Thanksgiving recipes thread.....

[saralynn143]

Here is a recipe for a low-cal crustless pumpkin pie:

http://www.tasteofhomeholidays.com/dyco ... e=&OrgURL=

I haven't made it yet. I'm planning to substitute a whole wheat baking mix recipe for the biscuit mix.

Edited 3 October 2006

The above link is dead, but fortunately I had the recipe on my 'puter. I have made this several times using a whole wheat baking mix. Check recipelovers's sticky for a baking mix recipe.

Crustless Pumpkin Pie

Prep: 10 min.
Bake: 35 min. + cooling

1 egg
2 egg whites
1 can (15 ounces) solid-pack pumpkin
Sugar substitute* equivalent to 3/4 cup sugar
1/2 cup reduced-fat biscuit/baking mix
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 ounces) fat-free evaporated milk
1 cup reduced-fat whipped topping

In a large mixing bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

Pour into a 9-in. pie plate coated with nonstick cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: One piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.

*Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.

------------------------------------------------------------------------
© Reiman Media Group, Inc. 2004

[Darlene]

Spiced Pumpkin Cheesecake:

This is sooooooo good!!!!

1 tsp butter (ICBINB...or something similar)
1/2 C pecans coarsely chopped
2 pkgs (8oz) FF cream cheese, softened
1/2 C Splenda
2 tsp vanilla extract
1 1/2 C canned pumpkin
1/2 C FF Sour cream
4 eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

1. Preheat oven to 300F. Butter bottom and side of 9 1/2" spring form pan. Sprinkle bottom of pan with pecans, distributing evenly.
2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters.
3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt
4. Pour batter over nuts in pan. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.


I used 2 tsp of Pumpkin pie spice rather than all the diff spices listed in the recipes.

[devon25]

(from:www.lowcarbluxury.com)

Buttery Almond Bar
1/2 cup smart balance butter, softened
1 1/4 cups almond flour
1 cup granular Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

In a medium bowl, cream butter. Add remaining ingredients and beat until well combined. Spread in greased 8x8" baking pan. It's helpful to cover the dough with a sheet of plastic wrap, then gently press on the plastic to spread the dough evenly; peel off plastic and discard.

Bake at 350ºF 15-20 minutes until golden brown; cool. Turn out of pan and cut into 12 "fingers." Place on baking sheet and continue baking at 350ºF about 5 minutes until
well-browned, but not burnt. Cool completely.

Makes about 12 bars. Can be frozen.

Per Serving: 144 Calories; 13g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
______________________________________________

Snickerdoodles

1/2 cup smart balance butter, softened
1 1/2 cups almond flour
1 cup granulated Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon
In a medium bowl, beat butter on medium-high for about 30 seconds. Add about half the ground almonds, the 1 cup Splenda, the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour.

In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24 to 30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet.

Bake at 350ºF 10 to 12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack or double layer of paper towels; cool.

Makes about 24-30 small cookies. Can be frozen.

Per cookie: 73 Calories; 7g Fat; 1g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs

[Carolina Girl]

SB Pumpkin Pie-P2

Crust
1 c WW Flour
1/4 t sommersweet
1 stick butter (or use smart balance)
1 large egg yolk
cold water
Mix flour and butter in food processor until crumbly, add egg yolk and water until dough comes together and holds its shape. Pat out onto saran wrap, seal and chill 10 minutes. Roll out, sprinkle flour on top and place top side down in greased pie pan.

Prepare filling.

Filling
1/4 c pumpkin (canned)
3/4 c yellow squash (cooked and mashed)
Puree pumpkin and squash together in food processor, and mix in remaining ingredients with a mixer until well blended.
7 1/2 t somersweet
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground cloves
1 large egg
5 oz. FF evaporated milk

Pour filling into pie shell. Bake at 425 for 15 minutes; lay a piece of foil over pie and reduce oven to 350- bake 40 minutes or until knife in center comes out clean. Cool 2 hrs. on wire rack.

