My wife left me alone at home for a few days....

I had to be creative in the kitchen:

Came up with this:
Grill Chicken Breast. While hot off the grill, Slice in about one inch strips, to release juices, spread on plate, top with thick mozzeralla slice, add Green Salsa, and dollop or two of Sour Cream. Sprinkle with Red Pepper Flakes, and add a few drops of Red Pepper Sauce (like tobasco - Is this legal on atkins? - Say yes.... please )

Several large, grilled half inch thick slabs of zuchinni cut from medium large size fruit got the same treatment but gave a different texture and flavor. (Don't grill them too long or they get slimy - but just right they are almost dry and fluffy like bread).

The hot and cold parts as well as the bland and tangy parts played with the various textures, all while excited by the latin intrigue of the peppers and green salsa, making for a delicious taste treat! If only I had had some black olives and capers!

WOWOWOW ! Simple, but so good you'll swear it was from a high dollar restaurant. Try it and let me know if I am halucinating !!!