My mom gave me a subscription to Cooking Light for my birthday. It is such a wonderful magazine. Did you know that most chicken products you buy are stuffed full of sodium water to make them more plump and less likely to dry out when cooking? Did you know that by doing this it adds hundreds of more milligrams of salt to each piece of chicken? The magazine said to look on the back of the packaging and each chicken should have under 70 mg of sodium otherwise you are starting out with too much sodium even before you start cooking. You learn something everyday, or at least I do.
Here is the our menu for the week!
Couscous-Stuffed Chicken and salad (this recipe in this month's Cooking Light Magazine)
Bertolli Frozen Pasta Dinner and fruit
Breakfast for Dinner
Hamburgers and veggies and fruit
White Chili and fruit
One more thing... Last week I served this delicious egg dish recipe. It is delicious!!!
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