I am the one who traditionally cooks Thanksgiving dinner, and this year is no exception. I am cooking for a "mixed" crowd. By this I mean I am eating low carb, hubby, while not hard core, is also eating low carb, but my sons (and some of their friends) are not.
Cooking for non-low carbers and not having them notice is a challenge, but it is also a good test of your cooking skills. If you can get some sugar junkie to eat a sugarless dessert, ask for seconds, and then beg you for the recipe...that recipe obviously rocks. I only have one of those so far, but I am hoping to add to the list with my Thanksgiving edibles.
On the menu so far is Turkey, a stuffing made with sausage and Winter squash, gravy made from Campbells Chicken Mushroom soup (quite low carb) plus added spices and pan drippings, a large green salad with homemade vinegar and oil dressing, a sugar-free pumpkin cheesecake with almond meal crust, and plenty of cheese cubes, olives, pickles, pickled peppers, and fresh veggies to nibble on while watching football and playing Nintendo Wii.
I doubt my substitutions will even be noticed by the ravaging horde and the only things conspicuously missing will be crackers, rolls and mashed potatoes. I will miss the crackers, hubby will miss the rolls, and our oldest will really miss the mashed potatoes. I did take a bit of pity on my son and warned him that I would not be making potatoes this year, but he is more than welcome to bring his own.
Adaptations are possible without throwing the family in to total chaos, or the low carber falling off the wagon. Just realize that not everyone is going to be joining you on the low carb journey and get a bit creative. Try new recipes, change the quantity of bad foods vs. good foods, make sure the low carb items are easy to grab and munch on (like my cheese, olive and veggie platter). Or just let your guest use your cookware and they can make their own poison all for themselves.