May 4, 2010
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Grilled Chicken Paillards
pounded chicken breast marinated in fresh basil, oregano,
parsley, mint, tarragon and garlic
topped with:
grape tomatoes, cucumbers, avocado, lemon juice,
fresh mint, salt and pepper
Sweet Potato Puree
baked sweet potatoes blended with fat free
plain yogurt, salt and pepper
Roasted Asparagus
with salt, pepper and a spray of olive oil
Red Leaf Salad
with peppers, tomatoes, cucumbers, blue cheese
and caper berries
with balsamic vinaigrette
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