Low-Carb Leftovers Recipe: Cranberry Orange Vinaigrette Dressed Salad

I hope you had a wonderful Thanksgiving! With all the excess of yesterday's feast, you may be in the mood for something lighter today, and this delicious salad will hit the spot - while helping you use up leftovers at the same time! Use the remnants of Thanksgiving dinner to create a scrumptious dinner salad that won't leave you feeling bloated.

Cranberry Orange Vinaigrette Dressed Salad

Ingredients:

Leftover cranberries. (Photo credit: Wikipedia)

1 cup cranberry sauce (whole berry)
1 small sweet orange, zested and squeezed*
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
1/4 olive oil
fresh spinach
leftover turkey
chopped walnuts

Instructions:

• Put the cranberries, orange zest, orange juice, vinegar, mustard, honey, and salt in a bowl and stir until blended.
• Drizzle in the olive oil, slowly, whisking constantly, adding a bit of olive oil at a time until the vinaigrette becomes smooth and thickens.
• Arrange a bed of spinach and turkey pieces on salad plates and top with generous amount of vinaigrette.
• Sprinkle walnuts on top of salad and serve cold.

* You can make this also with leftover cranberry orange relish.  Just substitute the sauce with the relish and eliminate the zested and juiced orange in the recipe. Everything else remains the same.

Low-Carb Thanksgiving Recipe: City Lights Creamed Spinach

Instead of green bean casserole full of fried onions this Thanksgiving, try this tasty, low-carb side dish instead. Creamed spinach is also a holiday classic, but with fewer carbs than many other dishes that traditionally grace the Thanksgiving table. Give this one a try this year, and have a very Happy Thanksgiving!

City Lights Creamed Spinach
(Serves 4-6.)

Ingredients:

1 Tbsp organic butter
1/2 small onion, diced fine
2 green onions, diced fine
1/2 cup natural chicken broth (or vegetable broth)
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream (preferably organic)
20 oz frozen leaf spinach, thawed, squeezed dry

Instructions:

• Put the butter in a skillet over heat and melt.
• Add both onions and cook until soft, about 3 or 4 minutes.
• Add the broth, salt, pepper, and nutmeg and heat for 1 minute, stirring.
• Slowly pour in cream, stirring constantly and bring just to a boil, then immediately turn heat to low and simmer until liquid reduces, for about 8 to 12 minutes. This creamy sauce should be thick enough to coat the back of a spoon and stay there.
• When sauce is thickened, add the spinach, stirring to combine, and continue simmering over low heat until the spinach is hot.
• Serve immediately.

Try Something New: Low-Carb Thanksgiving Side Dishes

You have finally started to see results from your low-carb diet, but now, the holidays are here....  Perhaps  reinventing your traditional side dishes is one way to stay on your diet, but wouldn't it be fun to find entirely new and tasty sides to celebrate your accomplishment?  When it comes to side dishes, the sky's the limit so why not create an entirely new menu of side dishes this holiday season.  Let's take a look at some low carb side dishes that just may become new traditions in your family.

Smarter Starchy Sides

Cooked spaghetti squash (Photo credit: Wikipedia)

We all love our big pile of mashed potatoes and gravy, but on a low carb diet this is pretty much off the menu.  But, there are ways to satisfy that starchy craving without all the carbs involved.  A great alternative is baked spaghetti squash with Parmesan cheese.  This filling and satisfying side dish can fool the taste buds into believing you're getting a tummy full of starchy goodness without all the carbs.  Toss in a bit of cream cheese for a real smooth texture that makes this dish even yummier.

Another way to serve a side that tastes starchy without being loaded with carbs is with a brown rice dish.  Granted, brown rice is not exactly low in carbs, but you won't eat that much in a serving when you make a side dish that is loaded with mushrooms, vegetables, and even sausage.  This starchy side will definitely have you forgetting about your plate of potatoes.

A New Green

Getting away from the usual green bean casserole can be a struggle, but not when you replace it with a side dish that's just as creamy and tasty.  It's all about having the same textures in a new dish that we enjoy in our classics. Think of all the healthy greens that can be cooked with creamy ingredients.  For instance, a very flavorful green like kale can be tossed with almonds and Parmesan cheese for a  tasty side.  You have the creamy texture of the cheese and crunchy almonds that replace what you long for in the old classic, but with a fraction of the carbs.

Or consider a creamed spinach instead of your usual green bean casserole this year.  This is a wonderfully satisfying side dish that is made low carb easily by using almond flour or meal to thicken a white sauce instead of using wheat flour.  Add nuts for the additional crunch.  Or depart entirely from the greens and choose a cheesy eggplant bake instead.  When finding something new to replace the classics, think about what you like about your traditional side dishes and find ingredients that replicate the old, but with a new twist.

