Thanksgiving Menu

[rmedina]

Hello everyone,

With the holidays around the corner, I wanted to start a thread for Thanksgiving menu ideas. I want mine to be as traditional as possible.

Any menu ideas will be great.

Thank you all.

[julirama723]

Well I'm going to make mashed turnips--I made some tonight and they were REALLY good--a good substitute for mashed potatoes.

[Desertthorn]

Turkey and Ham are fine.
There are some great cauliflower recipes that are better than mashed potatoes
Most green salads, veggies are fine.
There are tons of Pumpkin recipes that taste just like pie.
The only thing we can't really eat is bread stuffing and gravy, but you can fill up on lots of great stuff.
I just wish that Splenda would come up with a splenda marshmello LOL

[2big4mysize]

good topic be sure to checkout the low carb cooking lessons topic cause there is a complete holiday menu and recipes too.

[amiee2006]

I'm sure we could put our head's together for a green bean casserole!

[Weighless]

Originally Posted by Desertthorn

I just wish that Splenda would come up with a splenda marshmello LOL

I've never tried this but....... I'm thinking of trying the OPTIONAL - MARSHMALLOWS way to see how that comes out. Not sure what to use for the dusting of the pan yet. Maybe just splenda? Can you powder splenda?

Picked this up from here:
http://www.recipelink.com/mf/31/9049

Sugarfree Marshmallow Creme and Sugarfree Marshmallows
Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, 1993

3 Envelope unflavored gelatin
1/4 cup Cold water
3/4 cup Boiling water
3 tbsp Granulated sugar replacement
**OR** granulated fructose
1 tsp White vanilla extract
3 Egg whites

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

TO FORM THE MARSHMALLOWS:
Fill 13x9x2-inch pan with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow creme into the molds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

OPTIONAL - MARSHMALLOWS:
Lightly grease and flour 13x9 inch baking pan. Pour marshmallow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size.

YIELD: 4 cups
EXCHANGE, 1 cup: negligible
CALORIES, 1 cup: 11
CARBOHYDRATES, 1 cup: negligible

[Weighless]

This one looks great for no bread stuffing over to Linda's place.

http://www.genaw.com/lowcarb/turkey_...casserole.html

There's also this thread on this board:

Low-carb breadless stuffing
http://www.atkinsdietbulletinboard.c...ead.php?t=3843 (Low-carb breadless stuffing)

[Weighless]

This looks good too! Ya'll are making me hungry now that I am out here scouring the web for recipes!

http://www.lowcarbluxury.com/recipes/recipe-cake08.html


Ingredients for Pie Shell:

• 1 cup almond flour
• 1/4 cup Splenda
• 4 tablespoons butter, melted

Ingredients for Pumpkin Filling:

• 1 can Pumpkin (not "Pie Filling")
• 1/2 cup Splenda
• 3 tablespoons Diabetisweet Brown Sugar Substitute
• 2 Eggs, beaten slightly
• 3/4 cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon salt
• 1 tsp Cinnamon
• 1/2 teaspoon Cloves
• 1/2 teaspoon Nutmeg
• 1/8 teaspoon Ginger
• 1/2 teaspoon Cardamom or Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices — some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix."

Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes — ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (there's no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 net carbs per serving.