Cold Noodles with Sesame Sauce

This was always a staple when we would order in Chinese food and one of my daughter's favorite dishes. The funny thing is, it is the simplest dish to make! I have included suggestions for substitutions again, to reduce the carbohydrate and calories. This is not a low fat or low calorie dish so your portion control is important here, whether you use the substitutions or not. And, once again I have not included the nutrition information because there are a few variations you can use in the ingredients you choose. The best thing about this dish? The taste is amazing and it is just like the restaurant style dish you have all probably tried. I hope you enjoy.

Cold Noodles with Sesame Sauce

Ingredients:

12 ounces linguine style pasta, cooked al dente or substitute 2 packages Tofu Shirataki Noodles, either spaghetti or fettuccine style

2 Tbsp. dark sesame oil or substitute toasted sesame oil

1/4 cup all natural peanut butter, no sugar or salt added

1/4 cup tahini paste 

*note ~ you can use either all peanut butter or all tahini if you prefer by just using 1/2 cup of total of either

2 Tbsp. sugar or substitute Splenda

3 Tbsp. soy sauce or substitute reduced sodium soy sauce

1 tsp. ginger root, grated

1 Tbsp. rice vinegar (plain with no added flavors) or substitute brown rice vinegar

Tabasco sauce or other hot sauce to taste (I used Sriracha, a very potent Asian style hot sauce)

1/2 cup scallions, chopped, garnish

1 to 2 Tbsp. sesame seeds, garnish

Cook pasta, drain and set aside. If not preparing dish to serve immediately lightly sprinkle the pasta with a bit of sesame oil and toss to coat. This will prevent the pasta from sticking together so you can make this in advance and toss with sauce just before serving.

Whisk together the sesame oil, peanut butter, tahini, sugar, soy sauce, vinegar and hot sauce. Thin the sauce with 1/2 cup hot water or amount needed so sauce has the consistency of heavy cream. If preparing the sauce in advance and store it in the refrigerator until ready to serve you will need to add a bit more hot water just before tossing as it thickens more when the sauce sits.

Toss pasta with the sauce and serve garnished with scallions and sesame seeds.

Island Coleslaw

A great tart and tangy slaw to compliment Pulled Pork with the sweet tasting Peach and Rum Barbecue Sauce that will make your meal complete and balanced in flavors and textures. But, don't get me wrong because this is also a wonderful stand alone side on its own, too. It is best made a few hours ahead or even the night before but is so simple and you can prepare it in no time at all. I hope you enjoy.

Island Coleslaw

Ingredients:

3 cups cabbage, finely shredded

1 cup carrots, grated

4 Tbsp. green bell pepper, diced

1/4 tsp. salt

1/2 cup white vinegar

1/4 cup Splenda

1/2 cup pineapple, diced

Place the cabbage, carrots and green bell peppers in a large bowl. Mix the salt, vinegar and Splenda in a small bowl and pour over coleslaw mix. Add the pineapple and toss well to coat. Cover and refrigerate about 2 hours or overnight to marry flavors. The cabbage will wilt slightly and release its liquids. If preferred 4 cups of packaged coleslaw blend can be substituted for the cabbage and carrots.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving
Calories 21.3
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 88.2 mg
Potassium 132.6 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.2 g
Sugars 2.4 g
Protein 0.6 g

Sweet Shirataki Noodle Pudding with Apples and Almonds

Because Shirataki noodles are not made with flour they make the perfect ingredient for a Passover noodle pudding. Because Shirataki noodles have almost zero carbohydrates they make the perfect ingredient for diabetics. What a great product they are and I love finding new ways to use them. For those of you that are not familiar with Shirataki Tofu Noodles please read my article about them. This can be found by searching the archives at the bottom of the page. I have taken another old, family favorite recipe and converted it so that the carbs are at a minimum but the flavor is still at its maximum. And this noodle pudding is absolutely delicious. I've also updated it with the addition of almonds and a touch of Amaretto in the mix. A wonderful sweet dessert or a delicious snack, this dish will be loved by your family and friends and soon become a permanent recipe in your collection. I hope you enjoy.

