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For the last few weeks I have been giving the holidays a lot of thought; specifically staying on my eating plan. This time of year could prove to be very tempting for me (and others I’m sure). Between the dressing (stuffing), pumpkin pie, cranberry salad, homemade mac and cheese, scalloped potatoes, and sweet potatoes I could easily go off plan just by eating the wrong things…not to mention the classic overeating that can happen during this season. I have decided that the key to getting through this holiday will be to plan well, and do most of the food preparation myself. That way I control what is being served.
Since starting the October Carb Counting Challenge I have paid close attention to the FS kitchen and Challenge recipe posts looking for ideas. I have since found sararay’s Cheesy spicy cauliflower bake (7 net carbs) which is a great alternative to Mac and Cheese … so 1 hurtle down. Next was Lorik’s recipe for Cranberry Relish (3 net carbs) – 2 hurtles down. Then I remembered the turnip….enter Turnips Au Gratin (10 net carbs) – 3 hurtles down. But I still didn’t have a plan for pumpkin pie or dressing (stuffing). It wouldn’t be the holiday without those two items!
Last Thursday I visited the online nutrition store, Netrition.com, to look for a solution. I had heard of Dixie Carb Counters but hadn’t really looked into the wide range of products they offered. As I paged through I found it….Low Carb Oven Stuffing (1 net carb) and Apple Cinnamon muffins with a variation suggestion to make pumpkin muffins (4.5 net carbs). I quickly ordered and waited for the shipment to arrive. I have to be honest, I am very skeptical of most low carb prepared foods or mixes. My experience has been that they either just don’t taste good, have an odd consistency, OR they are loaded with sugar alcohols and I end up sick. But, I had to try...Thanksgiving dinner was at stake. :)
Today was my practice run at the two (as yet) untried recipes. I had ordered enough so that I could test it before the holiday meal and still have additional packages if it actually turned out to taste good. I started the morning with the muffins. They were super easy (and quick) to whip up. This isn’t your “just add water” kind of product. I had to add eggs, sour cream, and of course the pumpkin…but still very easy. I was pleasantly surprised when I sat down at breakfast to try them out. Wow – good flavor, good texture, good smell! We have a winner! I did add another protein with my breakfast just to be safe. The muffins have 4.5 net carbs but only 3 grams of protein (and no sugar alcohols – yeah). I wanted to make sure I covered those carbs completely…but I don’t think that will be a problem for Thanksgiving since we will have plenty of turkey. AND they can be frozen for up to 2 months. But the best part has to be the fact that my non dieting brother and his fiancé love them too…and that was the goal…food that the entire family could eat and enjoy.
Next was the Low Carb Oven Stuffing. The process to prepare was a bit more complicated than the muffins but nothing too difficult. The consistency is similar to a cornbread dressing verses a Stove Top stuffing. The flavor was really good. I would suggest adding some additional seasoning but overall an excellent low carb dressing (stuffing) option. This was a great ending to my day of recipe testing. Holiday dinners are now officially covered. :) Happy Holidays everyone.
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