indigo pears

Such a wonderful warm spring weekend. Yesterday at work I added gold machine embroidery to the neckline of this tunic. Now to add tiny gold beads.....

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I had made some crepes on my day off, Thursday. They were ready when I invited a good friend to join us last night for dinner and an evening of watching British mysteries....Midsomer Mysteries with John Nettles this time!

I quickly made up the chicken crepes while Karen made the salad and sliced strawberries for dessert.

Ingredients
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cooking spray
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1 c thinly sliced onion
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1 (8oz)pkg. presliced mushrooms
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3 c chopped cooked chicken
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1/2 c slice green onions
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3/4 tsp salt (divided)
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1 (10oz) pkg frozen chopped spinach, thawed, drained, and squeeze dried [ I used fresh!]
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1 tbs butter
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2 tbs flour
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5/4 c 2% reduced fat milk
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1/4 tsp pepper
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10 Basic crepes
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1/2 cup (2 oz) shredded Monterrey jack cheese with jalapeno peppers
Instructions
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; saute 5 min or until mushrooms release their moisture and darken. Stir in chicken, green onions., 1/4 tsp salt, and spinach.
Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cool 1 min, stirring constantly. Gradually add milk and stirring constantly cook 5 min or until thick. Remove from heat. Stir in remaining salt and pepper. Pour milk mixture over chicken, stir to combine.

[Note: regarding the instructions in green... I just put some cheese into the white sauce and skipped the broiling...and it was good!]
Preheat boiler
Spoon about 1/2 c chicken mixture in the center of each crepe, fold ends and sides over. Place seam side down in a 13 x9 in baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 min or until lightly browned

Here is the recipe again! [Choose the format you like for a copy!]