Sweet Shirataki Noodle Pudding with Apples and Almonds

Ingredients:

1 Tbsp. unsalted butter

2 cups apple, diced

1/4 tsp. nutmeg

1 tsp. cinnamon (more for garnish if desired)

1 cup Splenda

8 ounce container whipped cream cheese, room temperature

1 tsp. vanilla extract

1 cup heavy cream

4 eggs

2 Tbsp. Amaretto (optional)

2 - 8 ounce packages Shirataki Tofu Noodles, Fettuccine style, rinsed under cool water, drained and chopped into bite size pieces

1/4 cup slivered almonds, lightly toasted

vegetable spray

Saute the apples in the butter with the nutmeg and cinnamon and about 1/3 of the Splenda over low heat until tender, stirring occasionally. Set aside to cool.

Preheat oven to 350'

Whisk together the cream cheese, vanilla, heavy cream, eggs and Amaretto in a large bowl. Add the cooked apples and shirataki noodles. Stir well to blend all ingredients well.

Coat a large casserole dish with vegetable spray and pour in the noodle mixture. Sprinkle the top with the slivered almonds and additional cinnamon if desired. Bake for about 1 to 1 1/4 hours, or until set and lightly browned on top. Allow to rest 10 minutes before serving. This dish can be served either warm or cold.

Nutrition Facts

12 - 1/2 Cup Servings

Amount Per Serving

Calories 199.4

Total Fat 16.9 g

Saturated Fat 9.0 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 3.8 g

Cholesterol 118.9 mg

Sodium 116.3 mg

Potassium 77.2 mg

Total Carbohydrate 9.4 g

Dietary Fiber 2.5 g

Sugars 1.6 g

Protein 4.3 g

Nana's Latkes Lightened

This recipe was originally made by my Nana-in-law, who I dearly loved, but of course the mandatory potatoes were used then. It was the most delicious recipe for potato pancakes I had ever tasted and I've always treasured her original recipe as a family heirloom. I remember stacks of those crispy brown pancakes with the heavenly just fried aroma filling the house. It was an all day event, traditional at Hanukkah when the entire family gathered together to celebrate the festival of light. Times have changed and potato pancakes just can't be potato pancakes anymore. So, I took the basic structure of her recipe and lightened it up. I used spaghetti squash in place of the grated potatoes and used just a bit of matzo meal. The rest is pretty much the same with the exception of my new addition of a little flax meal. Something happened when I mixed the nutty tasting flax meal with the sweet spaghetti squash. Combined it definitely gave them a potato-ish taste. I had tested several different versions, and used all kinds of ingredients and was happily surprised at how nicely these came out. I also chose to bake them. I tried frying them in the mandatory oil but it only produced a soggy and very oily product. Not what I was looking for at all. I am pleased with the final outcome and I think you will be as well. Serve them as you would any potato pancake, with apple sauce or sour cream on the side. I hope you enjoy.

Nana's Latkes Lightened

Ingredients:

2 3/4 cup spaghetti squash, roasted and removed from skin (about a 3 lb. squash)

1 tsp. olive oil

1 egg, lightly beaten

2 Tbsp. flax meal

2 Tbsp. matzo meal

1 1/2 tsp. baking powder

1 1/2 tsp. onion powder

1 Tbsp. chives (optional)

vegetable spray

salt and pepper

Preheat oven to 400'.

To roast squash begin by carefully cutting it in half lengthwise and scooping out seeds. You can reserve them and toast them later. Drizzle the olive oil on the cut sides of the squash and season with salt and pepper if desired. Place them, cut side down, on a sheet pan and pierce the outside skin with a knife several times. Roast for about 40 minutes to 1 hour or until a knife inserted comes out easily and they are tender. Set aside to cool. When cool enough to handle remove spaghetti strands by raking with a fork from end to end. Set aside.

To prepare the latkes place the strands of spaghetti squash in a large bowl and add the egg, flax meal, matzo meal, baking powder, onion powder and chives. Blend together with a fork so it stays light and fluffy.

Drop by lightly packed 1/4 cup on a sheet pan that has been lightly coated with vegetable spray. Gently flatten to a pancake shape. Lightly coat the tops of the latkes with vegetable spray. You should have a dozen latkes by this measure.

Bake for 14 to 16 minutes until golden brown on the bottom and carefully flip over with a spatula. If they are still too soft cook for another few minutes first. Bake for an additional 14 to 16 minutes. Cool on a rack or serve right away with no sugar added apple sauce or low fat sour cream if desired.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 29.1

Total Fat 1.3 g

Saturated Fat 0.2 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.4 g

Cholesterol 17.7 mg

Sodium 72.6 mg

Potassium 48.0 mg

Total Carbohydrate 3.8 g

Dietary Fiber 0.9

Sugars 0.9 g

Protein 1.1 g

Homestyle Turkey Gravy

A very simple and basic gravy that is thick and rich and packed with great turkey taste. Make this gravy stove top in a pan and you are ready to go. You don't have to worry about having pan drippings from the turkey for this but if you do go ahead and remove the grease from it and add turkey stock to make the one cup called for in the recipe. This will enrich the gravy even more. A very generous 1/4 cup serving has less than 3 grams of carbs. I hope you enjoy.

