What are your favorite WLS Friendly Holiday Recipes?

I make a similar one with angel food cake mix (the kind that says just add water).  BUT Don't Add the Water!  Just a can of lemon pie filling to the dry cake mix.  Bake at 350 for about 30"  Lemon barss. Yummy.

  Low Carb Pumpkin Pie  
2 eggs (1.2 carbs)                                                                    
15 oz. can pumpkin (34 carbs)
6 pkgs. Splenda (6 carbs)                                                        
1/4 teaspoon salt
1 tsp. cinnamon (2 carbs)                                                        
1 tsp. nutmeg (1 carb)
1 tsp. ground ginger (1 carb)                                                  
1 tsp. cloves ( 1 carb) [OR 4 tsp. pumpkin pie spice (4.8 carbs)]                     
1 c. heavy cream (7 carbs)  
6T ground pecans (6 carbs)
2T butter
1 pkg of Splenda (1 carb)  

Mix crust ingredients and spread over bottom of pie tin. Mix the filling ingredients together in the order listed (go by line not column order). Pour into pie pan, and bake at 375 for 40-45 minutes, until set. Let the pie cool, and then top with whipped cream.  

I have made this and it turned out really well....tasted just like normal pumpkin pie.  I may have used my Splenda and probably used more cinnamon.   I will probably be "just sleeved" this Thanksgiving so I am relying on my 19 year old "chef" daughter to cook this year.  We like to make turkey potpies with the leftover turkey so I will probably try to make a crustless, potato-less version for me to eat... I will let you know how it goes.  Bon apetite!

Laurie

I'm thinking the crust uses the almonds crushed 2 tbsp butter and i pkg splenda. Is that correct then all the rest is the filling? thanks.looks yummy!
Holly

Without a doubt, my favorite 'healthy' pain-in-the-butt to make food is MASHED ROASTED CAULIFLOWER!!!!

You break up a head or two and spread it on a cookie sheet, brush with olive oil, and roast at a low heat (300) for a loooong time until carmelized.  (over an hour)  Add a few cloves of garlic and some onion to roast.

Throw it in a food processor with some salt and pepper and the roasted garlic and onion - you can add sugar free plain yogurt or almond milk if you like it runnier but I don't use anything else and they taste fantastic!  Add a little olive oil if needed and use some chopped chives or parsely to garnish.  This stuff is WAY WAY WAY better than mashed potatoes! 

There is another way to make it that doesn't take as long - you boil it instead.  Doesn't taste anything like the roasted. 

It's well worth the trouble!!!  I usually make enough to eat leftovers for a while.

New York-Style Cheesecake (low carb)

Crust:
1 1/4 cups finely ground cashews
4 tbsp splenda
6 tablespoons butter, melted

Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
4 tbsp splenda


Filling:
3 packages (8 oz. each) cream cheese, softened
1 cup splenda
4 eggs
1 teaspoon vanilla
OPTIONAL: Add 3 tbsp cocoa powder to make a chocolate cheesecake

 1. In a bowl, combine the cashews, splenda and melted butter until combined.
 2. Press into bottom of a 9-inch springform pan.
 3. Chill in the refrigerator at least 15 minutes.
 4. In a bowl, mix the sour cream, vanilla and splenda until well combined.
 5. Cover with plastic wrap and refrigerate.
 6. In a large bowl, beat the cream cheese and splenda until fluffy.
 7. Add the eggs, one at a time, blending well after each addition (also works great in food processor).
 8. Blend in the remaining 1 teaspoon vanilla.
 9. Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean.
10. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan.
11. Return cake to oven and bake an additional 5 minutes.
12. Remove cake from oven, allow to cool to room temperature (cake will settle in the
13. pan).
14. Slide a knife around the edge of the cake to loosen it, then remove the springform ring.
15. Keep chilled in the refrigerator.


Recipe: Low Carb Eggnog

2/3 c. heavy whipping cream
2/3 c. water
2 eggs
1 tsp. vanilla
1 Tbs. sugar Twin
1 dash nutmeg

whip altogether, drink
6.0 carbs - makes 2 servings

MEATBALLS

2 pounds ground turkey, beef or a combo of beef & pork

1/2 finely chopped green pepper

1 whole chopped jalapeno pepper with seeds & pith (optional)

1 small finely chopped onion

2 cloves finely minced garlic

1 beaten raw egg

Mix all ingredients together well. Shape into meatballs or meatloaf.  Bake meatballs on a foil-lined jelly-roll pan at 400 for about 20 minutes or until brown and done. Or place into a large loaf pan and bake at 350 for about 75 minutes.

Peanut butter cookies

* 1 cup peanut butter (or other nut butter)
* 1 cup Splenda
* 2 eggs
* 1 teaspoon vanilla

1. Preheat oven to 350F.
2. Mix all ingredients together well.
3. Roll about a tablespoon of dough into ball and place on cookie sheet sprayed with no stick spray.
4. Flatten each cookie with a fork.
5. Bake for 10 - 12 minutes.
6. Let cool a bit and enjoy!

