Vic Again--June 29 and 30

Thursday:

Breakfast (again late...) open-faced breakfast sandwich: toasted slice of sugar-free wheat bread, several slices of Hillshire Farms deli-style pastrami sandwich meat, poached egg, slice Kraft lowfat American cheese (zapped all in micro.), 1/2 cup non-fat Vanilla yogurt with rest of blueberries, coffee w/ Sfvsc.
(I've GOT to make it to WW today--I am running out of everything...)

Lunch/Snack/Thing: before going grocery shopping had a Pria Carb Select protein bar--choc. p.b. crisp. After long, drawn out shopping experience have had mid-afternoon snack of deli meat ham, fresh cherries and diet green tea.

Dinner: local Mexican restaurant (I know I swore off Mexican this week, but we've been waiting for this new one to open...and, well, it did). Chips and salsa (prob. too many--but this salsa was good and spicy unlike a lot around here, surprisingly), MEGA iced-tea with lemon (avec sweet&Lo), Chicken Mole (this is the dish I have been trying around these local places--it's really a test. This was the best so far, the chicken was shredded and very tender, the sauce was better than the other places I've tried, but still not spicy enough--mole is a sauce made of cocoa and chile and they inevitably don't put enough chile in--the best I've had still was in a Spanish restaurant in University Town Square), refried beans (left the rice), dollop of really good guac (the best around here--had flavah), 3 flour tortillas.

Friday:
Breakfast: Cereal with blueberries and skim milk, 2 turkey sausage patties, coffee avec SFVSC

Lunch: (after smashing at trumpet creeper and tree roots with mattock and ax all morning) Quesadilla with imitation crab meat (ie. white fish) and about 1/3 c. cheese mix of Sargento mozz. with garlic and asiago and cabot's 50% reduced fat garlic and herb cheese on lo-carb tortilla, mah recipe cole slaw with Ken's Vidalia Onion dressing and fresh dill.

Dinner:Fantabulous gourmet meal! Whee! Bought an "Apple Bourbon" marinated pork loin at WW's (anything with Bourbon in it, really, has to be good), drizzled a little "hawaiian" papaya marinade on it that I had in the fridge. Popped it on layer of foil in the grill along with a veggie grill-plate of onions, fennel, and sliced apples. Meanwhile made a "reduction" (I have been inspired lately by 'The Take Home Chef' --mmm) of the rest of the shiraz, pomegranite juice, the papaya marinade and thyme and oregano from the garden. Served the pork loin sliced over the veggies and apple with the sauce drizzled over. Sides were sweet potato fries (browned in the oven with cajun spice sprinkled on them), and green beans.

Dessert: Dreyer's no sugar Mint choc. chip.