early breakfast: cereal bar
breakfast: eggs scrambled with canned (Nature’s Promise organic) peas. With it, I had a small glass of OJ (Tropicana mixed with water) but everyone had water.
snack: skipped–we ate breakfast late
lunch: Correction–Matthew had Nature’s Promise hot dogs and leftover peas from this morning. Mike and I had left over London Broil from last night with the rest of the peas that went unused this morning. The London Broil was marinated in olive oil and chopped garlic (we buy it already chopped and have a hell of a time finding garlic that isn’t in soybean oil–but one of the really cheap ones happens to be safe).
snack: potato chips (Lays Kettle Cooked are safe). I also had some Cedar’s garlic lovers hummus. Both with water.
Dinner: boneless, skinless chicken breast (non-organic) with organic dijon vinaigrette dressing (Maple Grove Farms of Vermont brand) and Nature’s Promise frozen organic peas… with water.
Okay… dessert. Well, it’s 8:24pm and Mike’s apple pandowdy just came out of the oven. It’s kinda like a cobbler, but more cake-y:
3 cups of apple slices
1/3c. dk brown sugar
1 T. lemon juice
1 tsp. cinnamon
Mix these and microwave on high for 5 minutes (to soften them) and put in the bottom of a 2 quart baking dish. If desired, add 1/3 c. raisins or dried cranberries on top. Then prepare a 13 oz. pouch of light cake mix per the box. We used GF Pantry’s Cookie & Cake mix. Spoon it over the fruit. Bake for 30-40 mins @ 400 or until tester comes out clean.
You can use peaches (if using canned, make sure to drain them) or cherries (remove raisins). If you use frozen fruit, make sure it’s thawed. 😉 With peaches and cherries, you skip microwaving them.