SF vanilla syrup instead of the packets. Can adjust amount according to your preferences. I aim to try this with the new spice blend syrup soon.
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Old 11-04-2002, 08:52 PM   #14
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I make a steak roll will stuffing. This is how I do it:

1 pound of bacon, cut up into 1/2 inch pieces
3 stalks of celery, chopped
1 large white onion, medium dice
pepper to taste
1 tbsp. lemon juice
2 cans drained, sliced or stems & pieces mushrooms
juice reserved from mushrooms
1 tsp. poultry seasoning
chicken boullion cube or packet
1 - 2 cups water
1 - 2 bags pork rinds, crushed
1 egg, beaten

Saute the bacon until limp & just beginning to turn brown. Add the celery, and cook until it begins to get limp. Add the onion, spices, boullion and cook until the onion becomes transparent. Add the mushrooms. Cook for about 5 - 10 minutes until the flavors have blended. Add the juices from the mushrooms and 1 cup of water. Stir to blend, and reduce heat to low. (Taste, and adjust flavors. Do not add salt!)

Place the crushed pork rinds (I like them crushed to the size of croutons for this) in a large bowl. Once the liquid has come to a simmer, pour over the pork rinds, and mix together until well blended. Add the beaten egg, and quickly mix together. The egg will help to hold the stuffing together.

I spread this mixture over very thinly sliced steak, roll up like a jelly roll and sear on all sides until browned. Add water, and cover. Cook covered for 2 hours, adding water as needed. Thicken the pan juices and serve over the steak roll. (I also make individual steak rolls with this.)

I have used this stuffing in chicken as well, and received rave reviews.


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[color=red]At the Canada Challenge thread every day![/color]

Last edited by auntie3; 02-18-2003 at 01:57 AM..
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Old 11-05-2002, 02:15 AM   #15
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... and IF there are any leftovers ....

After Thanksgiving Salad

3 1/2 cups diced cooked turkey
4 celery ribs
4 green onions
1/2 cup chopped pecans
1/2 cup chopped sweet red peppers
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

1. Combine turkey, celery, onions, pecans, and peppers.
2. Combine mayonnaise, lemon juice, dill, salt, and pepper.
3. Stir into turkey mixture.
4. Refrigerate until serving.
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Old 11-05-2002, 07:35 AM   #16
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Don't forget a savory cheesecake makes a nice additon as a side dish or you can do a big "sheet" pan and make individual squares as an appetizer
This makes 1 9x12 pan or a 9" springform pan:

Savory Blue CheeseCake
Serves 16 as an appetizer
24oz blue cheese, softened to room temp (24-48g carbs depending on brand)
1 cup shredded white cheddar cheese(2g)
1/2 cup crumbled Gorgonzola cheese(3/4 cup any other kind of blue cheese) (2g)
1/2 cup heavy cream(4g)
6 egg yolks(2g)
1 packet artificial sweetener(1g)
1/2 tsp salt
Foil for 'tenting'

Preheat oven to 300f. Butter or spray pan.
Beat cream cheese to break up then add other ingredients and beat until smooth. Pour into prepared pan and bake:
9" springform: 1 hour 15 minutes - 'tent' the last 15 minutes to prevent over browning
9x12 pan: 1 hour -'tent' the last 15 minutes to prevent over browning

Let cool to room temp before slicing and serving.

Additional stuff: to make this in a variety of ways, add 1/2 cup sliced olives, 1/2 cup small diced pepperoni, sauteed sliced mushrooms, flaked cooked salmon(better than it sounds) or whatever you like- just fold in after beating until smooth
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Old 11-05-2002, 07:47 AM   #17
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Fried turnips and cabbage with onion and caraway
This is a take off of my grandmothers potato recipe
1 small head cabbage; cored and sliced thin (15g)
1 small onion; cleaned and cut into rings(5g)
2 small turnips; peeled and diced(6g)
1 tabelspoon olive oil
1 tablespoon butter
1/4 cup beef broth
pinch nutmeg
salt and pepper to taste
2tsp carayway seeds(2g)

Dice peeled turnips and boil for 5 minutes until they just start to soften. Drain well.
Heat oil and butter in a large skillet and sautee onions until they start to brown. Add everything but the caraway seeds, cover and simmer over low heat 10 minutes. Remove cover, raise heat and cook until most of the liquid cookd off. Stir in caraway seeds, cover and remove from heat. Let sit 5 minutes before serving to allow caraway to "scent" the dish.
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Old 11-05-2002, 07:52 AM   #18
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Pesto Green Beans w/Pearl Onions
4T prepared pesto sauce
10oz box frozen pearl onions; thawed
1lb bag frozen cut green beans(not french cut)
1T butter
1T bacon fat
salt and pepper to taste

