dinner was as gourmet as it can be. the lemony, herby taste of the chicken was fully complemented by the subtleness of the grits (a staple down here in the south -- think of it as ground corn made into a thick porridge; normally eaten at breakfast.) i was never into grits even after living most of my life here in the south. people either loved it or hated it. i hated it. but with most other stuff, it's an acquired taste. friends and family love it for breakfast with cheese and butter. to me, it's like eating cardboard. until we went on a family trip to Charleston, South Carolina last year. every restaurant there had shrimp and grits on the menu. a specialty of the entire coastal city. so i tried it. and my reaction was: and why in heavens did i not try this before? i missed out a lot. and now, i can't get enough of it.
Breakfast (380 Calories, 17g Fat)
Whole grain waffles with roasted cinnamon apricots and pecans. Ricotta cheese. Diet syrup and margarine.
Lunch (350 Calories, 7g Fat)
Roasted turkey breast sandwich on whole wheat bread with lettuce, Swiss cheese, roma tomato. Citrus salad. California natural trail mix. Fat free mayonnaise and mustard.
Dinner (460 Calories, 10g Fat)
Chicken breast marinated with lemon, rosemary, and thyme topped with sauteed mushrooms, artichokes, tomatoes, and onions. Cheddar chive grits. Brocolli and carrots with toasted almonds. Whole wheat roll. Apple butter.
2 comments:
hi there! thanks for dropping by my site. I think I'll be a frequent visitor here to learn how to cook, you know cooking is my fiasco and that's one thing my mom didn't taught me because of my sensitivity to heat when I was a growing teen.-VANIDOSA
omg, that's some delicious looking meals, ppg! You know, my two older daughters who were fed like your son when they were younger, they can take or leave grits. My youngest though, who is a GRITS herself, can eat it every day!!
GRITS=Girls Raised In The South :D
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