Gravy?

I was going to have pureed chicken and mashed potatoes tonite and would like to add some gravy for the moistness factor - what do you guys suggest?

Thanks!

Go for it. It's usually low in calories and will help the food go down. 

I use packaged gravy all the time!

Just regular gravy? Nothing special? I usually used canned or jar gravy, so that will be ok?

Check the fat on those cans or jar gravies. Sometimes they may use milk or cream to make them. If you make it from the powder then you are just using water so it may be lower in fat. I always use the lower sodium packages, too. I don't taste the difference, so I figure stick to the lower sodium ones.

I buy the packages of the Swiss chalet dipping sauce, from metro. So good!

Since I had difficulty with chicken for the first 6 or so months, St. Hubert's gravy in a can helped with the moisture I needed to keep the chicken down. It only took a couple teaspoons to make a world of difference. 

Good luck!

Tammy

THanks all! I added mushroom gravy and it worked great!

I also use the low sodium swiss chalet packets.  They work wonders.  Also, cooking in a crock pot truly helps with keeping meat moist without needing to use a gravy.