Homestyle Turkey Gravy

Ingredients:

2 Tbsp. unsalted butter

1 garlic clove, minced

2 Tbsp. all purpose flour

1 cup low sodium turkey stock

1/2 cup heavy cream

1 tsp. ground sage

2 tsp. thyme, chopped

salt and pepper

Melt the butter in a medium saute pan over medium high heat and add the garlic. Stir and lightly brown the garlic. Add the flour and stir well. Continue stirring and cooking the flour for about 2 minutes. Slowly add the turkey stock while whisking . Whisk until thoroughly combined. Sauce will be very thick. Reduce heat to medium and whisk in the heavy cream and herbs. Simmer for about 3 to 5 minutes. Sauce will be thick and coat the back of a spoon. If it is too thick for your tastes you can add more turkey stock a tablespoonful at a time until the desired thickness is achieved.

Nutrition Facts

6 - 1/4 Cup Servings

Amount Per Serving

Calories 115.3

Total Fat 11.2 g

Saturated Fat 7.0 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 3.2 g

Cholesterol 37.5 mg

Sodium 109.9 mg

Potassium 81.6 mg

Total Carbohydrate 2.9 g

Dietary Fiber 0.1 g

Sugars 0.0 g

Protein 1.2 g

Maple Sweet Potato Whip with Butter Pecans

This recipe has been a long time in coming. There were multiple variations, which were good but not quite up to my standards. This recipe will knock your socks off with its maple creamy goodness and crisp butter pecans on the top. You will never know the difference between this whipped sweet potato and any other version. I researched the carbohydrates in whipped sweet potatoes and was astounded to find that in a half cup portion of Stouffer's brand there were 41 grams net carbs of which 23 grams were sugar. In this recipe there are only 10.9 grams net carbs of which only 1.9 grams are sugars in the same sized portion. A huge difference that makes them guilt free while still being full flavored! This must be included on your Thanksgiving Day table as well as any other special holiday! I hope you enjoy.

Maple Sweet Potato Whip with Butter Pecans

Ingredients:

2 cups sweet potatoes, diced

3 cups carrots, chopped

3 cups cauliflower, chopped

1/4 cup pecan halves

2 Tbsp. unsalted butter, reserve 1 Tbsp. for potatoes

1 tsp. vanilla

1 tsp. Splenda

1 tsp. cinnamon

pinch nutmeg and ground ginger

3/4 cup sugar free maple syrup (I used Vermont brand with 5 g carb per 1/4 cup)

1/2 cup heavy cream

salt

Preheat oven to 400'

Cut the sweet potatoes, carrots and cauliflower into like sized pieces and place in a large pot and fill with cold salted water. Set on high heat and bring to a boil and cook for about 15 minutes or until the vegetables are very tender. Drain and return pot to heat for a minute or two to evaporate any excess water.

While the vegetables are cooking melt 1 tablespoon of butter with the Splenda and a pinch of salt. Stir in the vanilla and toss mixture with pecans. Arrange on a sheet pan in a single layer and roast for about 5 minutes, watching carefully so they do not burn. Remove and reserve.

When the vegetables are done add half to the bowl of a food processor along with about half of the other ingredients. Pulse until smooth. Transfer to a large bowl and repeat process for the next batch. Blend everything well in the large bowl to make sure the ingredients are distributed evenly. Transfer to a serving bowl and decoratively arrange the pecans on top.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 136.7

Total Fat 9.1 g

Saturated Fat 4.4 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 3.2 g

Cholesterol 22.5 mg

Sodium 79.8 mg

Potassium 291.1 mg

Total Carbohydrate 13.9 g

Dietary Fiber 3.0 g

Sugars 1.9 g

Protein 1.9 g

Lyonnaise Navets ~ Lyonnaise Turnips

I learned to cook Lyonnaise Potatoes many years ago. An earthy French dish prepared simply with potatoes and onions, seasoned with a little garlic, salt, pepper and parsley, sauteed in butter. This was always a family favorite to accompany a roasted chicken or a grilled steak. It's been a long time since I've eaten them because they were so loaded with carbohydrates. I began to imagine preparing it with a vegetable other than potatoes. What I came up with was turnips. When treated properly turnips are sweet and tender. Turnips are low in carbs and contain fiber. They have replaced potatoes in this dish and it works perfectly. The humble turnip is very good at absorbing flavors and that holds true in this dish. I chose to use fresh thyme instead of parsley to give this dish my personal slant. This dish is wonderful for Thanksgiving but it is also great any other night you might have a few extra minutes. I hope you enjoy.

