Tonight's supper is a test for Saturday. Saturday, we all head to Portland for cello, guitar, and piano lessons. I don't want to risk getting up there to the city and not being able to find what I need to have for lunch. And maybe for dinner, too.
So, I'm planning to do the recipe below for lunch and to make the meatloaf for supper. I think. Anyway, regardless of what I come up with, YOU get to have the recipe sharesies!
100g chicken (110 calories)
1 1/2c water
1T chicken boullion
4T loose leaf vanilla mint tea
5 cloves garlic, chopped
salt to taste
1T whole dried rosemary
2c cucumber (29 calories)
Put chicken into pot with everything except the cucumber and cook over medium heat until done. Refrigerate overnight.
When it's time for the meal to be eaten, chop up the cucumber, top with the chicken and use Walden Farms dressing (the Chef recommends either Honey Dijon or Asian).
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