For most of us, calorie counting goes out the door with the arrival of the first Thanksgiving guest.  But for some of us, trying to make every day part of a healthy lifestyle, Atkins Nutritionals, Inc. has some great new options for those following a low-carb lifestyle during the holiday season.  These recipes are easy, seasonal and delicious, yet eliminate the simple sugars and carbohydrates that those following a low-carb lifestyle fear during this indulgent time of year.

• Give roasted turkey a Southwestern twist by rubbing with fresh cilantro, cumin and chipotle pepper and serving with a spicy gravy on the side.
• Steaming Brussels sprouts with fresh lemon adds a vibrant pop of green to the table.
• A lightly spiced Coconut Curry Pumpkin Soup is an elegant way to use this season’s most popular squash.

 Southwestern Turkey

Makes 12 servings

Prep time: 20 minutes

Cook time: 3 hours 30 minutes plus 10 minutes resting

Ingredients:

 SOUTHWESTERN TURKEY:

¾ cup unsalted butter, softened

3 tablespoons chopped fresh cilantro

1 tablespoon ground cumin

1 tablespoon salt

1½ teaspoons grated lemon zest

1½ teaspoons fresh lime juice

8 garlic cloves, minced (4 teaspoons), divided

2 chipotles en adobo, minced

1 (12- to 14-pound) turkey, giblets removed

SPICY GRAVY:

2 tablespoons unsalted butter

2 cups heavy cream

1 small onion, chopped (½ cup)

2 garlic cloves, minced (1 teaspoon)

1 chipotle en adobo, minced

2 teaspoons fresh lime juice

Salt

Directions:

FOR SOUTHWESTERN TURKEY:

1. Heat oven to 450ºF. Combine butter, cilantro, cumin, salt, zest, juice, garlic, and chipotles in a medium bowl. Beat with an electric mixer at medium speed until well blended and smooth.

2. Insert fingers between skin and flesh of turkey to loosen skin; rub butter mixture under the skin of the turkey. Place turkey, breast-side up, on a wire rack in a roasting pan. Cook, basting with pan drippings, 20 minutes. Reduce oven temperature to 350ºF; continue cooking, basting every 30 minutes, until an instant-read thermometer inserted in the thickest portion of turkey breast registers 165ºF, 3¼ to 3½ hours. Let turkey stand 10 minutes before slicing.

 FOR SPICY GRAVY:

1. Melt butter in a medium saucepan over medium-high heat. Add onion and garlic; sauté until they begin to soften, about 2 minutes. Add chipotle and cream; bring to a boil. Reduce heat and simmer until liquid is reduced by half, about 25 to 30 minutes.

2. Skim off and discard fat from pan drippings. Add remaining pan drippings (you should have about ¾ cup) to the cream mixture; cook an additional minute. Remove from heat. Stir in lime juice; season with salt to taste. Serve along with turkey.

 Nutritional Info (Per Serving):

Net Carbs: 2 grams

Carbohydrates: 2 grams

Fiber: 0 grams

Protein: 54 grams

Fat: 48 grams

Calories: 660

 Brussels Sprouts with Lemon

Makes 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

 Ingredients:

1 pint Brussels sprouts, outer leaves removed, bottoms trimmed, halved

4 tablespoons (½ stick) unsalted butter

½ teaspoon salt

2 tablespoons lemon juice

1 tablespoon lemon zest

 Directions:

1. Add water to a medium pot to come 1½ inches up to the side of the pot. Add sprouts and bring to a boil over high heat. Cover and steam until tender, about 10 minutes. Remove from pot with a slotted spoon and set aside.

2. Melt butter in a large skillet over medium-high heat. Add salt and cook until butter browns slightly, 2 to 3 minutes. Add lemon juice and zest; cook 30 seconds. Stir in sprouts; cook, shaking pan occasionally, until warmed through, 1 to 2 minutes.

Nutritional Info (Per Serving):

Net Carbs: 3 grams

Carbohydrates: 5 grams

Fiber: 2 grams

Protein: 2 grams

Fat: 11 grams

Calories: 120

Coconut Curried Pumpkin Soup

Makes 6 (1-cup) servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

2 tablespoons butter

1 small onion, chopped (½ cup)

1 clove garlic, minced (½ teaspoon)

2 teaspoons curry powder

½ teaspoon salt

½ teaspoon pepper

1 (14½-ounce) can lower sodium chicken broth, plus 1 can water

1 (15-ounce) can pumpkin purée

¾ cup unsweetened coconut milk 

Directions 

1. Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened.

Add garlic, curry powder, salt and pepper; cook 1 minute more.

2. Add broth, water, and purée; mix well. Reduce heat to low. Cook 20 minutes, stirring occasionally. Stir in coconut milk.

3. Purée soup in a blender in several batches until smooth. Return to saucepan. Heat through before serving.

Nutritional Info (Per Serving):

Net Carbs: 7 grams

Carbohydrates: 9 grams

Fiber: 2 grams

Protein: 3 grams

Fat: 11 grams

Calories: 140