Directions

1. Pour the wine into a medium saucepan, and add the sweeteners. (Note: you can use whatever combo of sweeteners you prefer, to replace 1-1/4 cups of sugar).
2. At low to medium-low, bring the mixture to a simmer, then add the cranberries.
3. Warm again to a simmer, then add the remaining ingredients.
4. Simmer approximately 10 minutes, or until all the cranberries have popped and are softened.
5. Remove from heat and add 2-4 ice cubes.
6. Stir until the ice cubes are melted and let cool. (Note: You can add 1/4 cup cold water instead of ice cubes).
7. Refrigerate and serve cold – enjoy!

[You can view the original recipe on Ginny’s Low Carb Kitchen site here] 

Low-Carb, Gluten-Free Turkey Stuffing

Yields 8 Servings

1 serving has 203 calories, 4 grams of carbs, 16 grams of fat, and 8 grams of protein

Ingredients

• 1 12-ounce roll of mild sausage
• ½ cup of onion, chopped
• 1 cup of celery, chopped
• 1 cauliflower head, chopped
• ½ cup of white wine
• ¼ cup of walnuts, chopped
• ¼ cup of parsley, chopped
• 1 tsp of fresh sage, minced
• Salt and pepper, to taste

Directions

1. First, cook the sausage in a large sauté pan, breaking it up into small pieces.
2. Next, add the onions and celery to the pan, then cook them with the sausage for about 5 minutes (or until softened).
3. Add the cauliflower and cook everything for about 8 minutes. (Note: you want it to brown and caramelize a bit, so don't stir too often).
4. Add the white wine, then cook on medium heat until no liquid remains in the bottom of the pan.
5. Add the walnuts and cook for about 2 minutes.
6. Remove the pan from the heat and stir in the parsley and sage.
7. Season with salt and pepper to taste – enjoy!

[You can view the original recipe on the iBreathe I’m Hungry site here]  

Garlic Green Beans

Yields 6 Servings

1 serving has 95 calories, 9 grams of carbs, 7 grams of fat, and 2 grams of protein

Ingredients

• 1-1/2 pounds of fresh green beans, trimmed
• 2 Tbsp. of ghee, butter, or bacon drippings
• 1 Tbsp. of olive oil
• 4 cloves of garlic, thinly sliced

Directions

1. Bring a large pot of water to boiling.
2. Season the boiling water with salt, then add the green beans to the water. 
3. Cook the beans in the boiling water for 5-7 minutes. 
4. Drain the water, then place the green beans in a bowl of ice water to stop the cooking.
5. Heat the ghee (or butter or bacon drippings) with the olive oil in a large skillet over medium heat. 
6. Add the garlic and cook it for 3-4 minutes, or until lightly browned (Note: be sure to stir frequently to keep the garlic from burning).
7. Drain the ice water from the green beans, then add them to the skillet. 
8. Toss gently to combine the ingredients and green beans.
9. Season the green beans with salt and pepper to taste. 
10. Cook until the green beans are heated through – enjoy!

[You can view the original recipe on the Holistically Engineered site here]

Simple Squash & Basil Sauté

Yields 2 Servings

1 serving has 96 calories, 8 grams of carbs, 7 grams of fat, and 0 grams of protein

Ingredients

• 1 Tbsp. of olive oil
• 1/4 cup of sliced red onion
• 1 small yellow squash, cut into long 1/4-inch thick slices, on the diagonal
• 1 small zucchini, cut into long 1/4-inch thick slices, on the diagonal
• 1 clove of garlic, finely chopped
• 1/2 tsp of kosher salt
• 1/8 tsp of freshly ground black pepper
• 3 cherry tomatoes, halved
• 1 Tbsp. of thinly sliced basil leaves

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Next, add the onion, squash, zucchini, garlic, salt, and pepper to the skillet.
3. Cook until lightly browned and crisp-tender, about 2 minutes; stir occasionally.
4. Add the tomatoes and basil then cook, stirring, until tender, about 1 minute more.
5. Serve immediately – enjoy!

[You can view the original recipe on the Food Network’s site here]

Sugar-Free, Gluten-Free, Low-Carb Pumpkin Pie

Yields 8 Servings

1 serving has 225 calories, 6.8 grams of carbs, 18.3 grams of fat, and 7.3 grams of protein

Ingredients

• 9-inch almond pie crust (Note: you can find an easy recipe for this crust on the About Health site here)
• 2 large eggs
• 1-1/2 cups half and half (Note: You can also use 3/4 cup of cream plus 3/4 cup of either low-carb milk, coconut or almond milk)
• 1 tsp of vanilla extract
• 15 ounces (1 can) of canned pumpkin or approximately 2 cups pumpkin puree
• 1/4 tsp plus 9 drops EZ-Sweetz* OR other sugar substitute which is equal to 1/2 cup plus 3 Tbsp. of sugar
• 2 Tbsp. brown sugar replacement, such as LC-Foods Brown, Just Like Sugar Brown, Diabetisweet Brown - or use sugar-free pancake syrup
• 1/4 tsp of salt
• 1 tsp of ground cinnamon
• 3/4 tsp of ground ginger
• 1/8 tsp of ground cloves

Directions

1. Prepare the almond pie crust, cover edges with a shield or foil; bake the crust until firm and just starting to brown.
2. Set the crust aside.
3. Preheat oven to 400°F.
4. Place a baking sheet on the lowest oven rack to warm up with the oven.
5. Whisk eggs, half and half, and vanilla together in a medium bowl; set this aside.
6. Combine pumpkin puree, sugar substitutes, salt and spices in a large, heavy saucepan.
7. Cook the pumpkin mixture over medium heat, stirring occasionally, until it starts to simmer - about 5 minutes (Note: The pumpkin mixture will splatter and spit, so make sure to use a deep pan or a splatter shield).
8. Continue to stir and simmer the pumpkin mixture for 10 minutes, or until thickened.
9. Remove the pan from the burner, then whisk in the egg mixture until smooth.
10. Press out any lumps or strain if necessary.
11. Pour the filling into the warm, pre-baked pie shell (reheated for a few minutes if cool); use pie crust shields or foil to protect edges from over-browning.
12. Set the pie on the pre-heated baking sheet, at 400°F.
13. Bake at 400°F for 10 minutes.
14. Reduce heat to 300°F; continue to bake the pie until the filling’s edges are set, but still wobbly in the center - about 20 to 35 minutes longer.
15. An instant-read thermometer inserted near the center should register 175°F.
16. Remove the pie from the oven and let it cool on a rack for 2 to 3 hours, until it reaches room temperature.
17. Refrigerate pie when cool – and enjoy!

[You can view the original recipe on the Carb Wars Blog site here] 

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 in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)

Happy Thanksgiving from all of us at FIT Medical Weight Loss Centers!