I'm having "no imagination" for dinner. I've been on the theme of "last day butcher's bargains" for the last few days, turkey legs Thursday, chicken breast Friday, it's back to chicken legs today. Pre-seasoned I decided to just bake them with no special treatment. I still have left over jasmine rice. I'm sipping wine and munching fresh vegetables with dip.*
I simply like the taste of plain old chicken.
I think I'll complete my protein, starch, veggie triad by relying on the raw vegetables consumed: mushrooms (no nutritional value or calories, just a little of manganese AFAIK), green onions and 1-2 spears of asparagus. I'm saving a few mushrooms** to toss in the oven near chicken finish time. -- I just love mushrooms! Raw, cooked, sauteed, any way!
*dip: A very nice veggie dip can be made from sour cream and dry onion soup mix. For fewer calories use non-fat sour cream or non-fat Greek style unflavored yogurt.
**mushrooms: I've been on a baby portobello AKA "brown" mushroom kick lately, started by my meals at a local chain Italian restaurant cuisine which features
Crimeni mushrooms, which Google tells me are merely portobello mushrooms harvested before they have grown large, and are sold as "baby bello" or similar names. If anybody has some info they care to share, speak!
In any case I almost never buy white mushrooms any more and almost always buy the baby bells instead. I can't quite explain why I like them more except they "taste better" or "please me more" but I can't put my finger on exactly why.