Roasted (or sometimes deep-fried) turkey may be the star of Thanksgiving; it’s the sides that really get me excited. I grew up with the classic Campbell’s recipe. Two cans of green beans, one can of cream of mushroom soup, French’s fried onions… you get the idea.
Fueled by my desire to slim down and to look beyond cooking elaborate meals as a way to relieve stress, how I think about food has changed. My vegetable intake has increased dramatically. I’m eating far less bread and pasta than ever before. Salads, especially for lunch, are now the star attraction rather than something that’s ordered on the side.
I have a tendency to prepare too many items when I’m entertaining. By the time I get to the dessert, I’m exhausted and have leaned toward the semi-homemade route these days. Thanks to a lovely coupon given to me by my friends at Sara Lee, I had the opportunity to sample their Butter Pound Cake, located in the freezer section.