Lyonnaise Navets

Lyonnaise Turnips

Ingredients:

1 cup onions, thinly sliced

1 Tbsp. unsalted butter + 2 Tbsp.

1 Tbsp. olive oil

1 Tbsp. fresh thyme, chopped + 1 Tbsp.

2 tsp. garlic, minced

6 cups turnips, thinly sliced

1/2 cup reduced sodium chicken stock

salt and pepper

Saute the onions and garlic on very low heat in a combination of 1 tablespoon butter and the olive oil in a large skillet. The olive oil not only adds a nice taste but it prevents the butter from burning. Season with salt and pepper if desired and add 1 tablespoon of the chopped thyme. This process takes time so that the onions and garlic become caramelized and not burned. Gently saute for about 20 minutes or until their color is golden brown and the onions are tender.

While the onions are slowly cooking place the sliced turnips into a large pot and fill with cold salted water. Bring to a boil on high heat and cook for about 3 to 4 minutes. Drain carefully so as not to break the turnip slices. Let cool a few minutes and place the turnips on paper towels to absorb the excess water, pat dry.

When the onions have caramelized nicely add the remaining 2 tablespoons of butter, the turnips and sprinkle with the remaining thyme. Season with salt and pepper if desired. Turn the heat to medium high. Using a spatula gently combine the turnips and onions by flipping. Saute for about 10 minutes so the turnips begin to caramelize. Add the chicken stock and let it reduce until there is no more liquid. Continue to saute, moving the mixture occasionally with the spatula until the turnips are nicely browned and caramelized. This may take as long as 25 to 35 minutes. Handle the turnips gently because they are very tender and you want to keep the slices from breaking as much as possible.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 70.7

Total Fat 4.9 g

Saturated Fat 2.3 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.0 g

Cholesterol 9.3 mg

Sodium 83.7 mg

Potassium 191.1 mg

Total Carbohydrates 6.4 g

Dietary Fiber 1.7 g

Sugars 3.0

Protein 1.1 g

Mashed Faux-Tato

Do you miss mashed potatoes? I bet you do because I know that I do. There is nothing like the creamy smooth and buttery taste, until now. I present to you, for your Thanksgiving table and any other night for that matter, a perfectly delicious and creamy mashed faux-tato. I hope you enjoy.

Mashed Faux-Tato

Ingredients:

2 cups potatoes, 1/2 " dice

6 cups cauliflower, cut into like sized pieces (one large head)

3 Tbsp. unsalted butter

2 Tbsp. reduced fat sour cream

1 Tbsp. chives

salt and pepper

Cut potatoes and cauliflower into equal sized pieces and add to a large pot of cold salted water. Bring to boil on high heat, reduce heat slightly and cook until vegetables are tender, about 30 to 45 minutes, stirring occasionally. Drain and return vegetables to pot and heat for a minute or two to remove any excess water remaining. Remove from heat and mash, run through a food mill or potato ricer. Add the butter, sour cream and chives and blend well. Season with salt and pepper to taste or as allowed. The cauliflower keeps the mixture moist so there is no need for any additional liquids.

Nutrition Facts

10 - 1/2 Cup Servings

Amount Per Serving

Calories 72.8

Total Fat 4.0 g

Saturated Fat 2.4 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.1 g

Cholesterol 10.5 mg

Sodium 21.5 mg

Potassium 314.0 mg

Total Carbohydrate 8.5 g

Dietary Fiber 2.2 g

Sugars 0.2 g

Protein 1.9 g

Classic Green Bean Casserole Come Undone

Believe it or not, with all the gourmet cooking that goes on in my kitchen for Thanksgiving a family staple has been green bean casserole made with condensed cream of mushroom soup and canned fried onion rings. This year I put my foot down and said no to canned soup, salty onion bits and mushy green beans. I have created a recipe that elevates this dish to new gourmet heights by simply taking it apart, treating each component individually and then layering the flavors back together again. In essence, it is called deconstructing the dish. In the end, every fork filled with a sampling each ingredient will taste just like the original, except much, much better.

