Saturday, April 21, 2012
Today's Lunch and Dinner
Rotisserie Chicken with Rosemary Steamed mixed veggies Tossed Salad Homemade No Sugar Vinaigrette So my husband has decided he wants to do the South Beach diet. I am not a dieter myself, but I want to be supportive of my husband whilst still preparing foods my kids enjoy and need. For instance in the first phase of the South Beach diet (hence known as SB) you aren't supposed to eat ant fruit, which would be terrible for children. Frankly I am not convinced it is awesome for adults either, but like I said, I want to be supportive. For example, today for lunch I made chicken breast tenderloins, dusted with BBQ rub and cooked in a TB of olive oil, in the same pan I cooked the chicken I wilted some baby spinach and seasoned it with salt and pepper. I served that with a big mixed green side salad and hubby had 2 TB of a sugar free vinaigrette while I had Raspberry vinaigrette (yum!) and the kids had strawberries and grapes. So he gets to diet and we get to eat and hopefully everyone will be happy. Tonight's dinner according to the SB plan is supposed to be Salmon with Rosemary. We don't have any salmon and frankly for what it costs down here, especially if you insist on wild caught salmon as I do, we're eating chicken and are glad to do so. Take a whole chicken and rub it all over with a mixture of 2 TB olive oil, 1 1/2 tsp. of salt and 1/2 tsp black pepper and half a teaspoon crushed rosemary. I usually place a half an onion, a bay leaf, a fresh rosemary sprig or two and a half carrot in the cavity of the chicken before I rotisserie or oven roast the chicken for added flavor. You could also use a pierced whole lemon, some celery or even a medley of fresh herbs such as sage, thyme and parsley. It usually takes anywhere from an hour to an hour and 20 minutes to rotisserie a chicken depending on how big it is of course, just make sure you cook it until it reaches an internal temperature of 165 degrees F. Hope you have a lovely dinner tonight too!