Pumpkin Soup

1 tablespoon Coconut Oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves

In a medium saucepan, heat oil and butter over low heat. Sauté the garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin and bring ALMOST to a boil. Simmer on a low heat until pumpkin softens.

In a blender, blend the soup to the consistency you prefer (smooth or chunky). Pour back into the soup pan, heat and serve with basil leaves. Some add extra cayenne at this point. Traditional pumpkin soup is usually quite hot and spicy.

Butternut Squash Soup

1 whole Sutternut Squash - baked with fresh crackered pepper and salt
1 cup of carrots

Scoop out the squash
add to carrots
add 1/4 cup of fat free half and half
nutmeg to taste
1/4 tsp cinnamon
salt to taste
fresh cracked pepper to taste
Blend with a stick blender until warm and smooth.

Yummy!

Blender Hollandaise (great over meat)

 1/2       cup   butter
3     egg yolks (see note below)
2     tablespoons lemon juice
1/2     teaspoon salt
1     pinch cayenne

1. Melt butter in measuring cup in microwave.
2. Place remaining ingredients in blender container.
3. Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
4. NOTE: 2 whole eggs may replace 3 egg yolks.

Tri-Tip Onion Roast Recipe

Ingredients:
1 Tri-Tip Roast
3 or 4 onions
1/2 cup oil (I used expeller refined coconut but olive will work)
sea salt to taste (regular salt works too)
pepper to taste
Fresh rosemary, oregano and basil, minced

Directions:

1.) Preheat oven to 450 degrees
2.) Place roast in pan, fat side up
3.) Finely slice the onions and place them around the roast in the pan
4.) Put the spices on the roast, and then pour the oil on top of the spices
5.) Roast for 25-35 minutes depending on how rare you want.  Use a thermometer to test temperature, 140-rare, 160-medium and 170-well.


Time saving tips:

 * Use an inexpensive (dollar store) disposable roasting pan for cooking and save yourself doing dishes!
 * To cut down on the time it takes to chop up the onions use your food processor's slicing tool.  Cut off both ends of the onion and pull off the skin.  Then cut in half and use the slicer tool on your food processor to do the rest of the work!  This cuts down on chopping time for me so that the onions were done in about a minute.  Also it makes all the slices really even and fine so you get nice wispy onions without a lot of work.  

I haven't tried this but I am going to make it for TDay
(from eggface)

Shelly's Thanksgiving Green Bean Casserole

8-10 slices of Bacon, cooked and crumbled
1 - 24 oz. bag Frozen French Green Beans
2 pkgs Trader Joe's Frozen Spinach Artichoke Dip
3/4 cup Milk (or half & half)
Freshly ground Black Pepper to taste
1 cup Fried Onion Pieces

Cook bacon. Let cool and crumble. Steam green beans till not quite done. Set aside. Prepare frozen spinach artichoke dip according to directions and then whisk in milk (or half & half****il smooth. Combine green beans, bacon, dip mixture, and a twist or two of freshly ground black pepper in a large bowl. Pour into a large casserole dish. Top with the fried onions and bake in preheated 325 degree oven for 20 - 30 minutes or until bubbly.

Butternut Squash & Apple Cider Soup - makes 12 servings

2 tablespoons butter
6 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces 
1 /2 cups chopped onion (or leeks)
1/2 cup chopped carrot
1/2 cup chopped celery

2 small Granny Smith apples, peeled & chopped
5 cups low-salt, fat-free chicken broth
2 cups apple cider (divided)
1 1/4 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves

1 teaspoon cinnamon
¼ teaspoon nutmeg
¼  teaspoon ginger
Salt & pepper to taste
1/2 cup half-and-half

2/3 cup reduced fat sour cream

Melt butter in heavy large pan over medium-high heat. Add squash, onions, carrot and celery and sauté for about 15 minutes, or until slightly softened.

Mix in apples, broth, 1 cup cider, thyme and sage and bring to boil. Reduce heat, cover and simmer for 30 mins.

While soup is simmering, boil remaining 1 cup apple cider in small heavy saucepan for approximately 5-7 mins, or until reduced by half. Remove from heat and cool completely. 

Purée soup in blender, return to large pan and simmer. Add cinnamon, nutmeg, ginger and salt/pepper to taste. Mix in half & half.

Place sour cream in small bowl and whisk in cooled, reduced cider

Ladle soup into bowls and drizzle apple cider/ cream on top.  

Nutritional info: 132 calories, 18.5 carbs, 2.2g fiber, 3.7g protein    

stuffed portabella mushrooms.  in pan fry a little onion sun dry tomatoes cabbage toffu with olive oil. salt pepper . stuff the mushrooms and put in oven 17 min serve with brown rice