When you were a kid did you eat the mini pot pies from the freezer section? I loved those as a kid. It was not until a few years ago I even considered making chicken pot pie myself. For some reason I thought it would be a lot of work, turns out I was wrong. This is a great way to use left over turkey from Thanksgiving or produce that needs to be used before it goes bad. To make it even easier I suggest using store bought pie crust or next time you make pie make a double batch of crust and store in the freezer until you are ready.
Sometimes I crave something fresh and crisp. Salads check all of the boxes but lets face it, regular green salads can be boring. Salads can be so exciting and not just that mix in a bag with ranch dressing on top. This is the perfect winter salad that can fix that craving.
I have a love for all food cheesy and gooey. Potatoes au gratin is definitely on the top of the list. Sometimes it is fun to mix things up though and put a twist on our favorites. Butternut squash is so diverse and is in abundance this time of year. Try this recipe in place of your potato dish for Thanksgiving this year.
What is Thanksgiving without cranberry sauce. Perfect side and a must for leftover turkey sandwiches the next day. This year lets ditch the can (which has 105 grams of sugar) and go with fresh delicious homemade pomegranate cranberry sauce. This is a super simple recipe that will impress everyone and take some of the stress off of you.
12 oz fresh cranberries
1/2 c fresh pomegranate juice
1/2 c water
1/2 c brown sugar
Bring all of the ingredients to a boil in a medium saucepan. Reduce heat to a simmer for 20 minutes
Mash all ingredients together and allow to cool for one hour.
This can be made the day of or the day before.