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Low carb Thanksgiving recipes?

Posted: Nov 18, 2011

I've been trying to follow a low carb lifestyle and I'm losing weight. I'm not being fanatical about it or anything but I don't want to completely blow what I have accomplished over the past couple of months.

Any yummy low carb alternatives to the traditional Thanksgiving recipes?

;

Thanks for posting this. I asked the same thing - on the Health Issues board...sm

[ In Reply To ..]
yesterday because I was newly diagnosed with type 2 diabetes in July, have lost 35 of my 70-pound goal and am trying to confine T-Day weight gain to 1 pound or less.

One suggestion I have would be fresh vegetables such as green beans, brussel sprouts or asparagus sauteed in olive, grapeseed or sesame oil with variable ingredients such as chopped onion, fresh garlic, fresh herbs of your choice (cilantro, basil, rosemary, thyme or tarragon go well with turkey), "designer" vinegars like balsamic, and toasted nuts like pecan, walnut, pistachio, pine nuts or even hazelnuts. Replacing stuffing is tough, but other sides you might consider could be:

1. Wild rice with mushrooms and nuts in SMALL portions or any other high fiber substitutes for the traditional fare, which help mitigate net carb intake.
2. Cheesey cauliflower.
3. Broccoli cheese and wild rice loaf (go easy on the rice).
4. High fiber content legumes, split peas and/or fresh green beans cooked with ham hocks. In the South, we cook the green beans this way until they are mushy, but they are SO good. Confine other starchy beans to 1/2 cup serving, which will keep net carbs under 15.
5. Cole slaw.
6. Pea and cheese salad.
7. Lubia B'Zeit, a popular Middle Eastern recipe with green beans, onion and garlic sauteed in olive oil, then stewed in fresh tomatoes, served warm or cold.
8. Burgandy mushrooms.
9. Pimento stuffed celery. I use Price's lite pimento cheese, but you can make cream cheese spreads with Weight Watcher's cream cheese (it has fiber in it) like olive spread.
10. Raw veggies (radishes, cauliflower, carrots, celery) with sour cream dill or spinach dip, horseradish sauce, or hot lemon and artichoke dip, garnished with plenty of olives and pickles, raw herbs, feta cheese, deviled eggs.
11. Creamed spinach or spinach salad with ranch, Roquefort or Cesar dressing.
12. Buttered mashed cauliflower and turnips with herbs.
13. Acorn or spaghetti squash stuffed with cranberries and nuts.
14. Braised baked fairytale squash (looks like pumpkin) with cinnamon, apple and raisins.
15. Fresh vegetable marinades served cold, like 3-bean salad or antipasto.

I have recipes for all of these with nutritional information and would pass along any of them you think you might like to try. A generic recipe for the vegetable sautee would look something like this (ingredients can be calculated according to how many servings you need):

Persian Brussel Sprouts / Kalam e Bruksel / Kalam e Fandoqi
Makes about 5 1/2-cup servings.

11 oz Brussels sprouts
Salt to taste
4 tsp olive oil (can use more for flavor, but I like to minimize fat becuse of the nuts)
10 oz onion, finely diced
2 T garlic, minced. It's alot of garlic, about 6 cloves.
1/3 cup pistachios
1 tsp cinnamon
¼ tsp cloves

After removing the Brussels sprouts from the stalk trim the ends, remove any bad or damaged leaves, and rinse. Cut in half, stalk end to leafy end. Place in steaming basket, and then into a pot. Add enough water to just touch the bottom of the basket (the amount of water will vary depending on the pot, so this is the best measurement to use). Bring the water to a boil, sprinkle salt on Brussels sprouts, and then cover. Cooking time is 10 minutes. Once the Brussels sprouts are cooked remove them from the pan. Drain the water from the pan and wipe it clean.

While the brussel sprouts are cooking dice your onion, and finely mince your garlic. You can also get your pistachios ready. Add the pistachios to the dry pan over medium heat and keep stirring until the pistachios are nicely toasted, be careful and pay attention as they will burn really quickly if you don’t keep them moving. Once they are turning a light brown remove them from the pan and set aside, and once again wipe the pan clean.

Add your oil, enough to cover the bottom of the pan, and sauté your onion and garlic until they are a nice light golden color. Once your onions and garlic are a light golden turn off the heat. (They will continue to cook for a while so with that in mind we do not fully brown them.)

