changed the meal plan (not the bbqed chinck unfortunately,) but the "snack" turned in to a mushroom sauce over egg noodles.
I jazzed up the cream of mushroom soup, by sauteing some fresh mushrooms, onions, and garlic, adding in some fresh thyme and some white wine (ok well technically it was white wine substitute (so no alchohal) that we had around) and finally some lemon zest.
Tonight I sauteed a pound of lovely jumbo shrimp in some extra-virgin olive oil along with 4 huge cloves of garlic, chopped, & a goodly handful of chopped Italian flat-leaf parsley.
Served it atop a bed of Zatarains "Rice Pilaf" with some chopped fresh arugula stirred into it.