The Elgin Marbles started their career as the decoration on the Parthenon in Athens. Now they are a major draw at the British Museum in London. Today’s menu starts in England and ends in Greece.

Toad in the Hole   293 cal            g. fat      12 g. protein       g. carbs                                                    This whimsically-named dish is of old English origin — shades of Kenneth Graham and Beatrix Potter. It comes from Fannie Farmer, unchanged. It begins with a Yorkshire Pudding batter, which is from the King Arthur Flour 200th Anniversary cookbook,  prepared in advance.                                                                                                                                                                                   York. Pudd batter                                                                                                            one 2-oz egg
1 cup flour                                                                                                                                                                ½ tsp salt                                                                                                                                                                 ½ cup water                                                                                                                                                             ½ cup fat-free milk                                                                   Mix all the ingredients together and let the batter stand at room temperature for 30+ minutes or in the ‘fridge overnight. You will need 1/3 cup per person for this recipe. HINT: the remainder can be frozen in 1 cup or 1/3 cup batches for later use.  Just before you use the batter, use a rotary beater to make it frothy.                                                                                                                               to prepare the breakfast                                                                                                      1 breakfast sausage — I like the Al Fresco brand chicken with sage @ 50 cal/link             1/3 cup Yorkshire Pudding batter, well beaten                                           ½ of one pear                                                                           5-6 oz fruit smoothie or natural apple cider                                           nearly-black coffee or tea; or lemon in hot water

Heat the oven/toaster oven to 425. Cook the sausage, preferably in a small, oven-proof pan.  If you have a small cast iron fry-pan, that would be perfect. Use a tiny bit of oil in the pan since the sausage will render no fat. Remove the sausage and slice it in half lengthwise. Replace in the pan. Pour the Y. Pudd. batter over top and pop it in the oven for 15 minutes. Shake the smoothie [if saved from last meal], brew your beverage, slice the pear, and feast like Robin Hood.

Greek Chicken Salad          285 calories             Gluten Free
This recipe was clipped from a magazine and stashed in the drawer. When I saw it again, I recognized that if most of the olive oil were removed, it would make a wonderful Fast meal. We like this one a lot.

1½ oz cooked chicken, shredded or cubed                                1½ cup shredded romaine or 3 oz baby greens                                             ¼ cup garbanzo or small white beans, rinsed                                             2½ oz tomato chunks or 1 cup cucumber, cubed  — I used a combo in this photo           3 black olives, pitted and sliced
1 oz feta cheese, crumbled or cubed
1/2 tsp lemon juice
1/2 tsp olive oil
1/2 tsp mint, oregano, parsley

Prep the meat, greens, tomatoes, and olives.  Measure the lemon juice, herbs, and oil into a salad bowl. Whisk together. Add the greens and toss to combine. Add the chicken, beans, tomato/cukes and toss gently. Top with olives and feta. Sail away to an Agean sunset.