Just in time for Thanksgiving, a low carb version of everybody’s holiday staple. This recipe from Peace Love and Low Carb is chocked full of yummy ingredients - has to be a winner!
Photo courtesy of Peace Love and Low Carb
30 Low Carb Thanksgiving Recipes from All Day I Dream About Food
Carolyn, from All Day I Dream About Food, has compiled links to some absolutely wonderful looking Thanksgiving recipes. Just what we all need, yummy low carb dishes for Thanksgiving. ~ Jan
Low Carb Cranberry Relish
This recipe is so easy and so delicious, you will just love it. I’ve always been a huge cranberry lover, Mother used to grind the oranges, pour on the sugar add the cranberries and simmer until they popped, and while I liked it, I can’t say I loved it, because it the rind made it bitter. Then I started making it myself, just zesting the orange, squeezing in the juice, and I was hooked.
I buy cranberries in bulk, last year it was 18 bags, and I just left them in their packages and popped them into the freezer so I could have cranberries all year. This year, it will be more like 24 bags, because eating low carb, we have them so often.
And since oranges have carbs, even though they are minimal, I’m using orange extract instead with excellent results. Here’s how I make them ~
1 bag cranberries, fresh or frozen
3/4 cup Splenda
3/4-1 cup water
chopped pecans (optional)
Just simmer the berries, covered, about 10 minutes until they pop. Then take off the burner and add 1/2 to 1 teaspoon of orange extract. This is one of those recipes you play with, start with a half a teaspoon of extract, and if you want more orange flavor, add a bit more. And if you like nuts, add them.
I like them tart, so 3/4 cup of Splenda is fine for me, if you want them sweeter, add a cup.
I usually add 1 cup of water, 3/4 cup and they are pretty thick when chilled in the fridge.
They keep for days, and are so good as a side dish. Carbs? I don’t really know, I put them in a ramekin to serve, I’m guessing 5-6 carbs per ramekin.
If you don’t make these, you’re missing out on a great treat, and be sure and stock up while the supply is in the store.
Happy Thanksgiving, and enjoy. ~ Jan
Note: I blogged about a wonderful comfort meal I made with faux mashed potatoes and gravy, yes gravy, yes low carb, on my Jan’s Daily Dish Blog. I served this relish with it. You can read about it here, it was the best dinner ever!
Pumpkin Praline Pie
Just in time for Thanksgiving, a tried ’n true pumpkin pie recipe. I’ve made this pie many times, the original recipe is from George Stella, but I do slight modifications to it. It’s so good, so decadent, but totally good for you! I always make it a day ahead, and chill it, so the flavors have time to develop.
Ingredients:
CRUST:
2 tablespoons butter
1 cup finely chopped pecans
1/2 cup Splenda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
FILLING
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
3/4 cup Splenda
1 heaping tablespoon pumpkin pie spice
1 heaping teaspoon cinnamon
1 1/4 cups heavy cream or half and half
4 large eggs
Directions:
1. Preheat the oven to 350°F.
2. To make the crust, melt the butter in a small saucepan or in the microwave and mix all the crust ingredients together in a small bowl.
3. While the mixture is still warm from the butter, press it down evenly over the bottom and up the sides a bit of a 9 inch deep pie pan. Bake for about 5 minutes, until very lightly browned, and remove the crust from the oven. Turn the oven up to 425°F.
4. To make the filling, place all the filling ingredients in a medium bowl and whisk together.
5. Pour the filling into the crust. Bake for 15 minutes, and then reduce the heat to 350°F. Continue to bake for an additional 50 to 55 minutes until done. (To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.) Cool on the counter for at least 30 minutes, and then chill overnight for best results. Top with whipped cream and a sprinkling of pecans...
Perfectly Perfect Low Carb Hot Chocolate...
This just might be the best hot chocolate ever. No more nasty chemical laden Swiss Miss at my house, this is so easy to put together, it tastes sinfully delicious and this is under 40 calories a cup. I adapted this recipe from Hershey’s Cocoa, it’s SO good, just the perfect finish to a cool winter evening. ~ jan
1 cup Unsweeted Almond Milk (I use Silk, 30 calories, <1 carb per cup)
2 Tablespoons Splenda
2-3 teaspoons Hershey’s Cocoa
dash salt
1/2-1 teaspoon vanilla extract
Microwave your milk in a mug until hot, mine takes about 1.5 minutes.
Meanwhile stir the rest of the ingredients together, except for vanilla. Add to mug of hot milk, and whisk to blend, then stir in the vanilla. Top with whipped cream, if desired.
