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Thanksgiving is coming! LC Recipes

Saturday, November 13, 2010

MASHED IMI-TATERS (copy-righted) serves 6 @ 3.3 g carb (fiber is deducted)

1 lb cooked (steamed) cauliflower
4 oz softened (warm) cream cheese
salt pepper, and garlic to taste
1 T chicken bouillon granules
1/2 c whipping cream
4 T butter

Puree all but cream. If necessary, pour into skillet and heat to evaporate extra liquid. Whip the cream and fold into cauliflower just before serving.


GRAVY? SIMPLE!

Cook your giblets (do NOT include the liver!) from the turkey in some of the drippings from the turkey and enough water to cover. Set aside to cool. Chop giblets and pull meat from neck and chop that too. Set aside.

Meanwhile, chop mushrooms into nice large chunks. Crush and/or grind unsalted, PLAIN pork rinds to a powder. Reserve. If you like onions in your gravy, now is the time to caramelize some.

Take your drippings from your turkey (not too much if your turkey was brined because the drippings will be very salty) and put in a saucepan. Add the broth from cooking the giblets, and sprinkle in some pork rinds. Simmer. Adjust thickness with pork rinds--it should be a level or 2 thinner than you'd like. Now whirl this mixture in a blender until the pork rind is completely blended. Blend in caramelized onions. Return to saucepan. Season as you like. Add giblets and mushrooms; adjust thickness again with pork rinds or water to exactly the thickness you prefer, and heat until mushrooms are thoroughly cooked.

Here is another recipe ; it is PRIMO stuff -- melts in your mouth, is smooth and ultra rich, and has a dark rich flavor. If dark chocolate is too bitter for you, substitute a LC dark chocolate bar for some of the unsweetened chocolate. NOTE: Do NOT try to substitute salted butter for sweet butter (butter with no salt in it!). It will be too salty and you will regret it.

FRENCH SILK PIE
3/4 - 1 c Splenda (the equal measure kind)
3/4 - 1 c sweet butter
1/4 t cream of tartar
1 1/2 t instant coffee crystals
1 1/2 t vanilla
2 - 3 squares unsweetened chocolate, melted
3 eggs, beaten until a fluffy, light yellow
1 crust*

Add crystals to vanilla. Beat Splenda and butter until fluffy. Add in order: cooled chocolate, coffee, cream of tartar, eggs. Spoon into crust and chill at least 4 hours.

*crust:
option 1: make and bake a crust of pecan meringue. Cool before using. DiabetiSweet works very well for LC meringues. I find DiabetiSweet at Walgreens and sometimes at WalMart.

option 2: combine 2 T melted butter, 3/4 c finely chopped UNsalted peanuts, and 1/4 c unsweetened dried shredded coconut or coconut flour. Using fingers, press across bottom and sides of pie tine. Chill before using.
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Member Comments About This Blog Post
  • SISTAHME
    thank you for the cauliflower tip! I am going to try it, usually just do the steamed with butter .
    And now i am off looking for the Pork rind stuffing LOL!!!!
    Thank YOU emoticon
    3420 days ago
  • no profile photo CD2514968
    I hope your day is going well.
    I have a pork rind stuffing I got off of Dana Carpender's blog, YUM.
    Hugs,
    WW
    3430 days ago
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