11/14/2009

Saturday for lunch

  • 6 oz grilled chicken breast strips
  • 4 cups organic spinach
  • 1 tbsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1/2 cup Emerald Valley organic salsa
  • pinch of salt
  • ground black pepper
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)