Low-Carb Recipes for a Perfect Holiday Meal
The holidays can be a tough time when you’re on a low-carb diet. But there is help! In this guide, you will find suitable alternatives to sugary baked treats, and low-carb recipes created to give you satisfying and slimming meals during the festive holiday season.
Serve up this egg dish for zesty start to a day of holiday activities.
- Yield: 8 servings, each with 2 grams net carbohydrates and 11 grams protein.
- ½ tsp. olive oil
- 1 (4-oz.) can whole green chiles
- 1 cup shredded Monterey Jack cheese
- 5 eggs
- ½ tsp. ground black pepper
- 1 cup cottage cheese
- 1 TB. water
- Preheat oven to 400°F. Coat a 9×13-inch baking dish lightly with olive oil. Drain chiles and remove any seeds. Stuff each chile with cheese and place in baking dish.
- In a large mixing bowl, combine eggs, pepper, cottage cheese, and water. Pour egg mixture on top of chiles.
- Bake 35 minutes until eggs are set and pulling away from the side of the dish. Remove from the oven when top is golden. Cool 10 minutes before slicing and serving.
Stout beer flavors this creamy soup made with one of the season’s favorite vegetables—sweet potatoes.
- Yield: 8 servings, each with 5 grams net carbohydrates and 4 grams protein.
- 2 TB. olive oil
- ¼ cup celery
- 1 cup diced sweet potatoes
- 3 cups chopped cauliflower
- ½ tsp. dried parsley
- ¼ tsp. dried rosemary
- 3 ½ cups water
- 6 ounces stout beer
- ½ cup heavy cream
- ¾ cup shredded Cheddar cheese
- Heat olive oil in a stockpot over medium heat. Add celery and sweet potatoes. Stir gently and cook 8 minutes.
- Place cauliflower in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 4 minutes. Mash cauliflower with back of spoon and set aside.
- Add parsley and rosemary to the stockpot. Add water and bring to a boil. Reduce heat to medium
- Add cauliflower and beer. Simmer 20 minutes over medium heat, stirring occasionally.
- Increase heat to medium-high, slowly add cream and cheese. Stir continuously until cheese melts. Serve immediately.
Variation: Substitute 1 cup diced new potatoes for the sweet potatoes in this recipe.
Note: This creamy soup makes terrific comfort food on a chilly day.
Delicious carrots, onions, and celery flavored with rosemary and oregano make this turkey roast perfect for the big day.
- Yield: 24 servings, each containing 5 grams net carbohydrates and 19 grams protein.
- 1 cup Kosher salt
- 1 TB. minced garlic
- 1 TB. dried rosemary
- 2 tsp. oregano
- ¼ cup lemon juice
- 6 cups cold water
- 1 (6-lb.) turkey breast, bone in
- 2 TB. olive oil
- 2 onions, thinly sliced
- 4 stalks celery, cut in large chunks
- 2 carrots, cut in large chunks
- 2 tsp. ground black pepper
- In a bowl large enough to hold the turkey breast and cover it completely with liquid, combine salt, garlic, rosemary, oregano, lemon juice, and cold water. Stir until salt is completely dissolved. Add turkey breast and more cold water to cover, if necessary. Cover the bowl and brine turkey in the refrigerator overnight or at least 6 hours.
- Preheat oven to 375°F. Discard brining liquid and rinse turkey breast well. Rub turkey with olive oil and place in roasting pan. Add onions, celery, and carrots. Sprinkle with pepper. Roast 2 ½ hours until juices run clear. Cool slightly before slicing and serving.
Note: Be sure to soak the turkey in the brine. It makes this main dish juicy and flavorful.
Balsamic vinegar flavors a cranberry broccoli side dish that complements the flavor of turkey and other holiday foods.
- Yield: 6 servings, each containing 4 grams net carbohydrates and 4 grams protein.
- 4 cups fresh or frozen broccoli
- 2 TB. water
- 1 TB. butter
- 1 cup raw cranberries
- 1 TB. balsamic vinegar
- ½ cup chopped walnuts
- Place broccoli in a microwave-safe bowl with water. Cover and microwave on high for 5 minutes. Drain well and set aside.
- In a large skillet over medium heat, combine butter, cranberries, and balsamic vinegar. Stir well and cook 5 minutes until cranberries soften. Add walnuts and cook 5 minutes, stirring often.
- Add broccoli, and salt to taste. Stir well to coat. Cook 5 more minutes. Serve hot or cold.
The aroma of a spicy pumpkin cheesecake with fewer carbs than pumpkin pie, but just as much flavor.
- Yield: 16 servings, each containing 10 grams net carbohydrates and 5 grams protein.
- 3 (8-oz.) packages cream cheese
- ½ cup light brown sugar, packed
- 2 large eggs plus 2 large egg yolks
- 1 cup canned pumpkin puree
- ½ cup sour cream
- 2 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1 ½ TB. flour
- Have all ingredients at room temperature. Lightly oil an 8-inch springform pan. Preheat oven to 350°F.
- With an electric mixer on medium speed, beat cream cheese and sugar until smooth. Beat in eggs and eggs yolks one at a time. Add pumpkin, sour cream, and vanilla.
- At low speed, stir in pumpkin pie spice and flour. Pour mixture into the prepared springform pan.
- Place pan in a large roasting pan. Fill with 2 inches of hot water. Bake for 55-65 minutes or until cake is set around the edges and softer in the middle. Allow to cool. Chill in refrigerator for 10 hours before serving.
Note: To eat fewer carbs at dessert, eat ½ slice for only 5 carbs.
With these low-carb recipes, you can stay with your food plan and continue your weight loss progress while enjoying a delicious holiday! Happy eating!
by Lucy Beale and Sandy G. Couvillon, authors of The Complete Idiot’s Guide to Low-Carb Meals, Second Edition