Saturday, November 30, 2013

Thanksgiving Side Dishes and Leftovers

I hope everyone had a lovely Thanksgiving (and/or Hanukkah) I shared this Thanksgiving message on my Facebook page but for those that missed it...

Happy Thanksgiving to you and yours! When I count my blessings I count all of you. It's so nice to know we are on this road together... like any road there will be bumps and curves, a few flat tires but knowing we are never alone is a great comfort and definitely something to be thankful for!

We had a nice day. I made a Bone-in Turkey Breast, rubbed it with a little olive oil, rosemary, thyme, and shoved garlic in the cavity. It was delicious though without legs it doesn't really take the best photo. Sort of just leans to one side of the platter. I will spare you. On to the sides...

When I was a kid we had 2 types of stuffing at Thanksgiving, the American bread kind and a Sicilian rice stuffing with ground beef called Cabbaliata. I have to say I rarely miss stuff from my pre weight loss surgery days but I did miss that. Since I don't do bread or rice, I was determined to come up with an alternative version of the rice stuffing this year. Here it is! It's delicious and so easy I will be making it more than just on the holiday.

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Shelly's Sicilian Rice-less Rice Stuffing (Cabbaliata)

1 Head of Cauliflower
1 Yellow Onion, diced
2 Stalks Celery, chopped
1/2 pound Ground Beef
Salt to taste
a few twists of Black Pepper
a Tablespoon of Olive Oil for sauteing
sprinkle of Parmesan Cheese on top

Saute Ground Beef (could also use ground Sausage or Turkey) till no pink is seen. Set aside. Break up the cauliflower into small florets. Pulse the florets in a food processor until reduced to the size of rice grains. Place in a saute pan and cook for 8-10 minutes, stirring occasionally, the cauliflower will become slightly golden when it's done. Remove from pan set aside. Saute onion till golden. Parboil celery. I nuke it in a cup of water for 3 minutes, drain it and add along with all ingredients to the cooked cauliflower. Return to heat, stir till combined and warmed through. Sprinkle each serving with a little grated Parmesan.


We also had Roasted Brussels Sprouts (if you HATE Brussels Sprouts make this, you will change your mind, seriously soooo good) Toss sprouts with a Tablespoon of olive oil and a little Kosher Salt. Roast in a 425 degree oven. I put them in for 20 minutes, turn them and then put them in for another 15 or so. You want golden brown. Sprinkle with a little Parmesan.

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Yesterday our leftover turkey and gravy became this yummy casserole. Yay for leftovers making life easy. We don't shop the Black Friday sales. I had to once for work and some lady ran over my foot with her cart. Never again. People get crazy. I like my feet. I ventured out once briefly to Costco for soy milk and socks and I bought whipped cream chargers online to make my No Sugar Added Homemade Flavored Whipped Cream that was the extent of my shopping. They rest of the day we watched DVR'd stuff, the parade, dog show and one of my favorite shows "My Grandmother's Ravioli" cooking but mostly life lessons and wisdom, if you've not seen it yet check it out, it's great!

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Shelly's Turkey Squash Casserole

2 lb. Butternut Squash, cubed and roasted
1 Large Sweet Onion, diced
6-8 Mushrooms, sliced
1 1/2-2 cups of Leftover Cooked Turkey, chopped
1 Teaspoon Poultry Seasoning
1/4-1/3 cup of Leftover Turkey Gravy
Salt to taste
a few twists of Black Pepper
1 Tablespoon Parmesan
2 Tablespoons Chopped Pecans

To Roast Squash: Preheat oven to 425. Place cubed squash on a baking sheet. Drizzle with a little olive oil and sprinkle with Kosher Salt. Toss to coat. Bake for 45 minutes turning 2 or 3 times during cooking. You are looking for soft and lightly golden. I cheated and bought already cubed & peeled squash from Costco (I've seen it at Trader Joe's and most regular supermarkets) because I value my fingers and butternut squash is a pain in the you-know-what to chop up.

Saute onion and mushroom til golden. Add all remaining ingredients (except Parmesan and Pecans). Mix to combine. Pour into a Pyrex Casserole (I love the holidays I get to use some of my vintage Pyrex, I collect it) Top with Parmesan and Pecans. Bake at 350 for 30 minutes.

Today I'm thinking Sushi. I'm about Turkey'd out.

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12 comments:

Cheryl said...

Shelly: Thanks again for all of the wonderful recipes. You have the best ideas and are truly inspiring me to spent more time in the kitchen.

I noted one thing and wanted to ask you a question. I note that you seldom eat a whole protein bar with a meal. Is there a reason for this? I have noted lately that my stomach gets a bit "uneasy" for lack of a better term when eating a whole bar, and am considering eating them in portions as you seem to do.

Once again, thanks for all of the wonderful recipes and all of your help throughout the year.

Michelle "Shelly" said...

Thank you Cheryl. I use them as a sweet treat or snack and most are over 100 cals... 150-190 so I divide them. I just snack size ziploc the rest and toss it on the counter for next time or someone else in the fam to enjoy.

Honib1 said...

always a inspiration for new recipe ideas for me.... I did not have the surgery .. am on Medifast ...

r canter said...

I love stuffing. I havent had my surgery yet but I am on the pre sugery diet. My dietitian said not to deprive myself so I had one spoon at dinner. I was very proud of myself for that. I would love a more healthy version of a normal stuffing. Do u think one exists?

Michelle "Shelly" said...

r canter, Well I don't do bread but there are some low carb, cal breads if you do. I make a great eggplant and mushroom stuffing it's in one of the Thanksgiving past (archives) that is surprisingly "bread-like"

Deborah said...

I love all of your recipes and all of your pyrex. I collect too!

Deb

Kathleen Mcdonough said...

Hi Shelly. I'm 4.5 weeks post op. I love everything in your blog. I'm desperately craving a tart frozen yogurt like the original or pomegranate at pink berry. I saw your ice creams which look amazing! Do you have anything similar to make a tart yogurt or even gelato consistency? Thanks so much! Kat

Kim Miles said...

I made both the Sicilian Rice-less Rice Stuffing and Turkey Squash Casserole. Both were amazing.

Thank you.

Michelle "Shelly" said...

Kim, I'm so glad it was enjoyed!

Kathleen, Not really... we used to have a pinkberry close (closed down) and I had a small once and awhile... it would last about a week. Sugars didn't seem to affect me. I'll experiment and let you know :)

Janet said...

I would love to win; especially the very cute ornament!

Thanks Shelly!
Janet
jfrank100@hotmailcom

Rose said...

The cauliflower stuffing is awesome! I made it and then put spaghetti sauce and parmesan cheese on it and ate it with baked chicken parm. So delicious!!! This is my new go-to for a starch-like side dish. Thanks!!

PS: When is the cookbook you need to write coming out!????!

Gina Howren said...

I love your idea of a stocking! As the mom in my house, my stocking is usually "emptier" than my husband's and daughter's, as I stuff theirs and they stuff mine. LOL The last couple of years, I have taken to buying my own stuffers - we gotta be good to ourselves; right? I am 5 years out from RNY surgery and I've had about 10 lbs creep back on. In looking for some inspiration, I came across a pin for your candy cane protein shake - it sounds so yummy! Anyway, I am getting back to the basics which we know work for us and I am looking forward to your help. Thanks so much for sharing your story and your recipes and tips. HAPPY HOLIDAYS to you and yours!