It is officially time to start posting some Thanksgiving recipes. With less than six weeks to go, I am hoping I can fit everything in! This week’s “Thanksgiving” recipes are in the Bonus Section and both are delicious. I made the hot chocolate for my family last weekend and even the picky brother liked it. The cranberry bars are from my mom (as are most of my holiday recipes) and everyone LOVES them. They come together in about 10 minutes and they are beautiful! For the holidays, I will stick to some traditional recipes, and add in some new twists or healthier versions of some all-time favorites. Stay tuned!
On to this week’s menu. I made the pot pie over a month ago and froze it (hence the mini foil loaf pan in the picture). It does not have a bottom crust, making it healthier than a traditional pie with two crusts. I made individual pies, but this works just as well in a pie plate. Just make sure you let it rest for a few minutes before serving so that it doesn’t completely fall apart when you try to portion it out.
The butternut and black bean burritos were fantastic. I had a little filling leftover and froze it to use for a later date.
You can never go wrong with chicken drumsticks! Kids love them, they are cheap, and they don’t dry out! I used rosemary for both the drumsticks and the sweet potatoes. If you don’t like rosemary, you could always use thyme, or skip it all together. I am sure the sweet potatoes would be great with the pecans and a little brown sugar as well!
Please let me know if you have any Thanksgiving recipe requests!