Note: The first time I made this, I added a splash of half and half, the next time I didn’t. Of course it was a bit richer with the half and half, but still amazing without. You can also add just a dash of cinnamon to make Mexican Hot Chocolate.
This is a keeper, Almond Milk rocks, I will never look for another hot chocolate, this one, as Hershey says, is perfectly perfect...
Carb count - 5-6 carbs
Photo courtesy of Hershey’s Chocolate
Herby Sandwich Bread
Oh, DJ Foodie, I think I seriously love you for posting this recipe. I’m such a breadaholic, and this is calling my name. I’m so going to make this, maybe today!
Photo courtesy of DJ Foodie
Low Carb Chicken Puttanesca
Oh wow, DJ Foodie has knocked it out of the ballpark with this recipe. This has everything I love, including Zoodles! Well, except for the anchovies, I’ve gotta leave them out. But oh, this looks amazing!
Here’s the click - thanks for posting DJ Foodie!
Photo courtesy of DJ Foodie
Graham Crackers and Graham Cracker Crumbs
Karen at Living Low Carb One Day at a Time posted a recipe for making low carb graham crackers, which you can then use for crumbs. It’s perfect for the holidays, sure it’s a little work, but so worth it.
You can grab the recipe from her site
Photo courtesy of Living Low Carb One Day at a Time
Spicy Cheddar & Sausage Stuffing
Carolyn Ketchup from All Day I Dream About Food, a wonderful low carb site that you can always access in my right sidebar, developed this recipe for Spicy Cheddar & Sausage Stuffing. The recipe is in a new free Holiday eZine. You will need to download the magazine to access the recipe, but oh this is going to be so worth it.
She makes it using her Cheesy Skillet Bread, I’ll give you the links below. This is a must try for me, actually this weekend, I’m going to add cooked chicken breast to it, simmer cranberries, pressure cook green beans and have a super meal!
Here’s the link for information about the stuffing and the download link for the Holiday eZine
Photos courtesy of All Day I Dream About Food
Low Carb Almond Milk Eggnog
Okay eggnog lovers, I have a recipe for you using my new low carbers best friend, unsweetened almond milk. If you are puzzled by some of the ingredients such as erythritol, it’s a sugar substitute, you can just Splenda instead. Hard to find or unfamiliar ingredients are available online from Netrition, It’s a great place to order, their shipping is a flat rate of $5.00 regardless of what you buy.
The recipe and picture are courtesy of A Sweet Life, you can find the recipe for this by linking to their site here...
AMAZING Low Carb Pizza
I make this pizza often, it’s absolutely wonderful, so easy to make and so good you won’t even miss the crust.
Take a 10” skillet, spray with Pam and add enough shredded mozzarella to the bottom to cover the pan, approximately 1/4 cup.
Turn the heat on medium, and when it starts to melt and run together, put a few plops of Ragu Pizza Sauce on it. Pizza sauce has carbs, so use it sparingly, you don’t need to spread it on, just drizzle some on top of the cheese. Then I added thinly sliced red peppers, 6 slices of pepperoni and finished by dusting it heavily with parmesan cheese.
Don’t put on too many toppings, you want to let the cheese get really crisp and brown, and lots of toppings make it soggy.
Then you just let it brown slowly over medium heat, lifting the edges with your spatula after a bit and pushing your spatula underneath it. Rotate the spatula around the skillet lifting the edges, and peek at the middle when it has browned enough so that you can lift it. The center will look like the second picture, just tilt your skillet and slide it off onto a flat surface. Then cut with a pizza cutter, sprinkle on more parmesan and hot pepper flakes and you have just made yourself an excellent pizza. The bottom will be oily, I usually blot it with paper towel, but it is surprisingly good, very filling and has minimal carbs.
The secret is to not cook it at too high of a temperature so that the cheese browns instead of burns. It takes a few minutes, don’t rush it. After you make this a few times it’s a no brainer, and trust me you will make it again, it’s that good! And yes, Miss Piggy here eats the entire pizza.
Try it and see if you don’t like it, too! ~ Jan
Tequila Chicken
Tequila ChickenRecipe courtesy George Stella, StellaStyle.com
Prep Time 10 min/ Cook Time 20 min/ Serves 4
Cooking oil spray
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts
2 tablespoons tequila
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
¼ teaspoon minced fresh garlic 1 ½ tablespoons ground cumin
½ teaspoon kosher salt¼ teaspoon black pepper 1⁄8 teaspoon cayenne pepper
4 ounces shredded Colby or Cheddar-jack cheese
4 tablespoons sour cream
4 tablespoons salsa picante
1. Preheat oven to 400°F. Spray a sheet pan with cooking oil and set aside.
2. Place the olive oil, the chicken breast fillets, and all other ingredients, except the cheese, sour cream, and salsa, into a bowl. Toss until coated.
