Thread: Thanksgiving Menu

I'm going to make mock sweet potato casserole using pumpkin. I didn't use an exact recipe, so I don't have proportions, but it went something like this last time I made it:

1 can pumpkin (plain pumpkin, not pumpkin pie filling)
DaVinci SF Vanilla syrup to taste
butter
nutmeg
pecans/cinnamon for topping

Mix pumpkin, syrup and butter to a sweet, tasty, mashed potato consistency. Add tiny amount of nutmeg. Crush pecans and mix with cinnamon, and top pumpkin mixture with it. Bake at 350 for about 30 minutes.

The non-LCers loved this, last time I made it with roast chicken.

I can't find the recipe now, but last thanksgiving I basically used my regular Cranberry relish, and substituted sugar free Jello, and used splenda in it.If I do run across it, I will post it for you.

Same here on the cranberry sauce. I made it last year with splenda and cranberry s/f jello. I took a half bag of cranberries (from Sam's club) and boiled them until they "popped." I suppose you could save the liquid you cooked them in to dissolve the jello, but I'm not sure if it might be bitter. I think I just dissolved it in plain boiled water. Anyhoo, I strained the berries, ran them through the blender until they were coursely chopped. Added the splenda (to taste maybe start with a cup of pourable) and you could add some orange zest or orange s/f syrup too. Make sure it chills overnight so it's not a runny mess.

I think this thread would do better in the cooking forum, so it might eventually be moved over there. Do you know where that is Ashley?

OH and brussel sprouts are a tradition in my house for Thanksgiving. I buy them fresh off the stalk at the store. I am going to try Sausage Stuffing posted in the cooking forum. (I think April Rose posted it!!!) I'm going to try it out on DH before the big T-day. I still make real mashed potatoes/gravy or my family would KILL me. I even have a teeny bit on the special day. I can't remember the last time I had potatoes, so once or twice a year isn't going to kill me. We also have green bean casserole. I will probably make it LC this year with my OWN cream of mushroom sauce using cream cheese, xanthan gum to thicken, a bit of sauted onion and chopped canned mushrooms WITH liquid and topped with the french fried onions. I will probably make a regular LC cheese cake for dessert as well as normal pumpkin pies, LOADED with splenda sweetened whipped cream...............NONE of that Cool Whip garbage!!!!!!

Good idea Barb - I moved it to the Cooking forum.

here's the stuffing recipe I worked up.

http://www.lowcarbeating.com/recipe_...0Side%20Dishes

I make the cranberry sauce in the microwave, using half the water and subbing Splenda (I use liquid concentrate, available at locarber.com) for the sugar. After it's cooked, I add 1 T. Grand Marnier to it - adds a few carbs but per serving it's still low and it makes a nice flavor boost.

Pumpkin pies I also do as the label on the Libby's can suggests, subbing Splenda and heavy cream for the sugar and canned milk. I make a crust with ground hazelnuts or pecans, butter, and Splenda.

I do mashed cauliflower (Marcie's recipe, in the Recipes section) and I make gravy using Thicken Think Not/Starch instead of flour or cornstarch.

We usually rotisserie a whole turkey breast. I'm gonna try April Rose's stuffing this year!

And green bean casserole made with cream cheese/sour cream and sauteed mushrooms and a little beef stock base paste and onion powder.

MMM, now my mouth is watering!!

Char

My green bean casserole recipe is kind of off the hip, but here's sorta what I do:

I take one brick of cream cheese and soften it. Add the juice of one medium or two small cans of mushrooms. Blend the cheese and liquid until smooth. While blending, add a teaspoon of xanthan gum (health food store) or Thick N Thin/Not starch, to thicken. It does not need to be cooked to thicken it. Add a bit more if necessary, but only sparingly from that point on. You don't want to make it TOO thick. Then I add one small can or half a medium can of the mushrooms to pulverize them into the cream cheese mixture. Add the rest of the mushrooms in their "whole" pieces. (I use the kind that are stems and pieces, not whole mushrooms.) I brown about a TBS. of chopped onion in butter and add that. (This is my cream of mushroom soup alternative) Add salt to taste. Pour this over 2-3 cans of drained green beans, regular or french style, either one will work, and mix well with the beans. Bake this until bubbly (15-20 mins at 350 degrees) then add the Durkee or French's canned fried onions on top and bake another 5 mins or so. Don't bake it too long after putting on the onion topping or they will burn.

Not sure what the carb count is on this at this point, I haven't sat down to figure it out. I will try to remember to do that.

YUM YUM!!!!!!!

I found a pumpkin cheesecake recipe I tried yesterday, and it is really good... doesn't use Cream.. uses cream cheese.....I thought it needed more splenda tho, other then that it was real good. Here it is: (found it online a couple days ago, on Dylans site..)
http://mysite.verizon.net/vze4n46b/l...esdesserts.htm

Kitty's pumpkin cheesecake
3 eggs
8oz cream cheese
8 packets sweet-n-low (or 1 1/2Tbls. liquid saccharin)
1/3 tsp. vanilla butter and nut flavour
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt

Blend all ingredients in blender or processor until liquefied. Pour into 9" pie pan. Bake at 350 for 30 minutes or until a knife comes out clean. Let cool. Topping with pecans before baking or topping with whipped cream is delicious.

I never thought of using pumpkin for the sweet potato casserole... that is a neat idea! jThanks

I make my own cream of mushroom soup/ sauce and realy none in my family can stand the canned stuff anymore... I use basicly the same ingrediants as barb (i think that was who listed a recpie for one) but kinda difrent... i buy fresh mushrooms realy any kind will work but i like trying difrent kinds... my favorit is either portabela ( or baby portabella) or... shitaki mushrooms... or sometimes ill just buy a blend of all kinds of mushrooms i take them home and clean them w/ a damp paper towl... and rough chop the mushrooms/ I then take 1 small minced shallot or onion and 1 tbsp of butter or extra vergin olive oil in a medium sauce pan and saute mushrooms in it...i then take 1 cup of beef stock (usualy use home made stock too- but canned would probly work) and i basicly cook the mushrooms till they are reduceing in size, (and the stock has reduced by 1/2 or more...) i then take 1/2 cup heavy cream (or heavy whipping cream, just something to cream it) i then take 1 8oz brick of soften cream cheese and totaly blend it together (some times i let the cream cheese out depending how thick i want it.. ) i found the beef stock and sauteing the mushrooms ect realy gives it a nice earthy strong taste! harty meal worthy..