Turkey Club with American cheese, tomato & lettuce
Fruit Salad – Strawberries, Watermelon & Pineapple
Tomato Salad with Red Onion, Cucumber, Fresh Basil, EVOO & Red Wine Vinegar
Dinner – Tilapia fillets with Pineapple Salsa over Spanish Rice
*The Spanish rice is a recipe that I found on another blog on this site. I tweaked it some though so here is what I did*
1/4 Cup diced green pepper
3/4 Cup diced red onion
1 tbs. evoo
2 Cups dried brown rice
2 Cups chicken stock/broth
1 Cup Salsa
Salt and pepper (dash of each – I didn’t measure)
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– Heat evoo in pan
– Add onions and green peppers & salt and pepper and cook till soft.
– Add rice and cook till slightly toasted.
– Add chicken stock/broth and salsa & stir.
– Bring to a boil.
– Stir. Cover. Cook on low for 20 minutes.