Is anyone planning a low-carb Thanksgiving?

**ajrsmom** · #1 (**permalink**) 11-08-2003, 09:41 PM

Im trying to find new ideas for our Thanksgiving dinner without going too far off our normal path.

I know that we will have turkey. I will probably baked a sweet potato for me--Dh and Ds dont like them. I also have new recipes for low carb, crustless pumpkin pie and pumpkin mousse.

Anyone else out there doing the low-carb thing this year?

nagymom · #2 (**permalink**) 11-18-2003, 10:27 AM

Try mashed cauliflower--it's GOOD!

It's funny you ask about this. Just today I went to CVS and bought some carb and sugar blockers. My m-i-l is insulin dependent diabetic and I'm diet controlled diabetic. She takes carb blocker before eating pasta and has been able to maintain her sugar levels with it. I'm going to give it a shot too. The side benefit is they're supposed to help you lose weight too.

Jayne

kasparcat · #3 (**permalink**) 11-18-2003, 01:52 PM

This article "A Low-Carb Thanksgiving: Something to Be Thankful For" covers it all: http://store.yahoo.com/carbsmart/lcthank.html

Another excellent site for low-carb Thanksgiving recipes is
http://www.lowcarbluxury.com/thanksgiving.html

Also, if you're on AOL, there is a low-carb cooking chat on Thursday nights, and they've been doing low-carb Thanksgiving recipes for 3 weeks, culminating in this week. You can write to HOSTFOODMagic@aol.com[/email] for information and links.

And I have recipes for anything you could think of: stuffing, cranberry sauce, mashed fauxtatoes, a substitute for sweet potato casserole, and more, feel free to ask.

Hope that helps.

Rani

**ajrsmom** · #4 (**permalink**) 11-18-2003, 02:50 PM

Jayne, I love the faux taters too! Dh cant stand any form of cauliflower so he wont eat them. His loss ;-) Ive been wondering if the carb blockers and starch blockers really work or not. I know that most are made from white kidney beans.

Rani, Thanks for the links. I will definitely check them out. I would love your recipes for stuffing and your sub. for sweet potatoe casserole. Im trying to stick with this!!

Thanks to both of you for all of the info.

Shawn, I like your way of thinking! Im just afraid that it would be way too easy for me to stay off once I start something. lm finding out that I dont have as much willpower as I used to.

Happy Thanksgiving,

Tami

Jenlee · #5 (**permalink**) 11-19-2003, 01:37 PM

Ajrsmom, you might want to check out the recipe room at www.atkinsfriends.com as there are hundreds (and probably thousands) of recipes to choose from.

If you haven't already bought Dana Carpender's "501 Low-Carb Recipes", it's worth the cost. I haven't bought her new book, but I've heard rave reviews about it as well.

kasparcat · #6 (**permalink**) 11-19-2003, 03:39 PM

FAUX "SWEET POTATOES" CASSEROLE - 3 servings
1 CAN OF PUMPKIN PUREE' {not pumpkin pie filling)
1 EGG
2-3 TBSP BROWN SUGAR TWIN
2 TBSP MELTED BUTTER
1 TSP PUMPKIN PIE SPICE
PINCH OF SALT, TO TASTE
MIX ALL TOGETHER AND PUT INTO A SMALL CASSEROLE DISH.
TOP WITH STREUSEL CRUMB TOPPING, MADE FROM:
1/4 CUP PECAN MEAL
1 TBSP SOFTENED BUTTER
PINCH OF CINNAMON
1 TBSP SPLENDA
1 TBSP PROTEIN POWDER
BAKE IN A 350* OVEN UNTIL WARMED THROUGH AND THE STREUSEL SETS A BIT.

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!

Rani

**ajrsmom** · #7 (**permalink**) 11-19-2003, 07:59 PM

OOOHHHH those sweet potatoes sound good!! I cant have pork rinds on the SB diet so I wont be using that one. I think that Im going to be skipping stuffing this holiday and I will make a low carb version of my MILs recipe. Its a simple recipe and DH loves it. I just have to whole grain wheat bread or low carb bread and turkey sausage for subs.

Im going to look for more ideas on these new sites now.

Thanks for the recipes!!!!

Tami

nagymom · #8 (**permalink**) 11-20-2003, 06:04 AM

Kasparcat I won't be making that pork rind stuffing for TG dinner, my family would run me out of town if it wasn't "good". BUT I will be making it with a baked chicken dinner soon. It sounds wonderful! I have recipes to use them to make french toast but never thought of stuffing.

I have the 500 low carb recipes cookbook and I LOVE it. I've made lots of things using it.

Jayne

kasparcat · #9 (**permalink**) 11-20-2003, 11:58 AM

Jayne, the PR stuffing really DOES look and taste like "the real thing." I usually make a batch of that and a batch of regular stuffing for the non-low-carbers. Let Them Eat Breadm I'm happier being slim!

When I first started low-carbing, the first Thanksgiving was a real exploration! I was bound and determined to find a decent stuffing. Made every recipe I could find. Some looked great and tasted awful, like one made from toasted tofu cubes <gag>. Some were tasty but not the right thing for Thanksgiving, like one was based on sauerkraut and another on chicken livers. Every day for about 2 weeks, my family got stuffing with their dinner. Three teenagers and a skeptical husband were great guinea pigs. One day, it occurred to me that, since we use pork rinds as bread crumbs, maybe they'd work for stuffing, so I tried it. BINGO! The troops said, hey, you made REAL stuffing this time instead!

I make it much like my old traditional stuffing and it's delicious.

Now, those were in the days before we had low-carb breads around. Nowadays, you could cube up a loaf of Nature's Own LC bread or Atkins Bread or one of the other LC breads, and make up your regular stuffing recipe. I don't care for using soy products, so I don't eat those breads.

BTW, after making the stuffing, it occurred to me that bread pudding is just sweet stuffing, and I concocted a wonderful bread pudding recipe from pork rinds. And it went from there to the french toast, a recipe I devised.

Rani

nagymom · #10 (**permalink**) 11-20-2003, 12:02 PM

Rani, your account has me

.

BTW would you mind sharing your bread pudding recipe? I have some pork rinds in the cabinet now but they're barbecue, doubt that would make good bread pudding so will buy some this weekend.

You've sure convinced me that I need to not only try the stuffing but the french bread as well.

Jayne