STUFFINGS

Atkins Stuffing Recipe

Shared by: Rani Merens

1 chicken bouillon cube
2 cups water
1/4 cup wild rice (I plan to substitute chopped cauliflower!)
1/2 pound slab bacon
3 tablespoons olive oil
2 small onions, chopped
1/2 pound mushrooms, cubed
3 cloves garlic, minced
1/2 pound Polish sausage (kielbasa), chopped
1 tablespoon butter
1/2 cup pine nuts (pignolas)
1 teaspoon white pepper
1/2 teaspoon dried thyme
salt, to taste

Bring 2 cups of water to a boil. Add the bouillon cube and wild rice and cook about 30 minutes (for rice).

If using cauliflower, cook only about 5 minutes. Saute bacon in a heavy skillet until crisp.

Remove, and place in a large bowl. Add the chopped onions to the skillet with the bacon grease and saute 2 or 3 minutes or until translucent. Remove onions from skillet and add to bacon in the bowl.

Add oil to the skillet if mecessary and saute the mushrooms for 4 minutes. 

Add garlic and saute one more minute.

Mix well. Remove from skillet and add to big bowl.

Add more oil, if needed, and saute the sausage for about 5 minutes. Remove and add to bowl.  Add 1 tablespoon butter to the skillet and saute the pine nuts until golden, about 3-4 minutes. Remove to bowl.
Drain rice (or cauliflower) and add the the bowl. Sprinkle with pepper, thyme, and salt and mix thoroughly. This will stuff a small turkey or large capon.

Almond Stuffing

1/2 cup butter
1/2 cup finely chopped onion
1/4 pound smoked ham, finely chopped
1/4 cup chopped parsley
1/2 teaspoon thyme
2 eggs
1/2 teaspoon freshly ground pepper
1/2 cup fried pork rinds crushed
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in large skillet. Add onions, cook until light brown. Add ham, parsley, spices, mix well, combine mixture with port rinds, eggs, wine and almonds.
Total carbs 41.6 (no servings were listed on this)

Rani's Pork Rind Stuffing

One small onion
Celery, chopped (equal to onion)
8 oz of mushrooms (including stems), quartered
1 stick butter
1 package pork rinds
Sage
Thyme
Celery salt
Chervil
Rosemary
Salt
Pepper
1 egg beaten
1/4-1/2 cup chicken broth

Melt butter and saute the onion and celery till somewhat softened.

Add the mushrooms and cook lightly till butter-coated. Lightly crunch a bag of pork rinds (but not totally crush to powder, leave some pieces and take out the ones that are really hard).

Mix in herbs (I used sage, thyme, celery salt, chervil, rosemary, and S&P). Beat the egg and pour it over the pork rinds and stir. Do the same with 1/4-1/2 cup of chicken broth. Add the vegetables and toss.

This makes enough to fill an 8`` cake or pie pan. Multiply by as many batches as you need. This cooks up great outside the turkey or in.

Enjoy!

Carmel

HOLIDAY SIDE DISHES

Refreshing Cranberry Salad

From: Cindy89110
1 pkg fresh cranberries
4 cups water
3/4 small container SF Tang (the pkg I bought had 2 sm containers in it)
1 lg box SF cranberry Jell-o
1 cup chopped pecans
1 cup water

Cover cranberries with 4 cups of water. Bring to a boil, cook until they "pop".

Then boil about 15 minutes longer.

Remove from heat.

Add SF Tang and Jell-o. Stir until Jell-o is dissolved Add 1 cup cold water and pecans. Blend thoughly Pour into bowl and chill at least 4 hours.

This is tangy and very refreshing.

Cranberry Treat

1 cup fresh cranberries
water
1/4 teaspoon dried orange peel
1/2 teaspoon lemon extract
4 packets Splenda
1/2 teaspoon NotSugar
1/2 cup walnuts chopped

Put washed cranberries in a pan with enough water to cover; add the rest of the ingredients except the walnuts.

