Thanksgiving recipes thread.....

[recipelover]

It is an alternate sweetener to Splenda. It is named after Susan Sommers, the actress.

[PismoKaren]

***Bump!***

[rg4325]

Another oldie but goodie from what my BF dubbed the RESSURECTION menu

Sweet potato tart w/pecan crust-COOKING LIGHT Nov 1992

CRUST
1C whole wheat pastry flour
1/4C pecans
3.5T chilled smart balance
2T SF maple syrup
Cooking spray
FILLING
1/2C SF maple syrup
2T cornstarch
1.5C cooked sweet potatoes mashed
3/4C soft silken tofu-drained
1.5t finely chopped peeled fresh ginger
1.5t grated orange rind(I used 1t orange extract)
1t vanilla extract
1/2t cinnamon
1/2t nutmeg


Prewheat oven to 350
For crust,place flour, salt and pecans in food processor, process until pecans are finely ground. Add smart balance,pulse until mixture resembles course meal.
With processor on(I turned it off- to scared) add 2T SF maple syrup processing until combined(do not let it form a ball
Knead dough lightly(it will be very sticky)
Place dough in a 9inch tart pan(I used a pie pan) lightly coated w/cooking spray) Place dough into place using a sheet of plastic wrap.Discard plastic wrap and bake crust for 15 minutes.
For filling- combine 1/2C SF syrup and cornstarch.
Place above syrup mixture, sweet potatoes and next 6 ingredients in a food processor and process until smooth.
Spoon into the crust spreading evenly. Bake at 350 for 50 minutes until set.
The original recipe called for another 1/2C of syrup to be brought to a boil, cook until reduced to 1/3 C.Cool and drizzle a little over each slice. I didn't have enough SF syrup so I served each slice w/ a dollup of cool whip.

SOOO GOOD and can you believe the only modifications were SF syrup and smart balance?They were ahead of their time over @ Cooking Light.
Was Dr A even out of medical school in 1992?

[pb&j]

Pumpkin cheesecake, Phase 2 - very easy, prep time 15 minutes

Crust
1/2 c. ground pecans
1/4 c. Splenda
1/4 c. ICBINB or 1/4 c. margarine, melted
1/4 teas. ground ginger

mix ingredients and press into 9-inch springform pan or pie plate - let cool

Cheesecake:
2 eggs + 1 egg white
1 can pumpkin (no sugar added!)
2 8-oz pkg lite cream cheese (neufchatel), softened **
1/2 c. splenda
2 teas vanilla extract
2 teas pumpkin spice
4 oz lite Cool Whip (optional - for creamier cheesecake; otherwise, will be dense)

Mix cream cheese until smooth (but not liquidy); fold in splenda, vanilla, spices and mix well. Mix in 1 egg at a time until *just blended* - do not overmix! Pour over crust into pan.

Bake at 375 for 30-40 minutes, until top is lightly browned and toothpick comes out clean.

Garnish (optional)
-Sprinkle with 1 teaspoon unsweetend cocoa powder, sifted OR
-Mix 1/4 c. crushed walnuts, 1 T. melted ICBINB and 1 T. Splenda: Spinkle on top

Edited: let cool, refridgerate for at least one hour before serving


Nutritional info: makes 8 servings. Count each serving as 1 nut allowance and 1 starch (plus the protein from the cheese and egg).

** to make lower in fat, you may substitute 1 pkg FF cream cheese for 1 pkg neufchatel cream cheese. will not affect the taste

[rg4325]

I have posted this on several other threads but I felt I should post it here. We attended a pre Thanksgiving dinner this weekend(really an excuse to swap recipes so we can each do something new on Thanksgiving).These were the hit of the party.People were still munching when dessert came out.NOTHING LEFT-darn I wanted those for Monday's lunch.

Jack Daniels Sweet Potatoes

-5-6 sweet potatoes
-1.5 C plus1/4 C Whey Low Gold(or any brown sugar substitute)
-1/2 C Smart Balance
-3/4 C Jack Daniels
-Chopped Pecans

-Boil sweet potatoes until soft.Cool,drain and peel.

-Slice potatoes fairly thin and layer in a 13x9 pan

-Sprinkle 1/4 C Whey Low Gold over the potatoes.

-Pour 1/4 C Jack Daniels over the potatoes.

-Bake uncovered @ 325 for 1/2 hour.

-Mix 1.5 C Whey Low Gold, 1/2 C Jack Daniels and !/2 C Smart Balance in a saucepan.Heat on a low flame until ingredients are melted together.

-Pour the mixture evenly over the sweet potatoes.

-Sprinkle enough chopped pecans on top of the potatoes to cover.

-Bake 1/2 hour more @ 325 uncovered.

-serve and enjoy!

[babice]

I didn't see this thread originally when I started a "Thanksgiving Menu" thread...so I'm bumping this one...

[babice]

Cranberries aren't on the avoid list in the book, but I'm not sure where they rank on the GI Index...

I'm sure they would be fine for the holidays - that salad sounds delicious!

FYI, not sure if you already got your answer to this, but, the paid website says:

"You can enjoy unsweetened cranberries starting in Phase 2 of The South Beach Dietâ„¢."