While the pan is still hot add the other ingredients: Brussels sprouts, pistachios, butter, cinnamon, and cloves. Stir vigorously until butter is melted and Brussels sprouts are coated in spices and pistachios. Cover and let sit for 3-5 minutes, this lets the brussel sprouts finish cooking and allows the flavors to get a chance to incorporate together.

Calories: 130
Fat: 7.5
Carbs: 14.5
Fiber: 4.5
Net Carbs: 10
Cholesterol: 0
Sodium: 17 (without added salt)Sugars: 1.8
Protein: 8.3

You have some great ideas!! - ERMT

[ In Reply To ..]
I am definitely going to make a big bowl of coleslaw...it has become a standby for me these days and I'm going to do a search for that Lubia B'Zeit. That looks delish! I love green beans and that looks awesome. I will probably still make a small pan of stuffing for my kiddos but my husband and I will probably stay away from it. :-)

Here ya go. - Google is good, too!

[ In Reply To ..]
Lubia B’ Zeit/Lubia Bih Zeit

5-6 T Olive oil. Don’t skimp here. Flavor matters.
Roughly chopped onion, about 2 cups
Crushed garlic, 6 cloves, 1½ to 2 T
Fresh green beans 1 pound. I cut each bean into thirds.
Tomato, chopped, about 6-8. I like a lot of tomato. Some recipes use less. Research.
Canned Diced Tomatoes 14 oz. I add this to get the juice content and skip the added salt. You could substitute a 12-ounce can of V8 if you like, or even 1 cup of water.
Salt
Crushed red pepper flakes. Use sparingly, a pinch or two. A little goes a long way, especially because it is cooked for a while. You could add it at the end, but if you do, let the recipe sit on the stove until they cool completely, and stir them a time or two, before storing.

Heat oil and sauté onion until it starts to brown, 3-5 minutes. Add crushed garlic and cook another 2-3 minutes. Add beans, chopped tomatoes, canned tomatoes (V8 or water), salt and pinch(es) of red pepper. Bring to boil, then cover and simmer for at least ½ hour or longer. Stir often toward the end as the ingredients begin to thicken. The beans should be soft, i.e., easily cut with fork. If it looks too fluid, uncover and let liquids reduce so that tomatoes and onions become thickened and incorporated.

These are often served with pita, but I really like them all by themselves. For stand-alone lunch, I put them on a high-fiber wheat cracker sheet, such as Ak-Mack crackers.

½ cup
Calories: 140
Fat: 7.7
Carbs: 14
Fiber: 4
Net carbs: 10
Cholesterol: 0
Sodium: 115

1/3 cup
Calories: 93
Fat: 5
Carbs: 9
Fiber: 2.6
Net carbs: 6.4
Cholesterol: 0
Sodium: 96

Add wilted lettuce or spinach salad with bacon vinegar dressing - and carrot raisin salad to list.

[ In Reply To ..]

Could you post your recipe for bacon-vinegar dressing please? - Would love to have a good one

[ In Reply To ..]
If you can, thanks!

I'm doing mashed turnips - mt2

[ In Reply To ..]
If you substitute mashed turnips instead of mashed potatoes, my guess is that no one will know the difference. Use the same recipe for the turnips as you would the potatoes. I've been doing this for years and you really can't taste the difference, especially when they are covered with gravy.

Low carb Thanksgiving recipes - Vera

[ In Reply To ..]
Try this website. http://www.dianasdesserts.com

She has everything you would need. I have used a lot of her recipes. Hope this helps.

Zero carb pasta - shipwrecked

[ In Reply To ..]
I have diabetes 2, and watching the carbs to prevent having to go on insulin. The hardest thing for me was giving up pasta.

I discovered Shirataki noodles, which have 0 carbs, 0 calories. They're made from some kind of yam root, and come in all different shapes - spaghetti, linguini, and even rice (great for fried rice and rice pudding.

They come packed in water in plastic bags, so you drain them and rinse them, and boil them for a couple minutes. You can get them on-line - google Miracle Noodles but other places have them cheaper if you google shirataki noodles.

Thanks for this....sm - Old Woman

[ In Reply To ..]
I, too, have diabetes and really miss pasta and rice in my diet. I will definitely give these a try.

miracle noodles - bripp

[ In Reply To ..]
I have some of these that I can't tolerate. I would rather give up the pasta than replace it. if you want them i will send them to anybody for the cost of shipping. Let me know

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