Chicken Bundles

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I recently shared with you my trip to Indiana to see my friend, Carrie.  During that trip I suggested that she try to make a nice home cooked meal.  No frozen pot pies for dinner this time.  She made the pot pies I had posted earlier and they were great.  The other night I got a text from her asking me what would go well with a recipe she was going to make!  I was so happy that she got herself in the kitchen and was making dinner!  I suggested she make rice with this and she sure did.

I asked her if she would be a guest blogger.  She said:  “Um, no.”  But I told her that I would write up the blog for her and just share her pictures.  So this is what I’m doing for her!  I can’t take any credit for this one.  And it sure looks good.

Ingredients for Chicken Bundles

  • 4 oz. cream cheese, softened
  • 1-13 oz. can chicken (or equivalent cooked chicken, rotitsserie chicken, etc)
  • 1 Tbs. sesame seeds
  • 1/4 tsp. parsley
  • 2 cans Pillsbury Crescent Rolls – leave in fridge until ready to use!
  • 1 Tbs. finely chopped onion or dried minced onion

Directions: Combine the above ingredients (minus the crescent rolls) and mix well.

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Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.

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Pinch the seams closed and pat each one out into a larger square.

Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don’t stress too much on the technique, fold them up press seams together to make a bundle.)

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Repeat with all 8 rectangles. You’re going to worry that you’re doing this wrong, but you’re not, just do it, I promise they’ll taste delicious.

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Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

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Next time, oh and there will be a next time, I travel to see Carrie, she will be making either these for me or a different home cooked meal that she comes up with!!!!  I’m so happy that she went outside her box and did this.  Not that she hasn’t before, but if she has, it’s sure been a while!  You go Carrie girl!!!

Thanks for taking time to take pictures to send to me so this could be shared!

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Two Girls Cooking – Carrie  – on the left (Guest Blogger)

Source:

Quick and Easy Dinner

Grilled Chicken Salad

I love salads.  I sometimes eat them daily.  But today I decided to grill some chicken and have it for dinner.  Craig has said he’s been trying to eat better (yes, I really said that) and has been eating salads with chicken for lunch.  So I decided to make it for dinner.

Might I say that this is the first time in almost 6 years that I’ve heard him say that he’s even eaten a salad.  I make them for dinner for the kids and I at times as a side salad and always ask him, and he always says no.

But tonight I fired up the grill, put 4 Lemon Chicken breast (after removing the fat) on the grill and cut them up and put it with our salads!!

The protein along with the greens filled us all up.  I am so happy to hear that he’ll eat this.  We can now ALL enjoy a healthy meal together!  Yay.  This is not a special or fancy dinner.  I felt the need to share that one of the picky people eaters has changed a bit in his ways.

3 heads of Romain lettuce (rinsed and cut up)

green olives

fat free mozzarella cheese

sliced onion (for my salad only)

sliced egg whites

Tortilla strips

4 Lemon Pepper Chicken cooked on the grill

Your choice of salad dressing.

Put the lettuce in the bowl and mix with all of your favorite salad toppings.

Enjoy the rest of the week.  In the next couple of days I’ll have a couple of Easter treats to share!!

Patricia – Two Girls Cooking

Mixed Greens w/grapes and blue cheese crumbles

This is a salad I also made for Easter dinner.

I was asked to bring a salad for dinner, I knew I wanted to try something new and different.  And I can honestly say that this salad was really good.

The grapes and blue cheese crumbles along with the red cabbage added was a nice touch!  I’d eat this for lunch any

day.

 

 

 

 

 

Here’s what you need:

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups mesclun salad greens (5 ounces)
1 head radicchio, thinly sliced
2 cups halved seedless grapes (about 1 pound), preferably red and green
3/4 cup crumbled feta or blue cheese

Directions
1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
2. To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.

Instead of making the salad dressing, I bought some Red Wine and also some Balsamic vinegar dressing.  I loved the Red Wine dressing..

Enjoy.

Patricia – Two Girls Cooking