Turkey.. Stuffing ... Veggies ... Taters ...

So many of you are aproaching your first Thanksgiving as a WLS Survivor .. I am here to tell you at any stage you can still enjoy this holiday .  Are you thinking how hard this will be ? Here are some hints from me on how to over come the " food bazaar at Thanksgiving !  If you are on pureed or soft stage :  Mashed Potatoes with some Turkey gravy .  Peas- Mash them up or puree them . If you are not the hostess .. a fork will do the job if you cannot use your puree machine .  Turkey .. Puree the Turkey with Low Fat Gravy .. or make your own . PM me for my recipe for Low Fat Turkey Gravy !  Sweet Potatoes .. Yes .. I said Sweet Potatoes .. did you know they are lower in Carbs ? You can eat the middle out . Stay Far away from the skin . The skin could get caught over your stoma .. Had this happen .. is not fun .  Soft Veggies - such as Beets , Carrots , Green beans can all be pureed or eaten soft .  Try to stay away from the Stuffing .. I know .. O my Goodness do I know how good this is .. but your first year out you really want to set good habits .. and all this bread is not good for you , and can get caught in your pouch . But if you have to have it .. my suggestion .. and yes this is from past history of tasting the stuffing .. try putting lot's of gravy on it ..  If you are past the pureed or soft stage and on a regular diet .. just make good choices .. Protein first .. veggies .. then a carb . I tell you by the time you enjoy the Turkey .. and the veggies .. there should not be any room for the carb.. but if it is .. try the sweet potatoe .. or the carrots ..  If you cook rolls .. try cooking the whole wheat rolls. These are so much better for you .  If you like cranbery sauce , did you know that www.splenda.com has a recipe how to make it sugar free !!! I love it .  Your holidays do not have to be drudgery ... you can re-do a lot of your recipes to meet your new found lifestyle ..  If any of you would like to share your Thanksgiving or Holiday recipes .. let's do it today .. I would love to hear what you all have . I too will dig up some of mine and share . I love to cook at the holidays ... and I refuse to loose flavor or beauty in my food ..  I hope this has helped you .. and encourages you to enjoy your time this holiday and many more Holidays to come !  Tink

Okay---Now that you've got me drooling near my computer screen.................When the hek are you going to start cooking????????????????? 

Joann- I'm with you....I'm already drooling and visualizing the table and what I will and will not be eating. Hey....gotta have a game plan....right??????

How are you doing??????

Hey, Jill!  Yep, we've gotta have a plan before we hit that table!     Thanks for asking...........I'm doing okay.  I am on such strong pain meds nw, but at least they help with the pain.  Can't drive once I start them each day, so I'm at home MOST of the time.  Hey.......can't complain.  I could be dead or in a wheelchair! Hope you are healing nicely from your PS.  Dr. Krieger is THE MAN, for sure!

So glad to hear that you are doing better. Yep healing just nicely.  In fact, i see him tomorrow to get the last 2 drains out - YAHOO!!!! And yes...he IS the man.  Great work...great personality...can't ask for anything more.

Saw this one on the main forum (I think) and made it for a group lunch today.  I brought home an empty bowl! Try a spoonful with turkey, chicken or ham. Cranberry Chutney 1 12 oz package of whole (raw) cranberries 1 cup of orange juice (I substituted 1 1/4 cups of water and 2 tsp pure orange extract) 1 1/2 cup peeled, cored, diced apple 1/2 c chopped raisins 1/2 tsp ground cinnamon 1/8 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp ground allspice Combine in saucepan and simmer over low heat with lid ****ed slightly to let some steam escape.  Coo****il all liquid is gone (about 20 minutes).  Add Splenda granular to taste (I used a bit more than 1/4 c) and simmer another 10 minutes.  Refrigerate, but bring to room temperature before serving.

Great post!  Thanks....................... We usually have a large gathering for the holidays, and I have found that it is best for me to plan ahead of time.  I bring the standards - sweet potatoe casserole, cornbread sauage stuffing, mac & cheese,  cand ranberry sauce (homemade and from a can).  I use splenda in the cranberry sauce, and I set aside a small dish (the size of a 4 oz ramakin) of sweet potatoes and sprinkle a small amount of Splenda brown sugar and butter.  I also bring appatizers - cheese, crackers,  turkey sausage, meatballs w/ low calories BBQ sauce or shrimp ****tail. By doing this, it allows me to participate with the holiday, but be reasonable as well.  I have no excuse for not making good choices during the day. I eat a very light breakfast (cottage cheese, or a yogurt cup, or a hard boiled egg) and then have a snack of cheese, sausage,veggies, etc. and then later I have dinner.  At dinner, I put 1 tablespoon (max) of eveything that I want (except turkey - I load up), and then pick my way through.  I decide on what it is that I MUST have - you know....the big treat that says it is the holiday and that is what I put on my plate.  Personally, I never eat a roll - still do not like how it feels going down. I also avoid alcohol - don't like the empty calories, so I bring plenty of Crystal Light and carry a water bottle with me all day.  In fact, this year, my goal is to increase my water intake for that day just so that I have something in my hands instead of food. Then at dessert, I just have a bite or two of my sister's pumpkin cheesecake. Also, I take a walk.  It takes away the stress of the holiday and stuff, and allows me time to reflect why I am thankful. I end the day with a pumpkin protein shake...... 1 cup crushed ice 1 scoop matrix vanilla protein powder (or other vanilla protein powder that you like) 1/2 cup of vanilla micellar milk (or reg skim milk if you prefer) 1/4 cup of water 2 tbsp canned pumpkin (not the pumpkin pie filling) 1/2 tsp vanilla extract (or to taste) 1 tsp pumpkin pie spice 1/2 tbsp Splenda (or to taste) Blend together in a blender - you want it to be the consistency of a Dairy Queen Blizzard.  Then add 2 Murray's Sugar Free Ginger Snaps crushed. Top with a dollop of sugar free whipped cream and a sprinkle of nutmeg. Remember that this is a dessert so the calories will be a bit higher than your usual protein shake. So...my tip is to create a plan and enjoy the holiday.  While it IS a foodfest, try to do something positive for yourself that day and reflect on why you are thankful.  

Hey Chickie.... Glad to see you are doing great. Would love the password... Hope all is well otherwise, my phone dont work, or I would call ya, will do so ...when it does. Love ya...

I found a bunch of yummy low carb recipes on Food Network..I'll post each individual one I'm making this year.

Low Carb Praline Pumpkin Pie Recipe courtesy George Stella Show:  Low Carb and Lovin' It Episode:  Deceiving Desserts

Praline Crust: 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Pie Filling: 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Low Carb Whipped Cream, recipe follows   Preheat oven to 350 degrees F. Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven. Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.   Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract   With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Cranberry Relish Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005 Show:  Low Carb and Lovin' It Episode:  Trimming the Bird

Cranberries are a must-have for certain holiday dinners. Lucky for us they're naturally low in carbs. Unfortunately, almost all the cranberry relishes and sauces you'll find in your market are full of sugar! This relish is all about the cranberries, and without all that unnecessary sugar!   1 cup sugar substitute (recommended: Splenda) 1 cup water 12 ounces fresh or frozen cranberries 1 teaspoon orange zest   Combine sugar substitute and water in a saucepan and bring to a boil. Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, cool, cover and refrigerate until ready to serve. Nutrition Information Nutritional Analysis per serving Calories 31 Fat 0 Saturated Fat 0 Carbohydrates 8 Fiber 2