Tuesday, August 3, 2010
2 chicken breasts, grilled and sliced
1 container of sliced mushrooms
1 head of broccoli crowns
1 purple onion, sliced
2 garlic gloves, diced
1/4 cup olive oil
1 teaspoon chopped basil
salt and pepper
Rotini pasta, cooked and drained
Heat olive oil in a large pot, add broccoli and cook for a few minutes. Add onion and mushrooms, season well with salt and pepper. Once veggies become soft, add garlic and basil. Add cooked pasta, toss. Add sliced chicken and top with Parmesan cheese.
1 cup all purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
Beat eggs, add flour. Slowly add other ingredients and beat until smooth. Grease a skillet with cooking spray and add about 1/4 a cup of batter. Swirl the pan around quickly to spread the batter. Cook until the edges start to crisp, then flip.
1 block of cream cheese, softened
1 pint strawberries
1/4 cup sugar
Chop about 6 of the strawberries into small pieces. Mix with the cream cheese and add sugar.
Put a spoonful of the filling into each crepe and roll tightly. Place seam side down and top with whipped cream and sliced strawberries.