A Low-Carb Thanksgiving Menu – Many people these days are on a carb-restricted diet. Believe it or not, it’s really simple to prepare a low-carb Thanksgiving feast that everyone will enjoy! Here are some of our favorite recipes that are low on carbs yet high on flavor!
A Low-Carb Thanksgiving Menu
- Pound of cooked shrimp, peeled and deveined
- Low carb ketchup
- Horseradish sauce
- Hot sauce
Simply combine the ketchup, horseradish and hot sauce. Add more or less horseradish and hot sauce depending on your taste. Serve the shrimp in miniature cocktail glasses with the sauce in the middle and the shrimp sliced in the middle and inserted onto the rim of the glass. Or, go with a large serving platter.
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- 1 pound fresh scallops
- 1 large package of pre-cooked bacon
- Wood toothpicks
Preheat oven to 350 degrees. Simply wrap a slice of bacon around each scallop, then bake on a shallow pan or cookie sheet for about seven minutes.
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- 1 pound ground beef
- 1 slice of low carb bread, diced
- 1/2 cup onion, chopped
- 6 Italian sausages, skin removed
- Chicken stock
- 1/2 teaspoon nutmeg
- 1/2 teaspoon parsley
- Salt and pepper to taste
Preheat oven to 350 degrees. Combine all ingredients except chicken stock and mix thoroughly with your hands. Roll the meat mixture into balls then bake for about 15 minutes. Transfer cooked meatballs to a pot filled with chicken stock and simmer until thick. If the mixture doesn’t thicken to your liking, try a touch of cornstarch.
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Luckily, traditional entrees such as turkey and ham are already low in carbohydrates. When roasting your turkey, simply leave it unstuffed! Prepare your turkey or ham as you always would, cooking at 350 degrees for around 30 to 40 minutes per pound.
Most vegetables are already also low in carbs. Here are some great recipes for low-carb side dishes that will be delicious with your turkey or ham!
- 4 ounces 2 percent cream
- 3 tablespoons unsalted butter
- 3 strips precooked bacon
- 4 cups boiled cauliflower
- 2 tablespoons lowfat sour cream
- 6 ounces of your favorite shredded cheese
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Preheat oven to 350 degrees
Mash the cauliflower with an old fashioned potato masher. Then, use an electric mixer to blend in all the remaining ingredients except bacon. When the mixture is creamy and smooth, crumble the cooked bacon and gently mix in. Then, transfer the mixture to a casserole dish, top with cheese, and bake for 20 minutes.
Green Bean Casserole
- 1 lb fresh green beans
- 1 can lowfat mushroom soup
- 2 cups of lowfat shredded cheddar cheese
Preheat oven to 350 degrees
Boil the fresh green beans until soft. Drain, then transfer to a casserole dish lightly greased with cooking spray. Mix the mushroom soup with the green beans to make a thick mixture, then top with cheddar cheese. Bake for 30 minutes.
Pumpkin Chiffon Pie
- Pre-prepared low carb pie crust
- 1/4 cup water
- 3/4 cup sugar substitute like Splenda
- 2 cups canned pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 separated eggs
- 2 cups whipping cream
- 1/4 teaspoon cream of tartar
In your food processor, mix the pumpkin, spices, salt, vanilla, egg yolks, gelatin, 1/2 cup of cream, and 1/2 cup sugar substitute. Blend until smooth. Transfer to a stovetop pot and cook over medium heat until thick. Return to food processor and re-blend the mixture until smooth and lump free. In a separate bowl, beat the egg whites with a hand mixture until foamy. Add the cream of tartar and egg whites, and beat until you see stiff peaks. Fold this mixture into the blended pumpkin mixture and gently fill crust. Refrigerate for three hours or overnight before serving.