Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Thanksgiving Recipes



Recommended Posts

Well, it's the time of the year, where we get ready to put on our running shoes and fight for no-name TV's cook holiday dinners. I am blessed to live in California, and it is apple season here. Today I went apple picking and got some Red Delicious, Johnagold and Granny Smiths. I absolutely love apple pie. This is obviously not a great food to eat, at least when prepared as usual. I'm curious if others have no-dump recipes for Apple pies (Or to open this up more, anything you'd find on a Thanksgiving dinner). I know I could bake a pie with Spenda or Truvia, but I'm trying to figure out how to make a crust that would be low/no carb.

Share this post


Link to post
Share on other sites

Maybe a lower calorie pumpkin or Sweet Potato custard type thing? Low cal, low fat doesn't HAVE to tast bad!

Share this post


Link to post
Share on other sites

3 items beside the many normal things for holidays Frustr8 loved and still does. Didn't say I've had them recently.
1 eggs Lyonaise- Mama would slice thinly into a buttered casserole white(usually) onions, then make a white flour roux/ white gravy and pour it into casserole over onions seemed like 1 1/3 to 1 1/2 quarts but I was a kid, just guessing. Then she would make depressions in the white sauce and drop a raw egg into each. Sprinkle with bread or panko crumbs, and bake in Moderate oven maybe 350 degree until eggs look nicely set. Perhaps originally recipe said softly set like "over easy" I always demanded "done" never could stand an egg that "slimed" down the back,of the tbroat!
2. onions in cheese sauce- boil small to medium onions in Water until tender, drain and then put into cheese sauce, Mama usually used colby, I upgraded to sharp cheddar, sharper the better, I confess I 💓cheddar, but once for company I made it with gouda, dotted with butter and then panko bread crumbs. Yeah calorific but sometimes i worked HARD to get obese.
3. Au gratin or scalloped potatoes. Just please don't substitute sliced turnips or rutabegas for potatoes, lady did that once at a Carry- in dinner, if I had a switchblade there WOULD HAVE BEEN a bloodletting!
4. oatmeal cake with a caramel coconut praline topping
5. Texas Sheet cake. In later years after allergy raised its gnarled head, I learned to make it with carob powder. Don't flinch, it still turns out well, just a little more milk-chocolatey tasting, I have fooled people who thought it the Real Thing. Then in the last decade I found a recipe for Lemon Texas Sheet Cake, yeah still buttermilk containing but the thick pour- on frostening highlighters with lemon or orange zest.
If you think me MEAN sharing this recipes that don't fit a Bariatric Diet Plan think how I feel, still on my liquids Diet and looking at Green Tealael or Fluffy Chix concocted items. 💓them both, but for a few seconds garroting seems too easy a torture!😪😭

Share this post


Link to post
Share on other sites

Share this post


Link to post
Share on other sites

Wow thank you all! I'm taking things very, very slow (Still). Most of the time when I eat "normal" (Non liquid) things, I feel nauseous, to the point where I've had to throw up. I'm pretty sure it's because I am eating too fast. The positive side is that I don't have a problem with my mostly liquid diet.

Yesterday, as I waited in line to order a family member an Apple turnover, I was thinking there had to be a "healthier" option. After all, apples are apples and as long as I get the sugar and bad carbs out, it should be an okay treat. In general though, and yes this is ironic, I am the safest person in the world to transport baked goods. I don't like any pies except Apple. I don't like anything else. Not cakes, muffins, brownies, cupcakes, pastries, twinkies, Cookies etc.

But Apple pies lived in fear of my wrath. :)

Thank you all again. This will be enormously helpful for Thanksgiving and Christmas dinners!

Share this post


Link to post
Share on other sites

@Frustr8 What, pray tell, is a Texas sheet cake or a lemon one? Google brings up too many possibilities and I didn't see any with buttermilk.

Share this post


Link to post
Share on other sites

I'll look around and see,it I can locate the recipe. Imagine a Texan lady sans the recipe. They are good and tasty, some people even make them on cookie sheets although I always used a 9 by 11 myself.