Classic Green Bean Casserole Come Undone

Ingredients:

2 large shallots, slice thin and separated into rings

canola oil for shallow frying

salt and pepper to taste

6 cups green beans, ends trimmed

3 cups cremini or white button mushrooms, quartered (reserve 1/2 cup after roasting)

1 large head of garlic, cut in half

Sauce:

1 cup half and half

1 tsp. thyme

1/4 tsp. nutmeg

1/4 tsp. white pepper

1 tsp. reduced sodium soy sauce

roasted garlic

reserved roasted mushrooms

1 egg yolk

1 Tbsp. dry sherry

Fill the bottom of a large skillet with 1/2 inch of canola oil and heat over medium high heat until 360'. Make sure the oil is no more than halfway up the side of the skillet. Oil is hot enough when the end of a wooden spoon is submerged and small bubbles appear around it quickly. Working in small batches, carefully add the sliced shallots and fry until golden and crispy. Remove with slotted spoon and drain on paper towel. Season with salt and pepper if desired. Set aside and reserve.

Preheat oven to 425'

Separately toss the green beans and mushrooms with 1/2 Tbsp. each of the oil from the shallots. Season with salt and pepper if desired. Place each vegetable on a sheet pan. Mushrooms can release a lot of liquids during roasting and you don't want to change the texture of the green beans. Place both halves of the garlic on a small piece of aluminum foil and sprinkle with 1 tsp. of the shallot oil. Lightly crumble foil up to seal package and place on sheet pan with green beans or directly on rack in oven. Roast vegetables for about 30 to 45 minutes until lightly caramelized and tender. The mushrooms will likely be done first. Remove and set aside as they are done.

Begin preparing the sauce by gently heating the half and half, thyme, nutmeg, white pepper and soy sauce over low heat in sauce pan. Remove roasted garlic from foil package and squeeze the cloves into the bowl of a food processor along with the 1/2 cup reserved roasted mushrooms. Pour in about 1/2 cup of the half and half mixture and pulse until smooth. Pour mixture back into the sauce pan with the half and half mixture and whisk to combine. While the mixture is heating beat the egg yolk in a small bowl. Slowly whisk the half and half mixture into the egg yolk a tablespoon at a time until the egg yolk is warmed. It may take two or three additions. Keep whisking and pour back into the sauce pan with the half and half mixture. Reduce heat to low and continue whisking until mixture comes to a simmer. Simmer until mixture is reduced by about half, whisking occasionally. The sauce should be velvety, thickened and coat the back of a spoon. Pour through a strainer to remove any cooked egg yolk and mushroom pieces. Stir in the sherry and cook for an additional 2 or 3 minutes.

To assemble, arrange roasted vegetables on a platter and spoon sauce across the top. Garnish with fried shallots.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 122.1

Total Fat 6.5 g

Saturated Fat 2.6 g

Polyunsaturated Fat 1.0g

Monounsaturated Fat 2.6 g

Cholesterol 36.8 mg

Sodium 44.9 mg

Potassium 385.1 mg

Total Carbohydrates 13.3 g

Dietary Fiber 3.3 g

Sugars 0.6 g

Protein 4.4 g

Note ~ The fried shallots and roasted vegetables can be prepared a day ahead and stored individually in air tight containers and refrigerated. The next day set aside mushrooms for sauce and when ready reheat the vegetables and shallots in the oven. Continue as directed.

Turkey Stuffing with Nappa Cabbage, Sausage and Apples

Okay, I admit it. Turkey stuffing is my weakness and for me, it's the best part of the Thanksgiving Day feast. I think that must be true for many of us diabetics and I bet there are many who thought they would never be able to eat stuffing again without spiking their meter. Well, I have taken a blend of homemade, low carb croutons for texture, added lots of delicious vegetables, a little apple and a flavorful sausage, married them with seasonal herbs and spices to come up with this recipe. I baked it casserole style due to the health issues involved when cooking stuffing in a turkey. As diabetics we can't be too careful. I hope you enjoy.

Turkey Stuffing with Nappa Cabbage, Sausage and Apples

Ingredients:

10 slices low carb bread, cut into cubes, 9 per slice

1 cup celery, diced

1 cup leeks, sliced

3 cloves garlic, minced

6 cups nappa cabbage, sliced thin

1 Tbsp. olive oil

1 cup apples, chopped

1 Tbsp. poultry seasoning

1 tsp. thyme

1 tsp. ground sage

1 tsp. rosemary

1 - 12 ounce package Aidells Chicken and Apple Sausage, sliced thin (if unavailable you can substitute your favorite mild sausage)

1 cup fresh parsley, chopped

1 to 1 1/2 cups low sodium turkey broth

vegetable spray

salt and pepper to taste

Preheat oven to 400'

Place the bread cubes on a sheet pan and lightly coat with vegetable spray, salt and pepper if desired. Toast in oven for 12 to 15 minutes or until the croutons are golden brown and crisp. Turn once during baking so that they toast evenly on all sides. Remove and set aside.

