Let's Talk Turkey Giveaway, $250 value

Healthy grilled Eggplant Parmesan

Slice eggplant (skin on) about 1/4" thick

Brush each slice with olive oil on both sides and sprinkle garlic powder

Place the slices on hot grill and coo****il golden brown on each side

In a baking dish or disposable aluminum tray put a thin layer of tomato sauce and place slices in tray.

Once a single layer has been completed put a thin layer of sauce over the eggplant and sprinkle with garlic powder, black pepper and grated cheese. Repeat on each layer.

Once the layers are completed put a final thin layer of sauce on top.

Bake at 350 degrees for 30 mins. covered with foil then uncovered until heated through.

My favorite is Deviled Eggs,  just eggs, mustard, mayo,  salt and pepper. 

Pumpkin custard (Sugar Free and can be Gluten free)

2 eggs

2 c skim milk (I've used coconut milk, too)

1/3 sugar substitute (Splenda)

1/2 t. salt

1 t. cinnamon

1 t. Pumpkin Pie spice

1/2 c. Bisquick (I use Pam's Gluten Free baking mix)

Mix all ingredients together. Bake at 350 degrees for 1 hour in a 9x9 pan or 10 inch pie plate.

(I double this and bake in a 9x13 pan for 1 hour and 15 minutes)

Hubby is diabetic and I'm low sugar and GF - so we both love this.

Penny

my favorite is homemade cranberry sauce I use two cups of fresh cranberriess and a can of pineapple in 100 juice and a 1/2 cup water boil to sauce is your liking and add splenda to you liking :) it is yummy

Cranberry relish!!!  Mandarin oranges, cranberries and Splenda cooked down!!!  Yummy

My favorite healthy food especially in the first several months of weight loss was ground venison cooked with either gravy or with taco seasoning and a little shredded cheese. I ate soooo much of that for the first 6 months. Well, not really alot since i could only eat about 2 ounces, but it seemed like a lot. Lol

Butternut Squash with pecans

I oven roast 3 lbs butternut squash  mash with cinnamon, butter, and chopped pecans. Enjoy

My favorite Thanksgiving menu item is just a basic deviled egg.  I've always loved them ... Mom made them with sugar, but they are just as delicious without!!  Mmmmmm!!!!!!  And they are adaptable ~ add relish or curry spice or whatever you are in the mood for!  Yum!

Zucchini slice

5 eggs, 1 cup self rising flour, 375 g grated zucchini,1 large onion finely chopped, 200 g chopped cooked bacon, 1 cup grated cheddar cheese, 1/4 cup vegetable oil

preheat oven to 350*F. 

Grease a casserole dish with spray.

beat eggs in a large bowl. Add flour and best well. Add zucchini, onion, bacon, cheese and oil... Stir to combine.

pour into prepared pan and bake for 30 minutes or test to be sure done.

Sugar Free Pumpkin Pie Singles

Large 6 -muffin pan

1 cup canned pumpkin

1/4 cup unsweetened almond milk

1 egg

2 cups almond meal

4 tablespoons melted butter (or a little more)

1 tsp Vanilla

3 pumps of Torani Vanilla sugar free syrup

1 tablespoon pumpkin pie spice

Splenda or sugar substitute of choice (about 1/2 cup)

line individual muffin cups with foil or large muffin papers

Mix almond meal, butter & Torani syrup well until formed. Divide into 6 large muffin cups, pressing along bottom and sides to form the crust. Set aside.

In another bowl, combine pumpkin, Splenda, egg, vanilla, almond milk & pumpkin pie spice until well mixed. Pour over crusts until full. 

Bake in oven 425 degrees for 15 minutes. Reduce oven to 350 and bake for another 40 minutes. 

Serve with whipped cream and enjoy!