5 Low-Carb Thanksgiving Recipes That Everyone Will Love - FIT Medical Weight Loss > About Us (2024)

Not to spoil all the fun, but, if you’re taking calories into account, low-carb does not always mean low calories. Those who are determined to stick with their weight loss efforts on Thanksgiving Day need to make wise calorie choices and focus on eating moderately. As well, you’ll want to have a plan in place to burn off those extra calories afterwards with a cardio workout or a brisk walk outside.

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers:

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics inMesaandPhoenix)
• To reach our NM Clinics, call 505-888-9575 (3 Clinics inAlbuquerque,Rio Rancho, andSanta Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment:http://fitmedicalweightloss.com/

Have fun and have a Happy (and healthy) Thanksgiving!

A Low-Carb and Guilt-Free Thanksgiving Menu

The Turkey

Herb-Roasted Turkey

Serves 12

One serving (3 oz each, without skin) yields 155 calories, 5 grams fat, 0 grams carbs, and 25 grams protein

Ingredients

• 1 10-12-pound turkey
• 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano, and/or marjoram, divided
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
• 3 cups water, plus more as needed

Directions

1. Position a rack in the lower third of the oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making gravy. (Click here for tips and low-carb ingredients you can use to make gravy >> http://lowcarbdiets.about.com/od/saucesandmarinades/a/lowcarbgravy.htm)
3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
4. Mix minced herbs, oil, salt and pepper in a small bowl.
5. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.
6. Place aromatics and 10 of the herb sprigs in the cavity.
7. Tuck the wing tips under the turkey, and tie the legs together with kitchen string.
8. Add the 3 cups of water along with the remaining 10 herb sprigs to the pan.
9. Roast the turkey until the skin is golden brown (about 45 minutes).
10. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
11. Cover the breast with a double layer of foil; then cut the foil, as necessary, to fit to the breast’s size and shape.
12. Reduce oven temperature to 350°; continue roasting the turkey for 1-1/4 to 1-3/4 hours more.
13. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup of water.
14. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
15. Transfer the turkey to a serving platter and cover with foil.
16. Let the turkey rest for 20 minutes.
17. Remove the string and carve.

Notes

• Avoid eating the turkey’s skin, choose white meat, and stay away from the stuffing for healthy, low-carb eating.
• If you don’t have to feed a crowd or if you simply want to cook for yourself, you can also use this recipe for a turkey breast.
• To make your turkey more moist and juicy,Butterball.com has an excellent guide for how to brine a turkey >> http://www.butterball.com/how-tos/brine-a-turkey

Click here to view the original recipe on the Eating Well site >> http://www.eatingwell.com/recipes/herb_roasted_turkey.html

Side Dishes

Brussels Sprouts with Chestnuts & Sage

Serves 12

One serving (½ cup each) yields 68 calories, 3 grams fat, 10 grams carbs, and 2 grams protein

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons reduced-sodium chicken broth
• 3/4 cup (or about 4 ounces) coarsely chopped chestnuts, (Tip: Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.)
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Bring a large saucepan of water to a boil.
2. Add Brussels sprouts and cook until bright green and just tender (6 to 8 minutes). Drain well.
3. Melt butter with oil and broth in a large skillet over medium heat.
4. Add Brussels sprouts, chestnuts and sage to the skillet.
5. Cook, stirring often, until heated through (2 to 4 minutes).
6. Season with salt and pepper.
7. Serve warm, or at room temperature.

Click here to view the original recipe on the Eating Well site >> http://www.eatingwell.com/recipes/brussels_sprouts_with_chestnuts_sage.html

Low-Carb & Dairy-Free: Garlic & Chive Cauliflower Mash

Serves 4

One serving (½ cup each) yields 39 calories, 0 grams fat, 8 grams carbs, and 2 grams protein

Ingredients

• 4 cups cauliflower florets
• 1/3 cup fat-free mayonnaise
• 1 clove garlic, peeled
• 1 tablespoon water
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon lemon juice
• 1/2 teaspoon lemon (or lime) zest
• 1 tablespoon fresh chives, chopped

Directions

1. Combine the cauliflower, fat-free mayonnaise, garlic, water, salt and pepper in a large microwave safe bowl, stirring to coat.
2. Microwave on high for 12-15 minutes (or longer), until completely softened.
3. Add the cooked mixture to a magic bullet or food processor; puree until smooth.
4. Add the lemon juice, zest, and chives; pulse until combined.
5. Serve warm.

Notes

Use fat-free mayo for fewer calories.

Click here to view the original recipe on the I Breathe…I’m Hungry…site >> http://www.ibreatheimhungry.com/2014/04/garlic-chive-cauliflower-mash-low-carb-dairy-free.html

Sugar-Free Cranberry Relish

Serves 8

One serving yields 31 calories, 0 grams fat, 8 grams carbs, and 0 grams protein

Ingredients

• 1 cup sugar substitute (Recommended: Splenda)
• 1 cup water
• 12 ounces fresh or frozen cranberries
• 1 teaspoon orange zest

Directions

1. Combine sugar substitute and water in a saucepan and bring to a boil.
2. Add cranberries and orange zest and bring back to a boil.
3. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat, cool, cover and refrigerate until ready to serve.

Click here to view the original recipe on the Food Network site >> http://www.foodnetwork.com/recipes/cranberry-relish-recipe3.html

Dessert

Low-Carb Pumpkin Pie

Serves 8

One serving yields 369 calories, 33.4 grams fat, 12.3 grams carbs, and 10.6 grams protein

Ingredients

Crust

• 2¼ cups almond flour
• ½ teaspoon salt
• 4 teaspoons sweetener
• 3 tablespoons butter, softened
• 1 egg

Filling

• 2 cups pumpkin puree
• 1 cup heavy cream
• ¾ cup sweetener
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 2 eggs

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, mix together all the crust ingredients, until dough forms.
3. Press dough into 9-inch pan and bake for 10 minutes, or until golden.
4. In a mixer, beat together eggs.
5. Add in pumpkin puree, vanilla, spices, and sweetener. Mix well.
6. Add in heavy cream until fully combined.
7. Pour into the pie crust and bake for 40-50 minutes, or until toothpick (or knife) inserted comes out clean.
8. Let cool completely before slicing and serving.

Click here to view the original recipe on The Low Carb Diet site >> http://the-lowcarb-diet.com/low-carb-pumpkin-pie/#_a5y_p=2553047

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers:

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics inMesaandPhoenix)
• To reach our NM Clinics, call 505-888-9575 (3 Clinics inAlbuquerque,Rio Rancho, andSanta Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)

Tags: Recipe FIT Bit Recipe Dinners Healthy Holidays lose weight fast