Chicken fried pockets and Rice Pudding

So I am trying not to spend any money for the next two weeks until the next paycheck, so I am trying to make and invent things or remember old recipes. While I was attempting to take a nap, which never happened, I thought of making some type of chicken roll-ups, the kind with the biscuits, cream soup, chicken, etc... But I didn't want to make those, sooo..

This is what I did.

I put in some rice pudding (needed to use up milk before it went back)
This is one of the best recipes ever!!! My mom would make this all of the time




In a big glass bowl stir in:
1 cup white rice
1 1/4 cup sugar
6 cups of milk
3/4 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
dash of salt
1/2 cup raisins

cook on 350 for 60 minutes

stir down and 3 tbs cream or butter
cook another 30-40 minutes until the top is golden or rice is done

Then I created my creating, kind of as I went along...
and since the ovens were taken with rice pudding, I decided to fry dinner.


So my Chicken Fried Pockets:

2 chicken breasts
2 cups bread crumbs(I use progresso bread crumbs and mix the Parmesan and Italian style together)
1-2 eggs stirred up-not cheese that is pictured but you could add that too
1 cup flour
oil(I used canola)
1 can large biscuit dough
1 pack of Gravy-to mix on the stove

Thaw chicken in microwave and slice into strips:
roll in flour

dip in egg
roll in crumbs


fry about 2-3 minutes until done, but not totally crispy

once all are fried(our you could bake them)
wrap half a biscuit dough around the chicken strip

fry again until dough is cooked(or you could bake them)

Then make gravy to package directions, serve over chicken rolls(i use the cheapest one on sale)

YUMMY!!! Evan loved them!

Balsamic Chicken, Roasted Asparagus and Red and Green Spinach Garden Salad

The rice wasn't done when I took the picture, oh well:)

BALSAMIC VINEGAR CHICKEN

1/2 onion chopped
1-2 tbsp. olive oil
3/4 tsp. salt
1/2 tsp. pepper
2 chicken breasts chopped
1/2 c. Balsamic Vinegar

Cook chicken in olive oil over medium heat. Add onion, vinegar, salt and pepper. Cover and cook until the vinegar reduces to what you want.
Serves 3-4. I serve it on a bed of wild rice.

WILD RICE

cook according to your brand's package, I like tossing in a little butter for flavor

ROASTED ASPARAGUS

Prep asparagus by snapping off the ends-it's natural split- and line them on a baking sheet. Drizzle olive oil on asparagus, sprinkle course salt and pepper to taste. Toss asparagus and cook in an oven on 400 degrees for 20-25 minutes. If you use the thinner asparagus it might only need 15-20, depending on tenderness desired. Evan likes them over cooked and crispy.

RED AND GREEN SPINACH GARDEN SALAD

Mix in a bowl:
Spinach-cleaned
cherry tomatoes
(roughly chopped for the following)
red bell peppers
green bell peppers
cucumbers
slivered almonds-if you have them

Dress with your favorite dressing