Thanksgiving in..... March?

Most days I have our dinner plans thought out well in advance. Most days, but not yesterday. Yesterday I stood in front of our increasingly bare fridge (grocery day is rigth around the corner!) not sure of what the heck I was going to fix us for dinner. I just stood there and stared. What did we have.... we had chicken.... potatoes... check. Carrots? Okay. There's our meal. So I set about preparing what felt like one of Rachel Ray's 30-minute thanksgiving meal specials. This fantastic meal came out of what was otherwise a rather empty fridge.

Thanksgiving Chicken with Pan Gravy

Simple as can be, chicken breasts sauteed, seasoned with SnP, and poultry seasoning. I removed the chicken once fully cooked and set aside to let the juices redistribute. I "deglazed" the pan with chicken stock and let it reduce until it became almost as thick as a gravy. Seasoned with a little SnP, some onion powder and chopped parlsey, and we were good to go.

Simple Glazed Carrots:

3 cups sliced carrots

2 Tbsp splenda brown sugar

1/2 Tbsp light butter

2 Tbsp water

1 Tbsp chopped parsley

SnP

Cook on stovetop for 8-10 minutes or until carrots have reached your desired texture.

Creamy Mashed Tates

4-5 medium sized idaho potatoes

2 Tbs light butter

4 Tbs light cream cheese

4 Tbs skim milk

SnP, Chopped Parsley

You know the drill, mashed potatoes!

All in all it was a beautiful meal well rounded and healthy too!