Thursday, April 9, 2009
Using 2 point Schwans Alaskan salmon baked in the toaster oven, I topped it with a few pine nuts, a few calamata olives and a few sundried tomatoes for a zesty fullness. This is accompanied by new red potatoes first boiled, then sliced. I warmed them using Crisco's butter flavor spray, chives, garlic and salt and pepper. The side salad is mixed baby greens, mandarin oranges topped with fat free balsamic vinagrette dressing. It's a beauty.