Share this post


Link to post
Share on other sites

This is it but it’s pecans. Never walnuts. And it originated with a Jr League cookbook.

https://asouthernfairytale.com/2010/06/21/texas-sheet-cake/

Edited by FluffyChix

Share this post


Link to post
Share on other sites

And i can give you Ree Drummon

Share this post


Link to post
Share on other sites

Sure. Why not? It’s still the same very basic recipe from the jr league and the 60s.

Share this post


Link to post
Share on other sites

Grew up with it and our moms calling it “sheeth” cake.

Share this post


Link to post
Share on other sites

She's the Pioneer Woman! And I'll be even nicer, I'll spell it out for you forthwith.
Cake- she uses a 13x18 large sheet cake pan, she likes hers flat, I like mine fatter.
2C flour. 2C sugar( yeah that evil white stuff) ,,1/4 t salt. 4T or 1/4 cup heaping cocoa. 2 sticks butter
IC boiling Water. 1/2 c buttermilk
2 whole beaten eggs. 1t baking soda. 1 t vanilla, and I use Watkins real only.
Frostening:
1/2 C finely chopped pecans- I disagree with Fluffy Chix, I have used walnuts before, I live in the North after all -pecans are expensive up here. If you have a pecan so much the better, we have black walnuts and hickory, THATS what Ms Frustr8 uses!
1 3/4 sticks butter. 4T(1/4 C ) cocoa. 1/3 C milk, recipe actually calls for 6T, you want to stand measuring by T have at it
1 pound(minus 1/2 C ) 10X or powdered sugar
Now for the instructions, okay?
Combine flour,sugar and salt in largish mixing bowl. In saucepan melt butter and then add cocoa and stir them together. Add boiling water, now you can use another pan or teakettle to bring your water to boiling, I pour the water in my Pyrex measuring cup and microwave it warm. Besides in a minute you'll need the cup again. Okay, poured the boiling water in? Fine,let it boil 30 seconds together , turn off the burner, and pour this over your flour mixture and stir until it cools down some. By this time the measuring cup also should have cooled down, pour buttermilk and the beaten eggs, baking soda and vanilla into it, stir it a little and then pour it into the chocolate-flour-butter mixture in your big mixing bowl. When nice and smooth blended. pour into a prepared pan. Her directions say 13x18 pan 20 minutes at 350 degrees, since I like mine more like a cake than a brownie or flat bar, 30-35 minutes, you've baked before, you'll know how to tell if a cake is done.
While cake is baking you can be making the ever-so-rich icing. Melt butter in a saucepan and add cocoa, stir to combine, then turn off your heat. Shoot,even remove it from the burner altogether. Add. milk, vanilla, powdered sugar and stir together. I suppose you could use a mixer, I always did it by hand.Add your pecans and stir some more.Pour over still warm cake, cut into squares and consign your soul to perdition, it is. THAT GOOD!
Which leads me to a story. There is another sort of similar cake floating around called Better Than Sex Cake. Lady sent 2 generous slices over to her next door neighbors, waited for a Thank You or other acknowledgment. About evening down came their window shade with message written on it. It said " Please send over remainder of cake, involved in continuing Field Testing!"😝LOL

Share this post


Link to post
Share on other sites

35 minutes ago, FluffyChix said:

Grew up with it and our moms calling it “sheeth” cake.

Just like the Pace picante commercial - my Mom was born in New York City!

Share this post


Link to post
Share on other sites

Thanks for the devilishly tasty recipes! I've seen these at potlucks, but never knew what they were called.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Prdgrdma

      So I guess after gastric bypass surgery, I cant eat flock chips because they are fried???  They sell them on here so I thought I could have them. So high in protein and no carbs.  They don't bother me at all.  Help. 
      · 1 reply
      1. NickelChip

        It's possible for a very high fat meal to cause dumping in some (30% or so) gastric bypass patients, although it's more likely to be triggered by high sugar, or by the high fat/high sugar combo (think ice cream, donuts). Dietitians will tell you to never do anything that isn't 100% healthy ever again. Realistically, you should aim for a good balance of protein, carbs, and fat each day. Should you eat fried foods every day? No. Is it possible they will make you sick? Maybe. Is it okay to eat some to see what happens and have them for a treat every now and again? Yes.

