Saturday, June 19, 2004

Greek Feta Burgers

Morning (breakfast, snack):

  • half decaf coffee*
  • toasted whole wheat bagel with freshly ground (yesterday) peanut butter
  • five or six prunes

Afternoon (lunch, snack):

  • Greek Feta Burger (made with ground bison, crumbled Feta cheese, an egg, breadcrumbs, and a couple of teaspoons of Greek Spice Mix: 3 Tbsp. dried oregano, 2 Tbsp. dried mint, 1 Tbsp. each ground cumin and pepper, 2 tsp. each salt and cinnamon) with grilled red pepper rings, tomato, lettuce, mayonnaise, mustard, and ketchup on a whole wheat bun
  • skim milk
  • watermelon

Evening (supper, dessert/snack):

  • Mustard and Herb Steak (bison striploin) grilled on BBQ
  • large diced potatoes tossed with olive oil, spiced sea salt, and Mrs. Dash Garlic & Herb seasoning and cooked in the grill basket on BBQ (about 45 minutes; turned with a spatula a few times) with ketchup
  • corn on the cob with butter, salt, and pepper (cooked in husk on BBQ)
  • green leaf lettuce salad with tomatoes, seasoned slivered almonds, and Renee's Naturally Light Spring Herb Garlic dressing
  • a glass of red wine (Peller Estates Oakridge Merlot)
  • about a quarter of a navel orange
  • one each of Extra Dark, Bittersweet, and Milk chocolate wafers
  • Jello-O Fat Free caramel pudding (refrigerated)


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