We have successfully created the first Thanksgiving dinner after which no one in our group felt unhealthy or overly full:

Appetizers:

Cheese and crackers

Roasted nuts with sugar and spices

Orange spice tea, special from Alaska

Main meal:

Cranberry sauce expertly crafted from dried cranberries

Asparagus (frozen asparagus in the BFC storage freezer was quite a find!)

Rehydrated potato flakes with peas

Peas

Rice and beans

Orange chicken

Dessert:

Chai tea with black pepper (thanks for the recipe, Mari!)

Grilled fresh pears with roasted ginger snap, oats, and coconut topping (thanks helo pilot Joey for the pears!)