Shrimp & Grits
mustard, dill pickle, extra lean turkey bacon, scallion, in soffritto
fat-free cream cheese and sour cream, spinach, chicken breast sausage, mushrooms, leeks, toasted light Italian Flatout triangles, Fiber One-parmesan crust
granny smith apple, pinto beans, tomato, lemon, white sesame seeds
Deconstructed Chocolate-Hazelnut Soup
white chocolate frozen Fage 0%, vanilla caramel sauce (Nature Sweet brown), sweet potato, pecans, baked banana chips, "candied" orange supremes, fresh strawberries, Nutella (NOT WLS-FRIENDLY! Ok for non-op mom! And the soup itself has no Nutella in it - cocoa, choc protein, Almond Breeze, SF syrup - all good stuff)
Cooking is one of my favorite creative outlets. I've already designed the menu for April, and it's going to be interesting! There's a spring/Easter/Passover/pea & carrot theme. I can't wait.
If I can afford it, my next goal is to learn more about plating and get some different shapes of white plates to complement the food better. I know this month's entree looks particularly bizarre. Oh well - I'm a work in progress.
I'll spare you a detailed exposition on the food for now, but can give more details, reviews, or recipes if anyone's interested. However, I must let WLS people know that soy grits leave much to be desired texturally. But with 130 calories, 19 grams of protein, 14 total grams of carbs with 7 grams of fiber, and just 1 gram of fat in 1/4 cup dry (over 1/2 cup cooked), I'll definitely be eating them again.