Here are a few more recipes I plan to use at Thanksgiving.

1 huge head of cauliflower 8 oz fresh mushrooms, chopped 1/2 to 1 chopped onion 32 oz real sour cream – not the light stuff 10 oz shredded cheddar 1 sm can chopped green chilies, drained 2-3 tsp garlic salt (I use the California variety)
How To Prepare:	Break apart and steam the cauliflower for 18 minutes. Chop it into small pieces about the size of diced potatoes. Microwave the onion and mushrooms in a small covered dish for a minute. Combine all the ingredients and place in 9x13 pan. Microwave for 15 minutes. Probably 30 minutes in a 350º oven would do – or until it’s bubbly.
Number of Servings:	15
Carbs per serving - include all nutritional information if known:	7g carb, 1g fiber, 8g protein, 19g fat Can't seem to be able to post a pic, but it looks very similar to a regular pan of funeral potatoes! Now for sauces and dessert:        Sugar Free Cranberry Sauce 1 bag of fresh cranberries (12 oz) Sugar substitute equal to 1 cup sugar 1 cup water 1/4 teaspoon salt Preparation: 1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones. 2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat. 3. Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic. Cook until the sauce is the consistency you want, about 5 to 10 minutes. Note: I used a liquid sweetener in this recipe, which added zero carbs. Powdered artificial sweeteners often use sugars as a base. For example, you could use one cup of Da Vinci's Simple Syrup instead of water. Makes 8 servings of cranberry sauce, each approximately 1/4 cup. Each serving has 3 grams ofeffective carbohydrate and almost 2 grams of fiber. http://www.alldayidreamaboutfood.com/2011/11/pumpkin-praline-parfaits-low-carb-and.html There are more that I might add later, but I look forward to a feast of food that is delicious and doesn't leave me feeling guilty or sick!  Happy Thanksgiving!