November 17, 2010
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Herb Breaded Chicken
chicken breast coated in dijon mustard, fat free greek yogurt,
herb breading, salt, and pepper
Roasted Butternut Squash
with olive oil, fresh sage, salt, and pepper
Broccoli Puree
broccoli, reduced fat ricotta cheeses, salt, and pepper
Mixed Salad
with tomatoes, carrots, cucumbers, peppers, and feta
with red wine vinaigrette
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