Lee Ann 
A few weeks ago, I went to lunch with a friend at Olive Garden and decided to try something different. Something that Leilani could eat as well. This usually doesn’t go well for me and I end up hating what I order. This time though, that was not the case. I ordered the Chicken Scampi and it was A-mazing. Leilani ended up eating half my Pasta Fagioli soup and a bunch of the Chicken Scampi and we were both happy AND we had leftovers. So I’ve been craving that pasta ever since. I found this copy cat recipe, but instead of trying to make it, I talked my husband into taking me out to dinner at Olive Garden tonight 🙂 But I’m posting the recipe because I will be trying it at some point!
Monday – Out to dinner at Olive Garden!
Tuesday – Tacos
Wednesday – Quesadillas
Thursday – Leftovers
Friday – Individual Pita Pizzas
Saturday – Lettuce Wraps
Sunday – One Pot Lasagna
For desserts, I’m going to do some Brown Sugar Baked Peaches (with some Kopp’s frozen custard of course) and some Cheesecake Crescent Rolls. I found this little recipe on Facebook on the Prego and Mommy Chat page.
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup SugarUnroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Happy Eating! 🙂
