Guys, Christmas is coming!
Christmas is coming!
We’ve been searching for a reasonable SCD ham to purchase for Christmas or Christmas Eve dinner.
We finally found one that we are going to try!
The one or two sites that we’ve seen with sugar free ham options tend to sell the ham itself for 60 -70 buckaroos or it is HUGE. This site you can get a 2.5 ibs. sugar-free ham (Pork, Water, Sea Salt) for $23.68. The only downside is you have to buy at least 7 ibs. of meat per order… BUT HEY, let’s make the best of it! We’ll be getting the ham to try along with some beef sticks and a variety of jerkies (plan, spicy, beef, turkey) for the road trip snacks to and from family’s homes! How about some breakfast sausage to have on Christmas morn?!
There are more SCD options than posted below on their website, these are just the ones we are interested in for ourselves:
Christmas Eve or Christmas Dinner?
Traveling Snack Options?
Long Beef Snack Sticks
Beef Jerky Portions Plan
Beef Jerky Portions Spicy
Beef Jerky Sticks Plain
Beef Jerky Sticks Spicy
Beef Jerky Sticks Plan Self Stable
Extra Spicy Beef Jerky Sticks
Sugar Free Turkey Jerky Plan
Turkey Jerky Sticks Spicy
Easy Christmas Morning Breakfast Options?
Sugar Free Bacon
Beef Breakfast Sausage Sliders – currently out of sock
Beef Polish Sliders – currently out of stock
Sugar Free Pork Breakfast Sausage
This recipe stolen graciously from Mr. Ed’s Research and Recipes.
2 (12 oz each) bags freshcranberries
1 (12 oz) bag frozen raspberries, thawed
1 (10 oz) bag frozen strawberries, thawed
1 1/2 cups honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
3 cups water
1. Place 2 cups of the water, along with the cranberries, thawed raspberries and thawed strawberries in a medium saucepan.
2. Bring to the saucepan goods to a boil and simmer for about 10 minutes. Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.
3. Ladle the softened cranberry mixture into the strainer over the bowl with the gelatin. Use the ladle or a wooden spoon to press the liquid through the mesh. Stir the hot liquid with the gelatin to dissolve.
4. Repeat step 3 until all the mixture has been pressed out.
5. Stir in the honey to dissolved mixture.
6. Cover and refrigerate overnight until set.
We made the classic cranberry sauce last year, so we decided to try a different one this year. We haven’t tasted it yet (we’ll wait for Thanksgiving Day), but the liquid is yummy! We put our first batch into a jello mold that looks like a brain and into the last bits into a tin can… you know like you’d think it should be from! Ha! We’ll let you know how it turns out. Seems promising…
*UPDATE* It was wonderful!
Total Time: 15 minutes
Prep – 5 minutes (both before and after cooking)
Cook – 10 hour
Yield: 20 servings
It’s that wonderful time of year again! This is our SCD Thanksgiving Year 2!
Thanksgiving is coming up and we’ll be doing all our cooking and prepping this weekend to take to our family and friends!
We’ll be adding new recipes, adjusting old ones, and enjoying Charlie Brown’s Thanksgiving.
We love this time of year! Don’t you?
Click Here to Enjoy Last Thanksgiving’s Recipes While You Wait!
We will also be making this, but without practice: honey pecan pie.
I definitely will be remaking this pie, maybe peach, cherry, rhubarb, or blueberry?
Mashed “Potatoes” Cauliflower and Gravy.
Gravy Recipe we’ll try…