I’ve been thinking about this for a while (well, since I shared that post from my friend who celebrated Canadian Thanksgiving).  Even though this isn’t anywhere near the food we used to make on holidays, this will be the most variety I will have eaten in one sitting.  Now that I compare this to what we used to make, I can’t believe we are still alive!  LOL!

So this is our menu:

Turkey, brined, then cooked on the barbecue over mesquite charcoal.

Cranberry Raspberry Salad (this recipe with Splenda instead of sugar, sugar-free raspberry jello, no pineapple, and no cream cheese topping … I’m still saving that to try no sugar cheesecake) http://www.food.com/recipe/cranberry-salad-in-raspberry-jello-with-cream-cheese-topping-80121. Hmmm … maybe I’ll see if I can find some sugar-free pineapple jello to add to this (doesn’t that sound good?).

Low Carb Pumpkin Pie with the pecan crust (saw one recipe where you add 2 Tablespoons of cocoa powder to the crust … might try that variation for the cheesecake)

And roasted Brussels sprouts (in addition to my A.D.D. with crafts and such, I get that way with food. Now, Brussels sprouts are all I want).  For these, we just cut them in half, toss with some olive oil, spread them on a baking tray, sprinkle with salt, pepper and Parmesan cheese then bake at 425 degrees F until dark around the edges.

For hubby and son, mashed potatoes and gravy.

I’m not even going to attempt to make fake candied yams (or yams in general). I know me, “Just one bite won’t hurt” then I’m scarfing bites in the middle of the night like a little kid with Halloween candy.

So, after typing all this out, I don’t feel so “deprived” this year.  That’s a awful lot of food for 2, maybe 3, people.

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