Pour olive oil into a large saute pan over medium high heat. Add the celery, leeks, garlic and saute for about 5 minutes or until the vegetables are translucent and becoming tender. Add the cabbage and saute for another 5 to 7 minutes until tender and the moisture has evaporated completely. If your saute pan is not large enough just do this in batches and reserve cooked vegetables in a large bowl. Add the apples, poultry seasoning, thyme, ground sage and rosemary. Toss well and continue to saute another 5 minutes. Remove to large bowl and set aside.

Lightly coat the same saute pan with vegetable spray and saute the sliced sausage in small batches until caramelized and brown. Place in bowl with the vegetables. Add the parsley and croutons to this mixture and toss to blend. Pour in the turkey stock 1/2 cup at a time, until the mixture is moistened but not soggy. This is where you will need a little kitchen judgement. Since the type of low carb bread croutons will differ they will also accept moisture differently. You do not want to make your crispy croutons too wet as the vegetables will give off a little more moisture during baking. Add the stock a little at a time, tossing to blend well. Make sure no excess liquid is in the bottom of the bowl.

Turn into a 9" by 13" casserole dish that has been lightly coated with vegetable spray. Bake for 45 to 50 minutes or until the stuffing is hot and the top is browned and crusty.

Nutrition Facts

14 - 1/2 Cup Servings

Amount Per Serving

Calories 180.4

Total Fat 10.3 g

Saturated Fat 1.2 g

Monounsaturated Fat 0.1 g

Polyunsaturated Fat 0.7 g

Cholesterol 27.1 mg

Sodium 392.6 mg

Potassium 368.3 mg

Total Carbohydrates 11.2 g

Dietary Fiber 2.2 g

Sugars 0.8 g

Protein 14 g

Note ~ There are many varieties of low carb bread available and this recipe along with the nutrition facts are based on one slice containing 8 grams of total carbs with 1 gram of dietary fiber.

Melange of Fall's Finest Vegetables with Dijon and Thyme

This is a classic recipe that I have been preparing every Thanksgiving for years. It has always been requested by my family and guests alike and disappears like magic. Simple yet full of bold flavor, this recipe will be a sure fire success for your table, too. I have modified it slightly so that it contains less high carb root vegetables and I've replaced them with lower carb varieties with lots of fiber. My cooking sauce has not changed one bit. Thick with a blend of olive oil and Dijon mustard and boosted with the mild sweetness of shallots and the lemony taste of thyme, it naps the vegetables, caramelizes them beautifully and delivers a punch of flavor. I hope you enjoy.

Melange of Fall's Finest Vegetables with Dijon and Thyme

Ingredients:

2 cups butternut squash, cut into 1" cubes

2 cups turnips, cut into 1" cubes

1 cup sweet potato, cut into 1" cubes

1 cup cauliflower, cut into 1" pieces

1 cup carrots, cut into 1" pieces

6 garlic cloves, sliced

1/4 cup olive oil

1/4 cup Dijon mustard

1 1/2 tsp. thyme

2 Tbsp. shallots, chopped fine

1/4 cup fresh parsley, chopped
salt and pepper to taste

Preheat oven to 400'

In a small bowl whisk the olive oil, Dijon mustard, thyme and shallots together. Add salt and pepper if desired. Set aside.

Place vegetables and garlic slices on a sheet pan and pour the olive oil mixture over them. With clean hands, toss the vegetables to coat and arrange in a single layer. Bake for about 50 minutes to one hour until the vegetables are caramelized and tender, carefully turning a few times with a spatula during cooking time. Remove from oven and toss with parsley just prior to serving.

Nutrition Facts

8 - 1/2 Cup Servings

Amount Per Serving

Calories 129.6

Total Fats 7.0 g

Saturated Fat 0.9 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 5.0 g

Cholesterol 0.0 mg

Sodium 222.2 mg

Potassium 356.9 mg

Total Carbohydrate 14.9 g

Dietary Fiber 3.5 g

Sugars 2.0 g

Protein 1.7 g