Don't Get Stuffed With Stuffing

This is the dish that has most of us falling way off the low-carb wagon.  The trick here is to create a whole new taste sensation so you don't miss the traditional herbed bread stuffing.  Here's where you need to get creative.  Instead of bread cubes, think of using cubes of yellow squash, then add cauliflower, sausage, and lots of celery, onion, chopped nuts and traditional herbs.  Bake this 'stuffing' outside the bird and you'll get to enjoy a whole new taste without all the carbs of bread.

Again, you want to replace the traditional breaded stuffing with a dish that is different enough to intrigue your guests, and their taste buds.  Look at ingredients like squash, nuts, sausage, apples, and even oysters.  Use traditional stuffing spices to tie it all together and your new side dish will be a definite hit.

Pumpkin soup. (Photo credit: Wikipedia)

Soups and Salads Move Up to Side Dish Status
Often, we think of soups and salads as starter courses, served before the main dish and sides.  But, why not choose a soup or salad as a side to serve along with your turkey or other main dish?  Stick with familiar fall ingredients and the flavors will be just right for your holiday table.

Why not make a thick, creamy pumpkin or squash soup to serve with dinner?  Try a curried carrot and parsnip soup or even a seafood bisque to satisfy that craving we all have for a nice filling starchy side dish.  Serve with a sprinkle of toasted salty almonds for crunch and a dollop of yogurt on top for extra creaminess.  You can even serve a hearty potato soup and you won't get as many carbs in the soup as you would in a serving of potatoes and gravy.

Salads loaded with fresh, healthy ingredients can easily replace your traditional green bean casserole or other carb-loaded vegetable side dish.  Use crispy spinach and mixed greens with a lot of added vegetables, then toss in goat cheese and other cheeses, along with nuts, and even a variety of thinly sliced hard sausages.  Don't forget to add fresh chopped savory herbs to complete the holiday flavor palate you're looking for.

Sometimes tweaking familiar traditional side dishes leaves us feeling a bit deprived;  we didn't get our real green bean casserole, stuffing, or mashed potatoes and gravy.  But, if we change the menu completely with brand new sides featuring entirely new ingredients, our taste buds are so intrigued, we may never even miss the old classics.

Try some of these twists on your Thanksgiving sides this week, and see just how tasty low-carb can be!

Leftovers Recipe: Cheddar Potato Veggie Soup

Mashed potatoes are an essential side of most Thanksgiving dinners, but what on earth to do with the leftovers? They're not as easy to just throw into something as leftover turkey is, and they don't always reheat well, and certainly aren't good cold. This recipe offers a creative use of leftover mashed potatoes, so you can get rid of that bowl sitting in the back of the fridge! Rather than having to blend up the potatoes to make a creamy soup, just use the already mashed ones. The addition of cheese, carrots, celery and cauliflower makes this filling and hearty potato soup anything but bland. Next holiday, you may just make extra mashed potatoes on purpose!

Cheddar Potato Veggie Soup
(Serves 4.)

Ingredients:

 (Photo credit: lynn.gardner)

1/2 medium onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
1 cup cauliflower pieces
1 Tbsp olive oil
2 cups chicken or vegetable broth
4 cups mashed potatoes
1/4 cup milk
1/2 cup shredded Cheddar or white Cheddar cheese
1 (8 oz) package lower fat cream cheese, warmed to room temperature, and cut into small pieces
salt and pepper to taste

Directions:

1. In your food processor, put the onion, carrot, celery, and cauliflower and pulse until fine.  You can use either cooked leftovers or raw.
2. Put this mixture into a large soup pot, add the olive oil, and put over medium heat, stirring to saute for 2 minutes.
3. Add the broth to the soup pot, turn heat up and bring mixture to a boil, immediately turning heat down to low and simmer for 10 minutes.
4. Keep heat low, and slowly add in the potatoes and milk, and stir until well combined; simmer slowly for 5 minutes.
5. Keep heat low, and stir in the Cheddar cheese and cream cheese, stirring constantly while heating until the cheeses are completely melted and soup is hot - but do NOT boil. Be patient, this should take a few minutes to do correctly.
6. Taste and add salt and pepper as desired.
7. Remove from heat, cover and let sit for five minutes.
8. Serve in soup bowls with a pat of butter on top, a sprinkling of more Cheddar cheese, or a few chives or green onions.