Boil green beans until tender. Drain well and keep 1/2 cup of the liquid. Put the onions in the liquid and bring to a boil; turn off heat, cover and let sit in the hot water until you're ready for them.
In a skillet, heat bacon fat and butter. Add green beans and stir fry until heated through. Add pesto and onions(drain lightly -a little liquid is good). Toss to coat and add salt and pepper to taste.
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Old 11-05-2002, 01:56 PM   #19
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[color=purple]JPSnaggs, I'm not certain what is contained in the German Rutabaga Salad. Maybe you could try PMing shawneesioux and see if she has the recipe.

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Old 11-12-2002, 06:57 AM   #20
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So far I am planning on having Low Carb cheesecake, Zucchini bread with Cream cheese frosting... Ham, Turkey, Roast, Scalloped Turnips,,,,,,,, veggie tray and dip.... LC Pumpkin pie.. anyone else have ideas.... I was thinking of making a sponge cake also and ice cream one layer sponge cake one layer of ice cream and stack it to the moon.. I saw Emeril do this looked very good.. I also want to try brocolli and cheese bake using Cracker Barrel cheese and butter salt and pepper and a little cream to prevent burning. .. bake for 1 hour
350. I usually use macaroni and do this but will sub with brocolli instead.Anyone else has suggestions I would love to hear... Happy Holidays and Happy Low Carb Cooking ..


Last edited by sazcee1; 11-12-2002 at 06:59 AM..
Old 11-13-2002, 03:15 AM   #21
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Pumpkin Pie with Pecan Praline Crust

Pumpkin Pie With Pecan Praline Crust

Recipe By ana Carpender
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Low-Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pecans -- no shells
1/4 teaspoon salt
2 1/2 tablespoons Splenda
1 1/2 teaspoons dark molasses
4 tablespoons butter -- melted
2 tablespoons water
Pumpkin Pie Filling
1 15 ounce can pumpkin, canned -- this should have nothing
in it but pumpkin--don't buy pumpkin pie mix in a can!
1 1/2 cups heavy cream
3 eggs
3/4 cup Splenda
1/2 teaspoon salt
2 teaspoons dark molasses
1 tablespoon pumpkin pie spice -- a blend of cinnamon,
ginger, nutmeg, and cloves

For the crust:
Preheat oven to 350 Spray a 10" pie plate with non-stick spray, or
butter it well.

You'll need a food processor, or a really good nut chopper -- these
instructions assume you have a food processor. With the S-blade in
place, put pecans and salt in processor. Pulse until pecans are
chopped to a medium consistency. Add Splenda, molasses, and butter;
pulse again until well blended. Add water, pulse again, until well
combined. You'll have a soft, sticky mass. Turn it out into the
greased pie plate, and press into place, all over bottom, and up the
sides by in inch and a half or so. Try to get it an even thickness,
with no holes. You may want to run a finger or a knife around the
top edge, to get an even line, just to make it look nice. Bake at
350 for about 18 minutes. Cool.

For the filling and pie:
Preheat oven to 425

Simply put all ingredients in a bowl and whisk together well. Pour
into prebaked and cooled Pecan Praline pie shell. Bake at 425 for
15 minutes. Lower oven temperature to 350, bake for an additional
45 minutes. Cool. Serve with whipped cream. (see recipe below)

There's 77 grams of usable carb in the whole darned pie, which means
that if you serve eight, each slice will be a little under ten
grams. A slice of Mrs. Smith's frozen pumpkin pie has 37 grams of
usable carb, or almost four times as much.

Dana's Whipped Topping

1 cup heavy cream, chilled
1 tablespoon vanilla sugar free instant pudding mix powder Whip these
together until cream is stiff. Divine! If you've always eaten Cool
Whip, I think you'll be really surprised and pleased at how delicious
real whipped cream is. If you've never whipped cream before, it's
good to be aware that temperature is important. The cream should be
straight from the refrigerator, and sticking it in the freezer for
five minutes beforehand doesn't hurt. The beaters and bowl should
be cool, too. If they're straight out of the dishwasher -- a real
possibility midst Thanksgiving kitchen chaos -- run them under cold
water to cool them off, then dry, before whipping cream.

