Let's Talk Turkey Giveaway, $250 value

Buttery Roasted Squash & Brussel Sprouts with Bacon & Crandberries

Pumpkin Dip

1  small can libby Pumpkin,  1 large to double

1 large bx sugar-free vanilla pudding, 2 large to double

1 bowl sugar-free cool whip, the very large or 2 small to double

Make your pudding as bax calls for in large bowl and chill in fridge while you fold pumpkin into the cool whip in a large bowl once this is folded good and pudding is set up mix in pudding with your pumpkin and cool whip add a tsp vanilla and cinnamon, nutmeg,pumpkin pie spice if you choose to and to your own taste.

Serve with any fruits you have in season  I like just a lil as a snack when everyone else is eating all there high calorie cakes and pies for the Holidays.

BACON & SMOKED GOUDA CAULIFLOWER MASH (LOW CARB AND GLUTEN FREE)   Print Silky, smoky, bacony perfection - your family will request this low carb and gluten free side dish recipe over and over again! Serves: Approximately 3 cups INGREDIENTS

• 4 cups cauliflower florets
• 3 Tbsp heavy cream
• 2 Tbsp butter
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 4 slices of cooked bacon
• â..." cup shredded Smoked Gouda cheese
• salt and pepper to taste

  INSTRUCTIONS

1. Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish. Microwave on high for 18 - 20 minutes, or until soft. Transfer the cauliflower and liquid to a magic bullet or food processor. Add the bacon and Smoked Gouda. Blend until smooth and creamy. Season with additional salt and pepper as desired.

  NOTES Approximate nutrition info per cup: 282 calories, 22g fat, 6g net carbs, 12g protein   Nutrition Information Serving size: 1 cup

My favorite Thanksgiving recipe is garlic-sauteed cauliflower with pecorino on top!

Now that my sister and I are both a year out from our RNY surgeries in 2014, we're looking to instill new Thanksgiving favorites that are WLS friendly. We'll start with this delish slaw! 

1 bag broccoli slaw mix from the fresh produce dept

1 small bottle Light Sweet Vidalia Onion salad dressing

Cranberries or raisins, about 1/2 cup

Cashews, broken up a little, about 1/2 cup

Sunflower or pumpkin seedsseeds, small handful

Turkey bacon bits, small handful

Mix the slaw and about half the dressing together in medium bowl. Toss in all the other goodies, adding more or less to taste, and mix well. I like to let it chill overnight. 

Enjoy!

I love to cook cauliflower until tender. Drain well. Put in a bowl add salt and pepper to taste and mix well with a mixer.  Stir in a cup of cheese and crumbled cooked bacon. Serve hot. So delicious. 

Favourite Thanksgiving recipe: Tofurky with miso, protein, and vitamin B packed gravy.

I buy a Tofurky from the store and cook per package directions (easy). But, my gravy is the kicker. I gently heat 2 tablespoons miso, 2 tablespoons unflavoured whey protein isolate, and 1/3 cup of nutritional yeast (where the vitamin B comes in) in a small saucepan with about 1/3 to 1/2 cup vegetable broth. Miso likes to be heated but not boiled, boiling it eliminates some of the nutritional value. I also add a dash of dried herbs (sage and/or thyme). This is my go to gravy recipe. Totally vegan, low fat, and actually has some health benefits. 

mmmm....so many good answers!

Since my revision to DS, I've developed an allergy to Dairy (not just lactose - but ALL dairy protein - whey, casin, casinate, etc).   So I had to get creative with my FAVORITE!  Green Bean Casserole- I mean, what is a Green Bean Casserole without Cream of Mushroom soup right???   Not only did I fix it, I've been told I made it better (if that's even possible). 

Ingredients:  1 head cauliflower, 2 small packs of mushrooms (1 ****ake, 1 portabella), 1 can chicken broth, pre-Steamed Green Beans, 1 large sweet onion, paprika, tarragon, salt, pepper, 2 medium russet potatoes, nutritional yeast, Durkee onions (about 1 cup).  9x13 pan.

I roast cauliflower in the oven with olive oil and garlic chunks.  I boil potatoes and ****ake mushrooms in chicken broth, just barely enough broth to cover.  The put ALL of it, including the cauliflower and garlic, mushrooms, potatoes in the blender and puree till smooth.    I saute some onions and mushrooms in a pan just till the onion is opaque.  Stir it all together, green beans, puree, onions & mushrooms, salt, pepper,  some tarragon and paprika. Put it in the oven on 350 for 35-5 min.   About 20 min in, I sprinkle with nutritional yeast and a few Durkee Onions, then put back in for the remaining time.

 OH - There will probably be more Soup mix than you need.  I add some more broth to thin it out later and it makes a great soup!  OR you can put it in a sauce pan with beef broth and cornstarch and make a gravy.

Jennifer O'Connell

north Carolina - RNY Aug 2007,  Revision to DS Sept 2013  (Total lost 203+ lbs)

I like to start out my Thanksgiving meal by making a big pot of homemade vegetable soup. Here is what I use. I just add as much as I want, don't measure anything.

 

I cut up zucchini and squash

add a few cans of diced tomatoes

a few cans of green beans

fresh or canned spinach

a few cans of hoppin johns spicy black eyed peas for some spice

some fresh cut carrots

tomato juice for extra broth if needed

mrs dash and seasonings to your liking

cook in large pot on low all day until veggies are nice and soft

you can freeze left overs and use on a cold winter day, delicious!!