Let's Talk Turkey Giveaway, $250 value

KMRSH
on 11/17/15 1:19 pm

Roasted Carrots!

(I use much less olive oil than the recipe calls for, but this is the original:))

1/4 c. Olive Oil
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Minced Garlic
3 sprigs Fresh Thyme, Leaves Removed And Minced
1 sprig Fresh Rosemary, Leaves Removed And Minced
5 pounds Carrots, Trimmed And Peeled
Salt And Pepper, to taste

Preheat the oven to 475 degrees.

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

anik_boucher2015
on 11/17/15 1:30 pm - Ottawa, Canada

My Favorite thanks giving recipe Brussels Sprouts with Chestnuts, This version of Brussels sprouts features turkey bacon, chestnuts and a touch of maple syrup. It's a wonderful side dish for holiday menus. Enjoy!

PointsPlusValue: 4 Prep time: 15 min Cook time: 23 min Serves:8

Ingredients

1 1/2 pound(s) uncooked Brussels sprouts, outer leaves trimmed, cut in half lengthwise
4 slice(s) uncooked turkey bacon
1 Tbsp salted butter, divided
3 medium uncooked leek(s), thinly sliced (white and light green parts; about 1 1/2 cups)
1/4 cup(s) water, divided
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp maple syrup
1 1/2 Tbsp apple cider vinegar
8 oz roasted European chestnuts, peeled, quartered (fresh or jarred)

Instructions

Steam Brussels sprouts until tender, about 5 to 8 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.
Melt 2 teaspoons butter in same skillet. Add leeks and 3 tablespoons water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.
Meanwhile, crumble bacon or cut into strips.
Add remaining teaspoon butter to skillet; stir until melted. Add Brussels sprouts, remaining tablespoon water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
Stir in maple syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through, about 2 to 3 minutes. Spoon into a serving bowl. Yields about 3/4 cup per serving.

Notes

If you'd like to prep part of this recipe in advance, steam the Brussels sprouts and cook the turkey bacon 1 day ahead.

gracie88
on 11/17/15 1:58 pm

RNY on 08/26/15

Mine is simple. Brussell Sprouts drizzled with olive oil or truffle oil and sprinkled with cracked pepper and sea salt. Roast in the oven until tender. Yummy

Sandy E.
on 11/17/15 2:22 pm - Hyannis, MA

Lap Band on 01/16/08

My favorite is roasted asparagus in olive oil, salt and pepper, garlic, sprinkled with Parmesan cheese, crispy bacon and almonds. Yummy!!! Enjoy!

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docbad32
on 11/17/15 3:48 pm

Buffalo Ranch Chicken

Mix a ranch season packet in buffalo sauce. Dredge chicken. Bake chicken. Eat chicken. Lick Fingers. Smile happily.

VSG: 3/12/15

TraciLee36
on 11/17/15 4:01 pm

My favorite meal is the turkey! and then the leftover turkey. I make egg muffins with it for breakfast, and chop turkey, light mayo and some celery and an apple for lunch on a bed of lettuce, and for supper I like fresh cranberry sauce, and turkey mixed together.

mom2hunterandhailey
on 11/17/15 5:12 pm - Hopkins, MN

My favorite recipe is a dessert. Sugar-free cheesecake pudding with cherries to make a cherry cheesecake dessert.

SDenae
on 11/17/15 6:06 pm - Greenwood, IN

VSG on 09/23/15

I won't be having my favorite this year because it isn't exactly sleeve-diet friendly, but it's my mama's new potatoes.

2-3 pounds red new potatoes, scraped
2 C milk
salt and pepper to taste
1 stick butter
1/4-1/2 C flour

Cover potatoes in water, bring to a boil, and coo****il tender, when tender drain some of the water off...leave half over the potatoes, pour 1 1/2 c milk over potatoes, and bring back up to a boil, Once boiling, mix 1/4 C flour with remaining cold milk..stir till all the clumps are gone, pour into boiling potatoes, and coo****il thick...if not thick enough, mix up some more flour and milk...cook till thick on med low heat, when done..salt and pepper and add butter, cover and let butter melt then serve.

Age: 40 | Height: 5'3" | HW: 245 | Program Start: 231 | SW: 208.5 | CW: 148.2 | GW: 130
M1: 15 M2: 15 M3: 6.7 M4: 10 M5: 6.6 M6: 3.3

^ Total weight lost

Joytothemoon
on 11/17/15 6:13 pm

RNY on 12/14/15

I'm scheduled for surgery on December 14th, so Thanksgiving is going to be very different for me this year than it ever has before. I know that one thing that will help me through is my pumpkin cheesecake protein shake.

1 Scoop Vanilla Whey Protein
1 Cup Unsweetened Vanilla Almond Milk
1/4 Cup Canned Pumpkin
1 TBS Greek Cream Cheese (Softened)
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 tsp sugar free vanilla coffee creamer
8-10 Ice Cubes or more to desired Consistency .. Blend all ingredients until desired consistency is reached

Almost the same as the high sugar pumpkin treats I'm used to having at the holidays, NO MORE

Joytothemoon

Maribasket
on 11/17/15 6:18 pm

WLS on 03/10/14

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries - this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it's also healthy, gluten free, vegetarian, and packed with fiber!

Ingredients

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

Instructions

Roasted Brussels sprouts:
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven - that's what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired - do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.