Ask any of my friends and they’ll tell you I’m no Martha Stewart.
Sticking my hand into the carcass of a bird wasn’t my idea of a fun Wednesday night, but I did it in preparation for hosting my first Thanksgiving dinner party this weekend.
I started with a test: five recipes, dozens of ingredients and one goal — a Thanksgiving meal that wasn’t reminiscent of an all-you-can eat contest gone awry.
The answer? Portion control and the elimination of face-stuffing ingredients. The challenge? How to maintain the home-cooked, rich Thanksgiving taste while keeping waistlines in mind. By opting for a roasted chicken over a turkey, quinoa over mashed potatoes, portion-controlled green beans, cider and of course, dessert, my Thanksgiving weekend is looking to be glutton-free.
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