On Wed, 27 Jan 2016 03:37:02 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 26, 2016 at 7:37:07 PM UTC-5, Brooklyn1 wrote:
>> Dee-Licious:
>> http://i64.tinypic.com/9jhcgz.jpg
>> http://i65.tinypic.com/optu7k.jpg
>> And don't miss that bodacious PIAZZA pot, no better cookware on planet
>> Earth.
>
>Looks good, but a little too starchy for me.

That's the magic of pot roast, one can help themself to how much
starch they want, take one potato, half a potato, or none... those are
small potatoes. I like to use barley as a thickener rather than
flour, take how much barley you want or none... barley thickens by
absorbing liquid rather than by dissolving starch.

>I came home from work, had a salad, then sautéed onions and garlic
>in olive oil, added a splash of sherry, some sliced grape tomatoes
>that were starting to go soft, and then a little sliced, leftover
>grilled chicken breast. Salt and pepper to taste.
>
>With a piece of multigrain toast on the side, drizzled with a little
>olive oil and sprinkled with coarse salt.
>
>Cindy Hamilton

Are you dieting? A small potato contains a lot less calories than
olive oil... olive oil takes care of the cholesterol issue but fat is
fat, a cup of olive oil contains the same number of calories as a cup
of any other oil. I use top round for pot roast because it's a lot
leaner than chuck, but still I skim off as much fat as possible. I
made pot rost with chuck a couple of weeks ago because chuck was on
sale, but I didn't care for it, very fatty and a lot of gristle, most
of it went in my yard to feed critters... I won't be using that cut of
chuck again.
With a diet salad I'd have done without the fried onions, I'd have
placed the cold sliced chicken into the salad... you don't say what
you used for a dressing. Were I on a diet I'd forego the olive oil
on bread and have two slices of bread instead... if you don't like dry
bread spread it with applebutter... I'd forego any extra salt too,
retains water.