3. Place the coated filets on the baking sheet and bake for 25 to 30 minutes, or until a meat thermometer inserted into the thickest piece of chicken registers at least 165°F.
4. Remove the cooked chicken from the oven, top with the shredded cheese, and return to the oven just long enough for the cheese to melt, about 2 minutes.
5. Serve each piece topped with 1 tablespoon each of the sour cream and salsa.
Calories: 370| Fat: 20g| Protein: 38g| Fiber: 0.5g|Net Carbs: 2g
Photo courtesy of Low Carbing Among Friends (Facebook)
Low Carb Pumpkin Pie Creamer
Oh pumpkin pie creamer, how I’ve missed you. I just came across this post on Facebook and I was instantly smitten. All I need is almond milk and I’m in business. I’m so buying going to the grocery store, TONIGHT! I’m not a Swerve girl, I need to buy it too, but for now I’ll just make it with Splenda.
Thanks to Maria Mind Body Health for posting this photo and recipe.
UPDATE: I went to the store, bought Silk Unsweetened Almond Milk, came home and made the creamer, substituting Splenda for the Swerve, and using a tablespoon of vanilla instead of the vanilla bean. I put 3 Tablespoons of the creamer in my cup of coffee, tasted it, it wasn’t sweet enough, so I added another tablespoon of granular Splenda to my cup, and I have to tell you, IT’S FANTASTIC! What a great recipe this is, I’ll be making this all winter. It will be good added to my chai tea, too! What a find, this is a keeper!
A collection of fall soups featured in I Breathe I'm Hungry...
One of my favorite sites, I Breathe, I’m Hungry, posted a collection of 10 Best Soups for Fall. This Roasted Broccoli and Cheddar looks amazing, without the bread, of course. But what would be good with it is the infamous Low Carb Red Lobster Biscuit version that I’ve made countless times, I’ll post the recipe for it soon.
Meanwhile Here’s the link to these great soups from I Breathe I’m Hungry and while you're on her site, scroll down in her right sidebar to subscribe to her mailing list, you will love what she posts ~ Jan
Photo from Closet Cooking
Twice Baked Cauli-Tots
Paleo Girl’s Kitchen posted this recipe for faux potatoes. It’s a must try at our house as I always struggle for veggie ideas.
I might add cheese, I seem to add cheese to everything, but this looks like something hubby would love as he misses potatoes and gets tired of the samo cauliflower recipes I make.
Grab the recipe from her site...
Photo from Paleo Girl’s Kitchen
Price Winning Brownie in a Mug
I make this weekly, topping it with Breyers Carb Smart Ice Cream. It’s so decadent, and if you leave your chocolate in chunks (I use any Brand of dark chocolate) it melts and reminds you of molten lava cake. This is super simple, super easy, the kind of dessert that makes your eyes roll back in your head, seriously!
I found this luscious concoction at Just A Pinch Recipes and make it exactly as they do, substituting Splenda for the sugar. It’s a 4-star recipe, only 2 carbs and so easy! You’ll love it...
DJ Foodie's Coconut Cream Pie
Low carb Coconut Cream Pie? What’s not to love! Grab the recipe here
Photograph from DJ Foodie’s Site
Linda's Cauliflower Bisque
One of the very best low carb sites is Linda’s Low Carb Recipes. This woman is famous in low carb circles for her homey, great tasting recipes. I’ve never made one of her dishes that wasn’t outstanding.
Here’s a link to her Cauliflower Bisque, it’s a “must try” at my house this week...
Cinnamon Toast Pancakes + Pumpkin Variation
George Stella has a this wonderful recipe for Cinnamon Toast Pancakes. I make them often, but without the cinnamon sugar mixture. I’m a big fan of Mrs. Butterworth’s Sugar Free Syrup, so I use it instead.
Recently I made a pumpkin version, which I blogged about on Jan CAN Cook. You can view it here!
And here is George’s original version as seen on Dr. Oz...
Low Carb Gluten Free Bread
I’m a breadaholic, there, I’ve said it. I eat low carb, and don’t eat bread, but I found this faux bread recipe on The Girl Cooks Clean, and it’s a must try for me.
Getting ready to order physillium husk powder from Netrition now...
Here’s a link to Amber’s recipe, I can’t wait to try it. ~ Jan
Photo from The Girl Cooks Clean
Subscribe to:
Posts (Atom)