I am bound and determined to have a great Thanksgiving by eating what I enjoy and still staying on track! What I would LOVE for all of us to do is write up your favorite Thanksgiving recipe for all of us to be able to share and enjoy!

Mine this year and every year (I made/ate this way before the atkins era in my life!)

BLT in a bowl:

Dressing:
1/4 Mayonnaise
1/4 Sour Cream
1/4 Half and Half
1 envelope of Italian Dressing Mix (can find near the regular salad dressings!)

Mix this all together, cover, and chill for at least 1 hour

1 head lettuce (I buy the already cut up/shredded lettuce)
1/2 - 1 lb bacon cooked and crumbled
1 cup cheese

Toss with dressing when you are ready to serve!

What I have found that I do if it is only Me eating it (if you have a family to feed... they will LOVE it, and you won't have to worry about leftovers!).... is prepare the dressing, make 1/2 - 1 lb bacon, crumble it, and then store it in a bag. Then when I want a BLT in a bowl, I put how much lettuce I want, cheese, bacon, and the dressing! Otherwise if you toss the dressing into the salad it will only last a day because it will get soggy by the next day!

So... yes, your right... you are probably thinking "where are the tomatoes to make this a BLT" I exclude them because I am on the diet, but if you have others in your family that want the "T" grape/cherry tomatoes cut in half work the best!

How about you?!?! What is a good recipe that you have?!?!

Amazingly, WW has a great crustless Pumpkin Pie that is atkins friendly (depending on which rung you are on) that is pretty tasty. I've made it, and with a bit of whip cream it's pretty great.

http://www.healthdiscovery.net/reci...pumpkin_pie.htm

Of course we may have to substitute out the evaporated milk. For a lower carb version...

Slices of turkey breast spread with cranberry cream cheese, topped with a lettuce leaf, and rolled up.

Recipe for Cranberry Cream Cheese. I use liquid sucralose instead of granular. That lowers the carbs even more, so I can add a few more cranberries.

Dottie's Cranberry Cream Cheese Spread
http://www.lowcarbfriends.com/bbs/l...eam-cheese.html

8 ounces whipped cream cheese
1/2 cup cranberries
2 tablespoons splenda Granular Sweetener, or to taste
1/2 teaspoon grated orange peel or lemon peel [I use orange extract, adding just enough so that I notice the taste. K.]
1 pinch ground nutmeg
3 tablespoons water

Let cream cheese sit at room temo for 15 minutes while you prepare the cranberry mixture.

In a small saucepan, place the cranberries, splenda, orange or lemon peel, nutmeg and water. Bring to a simmer until the cranberries pop. Add more water by the tablespoon if needed to keep the mixture wet, but not swimming in liquid. Turn off heat and let cool to room temp. Mash further if you want the consistancy smoother.

Once cooled, fold into cream cheese then refrigerate at least 1 hour before using as a spread, to allow flavors to blend. Spread on sliced turkey breast for a taste of Thanksgiving!

Yields 12 ounces, or 20 heaping 1-tablespoon servings

Per Serving: 40 Calories; 4g Fat (85.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 46mg Sodium.

Going for a big turkey, he's being butchered right now. Having him cut in half, he was huge.Daughter will cook half and we will cook half. Then adding pumpkin bars, and flax meal, sausage stuffing, regular stuffing for the rest of the family. Will probably whip up a cauliflower casserole, with cream, cheese, and lots of butter.

Bru~
What are pumpkin rolls?
~Renee

Sorry Renee brain isn't working pumpkin bars is what I meant. Sorry...Bru

This is great.... amazing to think that WW has a pumpkin pie suitable for us!

Renee now you have me thinking, MIM with pumpkin added flatten out filled with whipped cream cheese and a little vanilla Davinci SF syrup, rolled up. Going to give it a try today..Bru

You can add pumpkin to Oopsie rolls, too! Somewhere in my collection, I have a recipe for them, along with a Maple Frosting.

Thanks Kisal, that sounds good too. Just popped my flax/pumpkin bread into the oven, cream cheese is getting up to room temp. I'll let you know how it comes out..Bru

You forgot the tomato!

Renee (everyone) I made the pumpkin/ flax cream cheese roll, put recipe and pic's in my journal.(pg 33 in case it gets buried, about half way down) Turned out great, thanks for the idea....Bru

On purpose!

Pumpkin "Bread"

It's like a moist pound cake...

Ingredients:
1 cup pumpkin (fresh steamed and mashed, or canned)
1 cup xylitol (or splenda)
5 large eggs
2 cups ground almond
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger

Preheat oven to 300F. I like to use a silicon loaf pan, or else grease a regular loaf pan.

Blend all ingredients well (I put them in the blender). Pour into loaf pan.

Bake 1 hour to 1 hour 15 minutes, until firm.


If you cut it into 8 slices, and use splenda, it's around +/-8 carbs a slice (10 carbs, minus 2 fiber). Less with xylitol.

Tastes amazing with a dollop of fresh whipped cream

Whipped cauliflower with butter is pretty nice, too.