    • NovelTee

      I'm not at all hungry on this liquid pre-op diet, but I miss the sensation of chewing. It's been about two weeks––surgery is in two days––and I can't imagine how I'll feel a couple of weeks post-op. Tonight, I randomly stumbled upon a mukbang channel on YouTube, and it was strangely soothing... is it just me, or is this a thing? 
      · 1 reply
      1. NickelChip

        I actually watched cooking shows during my pre-op, like Great British Baking Show. It was a little bizarre, but didn't make me hungry. I think it was also soothing in a way.

    • Clueless_girl

      How do you figure out what your ideal weight should be? I've had a figure in my head for years, but after 3 mths of recovery I'm already almost there. So maybe my goal should be lower?
      · 2 replies
      1. NickelChip

        Well, there is actually a formula for "Ideal Body Weight" and you can use a calculator to figure it out for you. This one also does an adjusted weight for a person who starts out overweight or obese. https://www.mdcalc.com/calc/68/ideal-body-weight-adjusted-body-weight

        I would use that as a starting point, and then just see how you feel as you lose. How you look and feel is more important than a number.

      2. Clueless_girl

        I did find different calculators but I couldn't find any that accounted for body frame. But you're right, it is just a number. It was just disheartening to see that although I lost 60% of my excess weight, it's still not in the "normal/healthy" range..

    • Aunty Mamo

      Tomorrow marks two weeks since surgery day and while I'm feeling remarkably well and going about just about every normal activity, I did wind up with a surface abscess on on of my incision sights and was put on an antibiotic that made me so impacted that it took me more than two hours to eliminate yesterday and scared the hell out of me. Now there's Miralax in all my beverages that aren't Smooth Move tea. I cannot experience that again. I shouldn't have to take Ativan to go to the lady's. I really looking forward to my body getting with the program again. 
      I'm in day three of the "puree" stage of eating and despite the strange textures, all of the savory flavors seem decadent. 
      I timed this surgery so that I'd be recovering during my spring break. That was a good plan. Today is a state holiday and the final day of break. I feel really strong to return to school tomorrow. 
      · 0 replies
      1. This update has no replies.
    • BeanitoDiego

      Now that I'm in maintenance mode, I'm getting a into a routine for my meals. Every day, I start out with 8-16 ounces of water, and then a proffee, which I have come to look forward to even the night before. My proffees are simply a black coffee with a protein powder added. There are three products that I cycle through: Premier Vanilla, Orgain Vanilla, and Dymatize Vanilla.
      For second breakfast on workdays, I will have a low-fat yogurt with two tablespoons of PBFit and two teaspoons of no sugar added dried cherries. I will have ingested 35-45 grams of protein at this point between the two breakfasts, with 250-285 calories, and about 20 carbs.
      For second breakfast on non-workdays, I will prepare two servings of plain, instant oatmeal with a tablespoon of an olive oil-based spread. This means I will have had 34 grams of protein, 365 calories, and 38 carbs. Non-workdays are when I am being very active with training sessions, so I allow myself more carbohydrate fuel.
      Snacks on any day are always mixed nuts, even when I am travelling. I will have 0.2 cups of a blend that I make myself. It consists of dry roasted peanuts, cashews, pumpkin seeds, sunflower seeds, pistachios, and Brazil nuts. This is 5 grams of protein, 163 calories, and 7 carbs.
      Breakfast and snacks have been the easiest to nail down. Lunch and dinner have more variables, and I prepare enough for leftovers. I concentrate on protein first, and then add vegetables. Typically tempeh, tofu, or Field Roast products with roasted or sautéed vegetables. Today, I will be eating leftovers from last night. Two ounces of tempeh with four ounces of roasted vegetables that consist of red and yellow sweet peppers, sweet potatoes, small purple potatoes, zucchini, and carrots. I will add a tablespoon of olive oil-based spread, break up 3 walnuts to sprinkle of top, and garnish with two tablespoons of grated Parmesan cheese. This particular meal will be 19 grams of protein, 377 calories, and 28 grams of carbs. Bear in mind that I do eat more carbs when I am not working, and I focus on ingesting healthy carbs instead of breads/crackers/chips/crisps.
      It's a helluva journey and I'm thankful to be on it!
       
      · 0 replies
      1. This update has no replies.
  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×