Recipe: Turkey Gravy Gumbo

I hope you all had a lovely Thanksgiving!  In case you still have some leftovers, here's a great way to use the rest of them up - and it's not your same old "turkey sandwiches or soup" idea. Give your leftovers a Cajun twist on a classic favorite with left over gravy and turkey, combined with Creole flavors for a tasty treat that won't taste like leftovers!

Turkey Gravy Gumbo

Ingredients: 

Shrimp and turkey stock and the Cajun trinity (bell pepper, onion, celery) for gumbo. (Photo credit: Wikipedia)

1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
2 Tbsp olive oil
1 garlic clove, minced
4 cups leftover turkey gravy
1 cup crushed tomatoes
2 cups chopped leftover turkey
1 cup chopped andouille sausage ( or any sausage you like)
6 to 8 cups turkey stock (depending on how thin you want the gumbo)
1 bay leaf
1/2 tsp cayenne (more or less to taste)
1 tsp salt
1 tsp gumbo file powder (which is powdered sassafras leaves)
1 lb. shrimp, cleaned (optional)
rice for serving

Directions:

• In large soup pot, add onion, celery, and green pepper along with olive oil over medium heat and cook until veggies are tender, but not soft.
• Add garlic to pot and cook for 1 more minute.
• Add the leftover gravy and cook for 1 minute, stirring constantly.
• Add the tomatoes, turkey, and sausage stirring to mix, then add enough turkey broth to make gumbo the consistency you want.
• Add seasonings and turn heat down to low; simmer very slowly for 15 minutes.
• Add shrimp (if desired) and let simmer just until shrimp is pink, about 4 to 5 minutes.
• Serve in bowls with a scoop of cooked rice on top.

Note: This gumbo doesn't need a roux because the basic idea of this thickening agent, roux, is replaced with the turkey gravy which contains the same ingredients - fat and flour - and it's already made, so it makes dinner easy!

Low-Carb Recipe: Herbed Sausage Stuffing

This delicious stuffing offers a change from traditional bread-based carb-filled stuffings. Sausage (you can choose different types or flavors to change things up - try Italian sausage, spicy, or even chorizo, but be sure to go all-natural to avoid sulfites and other unhealthy preservatives) and lots of vegetables form the base for this tasty Thanksgiving-ready side dish, and a variety of fresh herbs gives a distinctive flavor.

Happy Thanksgiving!

Herbed Sausage Stuffing

Ingredients:
1 lb. natural turkey sausage (or any sausage you like)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 eggs
2 cups chopped cauliflower (bite size)
1/2 cup chopped yellow squash (bite size)
1/2 cup freshly grated Parmesan
1 Tbsp chopped fresh parsley
3 Tbsp chopped fresh sage
3 Tbsp chopped fresh thyme
1 garlic clove, grated
1/4 tsp salt
1/8 tsp black pepper

Instructions:

• Preheat oven to 350 degrees.
• If using cased sausage, cut off the casings and break sausage up into a skillet.
• Put skillet over medium heat, add the celery and cook, stirring often, until the celery starts to get a little soft, then add onion and cook, stirring often, until the onion gets soft.
• Continue cooking, stirring often, until the sausage is totally cooked through.
• In a large bowl, beat the eggs, then add the cooked sausage mixture to the bowl, mix eggs into meat, then add remaining ingredients and mix together until blended.
• Turn into a casserole dish, cover, and put in preheated oven and bake at 350 degrees for 30 to 35 minutes.  
• Check and if it's too moist, uncover and continue cooking for 5 to 10 minutes more, or until edges start to brown.
• Serve hot with turkey, duck, ham, or other holiday meats.

And be sure to check back Friday for some ideas on what to do with all those leftovers!

Low-Carb Thanksgiving Dinner Ideas

For those of you looking for Part 3 in the "Why I'm Not A Vegan" series, I apologize. Since this is Thanksgiving week, I thought we'd switch it up and focus on Thanksgiving foods this week (just about as non-vegan as it gets anyway) :-)   but don't worry - we'll be back with Part 3 soon, and finish up with why eating vegan is not natural.

And now on to choosing the main dish for a low-carb, meat-based holiday feast! :-)   Most main dishes we think about over the holidays are naturally low-carb because they are usually protein-based. Choices such as turkey, duck, goose, and ham are traditional stars of the holiday table, but are they all equally nutritious and diet-friendly? Let's take a look at some of the most popular and see how they stack up against each other.

