Thanksgiving Dinner: Not your traditional meal, but close enough!

Roasted Chicken with caramelized sweet potatoes, roasted sweet corn, cheesy cauliflower, and toasted bread.

Nut Free, Soy Free, Wheat, and Gluten Free (does contain dairy)

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Seasonings needed:

olive oil

Garlic salt, and black Pepper

Shredded cheese of your choice

Canola and Olive Oil Butter

Ingredients and Cooking Instructions:

1 roasted chicken (precooked)

– can buy a rotisserie chicken at any store when you plan last minute. Heat in oven for 15 minutes on baking sheet, slice and serve.

4 small sweet potatoes

– peel, dice and mix with olive oil, garlic, salt and pepper. Place on baking sheet covered in tin foil. Cook for 30 minutes take off sheet pan and serve.

4 ears of sweet corn

– take off corn husks, wash and wrap each one separately in tin foil with butter and salt/pepper. Place on baking sheet with sweet potatoes. Cook for 30 minutes, take out of tin foil and serve.

1 medium sized cauliflower

– cut into florets, wash, and mix with olive oil, garlic salt, and pepper. place in separate baking dish. Cook for 30 minutes on 425. Take out and spread shredded cheese over cauliflower. Place back in oven for 10 minutes until cheese is melted. Ready to serve.

Udis Gluten Free Buns

-toast in oven and serve with some butter.

 

 

 

 

 

 

 

Baked Cod with Lima Bean Salad

 

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Ingredients

1 large filet of cod fish from your fish market

1 can of Lima beans

2 lemons

2 tablespoons olive oil

1 tablespoon parsley

Garlic salt, minced garlic & pepper

Instructions

Set oven to 400 degrees Fahrenheit

Place cod with lemon slices, lemon juice, garlic salt, and pepper on foil and wrap to place in oven.

Cook for 25 mins, or until juices run clear and it’s flaky.

Sauté Lima beans in olive oil and minced garlic for 10 minutes.

Mix lemon juice parsley and salt and pepper with Lima Beans.

You can add Parmesan if you like to the beans.