I did all my cooking over the weekend since I’m working the late shift again this week. We will be having soup au pistou for lunch and moussaka for dinner the next 3 nights. After that I’m off to Chicago. I won’t be cooking again until next Tuesday. I made Chicken Stefado and some spinach-dill rice pilaf to put in the freezer so when I come back dinner only needs to be defrosted.
Last night I went w/ a buddy to "Niro's Gyros" and ordered a triple-gyro platter to ensure that I've have enuf meat and tzadziki leftover to place atop a mountain of greens tonight for a big 'ol gyro-salad. So that's my plan!
Buttermilk fried chicken legs and salad. I made french vanilla shakes for dessert with a splash of amaretto. I made pizza for lunch. I used garlic pizza crust and topped it with pizza sauce, italian sausage, mushrooms, olives, pepper rings, fresh mozerella and parm.
Thurs. 5/28: I'm going hi-protein/no carbs again tonight (those slacks are getting looser and looser around my waist- I should have no trouble pullin' them on, come Sunday!) So, I'm having fennel/garlic/cayenne-seasoned pork ribs and a wedge salad w/ thick buttermilk-blue cheese dressing, crumbled bacon and a few split grape 'maters.