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

Per serving: 438 Calories (kcal); 42g Total Fat; (83% calories from
fat); 6g Protein; 13g Carbohydrate; 147mg Cholesterol; 300mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 8 Fat; 0 Other Carbohydrates

NOTES : And it's *WONDERFUL*! Serve it to the whole Thanksgiving
Dinner gang, without telling them that it's low carb, and they will
*never* guess. And they'll think you're a big-time gourmet chef to
have come up with a Pecan Praline crust in place of the standard pie
crust! Recipe development is a hit-or-miss kind of thing, but this
time we've hit, big time!

Per my Mastercook:

9 g carb (with 4g fiber deducted) per 1/8 of pie
Start: 11/4/02
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Old 11-14-2002, 09:06 AM   #22
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Spiced Pecans

[color=purple]This is good for Thanksgiving & Christmas.

Spiced Pecans

1 cup Splenda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp cloves
1/4 tsp nutmeg
1/8 tsp cayenne pepper
4 cups pecan halves
2 egg whites, slightly beaten


Preheat oven to 300 degree. In a bowl, combine Splenda, cinnamon, allspice, cumin, cloves, nutmeg and cayenne pepper, and set aside. In another bowl, combine pecans and egg whites until nuts are well-coated.

Tos nuts in dry ingredients and spread on a foil lined baking pan. Bake for 20 minutes; toss and bake for about 10 minutes more. Let cool and store in airtight container.

The type of nuts can be mixed to your preference - almonds, macadamias, peanuts, pecans.[/color]
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Old 11-15-2002, 01:32 PM   #23
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Davinci's Sugar free Cranberry Sauce

Davinci's Sugar free Cranberry Sauce
I got a recipe book with my latest Davinci order. This might be great for Thanksgiving.

1/2 cup Davinci Sugarfree Raspberry
12 oz. fresh cranberries
grated zest from 1 large orange

sprigs of fresh mint
or orange peel ribbons

In a medium saucepan, combine all ingredients and simmer until thickened, about 15-20 minutes. Refrigerate until ready to serve. Slice and garnish with mint or orange peels.

Makes about 1 1/4 cups or 6 servings.
Old 11-16-2002, 03:40 AM   #24
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I know this is an old recipe, but it works great with raw veggies, low-carb/whole grain crackers and stuff

Spinach Dip
20oz box frzn chopped spinach; thawed and drained well(squeeze to get as much water out as possible)
1 cup mayo
1 cup sour cream
1/2 cup shredded ex-sharp cheddar cheese
1 tsp wostershire sauce
1 pack Lipton onion or vegetable soup mix
1 can water chestnuts; diced; optional

Mix everything but the spinach well then fold in the spinach. Refrigerate at least 2 hours or until flavors blend. OR you can microwave this until heated through, heating at 50% power(defrost)for 1 minute then stiring, alternating heating and stiring until heated enough for yuour tastes.

I estimate about 1g carbs per tablespoon IF that much -probably less
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Old 11-24-2002, 03:04 AM   #25
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Old Fashioned Dressing for turkey

Old Fashioned Dressing for Turkey

1 loaf of Atkins Country White Bread, dried and cubed
2 slices Low Carb Whole Wheat Bread, dried and cubed
2 Cups chopped celery
1 C diced onion
½ C butter
1 teaspoon dried thyme
1 ½ teaspoons dried sage
¼ C fresh parsley, chopped finely
1 teaspoon salt (or to taste)
¼ teaspoon pepper
1 teaspoon garlic powder
1 egg
½ Cup chicken broth

Sauté onion and celery until tender. Add to bread cubes in large bowl. Add seasonings and mix well. Beat egg in with the broth and pour over top of crumbs, tossing until mixed well.
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Old 11-24-2002, 07:08 AM   #26
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Wow, this thread has been wonderful, but so far, I still need a Turkey making recipe and gravy recipe! I've never made thanksgiving dinner and want everything to taste delicious!!!! I have no idea how to make a turkey and want it to be the best ever.

So far I'm making

1. Turkey: Need recipe
2. gravy: Need recipe
3. mock mashed potatoe: Galatea's recipe
4. Green Bean Cassarole: Dottie
5. Reg. Cheesecake: Beechgirl
6. Pumpkin Cheesecake: Not sure who submitted it
7. Salad with all the wonderful low carb fixings.

Please help!!!!!! Thanks.
Old 11-24-2002, 10:22 AM   #27
Major LCF Poster!
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As for a turkey recipe here's what I do:

take turkey, rinse off with cool water and pat dry.
remove bag with neck, giblets, liver, etc. and place those in saucepan with chicken stock.

