LOW-CARB FRIED TURNIPS

Hands-on time: 15 minutes
Time to table: 60 minutes
Serves 4

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pound turnips, trimmed, peeled, cut in 3/4-inch pieces
• 1/2 teaspoon ground cumin
• Salt & pepper to taste

In a large skillet, heat the oil on MEDIUM HIGH until shimmery. Add the onion and stir to coat with fat. Cook for 4 - 5 minutes until onion begins to turn gold. Add the turnips and stir to coat with fat. Let cook for about 15 minutes, stirring often, reducing heat if needed to keep the turnips from burning. Add the cumin. Continue to cook for another 30 minutes or so (this long may not be needed but it worked for me) until the turnips are cooked through and beginning to caramelize. Season to taste with salt and pepper. Serve and enjoy!

NUTRITION ESTIMATE
Per Serving: 78Cal; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 77mg Sodium; 11g Carb; 3g Fiber; 6g Sugar; 2g Protein; Weight Watchers 1 point

LOW CARB Lasagna in a Bowl

Ingredients:

• ground meat, cooked and drained (1 lb makes about 6 servings)
• Per Serving:
• 1/3 C ricotta cheese
• 1/2 C sugar-free spaghetti sauce
• 1/4 C shredded mozzarella cheese
• 2 T parmesan cheese
• 1 C cooked spaghetti squash, or other low carb pasta alternative*

Preparation:

1. Cook the "pasta alternative", be it spaghetti squash or something else

2. Cook the meat with salt and pepper to taste. Drain off the fat.

3. Heat the ricotta (microwave works best)

4. Layer in bowl: pasta alternative, ricotta cheese, ground meat, mozzarella, sauce, parmesan.

Nutritional Information (with spaghetti squash): 19 grams ink ecc effective carbohydrate plus 3 grams fiber, 38 grams protein, and 435 calories.

LOW CARB Wild Mushroom Turkey Gravy

Serves: 8 servings (about 1 2/3 cups)

Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!

• 2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 10 ounces shiitake mushrooms, rinsed, stemmed and sliced
• 1 tablespoon chopped fresh thyme leaves
• 1 clove garlic, minced
• 1/4 cup dry sherry
• Salt and freshly ground black pepper

1. 1/2 teaspoon red wine vinegar
2. Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
3. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
4. Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.