Turkey Talk

 (Photo credit: Wikipedia)

Many families pride themselves in their great big, juicy, golden brown turkey coming out of the oven.  And why not? This glorious bird is a holiday classic that is not only beautiful when cooked well, but is just as tasty.  But, how does turkey stack up in the healthier food department?

Turkey is essentially considered a low-to-no-carb food.  Since meat is mostly protein, you can enjoy as much turkey as you wish if you are on a low-carb diet.  However, a few things to consider would be the dressing you may have stuffed the bird with.  If you consider roasting your bread-filled bird a tradition, just be sure to avoid the dressing when dishing up your plate. Or, choose less carb-heavy stuffings based on things like quinoa.

Other nutritional considerations are the fat, cholesterol, calories, and sodium.  One trick to cut down on the fat, which often contains these elements, is to be sure the bird is on a rack in the roasting pan so the fat cooks off and runs through, and the bird isn't sitting in the fat juices. Also be sure to choose an all-natural turkey which is not treated with antibiotics or pumped full of artificial flavorings and salt. Organic and free-foraging is best if you can get it.

If you are faced with a holiday table filled with carb-rich, fat-rich foods, your choices may be limited, but you can feel confident helping yourself to multiple servings of turkey.  If you stick to mostly white meat, with only a nibble or two of dark meat and a tiny bit of crispy skin, you can load up without worrying about your healthy diet.

Duck vs. Goose

Two popular birds to grace the holiday table are duck and goose.  Either one is a glorious addition to a beautiful table.  They both are aromatic, the skin crisps and browns beautifully, and they are often a special treat simply because we just don't tend to cook them often.

But, when it comes to eating healthier, which would you choose?  The nutritional data may surprise you.  We believe duck to be a very fatty bird, and it is, of course.  However, between the two, goose is actually much higher in calories and almost five times more calories come from the fat in a goose than the fat in a duck.  This is without the skin.

Even with the goose having a much higher calorie count from fat, the cholesterol count is quite a bit lower for a goose than a duck.  This just illustrates how important it is to check the nutrition labels before you dig in, especially if you are on a strict diet.

The good news is both duck and goose are carb-free, so if you are on a low-glycemic diet, this may be one dish you can enjoy without difficulty during the holidays. 

Thanksgiving Ham (Photo credit: dbarronoss)

Ham It Up

It's hard to look at a glazed ham and see it as nutritious and diet-friendly.  Of course, a basic baked ham fits into a low-carb diet, but what about after it's fancied up for the holiday table? 

Comparing a basic baked ham with a honey baked ham, you'll quickly see where the nutrition suffers in the honey baked variety.  The sodium levels jump dramatically as well as the carb levels, thanks to the added sugar or honey.  The calories and fat seem to be on similar levels, which would be considered quite high for most people counting calories.  However, that is assuming you eat an equal part lean and fatty ham, so you could help yourself to a leaner portion and save a few calories.

With this holiday main, it could really depend a lot on the cut and the recipe.  If you choose a lean ham, then bake it with a savory glaze, such as a mustard glaze instead of a sweet glaze, you can save on carbs, calories, and fat.  Bake it on a rack to let the fats drip off and you'll save even more on the fat content.  Put the salt on the table instead of on the ham and you'll reduce your sodium, as well. Ham is salty anyway, so you probably won't need it.

Whatever your traditional holiday meal has for its star, you can always make it healthier.  Choose your main, then tweak your recipe and cooking method to create a main dish that is not only beautiful and tasty, but healthier, too.

Recipe - Turkey Wild Rice Soup

Got leftover turkey??  Check out this delicious hearty recipe great for a cold winter evening! It's a tasty way to use up some of your Thanksgiving leftovers, or you could also make it anytime using leftover cooked chicken.

Image by Back to the Cutting Board via FlickrHearty Turkey & Wild Rice Soup

Ingredients:
1/2 cup wild rice, cooked according to package
2 tsp olive oil
3 celery stalks, chopped small
2 carrots, peeled and diced small
1 onion, diced small
1 tsp dried sage
6 cups turkey or chicken stock
2 cups finely chopped cabbage
2 cups cooked turkey or chicken, cut small
1/4 chopped parsley
1 Tbsp balsamic vinegar

Directions:

• In a large soup pot over medium heat, put olive oil, celery, carrots, onions, and sage, cooking until vegetables are starting to soften, about 4 or 5 minutes.
• Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
• Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
• Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.

Recipe - Cranberry Ricotta Pie

Here is a tasty way to use up those leftover cranberries you didn't get to use yesterday. It's satisfying, tasty, and not too sweet - a welcome change from all the holiday candy and sugary cakes and pies.

