To make again...

So I'm behind. Majorly. I keep thinking of things I want to post, but it just doesn't happen. Sleep or blog? Sleep wins. I tend to overbook myself during the fall and spring. There are so many things to do, and I want to do them ALL. Something has to fall to the wayside, and blogging it is. I'll catch up one day.


Quickly, though, I did want to post two yummy dishes I made from pillsbury.com recipes last week (though one is basically just a new take on grilled ham and cheese). Both of these are definitely getting put in the "To make again" file. So enjoy!



(Healthier?) Chicken Carbonara

6

oz uncooked fettuccine or spaghetti

4

slices bacon, cut into 1-inch pieces 

1

clove garlic, chopped

1

egg

3/4

cup milk

3/4

cup freshly grated Parmesan cheese (I just used the shredded Italian cheese from Harris Teeter)

1/4

teaspoon freshly ground black pepper

2

cups fresh baby spinach leaves

3/4

cup chopped plum (Roma) tomato (1 medium)

1/2

cup thinly sliced green onions (8 medium)

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

1-2  chicken breasts, cooked,

        seasoned to taste

               Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon, adding garlic as bacon begins to crisp. Remove from skillet and set aside
In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender. 
         
Stir in yogurt; cook over low heat just until heated through.Add in chicken, bacon and garlic. Serve with garlic bread or toast.

Cuban Calzones (Don't ask me what's Cuban about them!)

       

    

Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)

2

oz sliced pork (from deli)

2

oz sliced ham (from deli)

3     teaspoons honey mustard

2

tablespoons shredded Swiss cheese

1

egg, beaten

1/2

teaspoon dried minced onion

1Heat oven to 350°F. Spray cookie sheet with cooking spray.2Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.3Spread honey mustard on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.4Bake 15 to 20 minutes or until golden brown.