Hooray! Two dinners this week my husband enjoyed! I wouldn’t say there were perfect, but you’ve got to start somewhere!

The poached salmon with rice turned out just fine. It also made an excellent leftover for my 2 year old A son the next day. I just threw some soy sauce in and presto!

Here’s what I did last night:

Cut slightly frozen chicken breasts into small square pieces. Toss with olive oil, garlic powder, salt, paprika, dried parsley and red cayenne pepper in a plastic Tupperware dish. Next, I made the plum barbecue sauce found in the Cook Right for Your Type book. (Yum! Plum and pineapple, ginger and soy, etc.)

Because I wanted to experiment with Kabobs, I stuck the “O” pieces of chicken on the wooden sticks. Lesson number one: cut these pieces very small! It took forever to get these things completely cooked!

Next, I brushed the “A” chicken pieces with the plum sauce and skewered them as well. Lesson number two: the sauce burns! It was just a little too smoky in my kitchen for comfort. (Ha ha). Next time, I will brush the sauce on the chicken close to the end of the cooking period.

Turn these kabobs frequently and get them nice and caramelized. (Oh, the simple olive oil helped make them so crispy and yummy! Of course, the “A” cook has to test the “O” spice combo for sampling purposes only!

Serve with a big salad pre-assembled (saves time) and a sliced Fuji apple or two. I have my nightly glass of Sangria – half of it 30 minutes before the meal and half of it with the meal. Technically, Dr Dadamo recommends as little liquid during the meal as possible, as it interferes with digestion. I am sure he’s right. But hey, I am just being honest!

Thanks for reading! Good day!