Bring to a boil and then lower heat to simmer until it is thick. Remove from heat and stir in the walnuts. Can be served warm or cold.
4 servings at 2.5 carbs per serving

Cranberry Sauce

1 1/2 cups fresh cranberries
1 1/2 cups water
1 package diet lemon or orange gelatin
8 packets of sugar substitute
2 tablespoons cranberry or orange liqueur
1 tablespoon Raspberry Atkins or DaVinci's sugar free syrup
Pinch salt

Cook cranberries in water over low heat until they pop open. Drain and press through sieve, and add boiling water until there are 1 1/2 cups liquid. Dissolve gelatin, sugar substitute, liqueur, and syrup in hot liquid. Chill until firm. Add garnish for color, slice to serve. Serves 8 Total carbs 67.2 grams per serving 8.4 grams

Company Broccoli

2 packages (10oz ea) frozen broccoli spears
1 cup (1/2 Pint) sour cream
1/2 cup (2 oz) grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
salt and pepper
paprika

Cook broccoli according to package directions and drain well. Place in shallow baking dish.  Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika. Bake in 350ºF oven for 20 minutes. Serves 6. Approx 4.1 grams carbs per serving.

Broccoli Casserole
From: Colleenof6:

cook 2 to 3 heads fresh Broccoli just until tender  or 2 bags frozen
mix in bowl 1c. mayo., 3 eggs, 1 C. shredded Ched. Cheese
1/2 c. onion
1/2 c. mushrooms (optional)
mix all together then add broccoli and fold it in spray cake dish with Pam
pour contents into cake dish sprinkle 1 c. Ched. cheese on top
cook for 45 minutes at 350 degrees

Faux Sweet Potatoes

From Rani Merens Casserole:

2 small cans pumpkin puree (not pumpkin pie filling)
2 eggs
2 tablespoons Brown Sugar Twin
4 tablespoons melted butter
2 teaspoons pumpkin pie spice
pinch of salt (to taste)

Struesel Topping:

1/2 cup pecan meal
2 tablespoons butter, softened
pinch of cinnamon (to taste)
2 tablespoons Splenda
2 tablespoons unflavored protein powder

Mix all ingredients together and put into a medium-sized, lightly greased casserole.
In a small bowl mix together pecan meal, 2 tablespoons softened butter, cinnamon, Splenda, and protein powder. Cut together to form small crumbs. Sprinkle atop vegetable mixture in casserole.

Bake at 350 degrees until warmed through and the struesel sets a bit.

Serves 6.

Cauliflower Casserole

5 cups cauliflower
2 cup sour cream
1 1/2 cups grated cheddar cheese
6 green onions, chopped (separate white and green parts)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices cooked crisp bacon, crumbled

Cook cauliflower until tender but firm. Chop into pieces about the size of hash browns. Mix in sour cream, 1 cup of the cheddar, white part of green onions, salt and pepper. Stir in cauliflower. Place in greased baking dish and sprinkle rest of cheddar on top. Bake at 350º for 20 minutes or until heated through. Crumble bacon on top and sprinkle on the chopped tops of the green onions. Reheats well in the micro, but doesn't freeze well. Recipe can be doubled.

Serves 10 @ 4.4 carbs ea. serving.

Smashed Cauliflower (Faux Mashed Potatoes)

2 heads fresh cauliflower, steamed until tender and mashed
8 ounces cream cheese, softened
2 cups sour cream
3 tablespoons heavy cream
2 cups grated cheddar cheese
1/4 to 1/2 cups diced sauteed onions (optional)
1/2 teaspoon garlic powder (optional)

Mash all ingredients together and place in a buttered 9X12" casserole or baking dish. Bake at 350 degrees for 30-45 minutes or until cheese is completely melted and the casserole is heated through. Recipe can be doubled. Reheats well. Serves 16 @ 2.6 grams carbohydrate per serving.

Enjoy!  Carmel