Dinner Option 1:

Roasted Chicken with Lemons

Source: Manitoba Chicken Producers, Proud Harvest Partner

Ingredients:

  • 1 whole chicken
  • 2 medium onions
  • 2 lemons

 

Herb butter:

  • 1/4 cup of butter, room temperature
  • 1 clove of garlic
  • 1 Tbsp minced fresh herbs (oregano, sage, rosemary)
  • 1/2 green onion, minced
  • salt and pepper to taste

 

Directions:

  1. Preheat oven to 400F. Remove chicken from the fridge and let sit at room temperature for 30 minutes before roasting. Meanwhile, slice the ends off each onion then cut in half widthwise.
  2. In a small bowl combine all the Herb Butter ingredients and mix well. Line a roasting pan with foil; place onion halves in the bottom of the pan.
  3. Loosen the skin on the chicken breasts. Spread about half of the Herb Butter under the skin; spread the remainder of the Herb Butter on top of the skin. Tuck 4 lemon wedges in the cavity of the chicken.
  4. Using cotton kitchen string (butcher string), tie the legs together and secure the wings to the body. Place the chicken, breast side up, on top of the onions (move onions around until the chicken is balanced on the onions).
  5. Roast the chicken until a meat thermometer inserted into the chicken breast reads 180F – about 75-90 minutes. If the skin is browning too quickly, cover the chicken loosely with foil.
    Remove pan from the oven. Transfer the chicken to a cutting board. Cover it loosely with the foil and let stand 15-20 minutes before cutting it.
  6. Transfer roasted onions to a serving dish and keep warm.
  7. Skim the fat from the pan juices then strain the juices into a sauce pan.  Just before serving, bring the juices to a boil and season to taste with salt and pepper.
    Serve carved chicken with the roasted onions and pan juices.

Dinner Option 2:

Easy Thanksgiving Dinner

Ingredients:

  • 1 package of chicken breasts or thighs ( 8 pieces)
  • 1 large can of mushroom Soup ( or 2-10 oz cans)
  • 2 tbsp of Dijon mustard (optional)
  • 1 package of Stove Top Stuffing

*Serve with vegetables like corn and beans or a side salad.

Directions:

  1. Preheat the oven to 400F.
  2. Place poultry pieces in a large baking pan.
  3. Place the can of mushroom soup in a mixing bowl. Add ½ a can of milk. Add the mustard if desired. Mix together and pour over poultry.
  4. Open the bottom of the Stove Top Stuffing bag (the spices are on the bottom!) and sprinkle
  5. it on top of the chicken.
  6. Bake for 30 minutes or until chicken is done.

Side Option:

Mashed potatoes

Source: Harvest Star Karen T

Ingredients:

  • 1/4 pound (1 stick) unsalted butter
  • 5 russet potatoes
  • 3/4 cup of milk
  • salt to taste

 

Directions:

  1. Boil the potatoes until a fork easily slides into the potato. Drain and let the steam dry up the potatoes about 2 minutes.
  2. Add the butter and mash with a potato masher or fork. Once all the butter is incorporated add the milk and stir to eliminate any lumps.
  3. Add salt to taste.

Side Option:

Green Beans with lemon and almonds

Source: Harvest Star Karen T

Ingredients:

  • 1 pound of green beans
  • 1 lemon, zested
  • 1/2 stick of butter
  • sliced almonds (optional)
  • salt and pepper to taste

 

Directions:

  1. Melt the butter and add the lemon zest in a skillet. Place the green beans into the skillet and add the salt and pepper. Cook for 4-5 minutes.
  2. Place on a serving dish and sprinkle with the sliced almonds.

Side Option:

Mushroom Gravy

Source: Harvest Star Karen T

Ingredients:

  • 1 large can (22.6 oz) Cream of Mushroom soup (22.6 oz)
  • 1 cup of milk
  • A few drops of gravy browner
  • 1 small (10 oz) can of mushrooms

 

Directions:

  1. Place the first three ingredients in a pot and mix until the soup is not lumpy. Add the mushrooms.
  2. Bring to a bowl, and then turn to low to keep warm. Serve when needed.

Dessert Option:

Easy Pumpkin Pie

Source: Harvest Star Karen T

Ingredients:

  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups evaporated milk or half and half
  • 2 eggs, beaten
  • 1 store bought crust
  • Whipping Cream (optional)

 

Directions:

  1. Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
  2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time.
  3. Store in refrigerator. Top with whipping cream.