Place turkey in roasting pan. Lay strips of bacon on the top of the turkey, salt and pepper - add cut up onions and apples into the cavity to flavor the bird. Tent with foil and place in 450 degree oven for 1 hour - after that lower heat to 350 and cook for approximately 20 minutes per lb. An 18 lb bird generally takes about 5 hours for me. Remove the tent in the last hour or so of cooking.

for gravy - I strain off some of the fat from the drippings (but this year I won't), I mash the liver and giblets into the chicken stock - combine the stock with the drippings in a pan and bring to a boil. thicken with whatever you choose to use - soy flour, xanthan gum, etc. Season with salt and pepper.

hope this helps you.

[B]First time I lost 50 lbs on lc. I have lost 95 lbs since intestional surgery - not WLS - in October, 2005. I am on modified lc and low residue diet. DH is doing modified Atkins too[B]
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Old 11-25-2002, 07:02 AM   #28
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Location: S.E. Texas Gulf Coast
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One more:
Scalloped Turnips w/Caramelized onions
4 large turnips; peeled and cleaned, sliced into thin slices and boiled for 3 minutes in water with 3T cream added; drained well
2 slices bacon
1T butter
1 large onion sliced into paper thin rings
1/2 cup heavy cream
1 cup shreded white cheese of your choice(asiago is my favorite in this)
Additional 1/2 cup cheese for top(optional)
3T butter
1/2tsp salt
1/4tsp pepper
1/8tsp nutmeg

Preheat oven to 350. Spray a 2 quart casserole with cooking spray and set aside.
Dice bacon and fry until crisp. Remove with a slotted spoon, leaving drippings in pan. Add butter, nutmeg and onions. Saute onions over low heat until nicely browned. Add the bacon back in.
In a microwave safe cup, melt butter and then add cream and cheese. Stir to melt, heating for 20 second intervals as needed.
Place 1/2 the turnips in the bottom of the casserole then salt and pepper, followed by 1/2 the onion mix and 1/2 the cheese sauce. Repeat layers then top with additional cheese if using.
Cover well and bake for 30 minutes. Uncover and bake 15-20 minutes or until top browns and it's all bubbly and tender.
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Old 01-23-2003, 12:51 PM   #29
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WOE: LC My Way
The Quintessential Faux/Mock Mashed Potato Casserole Recipe

Preheat oven to 350.

1 large head fresh cauliflower, broken into flowerettes--steamed well (approx 20 minutes), or 1 large bag frozen, cooked well

1/2 stick butter softened

1/2 cup sour cream

4 oz (1/2 cup) cream cheese softened, *optional* in place of/or in addition to the sour cream

salt and pepper to taste


1 cup shredded cheddar

6 slices bacon, cooked and crumbled

Let cauliflower drain well. Press out the water, blotting with paper towels. Don't worry about mushing the cauliflower.

Put cauliflower and first group of ingredients in food processor or blender, and pulse until fully blended. (OR you can mash with S-type old fashioned potato masher if you don't mind a few chunks, OR use an electric mixer). Butter or spray 8 by 11" (or 2.5 liter corning ware) casserole baking dish, and spread mixture evenly in dish. Bake at 350 for 30 minutes. Take out and sprinkle with bacon and cheese. Bake for 5 minutes more, or until cheese is melted and bubbly. Enjoy!

Makes 6-8 servings. Freezes well.

quintessential (kwin-ta-sen'shel)--the most perfect embodiment of something

Last edited by heidihoopi; 01-29-2003 at 08:39 PM..
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Old 09-02-2003, 11:33 AM   #30
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Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
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* Exported from MasterCook *
Candied "Yams"

Recipe By : Dottie
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups jicama -- diced
3 cups turnips -- diced
1/3 cup sugar free pancake syrup -- I prefer Smuckers because it's thick
1/2 cup walnuts -- roughly chopped
4 tablespoons butter
1/4 teaspoon cinnamon
1 pinch nutmeg

Place diced turnips and jicama in a pot and cover with water. Bring to a boil. Let boil 5-6 minutes or until they are tender when pierced with a fork. Drain well.
Preheat oven to 350f.
In a large skillet, melt 2T butter and add syrup, walnuts, cinnamon and nutmeg, stiring to coat.
Add well drained jicama and turnips, stiring gently to coat.
Pour into a casserole that has been buttered or sprayed with cooking spray. Piece the remaining butter over the top . Bake, covered, for 30 minutes. Uncover and bake an additional 15-20 minutes.
You can sprinkle the top with splenda or s/f syrup then bake 10 more minutes if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 14g Fat (71.3% calories from fat); 3g Protein; 9g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 123mg Sodium.
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