Thanksgiving Looking Glum? Post Your Favorite PCOS-Friendly Thanksgiving Dishes!

snowbunny · 10-04-2004, 03:56 PM

I LOVE thanksgiving. It is my favorite holiday! This year will be the first where I have to deal with the dietary restrictions of PCOS and Celiac Disease.

Last year I did pretty well with a mod-carb feast. But, I figured that I'm probably not the only one in a tizzy about what to make on a holiday that's usually filled with mashed potatoes, fruit pies, sweets, breads, stuffing and more.

SO . . . post one pcos-friendly, low to mod-carb Thanksgiving recipe to share with fellow sisters. Maybe after a few posts, we'll have enough recipes to prepare a full pcos-friendly menu.

snowbunny · 10-04-2004, 05:12 PM

Snowbunny's Pumpkin Custard

Ingredients
5 Eggs
3/4 C. Granulated Splenda
1/4 t. Salt
1 T. Cinnamon
1 C. Pumpkin Puree
1.5 C. Whole Milk
1 T. Vanilla

Fresh Whipped Cream (Optional)

Equipment Needed
1 Large Deep-sided Casserole
8 Ramekins (Can Subsitute a Pie Pan)
1 Mixer

1. Preheat oven to 350F.
2. Take out a large casserole dish and place your ramekins inside the dish. Pour warm water into the casserole until it rises to 1/2 way up the ramekins.
3. Remove ramekins from tray.
4. Set water-filled casserole into the oven so that it can preheat.
5. Beat eggs until the texture and color is smooth.
6. Add beaten eggs and all other ingredients to a bowl and mix slowly, but thoroughly (you don't want a lot of air getting inside).
7. Fill ramekins with custard mix until 3/4 full.
8. When oven is preheated, GENTLY add ramekins to the water bath.
9. Bake for 30 minutes.
10. Test for doneness by inserting a clean knife into the center of the custard. It should not be liquidy!
11. When done, remove from oven and chill (the way I like it) or serve it warm with fresh whipped cream.
Serves 8

Nutrition
Calories: 128
Fat: 7 Grams (3 Saturated)
Cholesterol: 157 mg
Carbohydrates: 8 g (1 g Fiber, 6 g Sugar)
Protein: 7 Grams

~Traci~ · 10-04-2004, 10:06 PM

I have 2 recipes that are diabetic...they may work for you also!

I've only tried one of them & everyone raved about it last Thanksgiving!
Here's the one that everyone loved:
Sweet Potato Casserole II
Yields 8 servings
5 sweet potatoes, sliced
1/4 cup reduced fat margarine
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
3 Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
4 Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

This recipe is from www.diabetes.org
Pumpkin Pie
8 servings/Serving size: 1 slice

Pastry for single crust 9-inch pie
1 can (16 oz) pumpkin
1 can (12 oz) evaporated skim milk
3 eggs
5&1/2 tsp EqualÂ® for Recipes or 18 packets EqualÂ® sweetener or 3/4 cup EqualÂ® Spoonfulâ„¢
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk, and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425 degree oven 15 minutes; reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Exchanges Per Serving:
Fat Exchange -- 1
Milk Exchange -- 1
Starch Exchange -- 1/2
Calories -- 175
Total Fat -- 7g
Cholesterol -- 86mg
Sodium -- 208mg
Carbohydrate -- 22g
Protein -- 8g

Traci

Ajani · 10-06-2004, 05:53 PM

I love Thanksgiving! And it's this weekend! Woohoo!

While I don't cook for Thanksgiving, we do celebrate it, both at my parents place, and at the inlaws. My mom always does the same meal - turkey, garlic mashed potatoes, corn, salad, another veg (often turnip or broccoli), buns, sausage stuffing and gravy. My MIL has been known to do ham, which just seems wrong to me. LOL

Anyway, here is a side dish that I really like, that goes well with the feast and isn't heavy. It's called Martinique Green Beans

1 pound fresh green beans, stem ends trimmed
2 tbs. extra virgin olive oil
1 cup coarsely slivered shallots
6 cloves garlic, slivered
3/4 cup defatted chicken broth
6 ripe plum tomatoes, seeded and diced
2 tbs. fresh thyme leaves
salt and pepper to taste
Juice of three limes, for serving

1. Bring a large pan of water to a boil. Add the beans and cook until just crisp-tender, about 3 to 5 minutes. Drain and rinse under cold water, and drain again. Set aside.

2. Heat the oil in a large skillet over medium heat. Add the shallots and garlic, stirring until wilted, about 5 minutes. Add the broth and cook until the shallots are soft, about 7 minutes. Add the tomatoes, thyme, salt and pepper and cook an additional 3 minutes.

3. Toss in the cooked green beans and fold together well. Cook an additional 2 minutes. Adjust the seasonings and serve hot, with a squeeze of lime juice.

Serves 6