Wednesday, 4/27/2011

Katie and I made it to the grocery store this morning and stocked the fridge for the rest of the week.  I pan fried a pound of chicken tenderloins.  I heated a couple tablespoons of vegetable oil in a skillet, seasoned the chicken with a lemon, sage seasoning salt, and then fried the chicken until a little brown on both sides.  Katie had some of the chicken with carrots and sugar snap peas for dinner.  I cut up the chicken into a green salad with mushrooms, orange bell pepper, and Italian dressing.  It was pretty darn good for a green salad.