Giraffe's Terrific Low-Carb Turkey Tetrazzini (with Almond Flour)

Here we are, a few days before Thanksgiving and most of us are already worrying about what to do with our overabundant supply of turkey leftovers.  '

Many of us are usually bored with eating our leftover turkey with gravy.

Well, we've discovered a way to avoid the monotony.

Say goodbye to boring turkey leftovers and hello to Giraffe's Terrific Low-Carb Turkey Tetrazzini!

We've baked a delicious, rich and saucy Turkey Tetrazzini casserole, without using pasta.

Instead, we've incorporated our Cheesy Smashed Cauliflower into yet, another recipe.  

This recipe might take a little longer than our other recipes. However, it's well worth the wait. My mother and husband agree, as this is one of their Post-Thanksgiving favorites.

Preparation time is about 15 minutes, while cooking time is roughly 1 hour and 20 minutes. 

All that is needed for this recipe are the following ingredients:

• 4 Cups of Shredded Left Over Turkey
• 3 Cups of Chicken Broth
• 3 Cups of Cheesy Smashed Cauliflower
• 2 Cups of Heavy Whipping Cream
• 2 Cups of Shredded Cheese of Choice
• 2 - 4 oz. Cans of Mushrooms
• 1 2/3 Cup of Parmesan Cheese
• 1 Stick of Butter or Margarine
• 1/2 Cup of Almond Flour

We'll begin by melting our stick of margarine on medium heat, in a large pot.

We'll then, add our Almond Flour and will stir, until completely blended.

Next, we'll add our Chicken Stock, Heavy Whipping Cream, and will bring to a boil.

We'll continue stirring our mixture, so that our liquid does not curdle and burn.

As soon as our liquid begins to boil, we'll add our 1 1/3 cups of Parmesan Cheese, stir, and will remove our pot from our heat.

We'll then, pour our turkey and Cheesy Smashed Cauliflower into our mixture and will stir.

Next, we'll preheat our oven to 350F degrees and will spray our baking pan with cooking spray.

We'll then, pour our turkey mixture into our greased pan, add our mushrooms.and will stir.  

Next, we'll sprinkle 1/3 cup of Parmesan Cheese and 2 cups of Shredded Cheese over our mixture, and will bake for 1 hour, or until slightly browned.

After the top of our casserole has slightly browned,  we'll remove our dish from our oven,  and will allow our tetrazzini to cool and thicken, for about 30 minutes.  

Our dish is absolutely Deeeelish!  

As our casserole was baking, its aroma was not only permeating our apartment, but was also tantalizing our tastes buds!

Completely unbelievable how our dish tastes just like a turkey and rice casserole, although rice is not present. 

Hope you enjoy your meal as much as us!

From our kitchen to yours ~

Buon Appetito!  

Giraffe's No-Bake Low-Carb Pumpkin Mousse

Thanksgiving is a time for bringing family together and enjoying those dishes that are made, from the heart.  

Unfortunately, this is the time of year that most of our waist sizes tend to increase, just a little. 

We're no different than the rest. We will attempt to curb our carb intake, whenever possible, although extremely difficult.  😊

Our Low-Carb Pumpkin Mousse is a way to indulge in Thanksgiving desserts, without consuming an overload of carbs.

Preparation time is a mere 5-10 minutes and no baking is required.  Simply place your mousse into your freezer for 30 minutes and your dessert is ready to be served!

One of the best parts of our delicious Mousse recipe is that our mixture only consists of 28 grams of carbs, in its entirety.  

Our easy peasy recipe only requires a few ingredients:

• 2 - 8 oz. Packages of Cream Cheese
• 2 Sticks of Margarine or Butter
• 2 Cups Sweetener of Choice
• 2 tsp. Vanilla
• 1 Tbsp. Pumpkin Pie Spice
• 1 Tbsp. Cinnamon
• 1/2 Cup Pure Pumpkin

We'll begin by softening both of our cream cheeses in our microwave for about 1 minute. 

This will allow us an easier time to blend our ingredients together. 

We'll then, remove our cheese from our microwave and will blend with our electric mixer on medium speed for just 30 seconds, or until our cheese has been fully creamed.

Next, we'll add both sticks of our margarine, sweetener, pumpkin, Pumpkin Spice, and vanilla and will slightly stir, until our mixture has been roughly blended.  

We decided to stir our ingredients before using our electric mixer, to avoid our powdered sweetener from flying all over our kitchen. 

We've made that mistake in the past and quickly learned our lesson. 😂

We'll, once again, blend our mousse with our electric mixer, until all has been fully whipped.

If your margarine is not at room temperature, simply soften in your microwave for about 10-15 seconds and then add to your cream cheese. 

 We'll now, pour our mixture into our container. 

The only container we had available happened to be our pie dish.  

