I had planned on fried chicken, mashed potatoes and cream gravy last night, until I went to get the chicken out of the fridge, and found out someone put the chicken in the freezer the night before when "helping" put the groceries away.
So instead ended up with 4 cheese and grilled chicken stuffed giant raviolis that I had bought at Sam's the day before. Those were also frozen (
) but could be easily cooked, since it was 7pm at this point.
I wanted a sauce for them... and just started grabbing stuff from various places. It was really good, but definitely not low cal. Measurements are approximate...
In a deep saucepan:
1 stick of butter
2 small cans of mushrooms - drained and sliced up a bit more
1/3c finely chopped onion
1 tsp chopped garlic
Cooked for about 5 minutes on medium.
Turn heat down a bit, and add:
1/4c parsley
2 c shredded mozzarella
1 c whipping cream
1 c milk - a bit at a time
salt & pepper to taste
Whisk until smooth, and taste test for salt and pepper.
I thought I had really screwed up cause at first it the consistency was soooo thick and stringy. I added milk, but instead of waiting, I added more, and probably should have waited as the sauce turned out a bit thinner than it maybe should have been. Though it did thicken up when I poured it over the drained pasta. I cooked 3 packs of the pasta. It comes in a double pack, and I had one left over in freezer and just went ahead and cooked it too. Leftover pasta always gets eaten up around here.
Served it with romaine with dried cranberries and candied pecans and strawberry vinegrette dressing and Texas toast garlic bread with the pasta.
Tonight? Gonna be leftover pasta, and if I have time, today in between reports, I'm going to make an apple cake recipe I found of Paula Deen's.
I still want fried chicken, mashed potatoes and gravy.
Next week.