As I mentioned in an earlier post I am doing my best to watch our sodium and fat intake this year. Another way I am accomplishing this mission is to control portion sizes.In the past I have plated all of our dinners, restaurant style, and left lunch as a buffet. Buffets be damned, I am plating everything this year. Portion control plays a huge role in diet and I am going to give it a whirl!
For lunch today we didn't invent the wheel. We enjoyed...Dill and Lemon Marinated Chicken Breasts with a salad of Montana grown Spinach, shaved Cucumbers, thinly sliced Shallots, chopped Kalamata olives, toasted Almonds, and crumbled Spanish Goat Cheese all tossed with a Dijon Tahini Vinaigrette.
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