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I am looking for suggestions for low carb side ...

I am looking for suggestions for low carb side dishes to serve with Thanksgiving dinner. There are several diabetice sin the family and I would like to have some side dishes besides mashed potatoes and dressing that they can enjoy as well.

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How about butternut squash? Or you can boil cauliflower and smash it up to make a fine substitute for mashed potatoes. Check out the recipe section on a couple of different diabetic websites and I am sure you wil come up with something great that the whole family will love.

I like these recipes and all can enjoy them:

Sauteed Broccoli

1 lb. fresh broccoli
3 Tbsp. extra virgin olive oil
2 cloves minced garlic
1 tsp. lemon juice
Salt and pepper to taste

Cut the broccoli into individual florets. In large pot, bring to boil in salted water to cover. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly. Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender.

Sprinkle with lemon juice, salt, and pepper and serve. Serves 4 to 6.

Cranberry sauce

Ingredients:

1 12-oz. bag fresh cranberries
Sugar substitute that equals 1 cup sugar (splenda granular works great)
1 cup water

Directions:

Bring water and sugar substitute to boil over high heat in a medium-sized saucepan. Add cranberries and return to a boil. Reduce heat to low and cook 10 minutes, stirring occasionally. The cranberries should split open. Put a sieve over a medium-sized bowl and pour the cranberry sauce through the strainer. Mash the sauce through the mesh with the back of a spoon until no pulp is left in the strainer. Stir cranberries, put in a small bowl and cool completely. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Serves six.

As the other person suggested, Cauliflower Mashed Potatoes are delicious.  Separate a head of cauliflower into florets and boil or microwave until tender.  Put in blender or food processor.  You can add some cream cheese, salt and milk and puree until desired consistency.

 

I found 2 more recipes you may be interested in.  One is for a side dish.  The other is for a dessert.

Mashed Cauliflower Gratin

By Laura Dolson, About.com Guide
Created November 19, 2010

.This recipe is essentially my mashed cauliflower1, with the addition of eggs, cheese, and a little nutmeg, baked in a casserole or gratin dish. If you add an extra egg, it becomes more custard-like, and puffs a bit more. This can be made ahead and baked before serving. If it's cold, it will take 15-20 extra minutes to bake.

Yield: 10 servings

Ingredients:

1 medium head cauliflower, chopped or cut into florets (you can use a large head - just add an egg and a little more of the other ingredients)
¼ cup heavy cream*
1 tablespoon butter*
1 pinch nutmeg (about 1/8 teaspoon)
optional - 2 to 4 Tablespoons Instant Mashers2
salt and pepper to taste
3 eggs
1 ½ cup gruyere or cheddar cheese

Preparation:

*I have found that the amount of butter and cream you need varies slightly with the individual cauliflower, as the exact amount and moisture content varies. Also, milk can be substituted for a less-rich casserole, with slightly more carb.

Preheat oven to 350° F.

1) Cook the cauliflower until fork-tender - either microwave with a small amount of water (covered), or steam.

2) Blend cauliflower with the cream, butter, salt, pepper, nutmeg, and Instant Mashers if you're using them. A stick blender works well, but you can use a regular blender or food processor. Adjust seasonings to taste. (Note: If you use a regular blender, let the mixture cool somewhat first. Warm ingredients are fine, but hot ones have the tendency to "explode" when blended with a lid on.)

4) Add eggs and blend. Mix or blend in 1 cup of the cheese.

5) Pour into a casserole or gratin dish, and sprinkle with the rest of the cheese.

Bake about 30-40 minutes, until top is golden brown. Exact time will vary by the shape of the baking dish.

Nutritional Information: Each of 10 servings has 2 grams effective carbohydrate3 plus 1.5 grams fiber (3.5 grams total carbohydrate), 8 grams protein, and 134 calories.

Low-Carb Pumpkin Cheesecake

By Laura Dolson, About.com

Pumpkin cheesecake can make a nice change from pumpkin pie. This version is richly spiced. The crust is thicker than the regular low-carb cheesecake, but if you want a thinner crust, the other one can be used. If you want a cheesecake that isn't as rich, you can use lower fat cream cheese, though I haven't specifically tested it with more than 1 package of the cream cheese being low fat.

Ingredients:

Crust:

1 ½ cups almond meal
½ teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons sugar substitute

Filling:

3 8 oz packages cream cheese at room temperature
2 ½ teaspoons cinnamon
1 teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cups sugar substitute, or to taste-I use Splenda

1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
½ cup heavy cream

Preparation:

Heat oven to 375 F.
 
Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.

1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.

3) Add spices and sweetener. Beat again, scrape again.

4) Add pumpkin and vanilla. Beat well, scrape.

5) Add 3 eggs. Beat well (about a minute), scrape.

6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.

7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.

8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.

Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.

User Reviews
 
Overall Rating:   5 out of 5 

March 30, 2008
By easylyvin  (read all my reviews)

"I was in the mood for something sweet with spices and this was very good! I even made it without the crust and it came out fine. This is much better than pumkin pie, which I don't care too much for. Will be using this recipe as a replacement. Thanks!"

 
 
 

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