Food Energy In Whole Pie
Calories 648
Total Carbohydrate 116 g Dietary Fiber 18.9 g
Total Fat 7.8 g Saturated Fat 2.2 g
Protein 36.5 g

Per slice 8 per pie
Calories 81
Carbs 14.5
Fat .975
Fiber 2.3625
Protein 4.5625

Per slice 6 per pie
Calories 108
Carbs 19.33
Fat 1.3
Fiber 3.1
Protein 6.083

[devon25]

Roasted Red Pepper Dip

1 container (8 oz.) BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
1 jar (7 oz.) roasted red peppers, drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese or PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 clove garlic, minced
1 Tbsp. fresh basil leaves
1/2 tsp. dried oregano leaves
Whole Wheat Crackers

PLACE all ingredients except crackers in food processor or blender container; cover. Process until red peppers are finely chopped and mixture is well blended.
POUR into serving bowl; cover. Refrigerate at least 1 hour. Serve as a dip with crackers.

[ev5498045]

We are having a tri potato roast for Thanksgiving...
Sweet Potatos, Yams and the purple potatos (not sure of their name)
garlic cloves

Peel and dice large all three potatos
Peeled garlic cloves, as many as you like

Spread on a cookie sheet, coat with olive oil, salt, pepper to taste
fresh rosemary

cook at 375 for appx. 45 min. turning occasionally

very colorful, and tasty to boot


Another one I tried recently and will be makin for dessert for the SB diet people attending and the diabetics in the family...

Pumpkin Bean Cake

1 15 oz. can canelli beans or other white bean (drained & mashed)
1 cup pumpkin puree
4 large eggs or egg substitue
3/4 cup Sugar Twin Brown Sugar
1 tsp. baking powder
2 TBSP smart beat spread or oil
1 tsp vanilla
1/2 tsp ground ginger
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
4 TBSP chopped pecans

Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam.
Pour into prepared pan. Top with chopped nuts. Bake at 350 degrees for 35-40 min. or until toothpick inserted in center comes out clean.

I found this to be very good, but would do a pecan style crust for the bottom of this.. It would be the closet thing to a pumpkin pie.. would be very good with whipcream topping. .

[devon25]

Mushroom Cap Minis:
4 large (1.5 - 2") mushroom caps
1 large egg
1 to 2 Tbs heavy cream (?could use FF 1/2 & 1/2?)
1Tbs grated mozzarella cheese
1Tbs grated parmesan cheese (plus some extra for sprinkling)
pinch or two of fresh scallions (green part) or chives
salt & pepper

Preheat oven to 400 degrees. Hollow out the mushroom caps w/ a grapefruit spoon. Saute them breifly on both sides in a little (Tbs +/-) olive oil sprinkled w/ dried thyme (maybe a pinch or so just until they start to release their liquid (the oil will sputter and you can see it pool inside the cap). Put the sauteed caps on a piece of foil on a baking sheet and set aside. Mix all the other ingredients together well, adding cream until mix is lemony colored. Using a large tablespoon, spoon mixture into the mushroom caps until they are FULL. Sprinkle leftover parm on top and put it into the HOT oven. Bake for about 8 - 10 minutes until filling has puffed up and is browned on top. SERVE IMMEDIATELY so everyone can see how *fantastic* they look before they fall!

I'm guessing you could add almost any kind of cheese and/or flavors (spinach? bacon? spices?) and get the same results... and could do it in little mushroom caps for appetizers for a party -- Thanksgiving!

[vickil]

This recipe calls for canned cream soups, some people may not like to use them but I think they're OK. The water chestnuts give this a nice crunch. I hope they're allowed?

Broccoli Rice Casserole

1/2 cup chopped celery
1 cup chopped onion
1 can (8 1/2 oz) water chestnuts, drained
3 Tbsp. Smart Balance
2 pkg. (10 oz. each) frozen chopped broccoli
1 cup cooked rice (I use converted white rice but brown rice would be OK too)
1 can reduced-fat cream of mushroom soup
1 can reduced-fat cream of chicken soup
8 oz. Velveeta Light, cubed

Saute celery, onion and water chestnuts in Smart Balance. Prepare broccoli according to package directions; drain. Combine all ingredients into large bowl and mix until cheese is melted. Pour into a large casserole dish (spray with Pam first). Bake at 350 for 30 minutes. May be frozen before baking -- to cook frozen, place in 300 degree oven for 1 hour. Serves 6-8.

[lemondog]

Here's a slightly simpler Sugar Free, Crustless Pumpkin Pie than some of the others I have seen

SUGAR-FREE, CRUSTLESS PUMPKIN PIE

15 oz. can pumpkin
1/2 cup egg beaters (or beaten eggs)
1 1/2 cups skim milk
3/4 cup Splenda
1/2 tsp. salt
1 tsp. pumpkin pie spice

Beat ingredients until smooth, pour into sprayed pie pan. Bake at 400 for 15 minutes, then lower oven temp to 375 and cook for an additional 45 minutes, until knife inserted in center comes out clean.