[mommy2three]

That sweet potato tart w/ pecan crust sounds yummy. I'm just not sure about the tofu? I've had fried tofu before and did not care for it at all. Can you taste the tofu at all in here?

[rg4325]

No, we could not taste the tofu.It just added a creamy texture.This is sooo good-we loved it.

[PismoKaren]

BUMP

[A-Rod]

I decided to stuff a chicken for dinner last night and concocted this stuffing - it was fabulous. Would be a fiber-rich, SB-friendly alternative to bread stuffing. This would probably make enough for a small turkey - it was way too much for a 4 lb. chicken.

Herbed Brown & Wild Rice Stuffing with Cranberries, Mushrooms, and Walnuts

2 cups brown rice
3 cups chicken stock
1 cup white wine
4 cloves garlic, chopped
1 small to medium onion, diced
3 ribs celery, diced
3 cups sliced mushrooms
1 1/2 cups cranberries, halved
3 tsp. fresh rosemary, chopped
1 tbs. fresh thyme, chopped
1 tbs. fresh sage, chopped
3 tbs. olive oil
2 tbs. Splenda
1 1/2 cups wild rice, cooked according to package directions
3/4 cup chopped walnuts
1/4 cup Grand Marnier

In a small saucepan, mix Splenda with 2 tbs. water and heat to a syrupy consistency. Add cranberries and cook until soft and sweetened, about 3 minutes.

In a large pot or skillet, heat olive oil over medium heat. Add onion and cook until caramelized, 3-5 minutes. Add celery and garlic and saute until translucent, 2 more minutes. Add rice and herbs and stir until rice is translucent, 1-2 minutes. Add mushrooms, cranberries, stock, and wine and reduce to a low simmer. Cook about 20 minutes until liquid is absorbed and rice is cooked through.

In a large pan, combine brown rice, walnuts, and cooked wild rice. Drizzle Grand Marnier over the mixture and stir to combine. Stuff in your turkey as usual.

This is also good with sausage for a heartier stuffing. You can cook that first in lieu of the olive oil if using pork sausage [add to oil with turkey sausage], and then add onion and go from there.

[pb&j]

*bump*... we're getting close!

[recipelover]

I was searching for Thanksgiving meal ideas on the food network site and found this good looking sweet potato recipe on the Calorie Commando's list. This is definitely a good replacement for the marshmallow top. Also for a special occasion, I just might use the real brown sugar--1/4 c. divided between 8 servings. Use it as a treat! I also posted this in the Vegetable section under Sweet Potatoes.

Mashed Sweet Potato Casserole Topped with Caramelized Bananas
Recipe courtesy Juan Carlos Cruz

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Yield: 8 servings

3 1/2 pounds sweet potatoes
2 teaspoons butter [use SB friendly margarine]
1 cup chicken stock
Salt and pepper
2 teaspoons ground cinnamon
2 large bananas, thinly sliced on an angle
1/4 cup dark brown sugar [use Brown Sugar Twin or similar substitute]

Preheat oven to 350 degrees F.
Place sweet potatoes on a baking sheet and roast until tender, about 1 hour. Remove from heat and let cool until cool enough to handle. (Keep oven at 350 degrees F). Peel and mash sweet potatoes in a bowl until smooth. Stir in the butter, stock, salt, pepper, and cinnamon. Transfer to a casserole dish. Cover the surface of the potatoes with the banana slices by laying them on top, slightly overlapping in concentric circles. Sprinkle the brown sugar evenly over the top. Bake for 20 minutes or until the top is browned.

[pb&j]

this is probably more of a Christmas/holiday dessert (also posted in the Southaven Farms thread, but not sure if everyone looks at that b/c it's so long.....)

Bread Pudding, P2 - you choose your flavor

*modified from a bread pudding recipe on allrecipes.com... the ginger or cinammon taste in the mix really adds to this to make it a DELICIOUS holiday treat!

This makes 8 servings in an 8x8 pan - you can easily half the recipe and serve it in a smaller pan, or serve in muffin cups

INGREDIENTS:
4 slices day-old bread (using either Southhaven Farms Gingerbread Baking Mix or Cinammon Baking Mix)
1 tablespoon and 1 teaspoon margarine or Smart Balance, melted
3 eggs, beaten (or 1 egg plus 1/2 cup eggbeaters, beaten)
1-1/3 cups FF or 1% milk
1/2 cup granulated splenda (if use you sweetener or Splenda in the baking mix, cut this back to 1/4 cup)
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
dash of nutmeg
Add-ins (all optional): 1/3 c. semi-sweet choc. chips OR 1/4 c. chopped pecans or walnuts plus 1 diced apple OR 1 diced apple, sauteed for a few minutes with ICBINB

DIRECTIONS:
-Preheat oven to 350
-Break bread into small pieces into an 8 inch square baking pan. Drizzle melted margarine over bread. If desired, sprinkle with semi-sweet chocolate chips (or apples, walnuts, or pecans).
-In a medium mixing bowl, combine eggs, milk, splenda, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
-Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped


Count each serving as 1 grain, 1 protein

[A-Rod]

Can we have macadamia nuts?

Yes as part of your daily nut allowance, if that even matters for Turkey day. I seem to remember the quantity as 8, so not very many, although they do tend to be a larger nut.

I thought it was 5 macadamia nuts ...