Cranberry Ricotta Pie

Image by Shaw Girl via FlickrIngredients:
1 cup whole cranberries, fresh or frozen
1 1/4 cup ricotta
4 eggs
1/3 cup sugar
1 cup heavy cream
2 tsp vanilla extract
1/4 tsp ground cinnamon
dash ground nutmeg
dash ground cloves

Instructions:

1. Preheat oven to 325 degrees.
2. In a large bowl, add the cranberries and, using a potato masher, mash them up a little bit to break them up.
3. Add to the bowl the remaining ingredients, stirring to mix; do not over-mix.
4. Grease, butter, or coat with cooking spray a large pie tin or other shallow baking dish about the same size.
5. Bake in preheated oven for 1-1/4 hour to 1-1/2 hour or until pie forms a crust-like top, browns slightly, and sets up.
6. Remove and let cool at room temperature.
7. Serve at room temperature with a dollop of whipped topping.

Video - Ancho Chile Cornbread Stuffing

Here is a good one to bookmark and save for Thanksgiving. As someone who's really not a big stuffing fan overall, this stuffing looks amazing! Of course, I would recommend making the cornbread from scratch - that way you can control the sugar and salt content, and despite what she says, it's really not much more difficult to make from scratch - all you need is about 2 minutes to measure out the ingredients, and then mix in the liquid (which you would have to do with a mix anyway). Cornbread uses baking powder and/or soda - not yeast - so you won't need to wait for anything to rise or do any kneading - etc. Just mix and pop in the oven - it's very easy. (See below for some helpful resources for making great cornbread.)

Then check out this video to see what an amazing dish you can make with it:

SG Cooking With Pleasure
Ancho Chili Sausage Cornbread Stuffing


Resources for Making Awesome Homemade Cornbread:
   

Thanksgiving Menu Planning Ideas

Thanksgiving is many things to many different people. In America it is a day we set aside to give thanks for all the things that are important to us and pay homage to an excellent dinner with an afternoon of football watching and yelling at the television screen (at least that is what you do if you live in Ohio). In other areas of the nation people may do things together such as playing board games, touch football, or any number of other games that can be enjoyed by young and old alike. Other traditions are to gather the ladies together to plan the shopping strategy for the next day's shopping on Black Friday!

Image via WikipedBut, the traditions that go along with Thanksgiving and giving thanks do not solve the dilemma that many face each and every time Thanksgiving is celebrated in their homes. That dilemma would be what to prepare for the big meal. There are plenty of options and as hostess and chef extraordinaire it is entirely up to you what the menu will be. The best piece of advice that can be given however, is the less food left to prepare on Thanksgiving day is the less food that has the opportunity for something to go wrong in the preparation process.

Here are a few great menu ideas, tips, and tricks that should help make your Thanksgiving Dinner preparations go a little more smoothly.

First of all, plan ahead and make sure you have all the ingredients you need and any special menu items that may be required well ahead of time but in a manner that allows for maximum freshness. If you must wait until the day before to get some of your shopping done, then do so as early in the day as possible. Otherwise make a point of getting all the non-perishable ingredients that are necessary a week or so ahead of time. Also if you are going to order a smoked turkey or something along those lines do so far enough in advance that you have no doubt at all that your order will be filled on time.

Image via WikipediaSecond, if you can afford to have something ordered and prepared offsite and it doesn't hurt your sense of pride, do so. You do not have to have everything catered but having a few items catered (or having a family member prepare and bring certain items) will leave your day much less stressful, making the risk of something going wrong a little lower than if you were cramming everything into one morning and doing it all yourself. Bread from the bakery, smoked ham or turkey, and certain favorite side dishes that are complicated and time consuming as well as some pies can be great things to make ahead (or have someone else prepare the day before and bring) and save a lot of time that would be better spent enjoying the day.

Third, recruit help. There is absolutely nothing wrong with grabbing a passing child or adult and asking for a little help with the chopping, washing, or mixing that must take place in order for the dinner to go off without a hitch. The thing is that while people often don't mind helping, they are afraid to offer for fear of seeming to imply that you aren't doing well enough on your own. There is no harm in recruiting help especially among friends and family!

Finally, keep the animals outside or locked away from the festivities and, more importantly, the food. Animals are great friends to have but most of your guests do not appreciate them in the kitchen or at the table. You do not want Fluffy or Fido to run off the food you've worked hard to prepare, so remove them from a situation that it might prove tempting.

The most important thing about your Thanksgiving dinner is that you are not so stressed from the preparation that you do not have the time or peace of mind to enjoy it. The advice above should help with that.