2 chicken breasts (seasoned with:
black pepper
garlic salt
oregano
dill weed
paprika and
rosemary)
1 red onion (chopped)
4 cloves garlic (diced)
3/4 can chopped black olives
8oz Feta (chopped)
2 tomatoes (chopped)
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup chopped iceberg lettuce
2 lemons
1 1/2 cup long grain rice
vegetable oil
water
salt
tortillas

I started the rice a-cooking.
I seasoned the chicken, and got it pan frying in some oil over medium heat until it was done.

I chopped up the onion, garlic, and olives and sauteed them in a pan. Once the rice was done and the onions were soft, I mixed them all up and juiced 1 lemon over the top, and added the feta, and added the chicken which I had chopped down to size. I then turned off the heat and covered it until I was done with the other stuff.

I then mixed the tomatoes, parsley, cilantro, and lettuce in a bowl and squeezed the other lemon on top. I topped that off with a little salt, pepper, and dill weed.

After heating the tortilla on the burner, I made up a wrap and ate it. At first I was worried that their wouldn't be enough liquid or sauce to keep it together but that wasn't an issue. I do think that greek yogurt would have been killer in it, or grated cucumber in the salad part.

2 slices multi grain bread
honey on both sides
mustard on both sides
layer of ham on each
dabs of sweet chili sauce
medium to dark cheddar slice

Toast open face in a toaster oven until melty or bread is brown

green onions sliced length-wise
chopped watercress

napkin.


I originally wanted sprouts like the last sandwich, but apparently those were contaminated with Salmonella and recalled so the store was out.

In other news, I am immune to salmonella poisoning.

1 Tbs olive oil
2 carrots (cut into rounds)
1 butternut squash (seeded, skinned and cut into chunks)
1 onion chopped
15 oz can garbanzo beans (drained and rinsed)
14.5 oz stewed tomatoes
1/2 -1 cup dried cranberries
1/2 Tbs Chinese Five Spice (or combination of Cinnamon, all spice and ginger)
1 tsp salt
2 tsp red pepper flakes
3 cups chicken broth
1/2 cup chopped parsley
2 chicken breasts (seasoned with similar spices)
2 cups long grain rice
water and salt

I made the rice like normal. Seasoned the chicken and pan fried them on each side for 4 minutes or so.

In a very large pan, I sauteed the carrots, squash, onion, and red pepper flakes in the olive oil. Once they were soft, I added the garbanzo beans, tomatoes, dried cranberries and spices. After mixing it up and allowing the spices to mix with the hot oil, I covered it all in the chicken broth and added salt to taste. It was about a nice stew consistency, but maybe a bit light on the liquid.
Once the chicken was done, I chopped it up and added it to the stew. About a minute before I served it, I added the chopped parsley so as to not cook it too much.
I served it over the rice. Easy, spicy, sweet with the cranberries. Good stuff.