Thanksgiving is just a few weeks away and if you're hosting the big event, you may want to rethink your menu. Gone are the days when we waste lots of time and money trying to impress family and friends with an extravagant meal. It’s no secret the economy is terrible. Last year’s menu may not be affordable or practical based on your current budget. Fear not. You can pull off the biggest feast of the year on a budget with elegance by just thinking ahead. Here are a few things you can do right now to prepare an impressive budget friendly meal based on simplicity. If there is one thing the economy has taught me, it is that simple is best. A simple, yet delicious meal with your loved ones is priceless and for that we should remain grateful, humble and blessed.

1. Menu Plan Now & Shop Later

Planning your menu around seasonal produce is best. Butternut squash, turnips, potatoes, carrots and parsnips are a few veggies that never go out of style on Thanksgiving and they are at their best price right before the big day. Grocery stores compete with each other in the final two weeks before the holiday so this you’ll get your best prices at the end of the month, especially on turkey. Keep in mind that all grocery stores accept competitor coupons so if one store is offering a coupon for a reduced rate on something, you can bring that same coupon to another store and receive the savings. Also, while prices are at their best, stock up, freeze the leftovers and enjoy it all over again weeks later on a dime.

2. Think Simple

Fancy recipes with lots of expensive ingredients are not practical during a recession. Here’s an easy and inexpensive way to prepare butternut squash hassle free. Preheat the oven to 350. Split a butternut squash lengthwise and scoop out the seeds. Place on a baking sheet flesh side up and drizzle with oil, salt, pepper, a little brown sugar, cinnamon and maple syrup. Whatever you have on hand is fine. Bake for a few hours until the flesh is soft and the skin bubbles. Remove from the oven, scoop out the flesh in a microwave safe serving bowl, stir in any juices from the pan and garnish with any leftover herbs from the garden. This can be made in advance and reheated. Simple, sweet and so good. Carrots can also be prepared stove top with elegance inexpensively. Peel the carrots and cut into long carrot sticks. Boil in salted water for ten minutes until firm but tender and then strain the water. Add a little oil and brown sugar to a large skillet over medium high heat. Add the carrots and toss until the sugar melts and a soft glaze forms on the carrots. Season again with salt and pepper and garnish with herbs on hand.

3. Make Your Own Chicken Stock Now for the Stuffing

Whole chickens have been on sale for weeks. Bake one whole chicken for a family dinner in the next two weeks. Remove any leftover meat and boil the carcass in a large pot filled with at least 16 cups of water seasoned with salt and pepper. Boil for at least an hour, strain the broth and freeze it in four cup containers. Now, you don’t have to buy chicken broth for your stuffing and you even have some leftover to make a homemade soup during the week. Store bought broth is expensive, salty and never tastes as good as homemade. I do this once a week and it really pays off in the long run.

4. Inventory your Spices

Many Thanksgiving recipes call for a lot of spices such as sage, rosemary and thyme or cinnamon, cloves and allspice for baking. Pull out all your spices now and write down what you have on a single piece of paper. I did this the other day and had duplicates of so many herbs it was ridiculous! As you run out of a spice cross it off and as a spice is purchased at it to the list. Now, when you plan your desserts or dishes, base the menu on more of the spices you have on hand rather than with spices you have to purchase.

5. Upscale in Seconds

We all joke at the amount of butter used in a traditional Thanksgiving meal. While you still have herbs lingering in the garden, make compound butters for dishes. Compound butter is simply flavoring butter with herbs or other ingredients you have on hand. Tonight I cut a stick of butter into twelve pieces and placed it in a medium bowl. I added a clove of crushed garlic and some fresh sage and rosemary from plants in the house. When the butter softened, I mixed it up and stored it in a small reusable container in the fridge to marinate. This is great for adding to mashed potatoes, or to have on hand as a fancy butter for rolls. You can do this with dried herbs you have on hand too. I also make sweet compound butters by adding brown sugar and cinnamon to the butter. This simple step always makes a lasting impression and you are working with ingredients you already have on hand.

You can also visit Susannah on the food page at www.momlogic.com.