Thanksgiving past...

Thanksging is tomorrow and we will be going to my brothers to have dinner with him and his family and bringing mother.
My brother missed his calling he should have been a chef (sp) LOL
So I was thinking on my walk this morning that two years ago we went to The Homestead in WV for Thanksgiving.
This ment I would not be home to cook the holiday feast.
When I relized that I told lee at that time I was going to go buy all the stuff for Thanksging and would cook it when we got back.
Why I felt I had to do that is because I felt at the time I wanted to make sure I had leftovers in my refrigerator too.
Crazy food thinking.
Now I am thinking yes it would be nice to have about a pound of sliced turkey for sandwiches which I can never eat a half of a sandwich.
The one thing that really is inspiring me to cook turkey this year is I know I can make soup with the left over turkey.
Soup and I get along great.
                                                                    Annie

It's so amazing to hear you reminisce on how far you've come, Annie.  Your mind-set has had a major overhaul for the better, hasn't it?  You may want to Google for some ideas on how to use turkey leftovers.  I know I love making soup from some of the small light and dark meat portions and slicing some of the breast for sandwiches, just as you said.  I've seen some awesome turkey salad recipes that included adding dried cranberries, walnuts, etc. and some Mexican soup recipes.  Yum!  Enjoy your family dinner.  I hope your mom is doing better. 

Funny how it just doesn't seem like Thanksgiving without Leftovers. I had hoped to just sorta skip over the cooking thing but my boys are having nothing to do with that idea. Buddy wants Turkey - Wayne wants Ham. Buddy wants mashed potatoes - Wayne wants potato salad. And so the menu has grown - exponentially to what I had planned. I've called the in-laws and invited them. My Aunt is coming. My Mom and her husband are coming too. So at least I can focus on something other than eating (Is my house clean enough for my Mom and MIL? - Will the dogs counter surf before hand and eat half the food?) But I'm really looking forward to spending time with the family.

Hope everyone has a great day!!!!!!!!!!!!!!!!!!!!!
- Iris

Hi Iris,
Here is a tip if you get a ham we think Dinner Bell Ham is the best.
Lee made sure to order lots of them for the market this Thanksgiving.
When he got home yesterday I asked how work was and he said SLOW everyone is buying turkey LOL
                                                 
Sending you and your lots of love and light this holiday season.
                                                      Annie

Hi Annie,

I hope that you have a lovely visit with your family.

Wishing you all the best,

Annie,

Isn't it weird how our thinking changes...  I remember thinking woo hoo... turkey day, time to eat all those wonderful foods!  And I would basically graze all day and be sooo full I could hardly walk.  Now I think about how things were prepared, what I really want to eat and, like you, what I can make from the left overs.  Rex and I are going to be with my side of the family this year, we all (about 75 of my closest relatives lol) meet at the community building and all bring stuff.  There is always so much there that it's kind of overwhelming.  Rex was concerned that we wouldn't have left overs, so I told him I'd make a turkey breast and one side dish of his choice.  So I'm doing the turkey and green bean casserole.   I'm actually relieved every year that I can't eat as much and don't have to worry about over stuffing my stomach.  Strange how that happens!  Anyway, enjoy your day and your family!

Happy Thanksgiving!!!

As in past years, I am the chef of the house and will be building quite a spread for the Thanksgiving feast.  My family was wondering if I would be up to the challenge since I can't eat much these days as compared to past years.  I assured them that I would be running the show as usual (if for no other reason than to make sure I have complete control over the menu, and what goes into the food.)  One little change to this years menu folks, everything will be as low fat as possible and sugar free.  Carbs will be good carbs and as whole grain as possible.  As I have been preparing many of the menu items early, I've found that the reinvented menu is as tasty if not better than the original.  I think the family will be quite please. 

Yes I did make one exception.  Don't shoot me but I am frying the turkey (hey, I'm from south Louisiana, we have to have fried turkey, roasted just won't do for us cajuns).  However, because I fry at 360 degrees in peanut oil, very little oil at all makes it into the bird.  What does happen is the crust is seared and you end up with the moistest tastiest bird ever.  The turkey dunk into the oil has become old hat for me, so with a little luck, I won't be sending any mushroom clouds up over Clayton NC on turkey day.

As for the rest of the menu, we are having many of the same Thanksgiving staples like pecan pie, dressing, turkey, various casseroles, low fat crecents, sugar free cranberries, low fat turkey gravy, etc., so you can survive Thanksgiving and not have to sacrifice the flavors or the day with out worrying about gaining a bunch of weight.  My goal for today, enjoy the day with family and friends, eat a very tasty dinner, AND still lose weight.

If theres one thing that the WLS tool and good eating techniques have taught me, is you dont have to deprive yourself of tasteful foods, just choose carefully, eat in moderation, and follow the rules, protein 1st, veggies, then carbs, and you will see that the Thanksgivings of today and future years to come wont be all that different compared to previous years. 

Have a happy Turkey Day everyone.  Be safe.  Eat healthy and drink responsibly.

...and remember to have a bit of the sugar free pecan pie for desert (after all, it is sugar free, high in protein, and just as tasty as the 800 calorie version but with only a fraction of the guilt).

~Dalton

 I completely agree Dalton!

We don't have to suffer or go without.  We can make healthy choices and enjoy Thanksgiving just as we always have.  Heck, maybe even a little more because we won't have any guilt to go along with it!

I am remembering Thanksgiving Day a year ago.  It was 6 weeks after my surgery and my first day that I could eat "full foods."  How perfect is that?  I enjoyed turkey, sugar free cranberry sauce, a bite of potatoes, green beans and even a tiny sliver of sugar free pumpkin pie.  Today won't be too much different, I can just eat a little more of things now - but still nowhere near what I used to eat (Thank God!)  

I hope you are all able to enjoy the turkey and all of your favorite trimmings today.  Just remember to take it slow.  Have tiny, tiny servings, you can always get more if you find you still have room.  For you early post-op'ers, have some chicken broth instead of turkey and sugar free jello instead of cranberries.   Most important, enjoy the people you're with and the blessings you've received over the past year.  That's what the day is really about - Happy Thanksgiving!

Dalton sounds like you have given the traditinal feast some thought and adjustments I am totally impressed!!!
I have never had fried turkey have heard alot about it and hope to have some one day.
In fact just this summer we did Beer Can Chicken I am totally hooked that this is one great way to grill a chicken.
You must post the SF pecan pie recipe OMG that is a  pie I would only allow myslf to have once a year in fact being from the south I was spoon fed pecan pie during my younger years.
Have a wonderful day and have fun in the kitchen.
                                                 Annie

Here ya go Annie...  I'll post nutrition info later...

1 ready made deep dish pie crust
1 cup sugar free maple syrup (must contain splenda)
1/4 cup packed splenda brown sugar
1/4 cup splenda
2 tbsp cornstarch
1 1/2 cups pecans
1 tsp vanilla
4 tbsp butter (or 50/50 Smart Balance blend)
4 eggs (or egg beaters)

Lightly beat eggs.  Add splenda and splenda brown sugar and beat until dissolved.  Add maple syrup, vanilla, cornstarch, and butter.  Beat until smooth.  Add pecans.  Stir.  Poor into pie crust.  Bake at 350 degrees for 45-50 minutes.  Check crust at 35 minutes to see if getting too dark.  If so, cover edges with foil for remainder of cooking time.  Remove from oven.  Let cool for 2 hours.  Refrigerate for 3-4 hours.  Serve with fat free / sugar free whipped topping of choice.