Forgot today is Good Friday when I created the menu for today, day 6.  I am substituting tuna salad, made with lots of celery, scallions, horseradish and black pepper to substitute for  the chicken, topped off with the cucumber salsa and mixed greens and tomato salad.  Yum!  Tried half of one chocolate pot de crème for lunch dessert today.  Mouthwateringly delicious with just enough heat from the chilis.  Definitely a recipe to keep.

Menu for Day 7

Breakfast:  coffee with cream, brown sugar and cinnamon,  scrambled egg with tomato salsa and whole grain toast

Lunch:  chargrilled chicken breast, pickled red onion, on mixed greens and tomatoes,  oil and vinegar

Dinner:  Glass of red wine, sweet potato,  and sausage stuffed poblano (roasted),  ancho chili aioli, sage fried corn, salt and vinegar kale, side of arugula, black olive and scallions with lemon and oil

Buon Appetito, Angela B