I am also going to try these instead of my usual sugar-filled, buttery, marshmallow-topped sweet potato casserole.

CANDIED SWEET POTATOES

3 or 4 large sweet potatoes
1/3 cup Smart Balance
1 cup Brown Sugar Twin (or 3/4 cup maple syrup with Splenda)

Peel and cut potatoes into thick slices. Boil until not quite done. Drain and place in baking dish. Meanwhile, heat Smart Balance and sugar twin/syrup; pour over potatoes. Bake at 400 for 30-40 minutes.

Now, I am a HUGE jellied cranberry sauce fan. So I attempted to make my own this year. It's in the fridge chilling as we speak. This recipe comes from the Ocean Spray bag of cranberries, I just subbed Splenda for sugar.

SUGAR-FREE JELLIED CRANBERRY SAUCE

1 cup water
3/4 cup Splenda
12 oz. bag fresh cranberries

Stir together water and Splenda. Bring to a boil. Add cranberries, return to a boil. Lower heat and cook for 10 minutes. Remove from heat. Pour cranberry mixture into wire mesh strainer over a mixing bowl. Use back of spoon to push as much liquid and pulp through the strainer as possible, using the spoon to scrape the outside of the strainer periodically. Allow to cool to room temperature. Refrigerate.

I'll also be trying this stuffing recipe. I am a Southern gal so I LOVE my cornbread dressing. This will be quite a change but I am willing to do it for the cause. This recipe is similar to others I have seen here, but seems a bit simpler. And for me, it's ALL about simple!

WHOLE WHEAT STUFFING

15oz. can fat free chicken broth
1 cup onion, diced
1/2 cup celery, diced
2 Tbsp. EVOO
1 egg, lightly beaten
2 tsp. rubbed sage
1/2 tsp salt
1/4 tsp. pepper
8 slices WW bread, crusts removed, cut into 1/2 inch cubes

Preheat oven to 350. Heat oil in skillet and saute onions and celery until translucent. Remove from heat and let cool. Cut bread into 1/2 inch cubes and mix in large bowl with sauteed veggies, egg, sage, salt and pepper. Place in sprayed casserole dish. Bake 30 minutes, until brown.

Happy Thanksgiving everyone! And to all the non-Americans, happy Thursday!!

[hhnurse]

Bump for Turkey Day

[carolie]

It's coming around again and people are askin' so thought I'd bump this up!

[Looking for Skiny Pete]

Hi the following link has many Thanksgiving Day

http://www.recipecircus.com/cgi-bin/recipes/category.cgi?category=Holiday-Thanksgiving&login=Buny

Lots are SB adaptable...

[lorka150]

Regarding Carolina's recipe for the pie... It's impossible that it's only 600-some odd calories. One cup of flour has 400 in itself.

The egg and yolk would have 120... Then there is still the butter.

[mommy2three]

I'm thinking of trying these for our bread at our Thanksgiving meal. I'm going to try them before hand to make sure they are okay.....can anyone tell me if I could sub lite butter in a tub for the stick of unsalted butter??

Pumpkin Biscuits


These wonderfully unusual biscuits can be made a day ahead. I've never met anyone—of any age—who didn't love them.
Ingredients
2 1/2 cups all-purpose flour(whole wheat pastry flour)
3 tbsp. packed light brown sugar (maple syrup?)
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and cut into thin slices(???)
1 15-oz. can unsweetened solid-packed pumpkin
Directions
Preheat the oven to 400 degrees. Grease a cookie sheet or line it with a piece of parchment paper.
In a large bowl, stir the flour, brown sugar, baking powder, salt and spices. You may need to crumble in the brown sugar with your fingers. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin and mix until a soft dough forms.
On a well-floured surface, with well-floured hands, pat out the dough to 1/2-inch thickness. Using a floured, sharp knife, cut out 2-inch-square biscuits. Place them on the cookie sheet, and put it on the middle rack of your oven. Bake the biscuits for 15 to 20 minutes. Note: because they're already brown, you may need to break one open to see if they're done. Serve hot or at room temperature. Makes 16 to 18 biscuits.

[Snotzalot]

SB Pumpkin Pie-P2


1/4 t sommersweet

What is sommersweet?