I have had so much going on that honestly I didn't finish all the meals I planned for last week so I have a few to make this week! Don't you love it when that happens.
I thought it would be a nice week off but alas, Thanksgiving is here. I am in charge of cooking the turkey this year. Well, and the healthy sides to go with it. My mom is bringing all the starches...corn, potatoes, and rolls.
every year I cook a turkey whether we are hosting or not. I enjoy the "left overs" I cook my turkey in a slow cooking roasting pan. like this....
Buy here http://www.target.com/c/home-kitchen-dining-kitchen-appliances-roasters-slow-cookers/-/N-5xtrg
This keeps the turkey more moist in my humble opinion. I baste the turkey in a butter mixture every 30 minutes. Here is what I use...
1 stick of butter
fresh rosemary
fresh thyme
fresh basil
fresh oregano
I soften the butter in the microwave and then I use kitchen shears and cut the spices into the mixture. I have to remake this mixture a few times. If you are really fancy you can glaze the turkey the last hour with a cranberry glaze :o)
because I baste so often, my turkey doesn't have a really crispy skin on it. Don't let this scare you. It means it has stayed moist. Make sure you cook your turkey for the amount of time it states. The turkey instructions will tell you. There are also many charts you can find online, like this one. In my opinion, NEVER inject your Thanksgiving turkey. I have never witnessed an injected turkey that was awesome. The bag sucks too. Slow roast it or fry it. I promise you will be much happier and have less of the possibility of a Griswold Christmas turkey situation.
Basting is your friend, do it well , do it often!
This year I think I am the most sad about missing the mashed potatoes because of my low carb diet (which I have lost 9 lbs on BTW) I found this awesome recipe on this website...
A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don't have buttermilk, low fat sour cream also works great.
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g • Carb: 8.6 g • Fiber: 4.2 g
Ingredients:
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter
Directions:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well
I am also making my own version of green beans. I am boiling fresh green beans and I am going to let them soak in a butter/bacon mixture. I may add onions as well. We will see how that turns out.
I am cooking asparagus topped with a Dijon vinaigrette too :o) Recipe found in "The Metabolism Miracle Cookbook"
And to finish it off, crust less pumpkin pie! found in "The Metabolism Miracle Cookbook"
I am actually really excited for this Thanksgiving! Totally doable without carbs! Who needs you stinking carbs!
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