Cheesy Chicken Bundles

These look delicious!  We will be trying them soon :))

Ingredients

• 2 (5-ounce) cans chunk chicken, drained and flaked
• 1 (3-ounce) package cream cheese, softened
• 2 scallions, thinly sliced
• 1/8 teaspoon black pepper
• 1 (8-ounce) package refrigerated crescent rolls

Instructions

1. Preheat oven to 350 degrees F. In a medium-sized bowl, combine chicken, cream cheese, scallions, and pepper; mix well.
    
2. Separate crescent roll dough into 4 rectangles, pressing together two triangles for each rectangle. Place a quarter of chicken mixture onto each rectangle. Pull 4 corners of each together, forming bundles, and seal all edges.
    
3. Place on a baking sheet that has been coated with cooking spray and bake 20 to 25 minutes, or until golden.

Source:  Mr. Food

Cutie Pies

What a cute idea!

This post does not include a recipe, just inspiration.

With a little imagination, muffin tins, pie crust and 

filling, you can come up with all types of cutie pies.

The inspiration and photo source of this post is here.

Valentine Sundae

Quick, easy and delicious!

Here is a no-bake dessert treat for your sweetie

from SusieQTPies Scraps of Life . . .

What I like about this recipe is the combination

of pound cake and hot fudge . . . YUM!!

Click here for the recipe and more :)

Check out the rest of Susie's blog while you are

there . . . it is an awesome food blog and one of

my new favorites!

Visit Susie's Cafe on Mondays!

Shrimp Pasta with Broccoli

This is one of my favorite meals . . . a variation of Shrimp Pasta.

Sorry, I don't measure anything!

Shrimp Pasta is one of those meals that just evolves from whatever is in the refrigerator at the time.  We had lots of veggies that needed to be used, so they all went in the pot!

First of all, the feature of the meal is shrimp.  

We use 1 pound for a regular batch of sauce.

We prefer large, but whatever your preference.

While the shrimp are thawing out . . .

Gather up, wash and cut all the veggies . . . in this batch I used:

2 bunches of green onion, cut up . . . I use all but the roots

1 large basket of button mushrooms cut in half, smaller ones left whole

3 poblano peppers (deseeded and white veins trimmed)

4 plum tomatoes, quartered

1 whole broccoli head, tips only

I use all fresh veggies, but you can use frozen if that is your preference.

In my large heated skillet, I heat up olive oil with a large heaping spoonful of minced garlic and immediately throw in the green onion and peppers . . . season with a dash of cayenne pepper and a handful of dill weed.  Saute around 15 minutes.

Add the tomatoes, mushrooms and broccoli.

Cook at least 45 minutes with the lid on . . . it will produce a nice flavorful juice.  

The aroma is fabulous . . .

Add two jars of white pasta sauce (I love the roasted red pepper flavor).  We add one jar of no fat half and half, but you can use any type of milk or cream that you prefer.  

In my opinion, the no fat tastes just as good with a fraction of the fat.  You can also add some cream cheese to give it a richer taste, no fat cream cheese also adds richness without the fat.  I make it different ways, depending on what I have on hand.

This is how I doctor up basic white pasta sauce that comes in a jar.  It is often buy one, get one free . . . so I stock up and always keep it on hand.  This sauce will not taste like it came out of a jar!

Simmer on medium-low heat covered with lid at least one hour!

Looking good!

Peel and devein shrimp sometime while the sauce is simmering.

When the sauce is ready, cook pasta of your choice.  In the last four minutes of pasta cooking time, stir the shrimp into the sauce . . . put lid back on the pot.

Drain pasta, top with shrimp, veggies and sauce with lots of parmesan cheese.

Delish!