Any container is acceptable, as long as it may be placed into your freezer for a prolonged period of time.

We'll also sprinkle a generous amount of Cinnamon on top of our mixture to offer our dish an Autumn flavoring.  

We will then place in our freezer for 30 minutes.

This will allow our mousse to solidify in time for dessert.

Once our setting time has completed, we'll remove our mousse from our freezer, will scoop, and serve. 

Oh my gosh!! 

 Each bite offers a little bit of creaminess, along with a hint of pumpkin flavor.

We've been finding ourselves taking smaller bites, so that our mousse seems to last longer. 

And oddly enough, we have begun eating our mousse with a side of cantaloupe and Honeydew Melon slices.  One bite of mousse really complements a piece of melon.

What a fabulous combination and is quite healthy, at the same time. 

We hope you enjoy your Thanksgiving Holiday, along with our creamy Low-Carb Pumpkin Mousse.

From our kitchen to yours ~

Enjoy!!

Giraffe's Succulent Low-Carb Boneless Pot Roast

One of our favorite meals has always been Pot Roast.  Especially, the roasts that Mom would cook, when we were younger.  Her roast was always super moist and juicy.  

That of course, was because, Mom believed heavily in Turkey Bags for Thanksgiving, or similar bags for any other type of meat.

Cooking Bags are incredible.  Not only do they cook the meat in half the time; but,  they also seal in their juices. The meat cooking in one of these bags are always moist and juicy. And our roast is no exception.  

Sometimes, after work, many people don't feel like cooking a huge meal, that will take a long time to prepare.  

That's why this recipe is one of our favorites.  

We merely toss all of our ingredients into our bag, place in our oven, and dinner is ready! The longest part of the process is the cooking time.

our preparation time is only about 5 minutes and our meal is a very hearty one. 

Our actual baking time is anywhere from 2-3 hours, depending on temperature settings, your oven, and your time constraints. 

This week's ingredients include: 

• 2 lb. Chuck Roast
• 1 Onion
• 1 lb. of Peeled Baby Carrots
• 1 - 8 oz. can of Mushrooms
• 1 tsp. Italian Seasoning
• 1 tsp. Garlic Powder
• 1 tsp. of  Chili Powder
• 1 tsp. Cumin
• 1 tsp. Ground Black Pepper
• 1 Oven Bag
• 1/2 Cup of Reduced Sugar Ketchup

We'll begin by preheating our oven to 325°F degrees, lining our baking pan with non-stick aluminum foil, and then placing our oven bag on the pan.  

Next, we'll place our roast inside the center of our bag.

We'll then, cut our onion into 4 pieces and will place them in our bag, along with our package of carrots.

We'll then, sprinkle all of our spices over our beef roast and will pour the entire can of mushrooms and liquid over our spices.  

The oven bag package calls for a little bit of water to be included with the roast. 

However, we've found that using the mushroom juice from our can, creates the same effect and offers our roast more flavor.  

The extra amount of juice also seems to keep our roast moist, in the end.  

For additional flavor, we'll add 1/2 cup of Reduced Sugar Ketchup over the top of our roast and will twist our bag closed with the plastic coated wire tie, that accompanies our bag.

We now want to cut a tiny slit on top of our bag, to allow the steam to escape during our baking process.

Next, we'll place our roast in our oven on 325F and will bake for 2-3 hours or until our water in our bag appears to have evaporated and our meat has fully browned.  

A meat thermometer may also be used to check doneness.  

Pot roasts are usually finished cooking when its center reaches a temperature of 170F degrees.

COOKING TIP:  Cooking the meat on a lower temperature for a longer period of time will allow your roast to taste more moist.  

When our roast has fully cooked, we'll remove from our pan from our oven. 

We'll then, allow our meat to rest for about 10-20 minutes before opening our bag and slicing.  

COOKING TIP:  Allowing any meat time to rest after baking will allow less juice to escape, while slicing. The roast will then be juicier and tastier.

After our roast's allotted resting time has passed, we'll open our bag, scoop our vegetables into a bowl, and will place our meat on a plate for slicing.

Next, we'll slice our roast into thin slices, cutting across the grain of our meat.  

(If the roast's grains appear to run vertically (up and down the meat), we'll cut horizontally or vica versa.)

COOKING TIP:  Cutting the roast across the grain will allow your meat to taste more tender.

Presto! 

Our roast is ready to be devoured!  When we were kids, our mothers would serve their roasts with creamy mashed potatoes. 

However, to save on carbs, we enjoy serving our roast with our Cheesy Smashed Cauliflower.

Our  roast will usually last for 2 or 3 dinners, depending on how much midnight snacking is accomplished.  🤣

We hope you all enjoy our Pot Roast dinner as much as we do.  

From our kitchen to yours ~

Enjoy!